Description
A savory, cheesy Southern classic that transforms ripe tomatoes into a mouthwatering pie, perfect for summer meals.
Ingredients
Scale
- 1 deep-dish pie crust (homemade or store-bought)
- 4–6 ripe tomatoes (heirloom, beefsteak, Roma, or plum), sliced
- Kosher or sea salt
- 2 tbsp fresh basil leaves, chopped
- ½ cup green or sweet onions, thinly sliced
- ¾–1 cup mayonnaise (preferably full-fat)
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 clove garlic, minced (or ¼ tsp garlic powder)
- Freshly ground black pepper, to taste
- 1 tbsp breadcrumbs (optional)
- 1 egg, beaten (optional)
Instructions
- Preheat oven to 375–400°F. Place pie crust in a deep-dish plate and prick the bottom with a fork. Par-bake for 10–15 minutes until lightly browned.
- Slice tomatoes about ½ inch thick. Salt them and let drain on paper towels for 10–30 minutes. Blot excess moisture.
- In a bowl, mix mozzarella, cheddar, mayonnaise, garlic, black pepper, and optional beaten egg until well blended.
- Spread a layer of the cheese mixture over the cooled crust. Add a layer of drained tomato slices, then sprinkle with basil and onions. Repeat layers, ending with the cheese mixture. Sprinkle breadcrumbs on top if using.
- Bake at 350–375°F for 30–45 minutes until bubbly and golden. Cover edges with foil if crust browns too quickly.
- Let cool for 20–30 minutes before slicing and serving.
Notes
For best results, drain tomatoes thoroughly and par-bake the crust. Can be served warm, room temperature, or cold. Avoid freezing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 0.2g
- Sodium: 420.9mg
- Fat: 36.2g
- Saturated Fat: 8.7g
- Unsaturated Fat: 27.5g
- Trans Fat: 0g
- Carbohydrates: 21.6g
- Fiber: 0.6g
- Protein: 10.4g
- Cholesterol: 21.8mg
Keywords: tomato pie, southern pie, summer recipe, savory pie