Tomato Pie Recipe

This Tomato Pie Recipe is a savory and cheesy recipe, which is made with fresh tomatoes and a rich mayonnaise-cheese topping. It’s the perfect summer side dish, ready in about 1 hour and 15 minutes, plus draining and cooling time.

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Tomato Pie Recipe Ingredients

• 1 Perfect Pie Crust
• All-purpose flour, for dusting
• 2 3/4 lb. medium tomatoes
• 1 tsp. kosher salt
• 1/2 cup mayonnaise
• 1 large egg, plus 1 egg yolk
• 2 tsp. hot sauce (optional)
• 8 oz. shredded sharp cheddar cheese
• 1/2 cup crumbled blue cheese
• 3 scallions, chopped
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh dill
• 1/4 tsp. ground black pepper
• 1 1/2 Tbsp. plain yellow cornmeal
• Fresh herbs (such as dill, parsley or chives), for serving

How To Make Tomato Pie Recipe

1. Prepare the crust: On a lightly floured surface, roll the pie dough into a 13-inch circle and transfer it to a 9-inch deep-dish pie dish. Trim and crimp the edges, then place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
2. Drain the tomatoes: Slice the tomatoes crosswise, remove the watery seeds, and lay the slices on a paper towel-lined baking sheet. Sprinkle with salt and let them drain for 30 minutes, then pat them very dry.
3. Make the cheese topping: In a medium bowl, whisk together the mayonnaise, egg, egg yolk, and optional hot sauce. Stir in the cheddar, blue cheese, scallions, parsley, dill, and pepper.
4. Assemble and bake: Preheat the oven to 425°F. Sprinkle the cornmeal over the bottom of the crust. Layer one-third of the tomatoes in the bottom, top with half of the mayonnaise mixture, then repeat. Place the remaining tomatoes on top. Bake for 20 minutes.
5. Finish baking: Remove the pie, wrap the edges of the crust with foil, and reduce the oven temperature to 375°F. Bake for another 30 minutes, until the topping is puffed and golden. Let it cool for 1 1/2 hours before serving.

Recipe Tips

• How to get a non-soggy pie? Draining the tomatoes is the most crucial step. Salting them and letting them sit on paper towels draws out a significant amount of water, which is the key to preventing a soggy pie.
• Can I use a store-bought pie crust? Yes, a store-bought refrigerated or frozen deep-dish pie crust will work perfectly for this recipe to save time.
• What are the best tomatoes for a tomato pie? Use the best, ripest, in-season tomatoes you can find. Sturdy varieties like beefsteak or heirloom tomatoes that are meaty and not overly juicy are ideal.
• Can I make this ahead of time? This pie is best served the day it is made. You can prepare the cheese topping a day in advance and store it in the refrigerator.

What To Serve With Tomato Pie

This rich and savory pie is a fantastic side dish or a light main course.

• A simple green salad with a light vinaigrette
• Grilled chicken or steak
• As a main dish for a vegetarian lunch or brunch

How To Store Tomato Pie

• Refrigerate: Store leftover tomato pie, covered, in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or reheated gently in the oven.

Tomato Pie Nutrition Facts

• Calories: 480 kcal
• Carbohydrates: 30g
• Protein: 15g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 850mg
• Fiber: 3g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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