Easy Tomato Pie I: Best Ever Delicious Summer Delight

Tomato Pie I is more than just a dish; it’s an edible ode to the vibrant heart of summer. Have you ever experienced that moment when a simple combination of garden-fresh ingredients transforms into something truly extraordinary? That’s the magic held within each slice of this beloved savory tart. While its precise origins are debated, often traced back to Italian-American bakeries and delis, particularly in regions where tomatoes flourish, this humble yet incredibly satisfying pie has captured hearts for generations. It’s a testament to the profound deliciousness that can emerge from focusing on peak-season produce.

I find that what makes this particular Tomato Pie I so utterly irresistible is its celebration of simple, fresh flavors. It beautifully showcases the natural sweetness and juiciness of ripe tomatoes, complemented by a perfectly flaky, golden crust and often a delicate layer of herbs and cheese that adds depth without ever overshadowing the star ingredient. People adore it for its comforting familiarity, its stunning visual appeal, and the way it brings a burst of fresh, clean flavor to any table. It’s the kind of dish that feels both elegant and down-to-earth, perfect for a casual lunch or a special gathering, always leaving a lasting impression on everyone who tries it.

Ingredients:

• For the Pie Crust:

  • 1 (9-inch) pie crust, store-bought or homemade: I typically opt for a good quality refrigerated pie crust for convenience, but if you have a favorite homemade recipe, by all means, use that! A flaky all-butter crust is divine for this Tomato Pie I.

• For the Tomato Layer:

  • 3-4 large, ripe tomatoes (about 2-2.5 lbs total): My absolute favorites are heirloom varieties for their vibrant colors and deep flavors, but good quality beefsteak or slicing tomatoes work beautifully. Look for firm, heavy tomatoes without blemishes.
  • 1 teaspoon kosher salt: This is crucial for drawing out excess moisture from your tomatoes, preventing a soggy bottom on your Tomato Pie I.

• For the Cheese and Herb Filling:

  • 1 cup shredded sharp cheddar cheese: I find the tang and robustness of sharp cheddar perfectly complements the sweetness of fresh tomatoes.
  • 1 cup shredded Gruyère cheese (or Monterey Jack/Mozzarella blend): Gruyère adds a wonderfully nutty, complex flavor and melts beautifully. If you can’t find it, a good quality Monterey Jack or even a part-skim mozzarella would be a decent substitute, though the flavor profile will shift slightly.
  • 1/2 cup mayonnaise: Full-fat mayonnaise is my secret weapon here. It creates a creamy, rich binding for the cheese mixture and ensures a luscious texture that sets perfectly when baked.
  • 1/4 cup finely chopped fresh basil: Fresh basil is non-negotiable for this Tomato Pie I; its aromatic, sweet, and peppery notes are classic alongside tomatoes.
  • 2 tablespoons finely chopped fresh chives: Chives add a delicate oniony freshness without being overpowering.
  • 1 clove garlic, minced: Just a hint of fresh garlic amplifies the savory depth of the filling.
  • 1/2 teaspoon black pepper: Freshly ground is always best for maximum flavor.
  • Pinch of red pepper flakes (optional): If you like a tiny bit of kick, a pinch really wakes up the flavors in my Tomato Pie I.

• For the Finishing Touches:

  • 1 tablespoon olive oil (for brushing, optional): A little brush on the crust can help with browning.
  • Extra basil leaves or chive sprigs: For a beautiful and aromatic garnish before serving.

Preparing the Pie Crust

1. Preheat your oven and prepare the pie dish: First things first, I like to get my oven preheating to 375°F (190°C). This ensures it’s ready to go when the crust is prepped. If you’re using a store-bought crust that comes rolled up, gently unroll it. If it’s a disc, place it carefully into a standard 9-inch pie plate. My personal preference is a glass pie dish as it helps me see the browning of the crust on the bottom, ensuring no soggy situations.
2. Fit and crimp the crust: Carefully press the dough into the pie plate, making sure it fits snugly against the bottom and sides. Trim any excess dough, leaving about a 1/2-inch overhang. I then fold this overhang under itself and crimp the edges decoratively using my fingers or a fork. This not only looks pretty but also helps to contain the filling and prevent the crust from shrinking too much.
3. Blind bake the pie crust (don’t skip this step!): This is a critically important step for my Tomato Pie I. To prevent a soggy bottom, especially with juicy tomatoes, we need to blind bake the crust. Line the unbaked pie crust with parchment paper or aluminum foil, making sure it covers the edges to prevent them from over-browning. Fill the lined crust with pie weights, dried beans, or rice. These weights help keep the crust from puffing up or shrinking during baking.

   Bake for 15 minutes. Then, carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is lightly golden and appears dry. This second bake without weights is essential to fully dry out the crust. Remove it from the oven and let it cool completely on a wire rack while you prepare the filling. Trust me, a fully baked and cooled crust is the foundation of a fantastic Tomato Pie I.

Prepping Your Tomatoes – The Secret to a Non-Soggy Tomato Pie I

1. Slice your beautiful tomatoes: Using a sharp serrated knife, slice your ripe tomatoes into 1/4-inch thick rounds. I aim for consistent thickness so they cook evenly. Place these slices in a single layer on several layers of paper towels spread out on a clean counter or baking sheet.
2. Salt and drain the tomatoes – this is KEY: This step is what distinguishes a good Tomato Pie I from a truly exceptional one. Generously sprinkle the tomato slices with the 1 teaspoon of kosher salt. The salt will draw out a significant amount of excess moisture from the tomatoes. Let them sit for at least 30 minutes, or up to an hour. You’ll literally see beads of water form on the surface.

   During this time, the salt works its magic, not only extracting water but also subtly seasoning the tomatoes. I often place another few layers of paper towels on top and gently press down occasionally to help absorb even more liquid. This patient draining process is vital because fresh tomatoes, while delicious, are packed with water, and if not removed, that water will seep into your crust during baking, leading to a disappointing, soggy mess. We want crisp, golden perfection for our Tomato Pie I!

3. Thoroughly pat dry: After draining, carefully blot each tomato slice thoroughly dry with fresh paper towels. I can’t stress this enough – get them as dry as possible! This ensures the best texture and prevents any remaining moisture from compromising your perfectly blind-baked crust. Set the dried tomato slices aside.

Crafting the Cheese and Herb Filling

1. Combine the cheeses: In a large mixing bowl, I like to combine the shredded sharp cheddar cheese and the shredded Gruyère cheese. Using two types of cheese adds depth and complexity to the flavor profile of this Tomato Pie I. The sharp cheddar provides a classic tang, while the Gruyère offers a nutty richness.
2. Add the fresh herbs and aromatics: Next, I stir in the finely chopped fresh basil, the delicate fresh chives, and the fragrant minced garlic clove. The combination of these fresh herbs is truly what elevates the filling; they marry beautifully with the tomatoes. If you’re using a pinch of red pepper flakes, this is the time to add them too.
3. Incorporate the mayonnaise and seasonings: Now, add the mayonnaise and the black pepper to the cheese and herb mixture. Mix everything together really well with a spoon or spatula until all the ingredients are thoroughly combined and you have a thick, creamy, and wonderfully fragrant mixture. The mayonnaise isn’t just a binder; it contributes to the incredible creaminess and richness of the filling, ensuring it’s smooth and luscious rather than crumbly. I give it a good taste here, just to make sure the seasoning is right, keeping in mind the salty tomatoes will add their own flavor. This cheese mixture is the heart of my savory Tomato Pie I.

Assembling Your Tomato Pie I

1. Spread a thin base layer of the cheese mixture: Once your blind-baked pie crust has cooled completely (this is important, as a warm crust can make the cheese melt prematurely), I like to spread about 1/4 cup of the cheese and herb mixture evenly over the bottom of the crust. This acts as a protective layer, further preventing any residual tomato moisture from reaching the crust, and provides an initial burst of flavor. Think of it as an extra insurance policy against sogginess for your Tomato Pie I.
2. Arrange the dried tomato slices: Now, it’s time for the star of the show! Arrange about half of your thoroughly dried tomato slices over the base layer of cheese. I like to overlap them slightly in concentric circles, creating a beautiful mosaic pattern. Don’t be afraid to pack them in; they’ll shrink a little during baking.
3. Add more cheese and the remaining tomatoes: Spread about half of the remaining cheese mixture over the first layer of tomatoes. Then, carefully arrange the rest of your dried tomato slices on top of that cheese layer, again overlapping slightly.
4. Crown with the final cheese layer: Finally, spoon the rest of the cheese and herb mixture over the top layer of tomatoes, gently spreading it all the way to the edges of the pie crust. I make sure to cover all the tomatoes completely with the cheese mixture; this creates a beautiful golden-brown topping when baked and protects the tomatoes from burning. This multi-layered approach ensures every bite of your Tomato Pie I is packed with flavor and texture.

Baking the Tomato Pie I Perfection

1. Preheat the oven (if necessary) and prepare for baking: Ensure your oven is still preheated to 375°F (190°C). I usually place a baking sheet on the bottom rack of my oven, or directly under the pie dish on the middle rack. This catches any potential drips and helps promote even browning of the bottom crust, a little trick I’ve learned for my Tomato Pie I.
2. Bake the pie: Carefully place the assembled Tomato Pie I onto the preheated baking sheet (or directly onto the middle oven rack if not using a sheet). Bake for 35-45 minutes, or until the cheese topping is beautifully golden brown and bubbly around the edges, and the crust itself is deeply golden. The aroma filling your kitchen will be absolutely incredible – that’s how you know it’s getting close!

   Around the 20-25 minute mark, I usually check the edges of the crust. If they are browning too quickly, I loosely tent the edges with aluminum foil to prevent them from burning while the rest of the pie continues to cook. You want that perfect golden-brown crust without any bitterness.

3. Check for doneness: To ensure the pie is cooked through, especially in the center, look for a firm set in the cheese mixture. A slight jiggle is okay, but it shouldn’t be liquid. The cheese should appear uniformly melted and have developed a nice crust on top. The crust itself should be a deep golden hue all around.
4. The most important step for serving: Rest the Tomato Pie I: This is arguably the hardest part – the waiting! Once baked, remove the Tomato Pie I from the oven and place it on a wire rack to cool for at least 15-20 minutes, or even up to 30 minutes. Do not skip this step! During this resting period, the filling sets up properly, making it much easier to slice neatly without the layers collapsing. If you try to cut it too soon, it will be a glorious, delicious mess, but a mess nonetheless. Patience is a virtue here, and it will be rewarded with perfect slices of your incredible Tomato Pie I.

Serving Your Delicious Tomato Pie I

1. Slice and serve: Once rested, carefully slice the Tomato Pie I into wedges using a sharp knife. Because the filling is so rich and the tomatoes are tender, a good, clean cut makes all the difference. I find a gentle, sawing motion works best to get through the set cheese and crust.
2. Garnish and enjoy: I love to garnish each slice with a few fresh basil leaves or a sprig of chives right before serving. This adds a final pop of color and a fresh aromatic touch that truly complements the rich, savory flavors. My Tomato Pie I is best served warm, but it’s also absolutely delicious at room temperature, making it a fantastic dish for potlucks, picnics, or a make-ahead meal. It’s truly a celebration of summer’s bounty and one of my favorite ways to enjoy peak-season tomatoes. I hope you love this recipe as much as I do!

Conclusion:

There you have it! We’ve journeyed through the steps to create what I genuinely believe is one of the most delightful and surprisingly simple summer dishes you can whip up: our incredible Tomato Pie I. This isn’t just another recipe; it’s an experience, a celebration of peak summer flavors, and a dish that consistently garners rave reviews from everyone lucky enough to try it. Why is it a must-try? Because it perfectly encapsulates comfort food while still feeling incredibly fresh and vibrant. The combination of sweet, ripe tomatoes, savory herbs, and a rich, creamy cheese filling all nestled in a flaky pie crust is nothing short of culinary magic. It’s the kind of dish that transports you to sun-drenched days and leisurely meals, a true testament to the simple beauty of seasonal ingredients.

I absolutely adore making this Tomato Pie, not just because it’s delicious, but because it’s incredibly forgiving and adaptable. Whether you’re a seasoned baker or someone just starting their culinary adventure, you’ll find the process straightforward and immensely rewarding. The aroma filling your kitchen as it bakes is a treat in itself, a promise of the deliciousness to come. And let’s be honest, who can resist a slice of golden-brown pie, especially when it’s bursting with the juiciest, most flavorful tomatoes?

Now, let’s talk about how to truly enjoy your masterpiece. While a slice of Tomato Pie is utterly fantastic on its own, I’ve got some serving suggestions that will elevate your meal even further. For a perfect light lunch or dinner, serve it alongside a crisp, green salad with a simple vinaigrette. The tartness of the dressing beautifully complements the richness of the pie. It also pairs wonderfully with grilled chicken or fish for a more substantial meal. Thinking about a brunch spread? A wedge of this pie is an unexpected, yet incredibly welcome, addition to any brunch table, perhaps with some fresh fruit on the side. Don’t forget, it’s also a fantastic dish to bring to a potluck or picnic; it travels well and is always a crowd-pleaser.

But the fun doesn’t stop there! This recipe is wonderfully versatile, and I encourage you to experiment with variations to make it truly your own. For a different flavor profile, consider adding a layer of caramelized onions to the bottom of the pie crust before adding the tomato and cheese mixture – it introduces a delightful sweetness and depth. If you’re a fan of spice, a pinch of red pepper flakes mixed in with the cheese can give it a subtle kick. For herb lovers, feel free to swap out or add different fresh herbs like chives, thyme, or even a touch of marjoram. Want to make it vegetarian-friendly without the bacon? Simply omit it, or replace it with sun-dried tomatoes for an extra burst of concentrated flavor. You can also play with different cheese combinations; a mix of Gruyère and cheddar, or even a smoked provolone, could offer exciting new dimensions.

I truly hope you feel inspired to dive into your kitchen and give this incredible Tomato Pie I a try. It’s more than just a recipe; it’s an invitation to savor the simple pleasures of home cooking and fresh, seasonal ingredients. Once you’ve made it, please, please, please come back and share your experience! Did you love it? Did you try a fun variation? What did your family and friends think? Your feedback and culinary adventures mean the world to me. Snap a picture, tag me on social media, or simply leave a comment below. I can’t wait to hear all about your delicious journey with this truly special dish. Happy cooking!

Frequently Asked Questions About Tomato Pie

Here are some common questions I hear about making and enjoying Tomato Pie, straight from curious cooks like you!

What exactly is Tomato Pie?

Tomato pie is a savory tart or pie, typically made during the summer months when tomatoes are at their peak. It features a flaky pie crust filled with layers of fresh, sliced tomatoes, often an herb and cheese mixture (commonly mayonnaise-based with cheddar or mozzarella), and sometimes bacon or other savory additions. It’s baked until golden and bubbly, resulting in a comforting dish that highlights the natural sweetness and acidity of ripe tomatoes.

Can I make Tomato Pie ahead of time?

Absolutely! Tomato pie can be assembled a few hours ahead of time and kept refrigerated before baking. However, I usually recommend baking it closer to when you plan to serve it for the freshest taste and best texture. If you need to fully prepare it in advance, it reheats beautifully. Just cover it loosely with foil and warm it in a preheated oven (around 300-325°F or 150-160°C) until heated through, about 15-20 minutes.

What kind of tomatoes are best for Tomato Pie?

For the absolute best flavor, I always recommend using fresh, ripe, in-season tomatoes. Heirloom varieties like Brandywines, or classic Beefsteaks, Roma tomatoes, or even a mix of colorful garden tomatoes work wonderfully. The key is ripeness – they should be firm but yield slightly to pressure, and smell wonderfully fragrant. Draining the tomatoes well after slicing is crucial to prevent a soggy crust, regardless of the variety you choose.

How do I prevent a soggy crust when making Tomato Pie?

This is a common concern, but easily avoidable! My top tips are: first, salt your sliced tomatoes and let them sit for at least 30 minutes (or up to an hour) to draw out excess moisture, then pat them thoroughly dry with paper towels. Second, consider blind baking (pre-baking) your pie crust before adding the filling. This creates a barrier and helps keep the bottom crust crisp. Some recipes also suggest brushing the bottom of the crust with a thin layer of mustard or a sprinkle of breadcrumbs before adding the filling, which also acts as a moisture barrier.

Is Tomato Pie served hot or cold?

Tomato pie is truly delicious served at any temperature! I personally prefer it warm or at room temperature, as this allows the flavors to meld beautifully and the textures to shine. Serving it straight from the oven is wonderful, but allowing it to cool slightly (15-20 minutes) will also help the filling set. It’s also fantastic the next day, right out of the fridge, making it a perfect candidate for leftovers or a casual picnic.

Easy Tomato Pie I

Tomato Pie I is an edible ode to summer, showcasing garden-fresh tomatoes, a flaky golden crust, and a creamy cheese and herb filling for a comforting and satisfying delight.

Prep Time
15 Minutes

Cook Time
40 Minutes

Total Time
15 Minutes

Servings
8 servings

Ingredients

• 1 (9-inch) deep dish pie crust
• 4 large tomatoes, peeled, sliced
• ½ pound beef bacon, cooked, drained, chopped
• 3 green onions, thinly sliced
• ½ cup fresh basil, chopped
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon crushed red pepper
• 2 cups shredded Cheddar cheese
• ¼ cup mayonnaise

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie plate and crimp edges. Line crust with parchment paper or foil, fill with pie weights. Blind bake for 15 minutes. Remove weights; bake 5-7 minutes more until dry and lightly golden. Cool completely on a wire rack.
2. Step 2
   Blot peeled, sliced tomatoes thoroughly dry with fresh paper towels to remove excess moisture. Set aside.
3. Step 3
   In a large mixing bowl, combine 2 cups shredded Cheddar cheese, ¼ cup mayonnaise, 3 thinly sliced green onions, ½ cup chopped fresh basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon crushed red pepper. Stir well until all ingredients are thoroughly combined and creamy.
4. Step 4
   Spread about ¼ cup of the cheese mixture evenly over the bottom of the cooled pie crust. Arrange half of the dried tomato slices over this base layer. Sprinkle with half of the cooked, drained, chopped beef bacon. Spread half of the remaining cheese mixture over the bacon and tomatoes. Layer with the rest of the tomato slices and the remaining beef bacon. Top with the remaining cheese mixture, spreading evenly to cover all tomatoes and reach the edges of the pie crust.
5. Step 5
   Place the assembled pie onto a preheated baking sheet (optional, for even browning) in the 375°F (190°C) oven. Bake for 35-45 minutes, or until the cheese topping is beautifully golden brown and bubbly, and the crust is deeply golden. If the crust edges brown too quickly, loosely tent with aluminum foil. Remove from oven and let cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.