Rustic Easy Homemade Tomato Pie Recipe (Print Version)

Learn my simple, rustic Easy Homemade Tomato Pie Recipe. Bursting with garden freshness, this savory pie is a summer favorite for casual meals.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 4-5 large ripe tomatoes (heirloom or beefsteak)
02 - 1 pre-made 9-inch pie crust
03 - 1 cup mayonnaise (full-fat)
04 - 1.5 cups sharp cheddar cheese, freshly grated
05 - 1/2 cup fresh basil leaves, chopped

→ Flavor Boosters

06 - 1/4 small red onion, very thinly sliced
07 - 1 tsp garlic powder

→ Seasonings & Spices

08 - 1 tsp salt (plus more for draining tomatoes)
09 - 1/2 tsp black pepper

→ Optional Enhancements

10 - Pinch of red pepper flakes

# Instructions:

01 - First things first, those beautiful tomatoes. Slice 'em about a quarter-inch thick. Then, this is crucial, lay them out on paper towels, sprinkle with a good pinch of salt, and let them hang out for at least 30 minutes, maybe even an hour. You want to draw out as much moisture as possible! I always forget this step and end up with a slightly soggy bottom. Don't be like me!
02 - Preheat your oven to 375°F (190°C). Pop your pie crust into a 9-inch pie plate. Prick the bottom with a fork a few times. Now, for the blind bake: line it with parchment paper and fill with pie weights or dried beans. Bake for about 10-12 minutes until it's lightly golden. This step is a game-changer for preventing a soggy crust, a mistake I made far too many times in my early pie-making days!
03 - Once the crust is cooled a bit, blot those tomatoes again to get rid of any leftover moisture. Now, layer half of your tomatoes in the bottom of the crust. Sprinkle half of the sliced red onion and half of the fresh basil over the tomatoes. It smells so good already, right? This layering is key for even flavor distribution.
04 - Next, sprinkle half of your freshly grated sharp cheddar cheese over the tomato-basil layer. Then, repeat with the remaining tomatoes, red onion, and fresh basil. I just love how vibrant those colors are! It's like a little garden in a pie. Don't worry if it looks a bit piled high, it'll settle.
05 - In a small bowl, whisk together the mayonnaise, the remaining sharp cheddar cheese, garlic powder, and a generous pinch of black pepper. This is what makes this tomato pie so wonderfully rich and savory. I sometimes add a tiny pinch of red pepper flakes here for a little kick, but that's just me!
06 - Spread the mayonnaise mixture evenly over the top of the pie, making sure to cover all the tomatoes. Pop it back into that 375°F (190°C) oven and bake for 30-35 minutes, or until the top is beautifully golden brown and bubbly. Oh, the aroma that fills the kitchen! It’s just heavenly. Let it cool for at least 15-20 minutes before slicing. Trust me, it helps everything set.

# Notes:

01 - Always salt and drain your tomatoes thoroughly to avoid a watery pie.
02 - Don't skip blind baking the crust; it's key for a crisp bottom.
03 - Store leftovers covered in the fridge for up to 3-4 days; don't microwave to reheat!
04 - Serving with a light green salad balances the richness perfectly.

# Equipment Needed:

01 - 9-inch pie plate
02 - mixing bowls
03 - sharp knife
04 - cutting board
05 - paper towels
06 - pie weights (or dried beans)
07 - parchment paper

# Nutrition (Per Serving):

Calories: 400-500
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 10-15g

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