Tomato Pie


Tomato Pie

Tomato Pie
Tomato Pie

"Tomato pie is bustling with a bubbly mayo-cheese mixture, fresh sliced tomatoes, and basil baked into a pie crust. Freshly sliced tomatoes, mayo, grated cheeses, and basil are layered into a pie crust and baked until it’s golden brown in this tomato pie recipe. It’s packed with fresh and savory flavors, perfect for peak tomato season. It’s a bit like pizza but in its own special way with a pie shell and creamy, sliced tomato filling. Tomato pie is a southern recipe that originated as a way to put your fresh garden tomatoes to good use. "


Preparation Time25 min

Cooking Time25 min

Cooking MethodOven

Cooking Vessel Sizemixing bowls, measuring Cups and spoons , 9 inch Pie Pan


  • 9 Inch Pie Crust
  • 2 1/2 pounds Tomatoes
  • Kosher Salt
  • 1 Bunch Fresh Basil
  • Black Pepper
  • 1/2 cup Mayonnaise
  • 1 Large Egg
  • 2 cups Grated Cheese
  1. Pre-bake pie crust and cool completely. (Instructions for pre-baking in Pie Crust Recipe – place crust in pie plate and crimp edges. Line the crust with aluminum foil and fill with pie weights. Bake at 375°F for 20-25 minutes, then remove pie weights and foil and cook 5 minutes more until light golden brown.)

  2. While pie crust is baking, slice tomatoes 1⁄4”-1⁄2” thick. Remove any seeds or watery pulp with your fingers. Spread the tomatoes in a single layer over several thicknesses of paper towels on a baking sheet. Sprinkle with salt – a light sprinkling will do. Allow tomatoes to rest for 30 minutes – the salt will help the tomatoes to release excess water. After 30 minutes, pat the tomatoes with additional dry paper towels. Remove as much of the moisture as possible.

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