If ever there were a dish that perfectly captures the sun-ripened glory of summer, it must be the Irresistibly Best Tomato Pie. This savory Southern classic transforms ripe, juicy tomatoes and loads of creamy, melty cheese into a comforting, golden pie crowned with fresh basil and nestled in a buttery crust. Every forkful is a sweet-salty celebration of the season, and it’s guaranteed to become your go-to whenever tomatoes are at their best. Whether you serve it at a cozy brunch with friends or as the centerpiece of a family dinner, this pie absolutely lives up to its name—Irresistibly Best Tomato Pie is unforgettable!
Ingredients You’ll Need
Part of this dish’s magical charm is how each ingredient has a clear role—there’s nothing extra, and every item adds its own punch of flavor, color, or creaminess. Let’s take a closer look at what makes up Irresistibly Best Tomato Pie, and why you wouldn’t want to swap out a thing!
- 9-inch deep-dish pie crust (pre-baked): Using a pre-baked crust guarantees a sturdy and delicious foundation that holds all that glorious filling together.
- 4–5 ripe tomatoes (sliced, about 1/4 inch thick): Choose the ripest, juiciest tomatoes you can find—they’re the true star and bring the most flavor.
- 1 teaspoon salt (for draining tomatoes): This important step draws out excess water, keeping your pie from getting soggy and intensifying the tomato flavor.
- 1/2 cup chopped sweet onion: Sweet onion adds a gentle bite and blends beautifully with basil and cheese.
- 1/4 cup chopped fresh basil: Basil provides unbeatable fragrance and a fresh, peppery note that brightens every bite.
- 1 cup shredded sharp cheddar cheese: Cheddar gives a sharp tang and creaminess that complements the sweet tomatoes.
- 1 cup shredded mozzarella cheese: Classic mozzarella melts to perfection, providing those dreamy cheesy layers.
- 1/2 cup mayonnaise: This secret ingredient makes the topping extra creamy and rich—don’t skip it!
- 1/4 teaspoon garlic powder: A little goes a long way to bring out savory depth.
- 1/4 teaspoon black pepper: Adds the perfect hint of warmth and savor to balance the cheeses.
- 1 tablespoon grated Parmesan cheese (optional): A sprinkle on top adds a nutty, golden finish that makes the pie even more irresistible.
How to Make Irresistibly Best Tomato Pie
Step 1: Prepare and Drain the Tomatoes
Start by slicing your ripe tomatoes into rounds about 1/4 inch thick. Lay them in a single layer on paper towels, then sprinkle with the salt. This key move helps draw out extra moisture, so your Irresistibly Best Tomato Pie won’t go soft in the middle. Let them rest for 20–30 minutes, then pat each slice gently with more paper towels to soak up every drop. This prep makes a world of difference for a perfectly set pie.
Step 2: Make the Creamy Cheese Mixture
While the tomatoes are draining, grab a mixing bowl and stir together the mayonnaise, shredded sharp cheddar, shredded mozzarella, garlic powder, and black pepper. The mix will be rich, creamy, and packed with cheesy flavor. This mixture is going to melt over your tomatoes like a dream, turning golden and bubbly in the oven.
Step 3: Layer the Pie with Flavor
First, scatter the chopped onion and fresh basil across the bottom of your pre-baked pie crust, spreading them out to cover every bite. Arrange the tomato slices on top, overlapping them in a spiral or neat circles. Don’t worry if it looks rustic—this is a pie that loves character! Once your tomatoes are snugly packed, spoon the cheese mixture all over. Gently spread it to the edges so every nook is covered in cheesy goodness. Sprinkle the Parmesan on top, if using, for a beautiful final touch.
Step 4: Bake to Golden Perfection
Slide your pie into a preheated 350°F (175°C) oven and bake for 30–35 minutes. The top should get golden and bubbly, with pockets of gooey cheese and hints of toasty crust around the edges. When it’s ready, let the pie stand for at least 15 minutes—this helps it firm up for easy slicing and serving.
How to Serve Irresistibly Best Tomato Pie
Garnishes
For a truly pretty presentation, shower your Irresistibly Best Tomato Pie with fresh basil ribbons or chopped parsley right before serving. A few cherry tomatoes or a sprinkle of extra Parmesan can also make every slice look extra special and inviting.
Side Dishes
This pie shines alongside a crisp green salad, tangy coleslaw, or a platter of grilled veggies. For a heartier feast, pair it with creamy potato salad or a chilled pasta salad—the savory, bright flavors of Irresistibly Best Tomato Pie go with just about anything.
Creative Ways to Present
Try cutting the pie into small wedges for an appetizer spread at brunch or gatherings. It can even be baked in a cast-iron skillet for a rustic look, or offered with a dollop of garlicky aioli for guests who love an extra creamy touch. Don’t be shy—Irresistibly Best Tomato Pie can wear many hats and always steals the show!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, simply cover the cooled pie tightly with foil or plastic wrap. Store it in the refrigerator for up to 3 days. The flavors meld even more beautifully after a night in the fridge, making it a joy to revisit.
Freezing
You can freeze Irresistibly Best Tomato Pie, though for best results, freeze before baking. Assemble the pie, wrap it well, and freeze for up to one month. Allow it to thaw in the fridge overnight before baking as usual. While you can freeze baked slices, tomatoes may release a bit more moisture when thawed.
Reheating
For best results, reheat slices in a 350°F (175°C) oven until warmed through—about 10–15 minutes. This keeps the crust crisp and revives the cheesiness. Microwave reheating is quick, but the crust may soften, so opt for the oven when you can.
FAQs
Can I make Irresistibly Best Tomato Pie with different types of tomatoes?
Absolutely! Heirloom and Roma tomatoes are especially wonderful for this pie, but feel free to mix varieties. Just make sure the tomatoes are sliced evenly and drained well so your pie stays nice and firm.
How do I keep my crust from getting soggy?
Pre-baking your crust is key, and a light brush with a beaten egg before layering in the fillings acts as a barrier against excess moisture. Don’t skip draining and patting the tomatoes, as this makes a big difference too!
Can I substitute Greek yogurt for mayonnaise?
Yes, you can use full-fat Greek yogurt in place of the mayonnaise for a tangier, slightly lighter topping. The texture may change a touch, but it’s a great alternative if you’re looking to lighten things up.
Is Irresistibly Best Tomato Pie best served warm or at room temperature?
You can enjoy it either way! It’s divine fresh from the oven, but the flavors develop even more as it cools. Serve warm for melting cheese delight, or at room temp for picnics and potlucks.
Can I make Irresistibly Best Tomato Pie gluten free?
Certainly—just use your favorite gluten-free pie crust (homemade or store-bought) and proceed as directed. Everything else in the recipe is naturally gluten free, so everyone can savor a slice!
Final Thoughts
If you’re craving something gorgeous, hearty, and packed with summer flavor, you truly need to try Irresistibly Best Tomato Pie. It never fails to impress and brings a sunny Southern welcome to every table. Give it a go and share a big, cheesy slice with all your favorite people!
Print
Irresistibly Best Tomato Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings
- Category: Main Course or Side Dish
- Method: Baking
- Cuisine: Southern-Inspired
- Diet: Vegetarian
Description
This Irresistibly Best Tomato Pie is a savory delight that combines juicy tomatoes, flavorful cheeses, and a flaky crust to create a Southern-inspired dish perfect for any occasion.
Ingredients
Pie Crust:
- 1 9-inch deep-dish pie crust (pre-baked)
Filling:
- 4–5 ripe tomatoes, sliced (about 1/4 inch thick)
- 1 teaspoon salt (for draining tomatoes)
- 1/2 cup chopped sweet onion
- 1/4 cup chopped fresh basil
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Drain tomatoes: Place sliced tomatoes on paper towels, sprinkle with salt, let sit for 20–30 minutes, then pat dry.
- Prepare cheese mixture: In a bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, garlic powder, and black pepper.
- Assemble pie: Layer pie crust with onion and basil, arrange tomato slices on top, spread cheese mixture, sprinkle with Parmesan.
- Bake: Bake for 30–35 minutes until bubbly and golden. Rest for 15 minutes before slicing.
Notes
- Use heirloom or Roma tomatoes for best texture.
- For a sturdier crust, brush the bottom with a beaten egg before layering.
- Delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
