Tomato Pie

This savory tomato pie transforms garden-fresh tomatoes into a bubbling, cheesy masterpiece that’ll have everyone begging for seconds. It’s like a pizza and quiche had a delicious Southern baby.

The magic happens when juicy tomatoes meet a trio of melted cheeses and fresh basil, all nestled in a flaky crust. That golden-brown cheesy top? It’s about to become your new obsession. Trust me, this isn’t your average pie – it’s what summer memories are made of.

Ingredients

For the Base:

• 1 (9-inch) pie shell (homemade or store-bought)
• 3-4 large tomatoes
• 1/2 teaspoon kosher salt
• 1/2 cup chopped yellow or red onion
• 1/4 cup thinly sliced basil

For the Cheese Topping:

• 2 cups grated cheese blend (sharp cheddar and Monterey Jack)
• 1/2 cup mayonnaise
• 1 teaspoon Frank’s Hot Sauce or Tabasco
• Freshly ground black pepper to taste

Steps

1. Preheat oven to 350°F (175°C). Position rack in center for optimal heat distribution. Your oven should be fully heated before the pie goes in – about 15 minutes.
2. Pre-bake pie crust until light golden (8-10 minutes for store-bought, 25 minutes for homemade). Watch for bubbling – prick any that form with a fork. The crust should be dry to touch but not browned.
3. Prep tomatoes: Halve horizontally and squeeze gently to remove seeds and juice. Chop into 1-inch pieces (you need 3 cups). Salt and drain in colander for 30 minutes minimum. TIP: The drier your tomatoes, the less soggy your pie!
4. Layer pie: Start with onions (they’ll caramelize on bottom), then thoroughly dried tomatoes, followed by basil chiffonade. Press each layer gently.
5. Mix cheese topping until uniform. Spread evenly to edges, sealing tomatoes underneath. The top should look like a thick blanket of cheese.
6. Bake 25-45 minutes until deeply golden and bubbling at edges. Look for small browned spots on top. Let rest 15 minutes before slicing.

Smart Swaps

• Use Greek yogurt for half the mayonnaise
• Try gluten-free crust for dietary restrictions
• Substitute fresh mozzarella for a more delicate flavor

Make It Diabetes-Friendly

• Use almond flour crust (reduces carbs by 15g per serving)
• Replace 1 cup regular cheese with low-fat options
• Add extra onions and reduce tomatoes for lower sugar content
• Serve with salad to slow glucose absorption

Pro Tips

• Salt tomatoes for at least 30 minutes – longer is better
• Use room temperature cheese for smoothest mixing
• Let pie rest 15 minutes before cutting for clean slices
• Store leftovers in fridge up to 3 days, reheat in 350°F oven