Description
A comforting and flavorful Southern-style tomato pie made with layers of juicy tomatoes, herbs, onions, and a cheesy mayonnaise topping in a flaky crust. A perfect savory pie for brunch, dinner, or summer gatherings.
Ingredients
Scale
- 1 (9-inch) pie shell (homemade or store-bought)
- 3 to 4 large ripe tomatoes
- ½ teaspoon kosher salt
- ½ cup chopped red or yellow onion
- ¼ cup fresh basil, thinly sliced
- 2 cups shredded cheese (cheddar, mozzarella, or Gruyère)
- ½ cup mayonnaise
- 1 teaspoon hot sauce (optional)
- Black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Blind-Bake Crust: If using a homemade crust, freeze it in the pie dish for 30 minutes. Line with foil and fill with pie weights. Bake for 15 minutes, remove weights, prick the crust with a fork, and bake another 10 minutes until lightly golden.
- Prepare Tomatoes: Halve the tomatoes, squeeze out excess juice, then chop. Sprinkle with kosher salt and place in a colander to drain for 30 minutes.
- Layer Ingredients: Spread chopped onion evenly over the baked crust. Add the drained tomatoes, then sprinkle with fresh basil.
- Mix Topping: In a bowl, mix shredded cheese, mayonnaise, hot sauce (if using), and black pepper. Spread this mixture evenly over the tomatoes.
- Bake: Bake at 350°F (175°C) for 25 to 45 minutes, until the top is golden and bubbling.
- Serve: Let cool slightly before slicing. Serve warm or at room temperature.
Notes
For extra flavor, use a blend of cheeses like sharp cheddar and Gruyère. Drain tomatoes well to prevent a soggy crust. Add a few garlic cloves to the onion layer for added depth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg