Got tomatoes? Here’s a fabulous tomato pie recipe that uses delicious slices of fresh garden tomatoes, sprigs of basil and sharp cheddar cheese.
Easy Tomato Pie: A Summer Delight
Welcome to the world of savory pies, where the humble tomato takes center stage in a dish that’s as simple to make as it is delightful to eat.
Our Easy Tomato Pie recipe is a celebration of summer’s bounty, combining ripe, juicy tomatoes with a medley of complementary flavors to create a dish that’s sure to become a seasonal favorite.
Fresh Ingredients for a Flavorful Pie
The star of our tomato pie is, without a doubt, the fresh tomatoes. Opting for ripe, in-season tomatoes not only ensures the best flavor but also supports local produce.
We’ve found that beefsteak style tomatoes are the best, but even smaller plum tomatoes work well too!
The recipe calls for a single pie crust, however, we’ve successfully used biscuit dough as well, pat it thinly into the pie plate, but DON’T pre-bake the crust.
The addition of crumbled bacon introduces a savory, smoky element that pairs perfectly with the sweetness of the tomatoes.
We’ve chosen Vidalia onions for their mild, sweet taste, which complements the robust flavors of the pie without overpowering them.
Fresh basil leaves add a bright, aromatic touch, and when it comes to the creamy filling, a mix of sharp cheddar cheese and mayonnaise creates a rich, decadent layer that binds all the ingredients together beautifully.
A sprinkle of panko breadcrumbs tops off the pie with a delightful crunch, adding texture and visual appeal.
Crafting the Perfect Tomato Pie
The Foundation: Pre-Baking the Pie Shell
Begin by pre-baking your pie shell in a 425°F oven for 12-15 minutes, or until it achieves a beautiful golden-brown hue.
This step is crucial for preventing a soggy bottom and ensures that your pie crust is perfectly crisp.
Tomato Preparation: The Key to Perfection
Slice your tomatoes and let them rest on a wire rack for 5 minutes. This allows excess moisture to drain, ensuring your pie isn’t waterlogged.
A sprinkle of salt not only seasons the tomatoes but also helps draw out additional moisture.
Let the salted tomatoes sit for another 10 minutes before layering them into the pie, creating a foundation of flavor.
Layering with Love
In your golden-baked pie shell, create a beautiful mosaic of tomatoes, crisped bacon, chopped Vidalia onion, and freshly torn basil leaves.
Each layer adds its unique taste and texture, contributing to the pie’s complex flavor profile.
The Creamy Crown
Mix black pepper into your shredded sharp cheddar cheese and mayonnaise to create a spicy, creamy blend.
Spread this mixture over your layered pie, ensuring an even, indulgent covering that will melt into the nooks and crannies of the fillings below.
The Final Flourish: Panko Topping
For that final touch of texture, evenly sprinkle panko breadcrumbs over the top of your pie. This not only adds a satisfying crunch but also a beautiful golden finish once baked.
Baking to Perfection
Bake your masterpiece at 350°F for 30 minutes, employing a pie guard if necessary to protect the crust from over-browning.
The result? A warm, bubbling pie with a symphony of flavors and textures, from the juicy tomatoes to the crispy breadcrumb topping.
Serving Your Tomato Pie
This Easy Tomato Pie is versatile, making it perfect for any occasion, be it a casual lunch, a summer dinner party, or a picnic.
Serve it warm to enjoy the gooey cheese or let it cool to room temperature for a firmer slice. Pair it with a light salad or a crisp white wine to elevate your dining experience.
Easy Tomato Pie Recipe
You’ll Need:
1 nine inch pie shell
1 1/2 pounds fresh tomatoes
1/2 teaspoon salt
6-8 slices bacon, cooked and crumbled
1/2 Vidalia onion, chopped
1/4 cup fresh basil leaves
1/2 teaspoon black pepper
1 1/2 cup sharp cheddar cheese, shredded
3/4 cup mayonnaise
1/3 cup panko breadcrumbs
- Pre-bake a pie shell in 425F degree oven for 12-15 minutes (or until golden brown)
- Slice tomatoes and place on a wire rack to drain for 5 minutes.
- Sprinkle tomatoes with salt and let rest an additional 10 minutes.
- In the baked pie shell, layer tomatoes, bacon, onion, and freshly torn basil.
- In a small bowl combine pepper, cheddar cheese & mayonnaise together and then smooth it into an even layer on top of the layered tomatoes.
- Sprinkle panko crumbs evenly over top of the pie.
- Bake 30 minutes at 350 degrees, use a pie-guard to prevent the crust from over-browning.
Tomato Pie Recipe Print Now
Easy Tomato Pie
Equipment
- 9" Pie plate
Ingredients
- 1 pie shell
- 1 ½ pounds fresh tomatoes
- ½ teaspoon salt
- 6-8 slices bacon (cooked and crumbled)
- ½ Vidalia onion (chopped)
- ¼ cup fresh basil leaves
- ½ teaspoon black pepper
- 1 ½ cup sharp cheddar cheese (shredded)
- ¾ cup mayonnaise
- ⅓ cup panko breadcrumbs
Instructions
- Pre-bake a pie shell in 425F degree oven for 12-15 minutes (or until golden brown)1 pie shell
- Slice tomatoes and place on a wire rack to drain for 5 minutes.1 ½ pounds fresh tomatoes
- Sprinkle tomatoes with salt and let rest an additional 10 minutes.½ teaspoon salt
- In the baked pie shell, layer tomatoes, bacon, onion, and freshly torn basil.6-8 slices bacon½ Vidalia onion¼ cup fresh basil leaves
- In a Small Bowl combine pepper, cheddar cheese & mayonnaise together and then smooth it into an even layer on top of the layered tomatoes.½ teaspoon black pepper1 ½ cup sharp cheddar cheese¾ cup mayonnaise
- Sprinkle panko crumbs evenly over top of the pie.⅓ cup panko breadcrumbs
- Bake 30 minutes at 350 degrees, use a pie-guard to prevent the crust from over-browning.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
In conclusion, this Easy Tomato Pie recipe is more than just a dish; it’s a celebration of summer’s flavors, a testament to the joy of simple, fresh ingredients coming together in harmony.
Give it a try, and let the vibrant tastes of summer shine through in every bite. Don’t forget to share your own twists on this classic or your experiences in making it. Happy baking!
Looks fabulous! LOL! I make green tomato pie every year — use your favorite apple pie recipe and substitue sliced green tomatoes for the apples!
As Rachel Ray would say, “Delish!”
Can’t wait to try this one!
This sounds really good, I just picked a bunch of tomatoes from the garden so we’ll be trying this one later tonight.