Tomato Cheese Pie

There’s something irresistibly comforting about a slice of tomato cheese pie—the flaky crust, the bubbling cheese, and the juicy slices of tomato all melt together into a savory masterpiece. With every bite, you taste the golden tang of cheddar, the mellow creaminess of mayo, and the sun-kissed sweetness of ripe tomatoes. It’s warm, rich, and wrapped in a buttery embrace, perfect for brunch, lunch, or a summer supper.

Behind the Recipe

This pie is a southern staple that evokes memories of sun-drenched porches, potluck dinners, and summer gardens overflowing with ripe tomatoes. I remember my grandmother slicing homegrown tomatoes straight into the crust while humming her favorite tune. It was rustic, casual, and so full of love. I’ve carried that tradition forward with a few tweaks of my own to make it a little cheesier, a little flakier, and every bit as comforting.

Recipe Origin or Trivia

Tomato pie has deep roots in Southern American cooking, where fresh produce is a seasonal treasure. It evolved from simple farmhouse fare into a beloved comfort dish found at gatherings and picnics across the South. While variations abound, the classic version relies on mayonnaise and cheese for its creamy base and a biscuit-style or traditional crust for its golden finish. It’s not quite pizza, not quite quiche—but a perfect in-between that speaks of summer simplicity.

Why You’ll Love Tomato Cheese Pie

This one is pure kitchen magic. Here’s why you’ll keep coming back for more:

Versatile: Enjoy it for breakfast, brunch, lunch, or as a dinner side.
Budget-Friendly: Uses simple ingredients, many of which are kitchen staples.
Quick and Easy: You can have it in the oven in less than 20 minutes.
Customizable: Add herbs, bacon bits (if desired), or swap out cheeses.
Crowd-Pleasing: That cheesy-tomato combo is a guaranteed hit.
Make-Ahead Friendly: Bake ahead and serve warm or cold—it’s delicious either way.
Great for Leftovers: Tastes even better the next day as flavors meld.

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Chef’s Pro Tips for Perfect Results

Here’s how to get that perfect slice, every time:

1. Salt the Tomatoes First: Draw out excess moisture to avoid a soggy crust.
2. Pre-Bake the Crust: It helps lock in that crisp bottom layer.
3. Use Full-Fat Mayo: For a richer, creamier texture.
4. Layer Cheese Strategically: Start with cheese on the bottom to create a moisture barrier.
5. Let It Rest: Wait at least 15 minutes before slicing to let everything set beautifully.

Kitchen Tools You’ll Need

Make the magic happen with just a few basic tools:

9-Inch Pie Dish: For baking your cheesy masterpiece.
Mixing Bowl: To combine mayo, cheese, and herbs.
Colander: For draining salted tomatoes.
Sharp Knife: For clean tomato slices.
Baking Sheet: Place under the pie dish to catch any cheesy drips.

Ingredients in Tomato Cheese Pie

This dish is a celebration of harmony—ripe tomatoes, melty cheese, and a creamy center. Here’s what you’ll need:

1. Pie Crust: 1 (9-inch) pre-made or homemade, to hold all the deliciousness.
2. Ripe Tomatoes: 4 medium, sliced for juicy, fresh flavor.
3. Salt: 1 teaspoon to draw moisture from tomatoes.
4. Mayonnaise: ¾ cup for the creamy, tangy filling base.
5. Shredded Cheddar Cheese: 1 cup for rich, sharp flavor.
6. Shredded Mozzarella Cheese: 1 cup to add gooey melt.
7. Fresh Basil: ¼ cup, chopped for an herbal lift.
8. Garlic Powder: ½ teaspoon for subtle savory notes.
9. Black Pepper: ¼ teaspoon to balance the sweetness of tomatoes.
10. Olive Oil: 1 tablespoon to drizzle for a golden finish.
11. Parmesan Cheese: ¼ cup (optional) for a final salty punch.

Ingredient Substitutions

Need to switch things up? Here are easy swaps:

Mayonnaise: Use Greek yogurt for a lighter texture.
Cheddar Cheese: Swap with Monterey Jack or Gouda.
Fresh Basil: Substitute with dried basil or Italian seasoning.
Mozzarella: Try provolone for a more intense flavor.
Pie Crust: Use a puff pastry sheet for a flakier twist.

Ingredient Spotlight

Ripe Tomatoes: The star of the dish. Look for meaty varieties like Roma or heirloom for less moisture and fuller flavor.
Mayonnaise: Not just filler—it binds everything with a rich, tangy touch that melts into the cheese.

Instructions for Making Tomato Cheese Pie

Let’s turn your kitchen into a southern pie haven. Here are the steps to follow:

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C) and place your pie crust in a 9-inch pie dish.
2. Combine Ingredients:
   In a bowl, mix mayonnaise, cheddar cheese, mozzarella, basil, garlic powder, and black pepper until creamy.
3. Prepare Your Cooking Vessel:
   Slice tomatoes, sprinkle with salt, and let them drain in a colander for 15 minutes. Pat dry with paper towels to remove extra moisture.
4. Assemble the Dish:
   Layer half of the tomatoes in the crust. Spread half of the cheese-mayo mixture over them. Repeat with remaining tomatoes and cheese. Drizzle with olive oil and sprinkle with Parmesan.
5. Cook to Perfection:
   Bake uncovered for 35–40 minutes until the top is golden and bubbling.
6. Finishing Touches:
   Remove from oven and let it cool for at least 15 minutes to set.
7. Serve and Enjoy:
   Slice and serve warm, garnished with extra basil if desired.

Texture & Flavor Secrets

This pie is a texture wonderland. You’ve got a flaky, buttery crust cradling soft, juicy tomatoes that melt into creamy, savory cheese. The top crisps up slightly from the olive oil and Parmesan, adding a delightful contrast to the velvety interior.

Cooking Tips & Tricks

To make your pie perfect every time:

• Blind bake the crust to avoid sogginess.
• Use low-moisture mozzarella to prevent watery filling.
• Don’t skip the resting time—it helps the pie hold together.
• Sprinkle a little flour at the bottom of the crust for extra crisping.

What to Avoid

Common pitfalls can turn this masterpiece into a mess—here’s what to watch for:

• Overly juicy tomatoes—always salt and drain.
• Skipping pre-baking the crust—it’ll turn mushy.
• Using light mayo—it doesn’t hold up as well.
• Overbaking—it can dry out the cheese.

Nutrition Facts

Servings: 8
Calories per serving: 410
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

Tomato cheese pie is fantastic made ahead. Bake, cool, and refrigerate up to 2 days in advance. Reheat in the oven at 350°F for 10–15 minutes. Store leftovers covered in the fridge for up to 4 days. For freezing, wrap slices individually and reheat straight from frozen.

How to Serve Tomato Cheese Pie

This dish shines with a fresh green salad or a chilled cucumber soup. It’s lovely for brunch with mimosas, or as a light summer dinner with corn on the cob and iced tea.

Creative Leftover Transformations

Don’t toss those slices—reimagine them!

• Cut into strips for savory finger food.
• Stack between bread slices for a grilled pie sandwich.
• Chop and fold into scrambled eggs for a savory breakfast.

Additional Tips

Elevate your pie with these easy extras:

• Add caramelized onions between tomato layers.
• A dash of smoked paprika deepens flavor.
• Use heirloom tomatoes for visual and flavor variety.

Make It a Showstopper

Want that jaw-drop moment? Use overlapping heirloom tomato slices in a spiral pattern on top. Finish with a drizzle of basil oil or a sprinkle of flaky sea salt before serving.

Variations to Try

Here are some creative spins:

• Southern Style: Add cooked crumbled sausage into the filling.
• Greek-Inspired: Replace mayo with feta and Greek yogurt, and add olives.
• Caprese Pie: Use fresh mozzarella and basil, then drizzle with balsamic glaze.
• Vegan Version: Use plant-based mayo and cheese with a vegan pie crust.
• Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes.

FAQ’s

Q1: Can I use store-bought pie crust?

A1: Absolutely, it works great and saves time.

Q2: Do I have to peel the tomatoes?

A2: Not at all. The skins add texture and flavor.

Q3: Can I make this pie crustless?

A3: Yes, bake the filling in a greased dish like a casserole.

Q4: What tomatoes are best?

A4: Roma or heirloom are ideal—low moisture, full flavor.

Q5: Is this good cold?

A5: Yes! It’s just as delicious chilled or at room temperature.

Q6: Can I freeze the whole pie?

A6: Better to freeze individual slices for easy reheating.

Q7: Can I add other veggies?

A7: Definitely. Zucchini or caramelized onions work well.

Q8: How long can it sit out?

A8: No more than 2 hours unrefrigerated.

Q9: Can I use fresh mozzarella?

A9: It’s possible, but make sure it’s well-drained.

Q10: Can I make mini versions?

A10: Yes, use a muffin tin and adjust baking time to 20–25 minutes.

Conclusion

Tomato cheese pie is more than a recipe—it’s a slice of sunshine and a taste of home. Whether you’re using tomatoes from your garden or the local farmer’s market, this dish is a celebration of summer’s bounty and simple pleasures. Try it once, and trust me, it’ll become part of your warm-weather ritual.

Watch How To Make Tomato Cheese Pie