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Our family's summertime favorite has always been this down-home tomato pie. When your garden's bursting with ripe tomatoes, this cozy dish takes simple stuff and turns it into something amazing that really shows off summer's tastiest offerings.
My first try with this came after my neighbor dropped off way too many backyard tomatoes from their bumper crop. The combo of those juicy tomatoes with the smooth, cheesy topping made such an unforgettable dish that now everyone asks for it at our summer gatherings.
Ingredients
- Pie crust: Forms the rich, flaky base for our savory creation. Grab one from the store when you're rushed, but homemade brings extra crispness.
- Fresh tomatoes: Take center stage here. Look for ones that feel substantial with vibrant colors and firm but yielding flesh.
- Cornmeal: Works as a thin shield that stops your crust from getting soggy underneath.
- Sharp cheddar cheese: Brings that zesty kick that works so well alongside tomatoes.
- Yellow onion: Adds gentle sweetness throughout your pie.
- Fresh basil: Delivers that must-have summer freshness you can't do without.
- Mayonnaise: Sounds odd but trust me—it makes the creamiest binding for your cheeses.
- Garlic: Gives that flavor boost that ties all the savory notes together.
- Cayenne pepper: Brings just enough warmth to cut through the tomato sweetness.
- Mozzarella cheese: Gives you that stretchy, gooey texture everybody craves.
- Gruyere cheese: Adds that rich, toasty flavor that takes this pie up a notch.
Step-by-Step Instructions
- Prepare the Pie Crust:
- Begin with a 9-inch pie shell—store-bought works fine or make your own. The trick is to bake it partway first so the bottom stays crisp with all those juicy tomatoes. Cover the crust with parchment and add pie weights, then bake at 375°F for about 15 minutes. Take out the weights and cook another 3-4 minutes until it's just getting golden. This helps block moisture and keeps your bottom from turning mushy.
- Prepare the Tomatoes:
- Don't skip this part—it makes all the difference. Cut your tomatoes across the middle and gently squeeze out seeds and juice. Chop them into chunks and toss in a colander. Sprinkle with a full teaspoon of kosher salt and let them sit at least 15 minutes, giving them a gentle toss now and then. The salt pulls out extra moisture that would make your pie runny. After draining, put the tomatoes between paper towels and press to get rid of any leftover wetness. This extra care means your pie won't turn into soup.
- Assemble the Base Layers:
- Heat your oven to 375°F with a baking sheet or pizza stone inside. This hot surface helps cook the bottom properly. Dust cornmeal over your cooled crust bottom. This acts like a shield against moisture. Spread your first layer of sharp cheddar, then scatter chopped onions and fresh basil evenly across. The melted cheese forms a seal while the onions and basil spread flavor through the whole pie. Top with half your prepared tomatoes in an even layer.
- Create the Mayo Mixture:
- Grab a medium bowl and mix mayo, minced garlic, cayenne, and black pepper. The mayo brings richness while garlic and peppers add depth with a gentle kick. Fold in your mix of cheddar, mozzarella, and gruyere until everything's well combined. This blend gets amazingly creamy when baked, holding everything together while making each bite incredibly rich.
- Complete the Layering:
- Gently spread your mayo-cheese mix over the tomatoes, making sure it reaches all the way to the edges in an even layer. Add your remaining tomatoes on top, then finish with a final sprinkle of all three cheeses. This way of stacking ensures every bite has the perfect balance between fresh tomato tang and rich, creamy cheese.
- Bake to Golden Perfection:
- Cover the crust edges with foil or a pie shield so they don't burn. Put your pie directly on the hot baking sheet or stone in the oven. Bake 40-45 minutes until the top turns beautifully golden and starts bubbling. For the last 5-10 minutes, take the foil off the edges so they can brown nicely. The hot surface underneath makes sure your bottom crust cooks right despite all the moisture in your filling.
- Rest Before Serving:
- Let your pie cool 15-30 minutes before cutting. This waiting time matters—it lets the filling set up so your slices stay together when served. Add some fresh basil right before serving for color and bright flavor. The way the warm, savory pie contrasts with the fresh basil is just perfect.
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What I love most about this pie is the three-cheese blend mixed with mayo. I wasn't sure about using mayo in a pie the first time around, but what happens in the oven is pure magic. It turns into this incredibly lush, melty layer that works so well with the tangy tomatoes.
Selecting the Perfect Tomatoes
Your tomato choice can make or break this dish. In mid-summer, try heirloom types like Brandywine or Cherokee Purple for amazing flavor with just the right balance of sweet and tangy. If you're cooking this outside tomato season, go with Roma tomatoes since they're less watery and their flavor gets stronger when baked. Whatever kind you pick, they should be ripe but still firm enough to hold shape when cut. Never keep your tomatoes in the fridge before using them here—cold really kills their flavor.
Make-Ahead and Storage Tips
This tomato pie actually gets better after sitting awhile, which makes planning parties easier. You can fix the whole pie up to a day early, wrap it in foil, and stick it in the fridge. Just warm it up in a 325°F oven for about 20 minutes before serving. Leftovers stay good in the fridge for up to 5 days in a sealed container. The crust will get a bit softer over time from the filling's moisture, but many folks actually prefer it that way. You can also freeze single slices wrapped in plastic and foil for up to 3 months. Let them thaw in the fridge overnight before warming.
Seasonal Variations
While this southern classic shines brightest with summer tomatoes, you can tweak it for any time of year. In springtime, throw in some asparagus tips and swap some basil for fresh dill. Fall versions work great with thin slices of butternut squash and sage mixed with your tomatoes. Winter versions can use roasted cherry tomatoes, which taste better during cold months. You can also play around with different cheese combos based on what you've got, though mixing sharp, melty, and nutty types creates the best flavor balance.
Serving Suggestions
Make this pie into a full meal by adding some tasty sides. A simple arugula salad with lemon dressing gives a peppery contrast to the rich pie. For brunch, serve with some fresh fruit and something bubbly to drink. For dinner, it goes great with grilled chicken or a simple fish with herbs. The pie tastes best warm rather than hot, letting all the flavors really come out. For a fancy touch, top with tiny basil leaves and some edible flowers like nasturtiums during summer months.
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Common Recipe Questions
- → Is it okay to use pre-made crust?
Absolutely! Pre-made crust works great for this pie. But if you've got time, making your crust from scratch adds that special homemade touch.
- → What stops the crust getting soggy?
Don't skip salting and removing seeds from your tomatoes. This gets rid of extra moisture that would make your crust go soft.
- → Which cheeses work best?
The magic comes from mixing sharp cheddar, mozzarella, and gruyere. But feel free to swap in your favorites if you want.
- → Can I make it hotter?
You bet! Throw in more cayenne—try 1/2 teaspoon—or sprinkle in some chili flakes for extra heat.
- → How long do leftovers last?
Put any leftover pie in the fridge with a cover on it. It'll stay good for up to 5 days, though the crust might not stay as crispy.