Classic Tomato Pie

A savory twist on classic flavors, this Tomato Pie is a perfect blend of fresh ingredients and cheesy goodness! When sun-ripened tomatoes meet a flaky, pre-baked crust, you know you’re in for something special. Each bite bursts with the juicy sweetness of vine-ripe tomatoes, balanced by a creamy, tangy cheese layer that’s been laced with a hint of Dijon mustard and minced garlic. You can almost taste the way the mozzarella melts into little strings of gooey delight, while the sharp cheddar sneaks in its bold tang. Fresh basil and parsley add a bright, herbaceous note, elevating the savory layers and making this pie a true summer showstopper.

Whether you’re a seasoned home cook or just dipping your toes into savory pies, this recipe is as friendly as it gets. With just a handful of straightforward steps and everyday ingredients—many of which you might already have stocked in your kitchen—you’ll be slicing into golden-brown perfection in about an hour. It’s vegetarian, it packs about 350 calories per slice when cut into eight generous portions, and it works beautifully as a laid-back lunch or a cozy dinner entry. The prep and cooking time each hover around 30 minutes, plus a gentle 10-minute rest so it firms up for neat slicing. Get your apron on, and let’s dive into this summer-ready, cheese-tastic Tomato Pie!

KEY INGREDIENTS IN CLASSIC TOMATO PIE

Every great recipe starts with high-quality staples that play together in harmony. In this Tomato Pie, each component brings a unique flavor and texture, coming together to create a savory masterpiece. From the sturdy foundation of the crust to the vibrant notes of fresh herbs, here’s what makes this pie shine:

• Pre-baked pie crust: A sturdy, flaky base that supports all the juicy layers above. Pre-baking ensures the bottom stays crisp and avoids soggy crust syndrome.

• Ripe tomatoes: Juicy, sweet slices that form the heart of this dish. Their natural acidity and vibrant red color give the pie its signature summer vibe.

• Salt: A simple seasoning that draws out excess moisture from the tomatoes, intensifying their flavor and preventing a watery filling.

• Onion: Finely chopped for a subtle, sweet bite that mingles beautifully with tomatoes and cheese, adding depth and crunch.

• Basil leaves: Fresh and fragrant, these chopped herbs deliver a sweet, peppery aroma that brightens each slice.

• Parsley: Adds a clean, verdant punch and balances the richness of the cheese mixture with its fresh, slightly bitter edge.

• Mozzarella cheese: Shredded for meltability and stretch, offering a mild creaminess that binds the pie layers.

• Sharp cheddar cheese: Grated to introduce a bold, tangy flavor that contrasts the milder mozzarella for a perfectly cheesy bite.

• Mayonnaise: Contributes creaminess and helps the cheese mixture adhere to the tomato layer for a smooth, even top.

• Dijon mustard: A touch of tangy sharpness that cuts through the richness, rounding out the flavor profile.

• Garlic: Minced to infuse the cheese mixture with a warm, savory kick that lingers on the palate.

• Black pepper: Freshly cracked for a mild heat and aromatic lift, adding subtle complexity to every forkful.

• Olive oil: Drizzled over the top before baking to enhance browning and add fruity richness to the crust edge.

HOW TO MAKE CLASSIC TOMATO PIE

Let’s walk through the journey of turning simple staples into a crowd-pleasing Tomato Pie. From prepping the tomatoes to achieving that perfect bubbling golden top, each step is designed for success—even if you’re a beginner in the kitchen. Follow along, embrace the techniques, and watch this pie come together with ease and flair.

1. Preheat your oven to 350°F (175°C). This ensures an even bake and a crisp, golden crust from edge to edge.

2. Arrange the tomato slices in a single layer on paper towels. Sprinkle them with salt and let them rest for 10–15 minutes. This process draws out extra moisture so your pie isn’t soggy. Pat dry gently with more paper towels.

3. Layer the tomato slices in the pre-baked pie crust, arranging them evenly to form a colorful foundation.

4. Spread the finely chopped onions over the tomato layer, then sprinkle the chopped basil and parsley for fresh herbal bursts in every bite.

5. In a medium-sized bowl, mix together the shredded mozzarella, grated cheddar, mayonnaise, Dijon mustard, minced garlic, and black pepper until you have a smooth, well-combined cheese filling.

6. Spread the cheese mixture evenly over the tomato and herb layer, taking care to cover the surface from edge to edge.

7. Drizzle the olive oil over the top of the cheese layer. This little touch helps create a beautifully browned, slightly crisp topping.

8. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the cheese mixture is bubbly.

9. Remove the pie from the oven and let it cool for at least 10 minutes. This resting time helps the layers set, making it easier to slice neat wedges.

SERVING SUGGESTIONS FOR CLASSIC TOMATO PIE

Bringing your Tomato Pie to the table is where the real fun begins. This versatile dish can shine at backyard barbecues, family lunches, or a cozy dinner for two. Whether you like it warm or at room temperature, these serving ideas will elevate every slice and ensure your guests (or just you!) are thoroughly impressed and satisfied.

• Serve each slice alongside a crisp green salad tossed with a simple lemon vinaigrette. The zesty dressing cuts through the richness of the cheese, creating a balanced plate.

• Offer the pie at room temperature for potlucks and picnics. It travels well, and the flavors really harmonize when it’s allowed to mellow for a bit.

• Garnish with additional fresh basil leaves and a sprinkle of red pepper flakes right before serving. This adds a burst of aroma and a gentle kick for those who love a little heat.

• Pair each portion with a chilled white wine—such as Sauvignon Blanc or Pinot Grigio—to complement the tomato’s acidity and the cheese’s creaminess, making every bite taste even more vibrant.

HOW TO STORE CLASSIC TOMATO PIE

Leftover Tomato Pie is almost as delightful as the first slice, and with the right storage tips, you can savor it for days. Keeping the pie fresh ensures that the crust remains crispish, the tomato juices stay balanced, and the cheese mixture doesn’t dry out or become overly soft.

• Refrigeration: Once cooled completely, cover the pie loosely with plastic wrap or aluminum foil. Store in the fridge for up to 3 days. This method keeps the filling creamy and the crust from becoming too soggy.

• Airtight containers: If you’ve cut the pie into individual slices, place them in an airtight container separated by parchment paper. This prevents sticking and preserves the fresh tomato flavor.

• Quick reheat: Warm slices in a preheated oven at 325°F (160°C) for 8–10 minutes, or until heated through, to revive the crisp crust. Avoid microwaving if you want to maintain texture.

• Freezing: For longer storage, wrap individual slices in plastic wrap, then in foil, and freeze for up to one month. Thaw overnight in the refrigerator before reheating using the oven method above.

CONCLUSION

Thank you for joining me on this journey through every juicy, cheesy layer of the Classic Tomato Pie. From the moment you slice into that flaky pre-baked crust to the final forkful of melted mozzarella and sharp cheddar, this recipe captures the essence of summer in a savory, satisfying dish. It’s beginner-friendly, vegetarian, and customizable—whether you’re throwing it into your weeknight dinner rotation or sharing it at a weekend gathering. Don’t forget: you can print and save this article for easy reference in your kitchen. I’ve also included a FAQ section below to answer any extra questions you might have about ingredient swaps, serving sizes, or timing tweaks.

If you give this Tomato Pie a try, I’d love to hear how it turns out! Drop a comment with your feedback, ask any questions, or share your own twists on the recipe. Whether you lean into extra herbs, swap cheeses, or add a pinch of red pepper flakes, your insights are incredibly valuable. Happy baking, and here’s to many more delicious, home-cooked memories!

Print Recipe

Classic Tomato Pie

Author: Sophie Reynolds Courses: Lunch

Difficulty: Beginner Prep Time 30 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 350

Description

Experience a mouthwatering combo of ripe tomatoes, aromatic herbs, and gooey cheese baked to perfection in a flaky crust. A dish that’s bursting with summer flavor!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pre-baked 9-inch pie crust

• 4 large ripe tomatoes, sliced

• 1 teaspoon of salt

• 1 small onion, finely chopped

• ¹⁄₄ cup of fresh basil leaves, chopped

• ¹⁄₄ cup of fresh parsley, chopped

• 1 cup of shredded mozzarella cheese

• 1 cup of grated sharp cheddar cheese

• ³⁄₄ cup of mayonnaise

• 1 tablespoon of Dijon mustard

• 2 cloves of garlic, minced

• ¹⁄₄ teaspoon of black pepper

• 2 tablespoons of olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange the tomato slices in a single layer on paper towels. Sprinkle with the teaspoon of salt and allow them to sit for about 10-15 minutes to draw out excess moisture. Pat dry with additional paper towels.
3. Layer the tomato slices in the pre-baked pie crust.
4. Spread the chopped onions over the tomatoes, followed by the chopped basil and parsley.
5. In a medium-sized bowl, mix together the mozzarella cheese, cheddar cheese, mayonnaise, Dijon mustard, minced garlic, and black pepper until well combined.
6. Spread the cheese mixture evenly over the top of the tomato layer, ensuring full coverage from edge to edge.
7. Drizzle the olive oil over the surface of the pie.
8. Bake in the preheated oven for 30 minutes or until golden brown and bubbly on top.
9. Remove from the oven and allow the pie to cool for at least 10 minutes before slicing and serving.

Note

• For added flavor, consider integrating a pinch of red pepper flakes into the cheese mixture.
• This pie can be enjoyed warm or at room temperature, making it a versatile dish for any occasion.
• Consider using heirloom or vine-ripe tomatoes for the best flavor.
• The pie pairs well with a light green salad and chilled white wine.

Keywords: tomato pie, savory pie, summer recipe, vegetarian dish, cheese pie, fresh basil