Tomato Pie Recipe Easy: Summer’s Best Slice

Tomato pie. Just the name conjures up images of sun-drenched gardens, juicy, ripe tomatoes, and lazy summer afternoons. It’s a Southern classic that’s earned its place at picnics, potlucks, and family dinners alike. But let’s be honest, some tomato pie recipes can be a bit…fussy. This recipe, however, is all about ease without sacrificing flavor. We’re talking simple ingredients, straightforward steps, and a result that’s bursting with summery goodness. Get ready to experience the joy of homemade tomato pie without spending hours in the kitchen. This isn’t your grandma’s complicated recipe (unless your grandma was a fan of shortcuts!), but it *is* a recipe that’ll become a new family favorite. Perfect for using up that bounty of garden tomatoes, or simply bringing a little sunshine to your table, this easy tomato pie is a guaranteed crowd-pleaser.

Why This Recipe Works

This recipe works because it prioritizes flavor and simplicity. Here’s the breakdown:

• Pre-made Pie Crust: Let’s be real, making a perfect pie crust from scratch can be time-consuming and intimidating. Using a store-bought, pre-made crust saves you a ton of effort without compromising the overall taste. We recommend a refrigerated, rolled-out crust for the best texture.
• Simple Tomato Preparation: No need to painstakingly peel and seed the tomatoes. We simply slice them, salt them to draw out excess moisture (crucial for preventing a soggy pie!), and then pat them dry.
• Flavorful Cheese Mixture: The combination of mayonnaise, cheddar cheese, and mozzarella creates a creamy, tangy, and oh-so-cheesy base that complements the tomatoes perfectly. A touch of basil and garlic adds a vibrant, aromatic element.
• Baking Time: The baking time is calibrated to ensure the crust is golden brown and the cheese is melted and bubbly, while still allowing the tomatoes to retain some of their fresh flavor.
• No-Frills Approach: This recipe skips unnecessary steps like pre-baking the crust or adding a breadcrumb layer. It’s all about getting the best possible result with the least amount of work.

Ingredients

• 1 (9-inch) pre-made pie crust, refrigerated
• 4-5 medium ripe tomatoes, sliced about 1/4 inch thick
• 1 teaspoon salt
• 1/2 cup mayonnaise (full-fat recommended for best flavor and texture)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Tomatoes: Arrange the tomato slices in a single layer on a baking sheet lined with paper towels. Sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. This step is crucial to prevent a soggy pie. After 30 minutes, pat the tomato slices dry with more paper towels.
2. Prepare the Cheese Mixture: In a medium bowl, combine the mayonnaise, cheddar cheese, mozzarella cheese, basil, garlic, and pepper. Mix well until everything is evenly combined.
3. Assemble the Pie: Place the pre-made pie crust in a pie dish. Arrange a layer of tomato slices in the bottom of the crust. Spread about half of the cheese mixture evenly over the tomatoes. Add another layer of tomato slices, followed by the remaining cheese mixture.
4. Bake the Pie: Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and lightly browned.
5. Cool and Serve: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly. Enjoy warm or at room temperature.

Tips for Success

• Choose Ripe, But Firm Tomatoes: Overripe tomatoes will be too mushy and release too much liquid. Look for tomatoes that are ripe and juicy, but still hold their shape well. Heirloom varieties are fantastic for flavor.
• Don’t Skip the Salting Step: This is arguably the most important step for preventing a soggy pie. Salting draws out excess moisture from the tomatoes, which helps the filling set properly.
• Pat the Tomatoes Dry: After salting, make sure to thoroughly pat the tomato slices dry with paper towels. The drier the tomatoes, the less likely you are to have a soggy pie.
• Use Full-Fat Mayonnaise: While you can technically use light mayonnaise, full-fat mayonnaise will provide a richer flavor and creamier texture.
• Don’t Overbake: Overbaking can dry out the cheese and make the crust too hard. Keep a close eye on the pie and remove it from the oven when the crust is golden brown and the cheese is melted and bubbly.
• Let it Cool: Allowing the pie to cool for at least 15-20 minutes before slicing is essential for letting the filling set properly. This will make it easier to slice and serve.
• Add a Pinch of Sugar: If your tomatoes are particularly acidic, you can add a pinch of sugar to the cheese mixture to balance the flavors.
• Experiment with Cheese: Feel free to experiment with different types of cheese. Monterey Jack, provolone, or even a sprinkle of Parmesan would all be delicious additions.

Storage Instructions

Leftover tomato pie can be stored in the refrigerator for up to 3 days. To reheat, you can warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices for a quicker reheat, but the crust may become a bit softer. The pie is best enjoyed fresh, as the crust can lose its crispness over time. Freezing is not recommended, as the texture of the tomatoes and cheese can change significantly.

FAQ

Q: Can I use frozen tomatoes?

A: While technically possible, using frozen tomatoes is not recommended. Freezing and thawing tomatoes changes their texture and releases a lot of water, which can result in a very soggy pie. Fresh tomatoes are always the best option.

Q: Can I make this pie ahead of time?

A: You can assemble the pie a few hours ahead of time and keep it refrigerated until ready to bake. However, baking it too far in advance is not recommended, as the crust can become soggy.

Q: Can I use a different type of crust?

A: Yes! While this recipe calls for a pre-made pie crust, you can certainly use a homemade crust or even a gluten-free crust if you prefer. Just be sure to adjust the baking time accordingly.

Q: Can I add other vegetables to the pie?

A: Absolutely! Sautéed onions, bell peppers, or zucchini would all be delicious additions. Just be sure to cook them before adding them to the pie to prevent them from releasing too much moisture.

Q: My pie is browning too quickly. What should I do?

A: If the crust is browning too quickly, you can cover the edges with aluminum foil or use a pie shield.

Conclusion

So there you have it – an easy tomato pie recipe that’s bursting with summer flavor. This recipe proves that you don’t need to spend hours in the kitchen to create a delicious and satisfying dish. With simple ingredients, straightforward steps, and a few helpful tips, you can enjoy a slice of sunshine any time of year. Whether you’re using up a bounty of garden tomatoes or simply craving a taste of summer, this easy tomato pie is sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to experience the joy of homemade tomato pie, the easy way!