Savory Tomato Pie to Brighten Your Dinner Table Tonight
This tomato pie is a comforting dish filled with fresh tomatoes and basil, perfect for any occasion.
Equipment
- Oven
- - Colander
- bowl
- - Pie dish
Ingredients
For the Filling
- 5 roma tomatoes the star of your dish, providing that juicy, vibrant flavor.
- 10 fresh basil leaves aromatic and bright; they elevate the pie with a hint of sweetness.
- 1/2 cup green onion adds a savory crunch that complements the tomatoes beautifully.
For the Crust
- 1 9-inch pre-baked pie crust a flaky foundation that holds all your delicious fillings together.
For the Cheesy Topping
- 1 cup shredded mozzarella cheese offers a creamy stretchiness that makes every bite irresistible.
- 1 cup freshly shredded cheddar cheese lends a sharpness and richness to the pie.
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt) creates a creamy filling that binds the cheeses and flavors.
- 2 Tablespoons freshly grated parmesan cheese adds a savory depth and a delightful golden finish when baked.
Seasoning
- Salt essential for enhancing all the delicious flavors in your tomato pie.
- freshly ground black pepper essential for enhancing all the delicious flavors in your tomato pie.
Instructions
How to Make Tomato Pie
- Preheat the oven to 350 degrees F.
- Prepare the tomatoes by placing them in a colander in a single layer, sprinkling them with salt. Let them rest for 10 minutes.
- Pat-dry the tomatoes using a paper towel to remove most of the excess juice.
- Layer the tomato slices, chopped basil, and green onions in the pre-baked pie shell. Season with salt and pepper.
- Combine the mozzarella and cheddar cheeses with the mayonnaise or Greek yogurt in a bowl.
- Spread the cheese mixture over the layered tomatoes, and sprinkle the parmesan cheese on top.
- Bake the pie for about 30 minutes, or until the top is lightly browned and bubbly. Let it rest for at least 15 minutes before cutting.
Notes
Optional: Garnish with extra basil leaves for a fresh touch! Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.