Irresistible Tomato Pie Recipe: A Cozy Comfort Food Delight

Why You’ll Love This Recipe

I love this recipe because it brings together simple, everyday ingredients and turns them into something extraordinary. The juicy, tangy tomatoes mellow out under the rich layer of cheese and mayo, while the crust adds a satisfying crunch. It’s cozy, filling, and perfect for brunches, potlucks, or even a casual dinner. Every bite feels like a warm hug from the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes

• Salt

• Fresh basil leaves

• Green onions (or sweet onions, thinly sliced)

• Pre-baked pie crust

• Shredded cheddar cheese

• Shredded mozzarella cheese

• Mayonnaise

• Garlic powder

• Black pepper

Directions

1. I begin by slicing the tomatoes and laying them on paper towels. I sprinkle salt over them and let them rest for about 30 minutes to draw out excess moisture.

2. While the tomatoes are draining, I bake the pie crust until it’s lightly golden and prepare the cheese topping by mixing cheddar, mozzarella, mayo, garlic powder, and black pepper in a bowl.

3. Once the tomatoes are ready, I pat them dry and layer them in the crust along with chopped basil and green onions.

4. I spread the cheese mixture evenly over the top.

5. I bake the pie at 375°F for about 30–35 minutes, until the top is golden and bubbly.

6. I let it cool slightly before slicing so the filling sets just right.

Servings and timing

This recipe serves 6 to 8 people. It takes around 30 minutes to prep and 30–35 minutes to bake, plus 10 minutes to cool. Altogether, I have a delicious pie ready in about 1 hour and 15 minutes.

Variations

Sometimes I add a layer of sautéed spinach or use a mix of cheeses like Gruyère or feta for a more complex flavor. If I want to add protein, I’ll include some cooked bacon or diced ham between the tomato layers. For a spicy version, I stir in a little chopped jalapeño or crushed red pepper into the cheese mixture.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container. To reheat, I place slices in a 350°F oven for about 10–15 minutes. I try to avoid the microwave to keep the crust from getting soggy.

FAQs

Can I use any kind of tomatoes?

I prefer large, ripe slicing tomatoes like beefsteak or heirloom varieties. I avoid overly watery ones and always salt and drain them first to keep the pie firm.

What type of crust works best?

I usually use a traditional pie crust, either store-bought or homemade. A savory biscuit-style crust also works well if I want something more rustic.

Do I have to use mayonnaise?

Yes, mayo helps create that creamy, rich topping. If I want a lighter version, I sometimes mix Greek yogurt with the mayo.

Can I make this ahead of time?

Yes, I often make the pie earlier in the day and reheat it before serving. The flavors meld beautifully after sitting for a bit.

Can I freeze tomato pie?

I don’t recommend freezing it. The tomatoes and cheese topping can become watery and change texture when thawed.

Conclusion

This Irresistible Tomato Pie is everything I want in a comfort food—warm, cheesy, and full of fresh summer flavor. I love how easy it is to make, yet how impressive it looks and tastes when served. Whether I’m enjoying a slice warm from the oven or cold the next day, this pie always brings a sense of comfort and joy to my table.