From Garden to Table: Homemade Tomato Pie
There’s something special about picking fresh, ripe tomatoes straight from your garden and turning them into a delicious homemade dish. One of the best ways to showcase their juicy, sun-ripened flavor is with a classic tomato pie. I have wanted to make this pie for years and I am so pleased I finally got to make it.
It was without a doubt a “Shut the Front Gate Recipe”
Why You’ll Love Tomato Pie
Tomato pie is a delightful combination of textures and flavors. The crisp, flaky crust pairs beautifully with home-grown tomatoes. While the cheese and mayo topping adds a creamy richness. It’s a comforting dish that works as a side or a main course. Perfect for summer gatherings, brunch, or a light dinner.
Ingredients You’ll Need
To make the perfect homemade tomato pie, gather the following ingredients:
- 4-5 ripe large tomatoes, sliced, salted and drained
- 1 pre-baked pie crust (store-bought or homemade)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh basil
- 1/4 cup caramelized onion
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup mayonnaise
Step-by-Step Instructions
1. Prep the Tomatoes
After slicing the tomatoes, place them on paper towels or a cookie drying rack. Sprinkle with salt on both sides, and let them sit for about 30 minutes. This helps remove excess moisture and prevents a soggy pie. Pat them dry before using.
2. Pre-Bake the Crust
If you’re making a homemade pie crust, pre-bake it until lightly golden. Line the crust with baking paper and use some baking beads as weights or use dried rice or beans. Bake for roughly 10 minutes. After the first 10 minutes of blind baking, paint the bottom of the pie with a beaten egg yolk. This step adds richness and creates a moisture barrier. Place the pie shell uncovered back in the oven for another couple of minutes until the yolk is dry.
This method will also help keep the crust crisp. It protects against any potential tomato juice that could seep into the crust once baked.
3. Make the Cheesy Topping
In a bowl, mix the shredded cheese with mayonnaise until well combined.
4. Layer the Ingredients
Arrange the tomato slices in a single layer over the baked pie crust. Sprinkle with black pepper, fresh basil, and caramelized onions. Top with half of the cheese mixture, then repeat the first layer. Finishing with the cheesy top layer.
5. Bake and Enjoy
Bake in a preheated oven at 400°F (200°C) for about 30 minutes. Continue baking until the top is bubbly and golden brown. Let the pie cool and set before slicing.
Serving Suggestions
Tomato pie is best served warm or at room temperature. Pair it with a fresh garden salad, a side of my delicious The Most Delicious Creamy Potato Salad
You could also serve this delicious pie with Simple Roasted Sweet Potato, Spinach and Feta Salad
Tips for the Best Tomato Pie
- Use fresh, ripe tomatoes for the best flavor.
- Drain the tomatoes well to avoid excess moisture in the pie.
- Experiment with cheeses—try adding Parmesan or Gouda for a different twist.
- Add a touch of heat with a pinch of red pepper flakes.
Tomato pie is a true farm-to-table dish that celebrates the best flavors of summer. Whether you’re enjoying it for brunch, lunch, or dinner, this simple yet flavorful recipe is sure to become a favorite. Give it a try, and savor the taste of homegrown goodness!
Other links
Here is the link if you would like to watch the video, how to make it step by step. I have WAITED YEARS to TRY THIS!! TOMATO PIE
From Garden to Table: Homemade Tomato Pie
Ingredients
- 4-5 ripe large tomatoes sliced, salted and drained
- 1 pre-baked pie crust store-bought or homemade
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- fresh basil
- 1/4 cup caramelized onion
- 2 cups shredded cheese cheddar, mozzarella, or a blend
- 1 cup mayonnaise
Instructions
Step-by-Step Instructions
- Prep the Tomatoes
- After slicing the tomatoes, place them on paper towels or a cookie drying rack. Sprinkle with salt on both sides, and let them sit for about 30 minutes. This helps remove excess moisture and prevents a soggy pie. Pat them dry before using.
- Pre-Bake the Crust
- If you’re making a homemade pie crust, pre-bake it until lightly golden. Line the crust with baking paper and use some baking beads as weights or use dried rice or beans. Bake for roughly 10 minutes. After the first 10 minutes of blind baking, paint the bottom of the pie with a beaten egg yolk. This step adds richness and creates a moisture barrier. Place the pie shell uncovered back in the oven for another couple of minutes until the yolk is dry.
- This method will also help keep the crust crisp. It protects against any potential tomato juice that could seep into the crust once baked.
- Make the Cheesy Topping
- In a bowl, mix the shredded cheese with mayonnaise until well combined.
- Layer the Ingredients
- Arrange the tomato slices in a single layer over the baked pie crust. Sprinkle with black pepper, fresh basil, and caramelized onions. Top with half of the cheese mixture, then repeat the first layer. Finishing with the cheesy top layer.
- Bake and Enjoy
- Bake in a preheated oven at 400°F (200°C) for about 30 minutes. Continue baking until the top is bubbly and golden brown. Let the pie cool and set before slicing.
