Like a tomato sandwich with mayo and cheese, but in pie form. This savory tomato pie is a must make summer recipe.
My twist on a southern tomato pie is a perfect summertime dish. Loads of fresh tomatoes with just enough cheese and basil to make it crazy delicious. Have a slice with a salad for lunch or make it an over the top side dish at dinner.
Ripe juicy tomatoes are just falling off the vine in our backyard garden right now. There are bags full to pick every day. So that means it’s time to get creative.
Of course we’ve already enjoyed BLTs and my husband’s memory has been refreshed as to how much better his lunchtime sandwiches are with a slice of garden fresh tomato.
We’ve also had fajitas, pasta with burst cherry tomatoes and some roasted veggie salsa. I also really enjoy a thick slice of tomato topped with cottage cheese and seasoned salt.
No matter how fast we use them, the piles keep growing! So it was time to make a pie! In years past, I’ve made tomato slab pies with cornmeal crust that are delicious. A flaky tomato and ricotta tart is another great way to highlight tomatoes on a flaky puff pastry crust.
This year I thought it would be fun to do a more traditional pie. So I broke out the pie plate and went to work.
I sure am glad I did! This pie tastes a lot like a tomato sandwich, but is so much prettier.
I had a couple of pretty gold toned tomatoes, so I saved them for the top. The rest were big bright red beefy tomatoes.
A few sprigs of fresh basil from the herb garden, plenty of cheese and an egg to help hold it all together and a thing of beauty is born!
I am sure I’ll spend a few evenings this week making tomato sauce to freeze. Then I’ll be looking for more fun tomato ideas!
Have you ever had a tomato pie? What are your favorite uses for loads of fresh tomatoes?
Did you make this recipe? Please leave a review in the recipe card below!
- 1 pie crust
- 6 medium tomatoes (about 2 1/2 pounds)
- 1 teaspoon salt
- 1 1/2 cups shredded co-jack cheese
- 1/2 cup mayonnaise
- 1 egg
- 1 Tablespoon basil
- 1 Tablespoon chives
- 1 small onion
- 1 Tablespoon apple cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 generous Tablespoons cornmeal
- additional basil and pepper for garnish
- Prepare pie crust and place in 9-inch pie pan. Refrigerate until ready to use.
- Slice all but one of the tomatoes into thin slices, removing the seeds as you go. Spread the slices out over paper towels and sprinkle with a teaspoon of salt. Allow to sit and drain for 30 minutes. After 30 minutes, pat with an additional paper towel to remove any remaining moisture.
- Preheat oven to 425°F.
- Grate the onion into a small bowl. Stir in the mayonnaise, cheese, egg, vinegar, sugar and pepper. Chop the basil and chives and add to the cheese mixture.
- Sprinkle the cornmeal over the bottom of the prepared pie crust. Dollop 1/3 of the cheese mixture over the cornmeal, gently spreading it around. Arrange a layer of about half the tomatoes over the crust, then 1/3 of the cheese mixture. Add the remaining tomatoes and cheese mixture on top of that.
- Slice the remaining tomato and arrange over the top of the pie. Sprinkle with a bit more pepper and bake for 40-45 minutes, covering with foil about half way through.
- Allow to stand at room temperature for at least 1 hour before serving.
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Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 415mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.