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Introduction
There’s something magical about the flavor of homegrown tomatoes—sweet, tangy, and bursting with summer sunshine.
If your garden is overflowing with ripe tomatoes and you’re looking for a truly indulgent way to use them
this Tomato Pie recipe is a must-try. Made with fresh ingredients and layered with rich, cheesy goodness, it’s the perfect celebration of the season’s best produce.
Ingredients
Homegrown tomatoes (5-6 medium, sliced 1/4” thick)
1 deep dish pie crust
Salt and pepper to taste
Fresh basil leaves (cut in chiffonade)
Sliced green onion.
Cooked bacon pieces (optional)
Smoked paprika (for topping)
Cheese Topping (for 1 pie):
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Instructions
Start by slicing your fresh, ripe tomatoes about 1/4-inch thick. Lay them in a single layer between paper towels and let them rest for a while
. This helps draw out some of the excess moisture, which is key to avoiding a soggy pie. Never refrigerate your tomatoes, as the cold saps their vibrant flavor.
Preheat your oven to 350 degrees Fahrenheit. Take your deep dish pie crust and use a fork to gently perforate the bottom to prevent bubbles. Bake the crust for 12 to 13 minutes until it starts to turn golden. Let it cool slightly before adding any filling.
While the crust is pre-baking, prepare the cheese topping. In a medium bowl, combine the shredded mozzarella, sharp cheddar, mayonnaise.
Parmesan cheese, and garlic powder. Mix thoroughly until the topping is creamy and well blended. This layer is what transforms the pie into a cheesy dream.
Once your crust is ready and your tomatoes are prepped, start assembling the pie. Place a layer of tomatoes to completely cover the bottom of the crust. Sprinkle with salt, pepper, fresh basil, green onions, and bacon if you’re using it. This layer is the base of all the flavor.
Add a second layer of tomatoes on top of the first, seasoning again with salt and pepper. Be generous but don’t overload it—two solid layers are ideal for perfect texture and balance. Make sure the tomato slices overlap slightly for even coverage.
Now spoon your cheese topping over the tomatoes. It may seem like a lot, but trust the process.
Press the cheese mixture gently into the pie so it fits snugly. Use the back of a spoon or spatula to smooth it out and ensure it covers every inch of the pie surface.
Finish it off with a sprinkle of smoked paprika. This not only adds a warm pop of color but a subtle smoky flavor that elevates the whole pie.
Bake at 350 degrees for about 30 minutes or until the top is beautifully golden and bubbling. Let cool slightly before serving.
How to Make
To start, gather only the freshest homegrown tomatoes you can find. Avoid store-bought or refrigerated tomatoes as they lack the bold, juicy flavor this pie depends on.
Slice them thick and lay them out to dry between paper towels, allowing time for moisture to be absorbed.
A good crust makes a big difference. Use a deep dish pie crust—homemade or store-bought is fine—but it must be pre-baked
. Don’t skip this step, as it ensures a firm base that holds up to all the juicy layers. Poking holes with a fork helps it bake evenly and prevents bubbling.
The cheese topping is key. It’s not just cheese—it’s a rich blend of mozzarella, cheddar, mayonnaise.
Parmesan, and garlic powder. The mayo helps everything melt together smoothly and gives it a creamy consistency, while the sharp cheeses bring bold flavor.
Layering the tomatoes is an art. Start with a full bottom layer, season, then build up with herbs and optional toppings like bacon.
The green onions and basil give a fresh contrast to the rich cheeses, so don’t skimp on those. Bacon adds a savory punch that’s optional but worth trying.
Add the second tomato layer just as carefully. Again, season well with salt and pepper. Make sure the layers stay even and don’t overload the pie—too many tomatoes can lead to excess liquid and overwhelm the crust.
Spread the cheese mixture evenly over the entire top. It may look like too much, but once it melts and bakes into the tomatoes, it creates the perfect thick, savory topping. Press it gently down so it settles into all the nooks of the pie.
Bake until golden brown, about 30 minutes. Once it’s out of the oven, allow it to rest for a few minutes before slicing.
This helps the pie set and makes for easier serving. Enjoy while still warm for the best experience, though it’s delicious even at room temperature.
Variations
If you’re a fan of spice, try adding thinly sliced jalapeños between the tomato layers. They add a welcome heat that contrasts beautifully with the creamy topping and juicy tomatoes.
For a southern twist, swap out mozzarella for pepper jack cheese. The pepper jack adds an extra zing and works great with the basil and green onions for a bold, spicy finish.
You can experiment with different herbs. Instead of basil, try fresh oregano or thyme for an earthier flavor profile. Each herb brings its own personality to the pie, letting you tailor it to your taste.
Try using heirloom tomatoes for a burst of color and variety in taste. These tomatoes often have more complex flavors and can add a beautiful visual contrast in the finished pie.
Add caramelized onions instead of green onions for a sweeter, deeper flavor. Their soft texture blends well with the tomatoes and adds a luxurious twist.
Consider making mini tomato pies in muffin tins for individual servings. Great for parties or picnics, these little pies are easy to make and serve, and they still pack all the flavor of the full-size version.
If you’re avoiding mayonnaise, you can substitute with a mixture of Greek yogurt and sour cream. This makes the topping tangy and slightly lighter, without sacrificing the creamy texture.
Tips
Always use ripe, homegrown tomatoes for the best flavor. Never refrigerate them, as cold temperatures dull their natural sweetness and texture. Room temperature tomatoes are ideal for slicing and baking.
Drying the tomatoes thoroughly is crucial. Wet tomatoes can make the pie soggy, so let them sit between paper towels for at least 20–30 minutes before assembling the pie.
Pre-baking the crust is not optional. This keeps the base from turning mushy and gives the pie structural integrity. Use a fork to perforate the bottom so steam escapes and the crust doesn’t puff up.
Don’t be afraid to pack the cheese mixture firmly into the pie. It may seem like a lot, but once baked, it melts beautifully into the tomatoes and gives the dish its signature texture and flavor.
Let the pie rest for 10 minutes after baking. This helps everything set and makes it easier to slice and serve without it falling apart. It also allows the flavors to settle and intensify.
Use smoked paprika to add color and flavor tothe top. It gives a lovely finish and a gentle smoky note that complements the richness of the cheese and tomatoes.
This pie is best served warm, but it also tastes amazing at room temperature. If you have leftovers, reheat slices in the oven instead of the microwave to preserve the crust’s crispness.