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The Best Tomato Pie

This tomato pie is basically summer on a plate, and it’s about to become your new obsession for using up all those gorgeous tomatoes that are taking over your kitchen counter.

Picture this: layers of perfectly ripe tomatoes nestled between creamy, herb-infused mozzarella cheese mixture, all cradled in a golden, flaky pie crust that’s practically begging to be devoured.

The secret weapon here is salting those tomato slices first, which draws out excess moisture and concentrates all that sweet, tangy flavor into every single bite.

This isn’t just any tomato pie – it’s the kind that makes your neighbors suddenly very interested in being your best friend, especially when that incredible aroma starts wafting from your kitchen.

The combination of fresh basil, creamy mayonnaise, and melted mozzarella creates this luscious, almost custard-like filling that perfectly complements the bright acidity of peak-season tomatoes.

Warning: making this will result in people asking for the recipe, showing up unannounced around dinner time, and possibly proposing marriage on the spot.

Ingredients

For the Base

1 9-inch pie shell (store-bought or homemade)
6 large tomatoes, very ripe (about 3-4 pounds)
1 tablespoon kosher salt (for drawing moisture from tomatoes)

For the Cheese Mixture

8 ounces shredded mozzarella cheese (freshly shredded preferred)
1 /2 cup mayonnaise (full-fat for best texture)
1 /4 cup fresh basil, finely chopped
1 /4 teaspoon garlic powder
1 /4 teaspoon salt
1 /8 teaspoon ground black pepper

Instructions

Preparation

1 Preheat your oven to 350°F (175°C) and prepare your workspace with parchment paper and paper towels. If making homemade pie dough, ensure it’s rolled out and ready to transfer to your pie dish.
2 Using a sharp knife or mandoline slicer for even cuts, slice the tomatoes to about 1/4-inch thickness. Arrange them in a single layer on a paper towel-lined baking sheet, ensuring no slices overlap for proper moisture extraction.
3 Generously coat both sides of the tomato slices with the 1 tablespoon kosher salt, then cover with another layer of paper towels. Let sit for 10 minutes – this crucial step draws out excess moisture that would otherwise make your pie soggy.

Make the Cheese Mixture

4 In a medium mixing bowl, combine the 8 ounces shredded mozzarella cheese, 1/2 cup mayonnaise, 1/4 cup chopped fresh basil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy. Set aside until ready to assemble.

Assembly

5 Place the 9-inch pie shell into your pie dish, gently pressing it into the corners and up the sides. Arrange a single layer of the salted tomato slices on the bottom of the pie shell, slightly overlapping if necessary to cover the entire surface.
6 Spread half of the cheese mixture evenly over the first layer of tomatoes, using a silicone spatula to ensure complete coverage. Add another layer of tomato slices, then top with the remaining cheese mixture.

Final Assembly and Baking

7 Layer the remaining tomato slices on top, overlapping as needed to create an attractive presentation. Firmly but gently press the top layer of tomatoes into the pie – this helps all the ingredients meld together during baking and prevents separation.
8 Place the assembled pie in the preheated oven and bake for 35-45 minutes, until the cheese begins to bubble vigorously around the edges and the crust turns a beautiful golden brown. The top should be lightly golden and the filling should be set but still slightly jiggly in the center.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Sharp chef’s knife or mandoline slicer – ensures uniform tomato slices for even cooking and professional presentation
9-inch pie dish (glass or ceramic preferred) – promotes even browning and allows you to monitor the crust
Large baking sheet – essential for the tomato salting process and prevents countertop mess
Silicone spatula – perfect for spreading the cheese mixture without tearing delicate tomato layers

Helpful Upgrades

Kitchen scale – for precise measurements, especially if scaling the recipe up or down
Parchment paper – makes cleanup effortless and prevents sticking during tomato prep
Paper towels (high-quality, absorbent) – crucial for the moisture-drawing process that prevents soggy pie
Mixing bowls (medium and large) – stainless steel or glass work best for combining ingredients

Nice-to-Have Options

Bench scraper – helpful for transferring sliced tomatoes without breaking them
Instant-read thermometer – ensures your pie reaches the perfect internal temperature of 165°F (74°C)
Cooling rack – allows proper air circulation for optimal crust texture after baking

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace traditional pie crust with gluten-free pie crust (store-bought or homemade using almond flour blend)
Add 1 tablespoon cornstarch to the cheese mixture for extra binding
Baking time may increase by 5-10 minutes due to different crust composition

Dairy-Free Modifications

Substitute dairy-free mozzarella shreds (8 ounces) – brands like Miyoko’s or Violife work well
Replace mayonnaise with vegan mayonnaise (same amount) – ensure it’s thick and creamy
Add 1 tablespoon nutritional yeast for extra cheesy flavor depth

Low-Carb/Keto Version

Use almond flour pie crust or create a cauliflower crust base
Replace mayonnaise with cream cheese (softened) mixed with heavy cream for richness
Add extra herbs and garlic to enhance flavor without carbs

Flavor Variations

Mediterranean twist: Add sun-dried tomatoes, kalamata olives, and oregano
Southern enhancement: Include crispy bacon bits and sharp cheddar cheese
Herb garden version: Mix in thyme, rosemary, and chives with the basil
Spicy kick: Add red pepper flakes and jalapeño slices to the cheese mixture

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each serving (1/10 of pie) contains approximately 280 calories, with 18g fat, 12g carbohydrates, and 14g protein. The dish provides significant amounts of vitamin C from fresh tomatoes, calcium from mozzarella cheese, and vitamin K from fresh basil. The combination offers about 3g fiber per serving, primarily from the tomatoes and herbs.

Health Benefits of Main Ingredients

Fresh tomatoes are powerhouses of lycopene, a potent antioxidant that becomes more bioavailable when cooked, potentially supporting heart health and reducing inflammation. The fresh basil contributes vitamin K for bone health and contains eugenol, a compound with anti-inflammatory properties. Mozzarella cheese provides high-quality complete protein and calcium essential for bone health. The olive oil in homemade crusts adds monounsaturated fats that support cardiovascular health.

Dietary Considerations

This recipe contains gluten (pie crust), dairy (cheese and mayonnaise), and eggs (if using egg-based mayonnaise). It’s naturally vegetarian and fits well into Mediterranean-style eating patterns. The high water content from tomatoes helps with hydration, while the protein and fat combination promotes satiety. Consider portion control as the mayonnaise and cheese contribute significant calories, though they also provide essential nutrients and satisfaction.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Mozzarella cheese → Provolone, Monterey Jack, or sharp cheddar (same amount, different flavor profiles)
Fresh basil → Dried basil (1 tablespoon) or fresh oregano (2 tablespoons)
Mayonnaise → Greek yogurt (reduces calories) or cream cheese softened with 2 tablespoons milk
Kosher salt → Sea salt or table salt (use slightly less as table salt is finer)

Budget-Friendly Swaps:

Fresh mozzarella → Block mozzarella, grated (often more economical than pre-shredded)
Homemade pie crust → Store-bought refrigerated crust (saves time and often money)
Premium tomatoes → In-season local tomatoes from farmers markets (better price, peak flavor)

Pantry Emergency Substitutions:

Fresh basil → Pesto (2 tablespoons) mixed into cheese mixture
Large tomatoes → Roma tomatoes (use 8-10, slice thicker) or cherry tomatoes (halved, 4 cups)
Pie shell → Puff pastry or phyllo dough for different texture

Pro Tips for Substitutions:

Store extra cheese in freezer for up to 3 months – shred before freezing for easy use
Adjust seasoning when substituting cheeses, as salt content varies significantly between varieties

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace pie crust with almond flour crust (reduces carbs from 25g to 8g per slice)
Use cauliflower crust as base (approximately 5g carbs per serving vs 25g traditional)
Reduce portion size to 1/12 of pie instead of 1/10 (cuts carbs by 20%)

Enhanced Protein & Fat Balance:

Add 2 tablespoons ground flaxseed to cheese mixture for fiber and healthy fats
Include 1/4 cup chopped walnuts for additional protein and omega-3 fatty acids
Substitute half the mayonnaise with Greek yogurt (reduces carbs while adding protein)

Blood Sugar Management Tips:

Pair with mixed green salad dressed with olive oil and vinegar to slow glucose absorption
Serve with grilled chicken or fish to create a more balanced macro profile
Time consumption with physical activity when possible to help with glucose utilization

Portion & Timing Guidance:

Estimated carbs per modified slice: 12-15g (vs 25g original)
Best served as part of a balanced meal with protein and additional vegetables
Monitor blood glucose 2 hours post-meal to understand individual response

Perfect Pairing Suggestions

Beverage Pairings

White wines like Pinot Grigio or Sauvignon Blanc complement the fresh tomato acidity beautifully, while a light Chianti enhances the Italian flavors. For non-alcoholic options, sparkling water with lemon or iced green tea provide refreshing contrasts to the rich cheese. Fresh basil lemonade creates a delightful herb garden theme that echoes the pie’s flavors.

Side Dish Recommendations

A crisp arugula salad with balsamic vinaigrette cuts through the richness while adding peppery notes. Grilled zucchini or roasted eggplant extend the summer vegetable theme beautifully. Garlic bread or focaccia turns this into a complete Italian-inspired meal, while cucumber tomato salad doubles down on fresh, seasonal flavors.

Complete Meal Ideas

Start with antipasto platters featuring olives, cured meats, and fresh mozzarella. Follow the pie with grilled chicken seasoned with herbs de Provence or pan-seared fish with lemon butter. For dessert, fresh berry tart or lemon panna cotta maintains the light, summery theme without overwhelming the palate.

Occasion Suggestions

Perfect for summer potlucks, casual dinner parties, and family gatherings when tomatoes are at peak season. Ideal for brunch entertaining served alongside mixed greens and mimosas. Excellent make-ahead option for picnics and outdoor concerts as it travels well and tastes great at room temperature.

Pro Tips and Troubleshooting

Professional Techniques

Salt your tomatoes overnight in the refrigerator for even better moisture removal and concentrated flavor – just pat dry before using. Pre-bake your pie crust for 8-10 minutes before adding filling to prevent soggy bottom syndrome. Score the top layer of tomatoes lightly with a knife to help them release steam during baking.

Common Mistakes and Solutions

Watery pie results from skipping the salting step or using under-ripe tomatoes – always use fully ripe, in-season tomatoes and don’t rush the moisture extraction process. Separated cheese mixture happens when ingredients are too cold – bring everything to room temperature before mixing. Burnt edges occur from too-high oven placement – use the center rack and cover edges with foil if browning too quickly.

Storage and Reheating

Store covered in refrigerator for up to 3 days. Reheat individual slices in 300°F (150°C) oven for 10-12 minutes to restore crust crispness – avoid microwaving as it makes the crust soggy. Freeze before baking for up to 2 months – add 10-15 minutes to baking time when cooking from frozen.

Make-Ahead Strategies

Assemble completely up to 4 hours ahead and refrigerate until baking time. Prepare cheese mixture 2 days in advance and store covered. Salt tomatoes the night before for maximum flavor concentration and convenience.

This tomato pie represents everything beautiful about summer cooking – simple ingredients transformed into something absolutely spectacular through technique and timing. The marriage of sweet, juicy tomatoes with creamy, herb-infused cheese creates a dish that’s both comforting and sophisticated, perfect for sharing with people you love around a table filled with laughter and good conversation.