Tomato Pie

Ingredients

• 3large tomatoes, thinly sliced
• 1½ teaspoonskosher salt
• 1 (23 cm) (9-inch)frozen deep-dish pie crust, thawed
• 240 ml (1 cup)full-fat mayonnaise
• 113 g (1 cup)shredded cheddar cheese
• 1 teaspoongarlic powder
• 1 teaspoon, or less to tasteblack pepper
• 56 g (½ cup)shredded mozzarella cheese
• 10fresh basil leaves, sliced
• 1green onion, sliced

Instructions

1. 1

   Preheat the oven

   Heat the oven to 177°C (350°F).

2. 2

   Dry the tomatoes

   Cover the work surface with several sheets of kitchen paper and arrange the tomato slices in one layer. Gently pat their tops with more kitchen paper, sprinkle with the salt and leave them for 40 minutes to draw out excess moisture. Pat them dry again.

3. 3

   Part-bake the crust

   Prick the base of the thawed pie crust in several places with a fork. Bake it for 10 minutes.

4. 4

   Mix the topping

   In a medium bowl, stir together the mayonnaise, cheddar, garlic powder and black pepper until evenly combined. Set aside.

5. 5

   Layer the filling

   Scatter the mozzarella over the base of the baked crust. Add half the tomato slices, followed by the basil and green onion, then arrange the remaining tomatoes on top. Spread the mayonnaise and cheese mixture evenly over the surface.

6. 6

   Bake until golden

   Bake for 30–35 minutes, until the top is golden brown.

7. 7

   Rest before serving

   Set the pie on a wire rack and leave it to rest for 15 minutes before slicing. Serve warm or nearer room temperature.

What is tomato pie?

Tomato pie is a savoury American pie particularly associated with the southern states, where it is often made when summer tomatoes are ripe and plentiful. This version pairs salted tomato slices with fresh basil and green onion, then finishes them with a rich cheese-and-mayonnaise topping.

The recipe works by removing some moisture from the tomatoes before baking and part-baking the crust. Those steps help the pastry stay crisp beneath the juicy filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 7g protein, 17g carbs, 36g fat.

The pastry and mayonnaise provide much of the fat, while the crust and tomatoes contribute carbohydrates; the cheddar and mozzarella add some protein and fat. Serve a slice with a generous green salad or other vegetables to add freshness and balance to the plate.

Why salt the tomatoes?

Moisture first: salting the slices and leaving them on kitchen paper for 40 minutes draws out some of their liquid. Patting them dry afterwards removes the moisture on their surfaces, too.

Even layers: arrange the slices in a single layer while they rest so the kitchen paper can absorb liquid evenly. Handle them gently when transferring them to the crust.

Build a crisp base

Pricking the base gives steam a way to escape while the crust bakes. The 10-minute pre-bake starts cooking the pastry before the moist filling is added.

Mozzarella layer: scattering it over the base before adding the tomatoes puts cheese directly between the pastry and filling. Keep the tomato slices in a reasonably even layer so the pie cooks consistently.

Make the creamy topping

Cheddar and mayonnaise: stir them together with garlic powder and black pepper until the mixture is well combined. Spread it evenly over the tomatoes so the top browns across the pie.

The topping is thick, so use the back of a spoon or a spatula to ease it towards the edges without disturbing the tomato layers.

Check for doneness

Bake the pie for 30–35 minutes at 177°C (350°F), looking for a golden-brown surface. If the top is colouring before the cooking time is up, keep an eye on it as it finishes.

Resting matters: leave the pie on a wire rack for 15 minutes before cutting. This gives the filling time to settle and makes it easier to serve neat slices.

Serve it simply

The pie is enjoyable warm or closer to room temperature, so it suits a relaxed lunch or a summer supper. A crisp green salad or lightly dressed vegetables make a fresh counterpoint to its creamy topping.

Cut with a sharp knife and use a broad pie server to support each slice. The rest after baking helps the layers hold together.

Recipe notes & tips

• Choose ripe but firm tomatoes so the slices are easier to handle and layer.
• Use enough kitchen paper to absorb the liquid released during the 40-minute salting rest.
• Keep the tomato slices in a single layer while drying for more even moisture removal.
• Spread the topping gently so the tomato layers stay in place.
• Let the pie rest for the full 15 minutes before slicing for easier serving.

Variations

• Add extra herbs: Stir chopped fresh thyme into the mayonnaise mixture for a different herbal note.
• Use a cheese blend: Replace some of the cheddar with another good-melting cheese while keeping the stated quantities.
• Make it peppery: Add a little more black pepper to the topping if you prefer a sharper flavour.
• Add more basil: Scatter a few extra sliced basil leaves through the tomato layers.
• Serve with greens: Pair each slice with a simply dressed green salad for a fresh contrast.

Common mistakes to avoid

• Skipping the salting rest: the tomatoes can release too much liquid; give them 40 minutes and pat them dry again.
• Leaving the crust unpricked: steam can puff the base; prick it in several places before the 10-minute pre-bake.
• Overfilling unevenly: thick piles of tomato cook less evenly; distribute the slices across the crust.
• Spreading the topping roughly: this can shift the tomatoes; ease it over the surface gently.
• Cutting too soon: the filling may slump; let the pie rest on a wire rack for 15 minutes.

How to store

Refrigerate leftover pie in a covered container for up to 3 days. Reheat slices in an oven until warmed through, or serve them cold or at room temperature; the crust may soften as it sits.

Frequently asked questions