Pillsbury Pie Crust
Pillsbury™ refrigerated All Ready pie crusts
tablespoons fresh basil, chopped
cup grated parmesan cheese
cup grated cheddar cheese
In deep pie dish, bake pie crust according to package directions.
Preheat oven to 375° F. Cut 6 tomato slices for garnish and set aside. Halve remaining tomatoes and remove seeds. Cut each half into 4-6 wedges.
Place half of the tomato wedges in the bottom of the baked pie shell. Sprinkle with half of the onion, salt, pepper and basil. Stir mayonnaise, Parmesan and Cheddar together in small bowl. Then spread half of the mixture over the onion layer. Repeat using remaining ingredients to create second layer.
Set reserved tomatoe slices on top of pie. Bake 30-40 minutes until golden brown. Cover edges of pie crust with aluminum foil if pie begins to overbrown. Allow pie to cool 20 minutes before serving. For best results, slice with serrated knife.
Love this pie. The intense flavor of the fresh tomatoes made my toes curl. No kidding. It’s definitely worthy of a homemade crust if you have the time.
- 4 Tomatoes, Large
- 1 whole 9" Pie Shell, Baked
- 3 Tablespoons Parmesan Cheese, Finely Grated
- 3 Tablespoons Chopped Shallots, Divided
- 4 ounces, weight Cheddar Cheese, Grated
- 3 ounces, weight Havarti Cheese, Grated
- 6 Tablespoons Mayonnaise
- 1-½ teaspoon Frank's Hot Sauce
- ¼ cups Basil, Finely Sliced Or Chiffonade
- Salt And Pepper
Cut tomatoes in half and lightly squeeze to remove excess juice and seeds. Slice tomatoes and place in a single layer on a couple layers of paper towels. Sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture.
Once your pie shell is cooked and still hot from the oven, cover the bottom with Parmesan cheese and 1/2 of the shallots. Let cool.
In a medium bowl, mix together the grated cheddar and Havarti cheese, mayonnaise, hot sauce, and a sprinkling of salt and freshly ground black pepper.
Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.
Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed.
- 1 9-inch pie shell (see pie crust recipe for homemade version)
- 1/2 cup chopped yellow or red onion (about 1/3 onion, diced)
- 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes
- 1/2 teaspoon kosher salt
- 1/4 cup sliced basil (about 8 large leaves)*
- 2 cups (8 oz, 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup (120 ml) mayonnaise
- 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
- Freshly ground black pepper
Preheat your oven to 350°F (175°C).
If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.
If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.
Pre-bake the homemade crust for 15 minutes, then remove the foil, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes.
Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.
Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell.
Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of freshly ground black pepper.
The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.
Place in oven and bake at 350°F (175°C) until browned and bubbly, anywhere from 25 to 45 minutes.
Hey gardeners, tomato season is almost here and what a great way to use your fresh crop! With a mixture of cheeses, basil, and fresh tomatoes, each bite is bound to be rich and sweet!
- 1 whole 9-inch Frozen Traditional Pie Shell
- 1 cup Shredded Mozzarella Cheese
- 1 cup Shredded Gruyere Cheese
- ¾ cups Mayonnaise
- 1 teaspoon Frank's Original Hot Sauce
- ½ teaspoons Sea Salt
- Ground Black Pepper To Taste
- 3 cups (3-4 Large) Ripe Tomatoes, Chopped 1/4- Inch
- ½ cups Yellow Onion, Finely Diced
- ¼ cups Chopped Fresh Basil (about 8 Leaves)
Preheat oven to 350ºF. Place the frozen pie shell in the oven and cook for 10–15 minutes, or until lightly golden.
In a medium bowl, mix cheeses, mayo, hot sauce, salt, and pepper set aside.
Core and seed tomatoes, then cut in half. Lightly squeeze excess juice and poke your finger inside the tomato, being sure to release all the seeds and juice. Roughly chop the tomatoes, removing any extra seeds you may find along the way. Soak any remaining juice from them with a paper towel.
Sprinkle the bottom of the pre-cooked pie shell with onion. Spread all of the chopped tomatoes over the onion. Sprinkle with basil. Spread cheese mixture evenly over the tomatoes, covering completely.
Bake, uncovered, for 30–35 minutes, or until brown on top and bubbly. Rest 10 minutes before cutting.
Tip: If using a homemade pie crust, freeze the crust first, then line the crust with foil and pre-bake for 20 minutes at 350ºF. Remove the foil and bake an additional 10 minutes.
I&rsquove Made a Lot of Tomato Pies, But Our Old-Fashioned Version Is My Absolute Favorite
Making a tomato pie is a labor of love. If you’re an overachiever in the kitchen (I am not), it all begins with rolling out a homemade crust. Of course, there’s the slicing, the draining, the seasoning, the flipping, the seasoning, the draining. But every tiny step in the tomato pie journey yields some sort of gratification. Whether it’s seeing all those perfectly ripe tomatoes lined up on kitchen towels, or the savory pastry smell wafting from the oven as it cooks, tomato pie is one of those Southern dishes that’s just got something special about it.
Of all the tomato pies I’ve enjoyed making over the years, our Old-Fashioned Tomato Pie is second to none. As I’ve mentioned, I’m not one to take the time to roll out a homemade crust. Holding true to my store-bought-will-suffice attitude, I make this pie using a good old refrigerator-section, grocery store crust as the base. Do I think you should go ahead and make the from-scratch dough the recipe calls for? Absolutely, but I can’t say that all will be lost if you don’t. So just figure out where your priorities lie and never let anyone make you feel bad for cutting corners—well, most of the time.
Once the pie crust has been pre-baked, the filling comes together simply by piling in thinly sliced fresh tomatoes that have been drained on paper towels and seasoned. I typically let them drain for quite a while, much longer than the 10 minutes the recipe calls for. It keeps my pie from getting too runny. Once they’re all nestled in, it’s time for the topping𠅊nd it’s a decadent one. A mixture of Gruyere and Parmigiano-Reggiano cheeses with an array of herbs (whatever I have on hand, but typically chives and basil), plus a little mayo for good measure, is spread on top. As the pie bakes, the top and corner bits crisp while the creamy, cheesy topping somehow manages to melt into the layers of tomatoes. It is dee-vine.
WATCH: How To Eat a Tomato
It’s going to be so very tempting, but you need to let this pie sit for a minute before serving. And by a minute I mean no less than 10 or else your pie filling might run all over your plate. Top each serving with a little sprinkle of fresh chives or chopped basil. It&aposs truly what my Sunday family dinner dreams are made of, and I hope you&aposll find the same to be true.
- 1 (9 inch) refrigerated pie crust (such as Pillsbury®)
- 1 ½ cups shredded mozzarella cheese, divided
- 5 Roma tomatoes, or more to taste, cut into wedges
- 1 cup loosely packed basil leaves, coarsely chopped (Optional)
- 2 cloves garlic, minced
- ½ cup fat-free mayonnaise
- ¼ cup grated Parmesan cheese
- ⅛ teaspoon ground white pepper
- 8 whole basil leaves (Optional)
Preheat the oven to 450 degrees F (230 degrees C).
Press pie crust into a 9-inch pan or glass pie plate fold excess dough under and press to form a thick edge. Cover edges with foil.
Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes do not spread onto crust.
Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.
- 1 (9 inch) pie shell
- 7 ripe tomatoes, sliced
- 1 yellow onion
- ¾ cup mayonnaise
- ⅓ cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- ground black pepper to taste
- 2 teaspoons fresh basil
- 2 teaspoons fresh oregano
Preheat oven to 350 degrees F (175 degrees C).
Bake the pastry shell for 8 to 10 minutes or until browned.
Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Heirloom Tomato Pie Recipe
If you are a fan of tomato pies, you know they can often be soggy and unappetizing. Raw tomatoes (which are fabulous in BLT sandwiches) are naturally full of water, which tends to leach out as the pie cooks, giving it a runny texture. You don&rsquot have to give up on tasty tomato pies, however, if you use this tip. Roast most of the tomatoes before the pie goes into the oven. Not only does this simple step keep the filling from being too wet, but it also caramelizes the tomatoes, intensifying their flavor. You can even roast them up to a day in advance. When they have cooled, store them in an airtight container in the refrigerator until you are ready to use. Besides roasted tomatoes, other quality ingredients play a role in creating a tasty tomato pie. Creamy Dukes Mayonnaise helps bind the pie together while adding a touch of vinegary taste, extra-sharp Cheddar cheese has a bolder flavor than regular sharp Cheddar, and contains less moisture, which helps keep the filling firm. Dijon mustard adds a tangy note, balancing out the sweetness of the tomatoes and richness of the buttery crust.
Tasty Tomato Pie
Serve this tomato pie for brunch, lunch or dinner with a nice green salad. Everyone will love you for it.
5 Roma tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 c. chopped green or red onion
1 (9-inch) pre-baked deep dish pie shell
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
3/4 c. mayonnaise (or half mayo and half Greek yogurt)
2 T. freshly grated Parmesan cheese
salt and pepper, to taste
Preheat oven to 350 degrees.
Place tomatoes in a colander in the sink in one layer sprinkle with salt allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is gone. You don't want wet and juicy tomatoes or the pie will turn out soggy.
Layer the tomato slices, basil and onion in pie shell season with salt and pepper.
Combine the cheeses and mayonnaise together spread mixture on top of the tomatoes sprinkle Parmesan cheese on top.
Bake for 30 minutes or until lightly browned.
Cut into slices. Serve warm.
*if using a raw pie dough, pre-bake it in the pie pan, following the directions on the pie crust package. Then add the tomato pie ingredients and bake again. If the crust starts to get too brown, put some tinfoil around the outside crust while the pie bakes.
FALL TOMATO PIE RECIPE
This easy pie recipe has unbelievable flavor and the best part is that it's SO easy to make.
Just a few simple steps and this is ready for the oven.
You can choose to do the store-bought pie crust two ways. Either just add ingredients and bake or parboil first like I did in the photos.
Then it's all about the layers!
Place the tomato slices on the bottom of the pie shell in one or two layers, season with salt and pepper to taste.
Spread the chopped green onions evenly over your tomatoes.
In a bowl, mix the mayonnaise with the Parmesan cheese, spread mixture evenly over the tomatoes. Talk about a slice of magic.
Bake in oven until golden brown and bubbling, about 30-40 minutes.
Let the gorgeous pie cool for 5-20 minutes before slicing and erving.
So, what is tomato pie you may ask? Ummm… It’s only my childhood Summers in a slice! Ok, ok. You deserve a better explanation than that! Tomato pie is basically a cold sicilian pizza, with no cheese (except a sprinkle of grated locatelli). It has a thick, chewy, utterly delicious crust and a thick layer of sweet, tangy sauce. It’s usually served cold, but equally delicious warm or at room temperature.
It’s absolutely amazing, you guys! It wasn’t until I moved away from home that I realized tomato pie was a local gem a hidden treasure all our own. I also didn’t realize how much I would miss it!
Obviously I missed it a lot, because for the last week I finally broke out the yeast and got to creating my very own version. It only took 5 (yes, I’m serious!) attempts before I found a pie that made my mouth sing to high heavens and fall back in time to my Summer days in Pennsylvania. I seriously ate the whole pie in 3 days, and I didn’t even share with the guy! Bad girlfriend…? Nah! I’ll just make another one.