Tomato Pie

yield: 6 SERVINGS

prep time: 30 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR 10 MINUTES

Layers of sliced tomato get baked with fresh basil, onion, and a cheesy mayo mixture for a savory pie.


For the pie:

  • 1 store-bought pie crust
  • 3-4 large heirloom tomatoes (about 1 1/2 pounds)
  • 4 green onions, thinly sliced
  • 1/2 cup basil, sliced
  • 3/4 cup real mayo
  • 1 cup parmesan cheese, shredded
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sharp cheddar cheese, shredded (divided)

For serving *optional:



Par-bake your pie crust in a 9-inch pie plate according to package instructions. I baked mine at 400 degrees for 10 minutes. Let it cool.


Thinly slice the tomatoes and place them on a sheet pan covered with a paper towel. Try to remove the seeded watery portion as much as possible. Lightly salt and let drain for about 15-20 minutes. Use paper towel to blot from the top as well.


Meanwhile in a small mixing bowl, mix together the mayo, parmesan cheese, mozzarella cheese, garlic, salt, pepper and Italian seasonings.


Add 1/2 cup shredded sharp cheese to the bottom of the pie crust, and sprinkle evenly. This will add a layer to keep the crust from getting soggy. 


Mix onion and basil together on the cutting board. Add a single layer of tomatoes to the pie. Add a layer of basil/onions. Repeat the layers a couple more times. Reserve a couple of slices to decorate the top of the pie if desired. 


Preheat the oven to 350 degrees. Spread the mayo and cheese mixture on top of the pie. Add 1/2 cup of the remaining shredded cheddar cheese on top. Add a few slices of tomato to the top.


Place the pie in the oven and bake for 35-40 minutes until the cheese is bubbly and browned. Garnish with extra basil leaves.


To serve, add a handful of arugula, and plate the pie on top. Drizzle with a bit of balsamic glaze to taste. Enjoy!

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