How to make Tomato Pie at home? (Juicy and Fresh Herbs)

Layers of cheese, plump, juicy tomatoes, and fresh garden herbs combine to make Tomato Pie, a savory pie that everyone will adore.

For the ideal summer lunch, serve this tomato pie dish warm or chilled.

One of the most iconic summer dishes is tomato pie.

This delectable tomato pie is exactly how summer would taste if it had a flavor! My thoughts start to wander to fresh food when the weather starts to warm up.

Nothing compares to the flavor of a freshly picked, juicy tomato! With an appealing blend of mozzarella and cheddar cheese, this tomato pie dish evokes the flavor of summer!

Put tomato pie on your “must make” list if you’ve never tasted it before. Absolutely everyone (even children) adores it since it is so wonderful.

My niece can’t get enough of it! You can get an idea of what this pie tastes like by briefly closing your eyes and imagining the most exquisite fresh-from-scratch pizza prepared entirely with ingredients picked straight from the garden and served on a light flaky crust.

Make the tomato pie in advance.

Tomato pie is one of my favorite foods because you can make it ahead of time and serve it cold, or you can make it for a “Meatless Monday” meal and serve it warm or at room temperature.

Children enjoy it because it tastes like pizza, while adults enjoy the fresh, summertime flavors of basil and tomatoes straight from the vine.

To avoid using the oven during the warmest part of the day, I like to make tomato pies in the morning. In the evening, I serve them with a fantastic, fresh salad from the garden for a quick meal on a busy night.

Advice on Making Tomato Pie

The recipe for tomato pie calls for peeling the tomatoes, and I have a technique that makes the job simple and quick!

1. Before starting this recipe, take a look at How to Peel Tomatoes!
2. As long as the tomatoes are ripe and juicy, it doesn’t matter what kind you use in this recipe. Use extra sliced tomatoes; omit grape or cherry tomatoes. Simply serve Romas? Perfect!!
3. Make sure to thoroughly drain your tomatoes as directed per the recipe.
4. Before adding the tomatoes, sprinkle the crust with a thin coating of cheese to keep it flaky.

This recipe is ideal for using the abundance of tomatoes you may harvest from your garden, whether you serve it hot or cold.

Tomato Pie

A golden cheese crust is placed on top of a flaky crust that is filled with juicy, ripe garden tomatoes.

Ingredients

• 1 pie crust single
• ¾ cup mozzarella cheese divided
• ½ cup cheddar cheese divided
• 3 large tomatoes
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ⅓ cup fresh basil leaves
• ¼ cup mayonnaise
• 1 cup grape tomatoes, halved

Instructions

1. Set the oven to 450 degrees.
2. Slice tomatoes into thin (1/4″ thick) slices after peeling (this is a simple method for peeling tomatoes).
3. Slices of tomato should be lightly salted before being spread over two layers of paper towels to dry.
4. Make fork holes in the pie crust. 14 cup mozzarella cheese should be sprinkled on the bottom before baking for 10 minutes to lightly brown it. Complete cooling.
5. 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese should be combined in a small bowl.
6. Garlic powder, oregano, and black pepper should be added to taste tomato slices. Add half of the tomato slices, half of the cheese mixture, and half of the basil to the dish. recur in layers. Add halved grape tomatoes on top.
7. The remaining 1/4 cup cheddar cheese, 1/2 cup mozzarella cheese, and 1/4 cup mayonnaise should all be combined in a small bowl. Dot the mixture of grape and tomato.
8. Bake for 30-35 minutes with the lid off at 350°F. Before serving, cool.

Notes

Note: You can serve this pie warm, at room temperature, or even cold.

Nutrition information

Calories: 194 | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 546mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 4.1mg | Calcium: 162mg | Iron: 0.8mg