Quick Tomato Pie

I’ll never forget the first time I tasted tomato pie at a summer potluck—the combination of juicy, ripe tomatoes and melted sharp cheddar in a flaky crust had me going back for thirds. Now it’s become my go-to recipe whenever my garden is overflowing with tomatoes, and trust me, once you try this savory pie loaded with fresh basil and cheese, you’ll be making it all season long too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 55-65 g
• Fat: 145-160 g
• Carbohydrates: 95-110 g

Ingredients

For the filling:

• 5 large tomatoes (sliced into 1/2-inch thick rounds and drained of excess moisture)
• 15 fresh basil leaves (finely chopped, about 1/4-inch pieces)
• 3/4 cup onion (thinly sliced)
• 1 pie crust (pre-baked according to package directions)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the topping:

• 1 cup shredded mozzarella cheese
• 1 1/4 cups sharp cheddar cheese
• 2/3 cup mayonnaise
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder

Step 1: Prepare and Drain the Tomatoes

• 5 large tomatoes, sliced into 1/2-inch rounds
• 1/2 teaspoon salt

Slice the tomatoes into 1/2-inch thick rounds and place them in a colander.

Sprinkle with salt and let sit for 10 minutes—this draws out excess moisture so your pie won't be watery.

Pat the tomato slices dry with paper towels, pressing gently to remove all surface moisture.

This is crucial for achieving a crispy crust and preventing a soggy bottom.

Step 2: Prepare the Cheese Topping and Mise en Place

• 3/4 cup onion, thinly sliced
• 15 fresh basil leaves, finely chopped
• 2/3 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1 1/4 cups sharp cheddar cheese
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

While the tomatoes drain, thinly slice the onion and finely chop the fresh basil.

In a bowl, combine the mayonnaise, shredded mozzarella, sharp cheddar, grated parmesan, garlic powder, and the remaining 1/2 teaspoon salt and black pepper.

Mix until well combined and set aside.

I like to prepare this topping while waiting for the tomatoes to drain so everything is ready when you need it.

Step 3: Preheat Oven and Assemble the Pie

• dried tomato slices from Step 1
• 1 pie crust, pre-baked
• sliced onion from Step 2
• chopped basil from Step 2

Preheat your oven to 350°F.

Once the oven is heating, arrange the drained tomato slices in the pre-baked pie crust, overlapping them slightly.

Scatter the sliced onions and chopped basil evenly over the tomatoes, distributing them as you go.

This layering technique ensures every bite has balanced flavor and texture throughout the pie.

Step 4: Top with Cheese Mixture and Bake

• assembled pie from Step 3
• cheese topping mixture from Step 2

Spread the cheese mixture from Step 2 evenly over the tomato, onion, and basil layer, making sure to cover all the vegetables.

Bake in your preheated 350°F oven for 30 minutes, until the topping is golden brown and bubbly at the edges.

I recommend checking around the 25-minute mark—ovens vary, and you want the cheese to be melted and just starting to brown, not overdone.

Step 5: Rest and Serve

Remove the pie from the oven and let it rest for 15 minutes before cutting.

This resting time allows the layers to set slightly, making slicing cleaner and helping the pie hold its shape better when plated.

Slice into wedges and serve warm or at room temperature.

Quick Tomato Pie

Delicious Quick Tomato Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Calories: 2050

Ingredients Method

Ingredients

  

For the filling

• 5 large tomatoes (sliced into 1/2-inch thick rounds and drained of excess moisture)
• 15 fresh basil leaves (finely chopped, about 1/4-inch pieces)
• 3/4 cup onion (thinly sliced)
• 1 pie crust (pre-baked according to package directions)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the topping

• 1 cup shredded mozzarella cheese
• 1 1/4 cups sharp cheddar cheese
• 2/3 cup mayonnaise
• 3 tablespoons grated parmesan cheese
• 1/2 teaspoon garlic powder

Method

 

1. Slice the tomatoes into 1/2-inch thick rounds and place them in a colander. Sprinkle with salt and let sit for 10 minutes—this draws out excess moisture so your pie won't be watery. Pat the tomato slices dry with paper towels, pressing gently to remove all surface moisture. This is crucial for achieving a crispy crust and preventing a soggy bottom.
2. While the tomatoes drain, thinly slice the onion and finely chop the fresh basil. In a bowl, combine the mayonnaise, shredded mozzarella, sharp cheddar, grated parmesan, garlic powder, and the remaining 1/2 teaspoon salt and black pepper. Mix until well combined and set aside. I like to prepare this topping while waiting for the tomatoes to drain so everything is ready when you need it.
3. Preheat your oven to 350°F. Once the oven is heating, arrange the drained tomato slices in the pre-baked pie crust, overlapping them slightly. Scatter the sliced onions and chopped basil evenly over the tomatoes, distributing them as you go. This layering technique ensures every bite has balanced flavor and texture throughout the pie.
4. Spread the cheese mixture from Step 2 evenly over the tomato, onion, and basil layer, making sure to cover all the vegetables. Bake in your preheated 350°F oven for 30 minutes, until the topping is golden brown and bubbly at the edges. I recommend checking around the 25-minute mark—ovens vary, and you want the cheese to be melted and just starting to brown, not overdone.
5. Remove the pie from the oven and let it rest for 15 minutes before cutting. This resting time allows the layers to set slightly, making slicing cleaner and helping the pie hold its shape better when plated. Slice into wedges and serve warm or at room temperature.