Tomato Pie

A classic Southern-style tomato pie made with ripe tomatoes, fresh basil, mayonnaise, cheddar, and mozzarella in a deep-dish pie shell. The cheesy topping bakes until golden and bubbly, making this a savory summer pie that works beautifully as a side dish, brunch dish, or light meal.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Course Brunch, Savory Pie, Side Dish, Summer Recipe, Vegetarian

Cuisine Southern American

Servings slices

Calories 349 kcal

Ingredients

1 9-inch deep dish frozen pie shell
1/4 cup shredded mozzarella or cheddar cheese for the bottom of the crust
4 large ripe tomatoes sliced
1/3 cup fresh basil chopped
3/4 cup Duke’s mayonnaise
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese

Instructions

Preheat the oven to 400°F.
Sprinkle 1/4 cup shredded mozzarella or cheddar cheese into the bottom of the frozen pie shell.
Bake the pie shell for 5 minutes, then remove it from the oven.
Layer the sliced tomatoes into the pre-baked pie shell, overlapping slightly as needed.
Scatter the chopped fresh basil over the tomatoes.
In a separate bowl, stir together the mayonnaise, 3/4 cup cheddar cheese, and 3/4 cup mozzarella cheese until combined.
Spread the mayonnaise-cheese mixture evenly over the tomatoes, reaching close to the edges of the crust.
Bake for about 35 minutes, until the top is golden brown and lightly blistered in spots.
Let the tomato pie rest for 10 minutes before slicing.

Notes

For a less watery pie, lightly salt the tomato slices and blot or drain them before layering. Letting the pie rest helps it slice more cleanly.

Nutrition

Serving: 1slicesCalories: 349kcalCarbohydrates: 15.5gProtein: 8gFat: 28.8gSaturated Fat: 9.8gTrans Fat: 0.1gCholesterol: 26mgSodium: 359mgFiber: 1.5gSugar: 3.1g