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.
Want This Recipe Later?
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
Made this recipe? Tap a star to rate it.