Description

A rustic Southern comfort dish made with juicy tomatoes, fresh basil, creamy cheese, and a golden flaky crust. This tomato pie is a celebration of summer, perfect for brunches, potlucks, or a cozy backyard dinner. It balances the richness of cheese and mayo with the bright acidity of ripe tomatoes, delivering a satisfying slice that’s both simple and special. With just a few fresh ingredients and easy steps, you can create this irresistible pie that tastes like sunshine on a plate.

Ingredients

3–4 large ripe tomatoes, sliced
1 tsp salt (for draining)
1 9-inch pie crust (store-bought or homemade)
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
¾ cup mayonnaise
8–10 fresh basil leaves, torn
¼ tsp black pepper
½ tsp garlic powder or 1 minced garlic clove

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Instructions

Preheat oven to 375°F.
Press pie crust into a 9-inch pie plate, prick bottom with a fork, and pre-bake for 10–12 minutes. Let cool.
Slice tomatoes and lay them on paper towels. Sprinkle with salt. Let drain for 20–30 minutes. Pat dry.
Layer tomatoes and torn basil leaves in the pie crust. Season lightly with pepper and garlic powder.
In a bowl, combine mayo, cheddar, and mozzarella. Spread mixture evenly over tomatoes.
Bake 30–35 minutes, until top is golden and bubbly.
Let rest 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

Salting and draining the tomatoes is crucial to avoid sogginess.
Try adding caramelized onions, bacon, or jalapeños for a twist.
Use freshly grated cheese for best texture and melt.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Southern American