Oh, tomato pie! If you haven’t tried it, you are seriously missing out. It’s one of those magical dishes that just screams comfort and sunshine, all wrapped up in a flaky crust. I remember the first time I had a slice at a neighbor’s barbecue one sweltering summer day – I was instantly hooked! This Irresistible Tomato Pie A Flavorful Delight Youll Love recipe is my go-to because it’s ridiculously easy and tastes like a million bucks. Seriously, it’s so simple, you can whip it up when unexpected guests pop by or just for a quiet, delicious dinner for yourself. It’s the perfect way to celebrate peak tomato season, turning humble ingredients into something truly special.
Why You’ll Love This Irresistible Tomato Pie
This pie is an absolute winner, and here’s why:
- Ridiculously Easy: Honestly, it’s so simple to throw together. You get a fantastic, flavorful meal with hardly any fuss!
- Bursting with Flavor: The combination of sun-ripened tomatoes, creamy mayo, savory Parmesan, and fresh basil is just divine. Every bite truly sings!
- Incredibly Versatile: Serve it warm as a main course, bring it to a potluck, or even enjoy it cold the next day. It’s delicious any way you slice it!
- Celebrates Freshness: It’s the perfect showcase for those juicy summer tomatoes, turning simple ingredients into something truly special.
Gather Your Ingredients for Irresistible Tomato Pie
Alright, let’s get down to business! To make this absolutely delicious tomato pie, you’ll want to have these goodies ready. Trust me, using good quality ingredients really makes a difference here, especially with those gorgeous tomatoes.
- 1 pre-made pie crust (a 9-inch one is perfect!)
- About 3 cups of ripe, juicy tomatoes, sliced up nice and thin
- 1/2 cup of your favorite mayonnaise – don’t be shy!
- 1/4 cup grated Parmesan cheese – adds that salty kick
- 1/4 cup of fresh basil, chopped up – it smells amazing!
- 1 clove of garlic, minced super fine
- And of course, a good pinch of salt and some freshly ground black pepper to taste
That’s it! See? So simple. Having everything prepped makes the whole process a breeze.
Step-by-Step Guide to Making Your Flavorful Tomato Pie
Alright, let’s get this pie into the oven! It’s so simple, you’ll be amazed at how quickly you go from ingredients to a delicious, bubbly masterpiece. Just follow these easy steps, and you’ll have a fantastic meal ready in no time. We’ve got some other amazing recipes you might love, too, like this one, and you definitely shouldn’t miss this other gem!
Preheating and Crust Preparation
First things first, let’s get that oven nice and hot. Crank it up to 375°F (that’s 190°C). This is super important for baking the crust perfectly golden brown and ensuring the whole pie cooks evenly. While it’s heating, grab your 9-inch pie crust and place it on a baking sheet. I like using a baking sheet because it catches any potential drips and makes it easier to get the pie in and out of the oven.
Assembling the Irresistible Tomato Pie Filling
Now for the fun part! Artfully arrange your sliced, ripe tomatoes right into that waiting pie crust. Try to overlap them a little so you get lovely tomato goodness in every bite. In a separate little bowl, whisk together your mayonnaise, grated Parmesan cheese, chopped fresh basil, and minced garlic until it’s all beautifully combined. Give it a little taste and season it with salt and pepper – you know, just to make sure it’s perfect. Then, spread this creamy, dreamy mixture evenly all over those tomatoes. It’s like a delicious blanket!
Baking Your Flavorful Delight
Carefully slide that baking sheet with your assembled pie into the preheated oven. Let it bake for about 30 to 35 minutes. You’ll know it’s ready when the crust is a gorgeous golden brown and the filling is all bubbly and smells absolutely heavenly. Seriously, your kitchen will smell amazing! Once it’s done, take it out and let it cool for a bit, maybe 10 minutes or so. This helps everything set up nicely so you don’t have a runny mess when you slice into it. Plus, it’s just a tad less scalding!
Tips for the Perfect Tomato Pie
Okay, so making this tomato pie is pretty forgiving, but I’ve picked up a few little tricks over the years that just make it *chef’s kiss* perfect every time. First off, the tomatoes! You absolutely want ripe, flavorful ones. Roma or plum tomatoes slice up beautifully and aren’t too watery, but honestly, any good, ripe tomato will do. Just make sure they’re not mushy!
To avoid any dreaded soggy bottom, a little extra attention to the crust helps. Using a pre-made crust is a lifesaver, but blind baking it for just 5 minutes before adding the filling can make it extra crisp. And don’t skip placing it on a baking sheet – it’s a game-changer for even baking and easy handling. Oh, and if you’re feeling fancy, a quick sprinkle of shredded cheddar or mozzarella under the tomatoes is divine! Check out this recipe for another great idea, and you’ll also love this one!
Ingredient Notes and Substitutions
So, let’s chat a little about these ingredients because sometimes life throws you a curveball, or maybe you just want to jazz things up! The mayonnaise is key for that creamy binder, but if you’re looking for something a little different, a dollop of sour cream mixed with a tbsp of mayo works in a pinch. For the cheese, Parmesan is fantastic, but don’t be afraid to swap it out or mix it up! Swiss cheese or even a mild cheddar could be really yummy in there. And basil? Oh, basil is wonderful, but if you don’t have it, a little fresh parsley or even a hint of dried oregano will still give it a lovely flavor. For the tomatoes, if you can’t get your hands on ripe ones, well, it’s not quite the same, but good quality canned diced tomatoes (drained really, really well!) can work in a bind. You can find more quick ideas here!
Serving Suggestions for Your Irresistible Tomato Pie
This tomato pie is so versatile, it’s practically begging to be part of a bigger meal! It’s fantastic on its own, of course, but served alongside a crisp green salad with a light vinaigrette? Perfection! Or, for a lighter appetizer, cut it into small squares. My favorite thing to pair it with is a simple cucumber and onion salad – the coolness is just divine against the warm, savory pie. And to drink? A tall glass of iced tea or even a crisp white wine is just lovely. Check out these other ideas you might enjoy: this and this!
Storage and Reheating Instructions
Leftover tomato pie? Lucky you! Just let it cool completely, then wrap it up tight or pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 days. When you’re ready for another slice, gently reheat it in a moderate oven – about 325°F (160°C) – for about 10-15 minutes, just until it’s warmed through. You want to keep that crust nice and crisp, so avoid the microwave if you can!
Frequently Asked Questions About Tomato Pie
Got questions about this amazing tomato pie? I’ve got answers! It’s one of those recipes that people tend to have a few thoughts about, so let’s clear them up:
Can I use fresh tomatoes instead of sliced?
You absolutely can! If you don’t have nice, ripe tomatoes to slice, go ahead and use about 2-3 cups of diced tomatoes. Just make sure you drain them *really* well. We don’t want any extra water making our pie soggy, right? You can even lay them out on a paper towel for a bit to soak up excess moisture before adding them to the crust. It’ll still be delicious!
How do I prevent my tomato pie from being watery?
Ah, the dreaded watery tomato pie! The key really is using ripe, firmer tomatoes and slicing them not too thin. If they’re super juicy, you can actually let them sit in a colander for about 15-20 minutes after slicing to let some of that natural liquid drain away. Also, draining any excess liquid from the diced tomatoes if you’re using those is a must. And remember that little bit of cooling time after baking? That helps too!
What are the best tomatoes for tomato pie?
For this particular pie, I really love Roma or plum tomatoes. They have a great meaty texture and aren’t loaded with seeds and water like some other varieties can be. They slice up beautifully and hold their shape well during baking. That being said, any good, flavorful, ripe tomato will work wonders. Just make sure they smell like they taste – that’s usually a good sign!
Can I add cheese directly to the filling instead of just Parmesan?
Oh, you bet! While the Parmesan in the mayo mixture gives it a lovely salty punch, I often like to put a thin layer of shredded cheese right on top of the tomatoes *before* I spread the mayo mixture. A good sharp cheddar or even a Monterey Jack works beautifully. Just a little sprinkle adds another layer of gooey, cheesy goodness that’s fantastic. Don’t be afraid to experiment – that’s the fun part! For more ideas, check out this other recipe.
Nutritional Information (Estimated)
Just a heads-up, this is an approximation, and the exact numbers can wiggle around depending on the specific ingredients you use. But, for a typical slice of this delightful tomato pie, you’re looking at roughly:
Serving Size: 1 slice
- Calories: 350
- Fat: 25g (Saturated Fat: 8g, Unsaturated Fat: 17g, Trans Fat: 0g)
- Sodium: 400mg
- Carbohydrates: 20g (Fiber: 3g)
- Protein: 10g
- Cholesterol: 20mg
- Sugar: 5g
Irresistible Tomato Pie
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful tomato pie that you will love.
Ingredients
- 1 pre-made pie crust
- 3 cups sliced ripe tomatoes
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust on a baking sheet.
- Arrange the sliced tomatoes evenly in the pie crust.
- In a small bowl, mix together the mayonnaise, Parmesan cheese, basil, and minced garlic.
- Season the mayonnaise mixture with salt and pepper.
- Spread the mayonnaise mixture evenly over the tomatoes.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool slightly before serving.
Notes
- For an extra layer of flavor, you can add a sprinkle of shredded cheddar cheese on top before baking.
- Ensure your tomatoes are ripe for the best taste.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: tomato pie, savory pie, summer recipe, easy dinner, vegetarian