Can I use store-bought crust?

Absolutely! I use store-bought crusts all the time when I'm pressed for time. Just make sure to blind bake it first - that crispy bottom makes all the difference. Homemade is lovely, but honestly? Nobody can taste the difference once it's loaded with all those delicious tomatoes and cheeses.

How do I prevent a soggy crust?

Two magic words: salt and patience! Salting the tomato slices draws out excess moisture before baking - don't skip that 10-minute resting time. And always blind bake your crust first. My grandma taught me that trick when I was twelve and it's saved countless pies from soggy bottoms!

Can I freeze tomato pie?

You can, but the texture changes a bit. I like to assemble everything except the mayo/ricotta topping and freeze before baking. When ready, thaw overnight in the fridge, add the topping, and bake fresh. The tomatoes get softer, but the flavor is still amazing - perfect for stretching tomato season!

What tomatoes work best?

Meaty tomatoes like beefsteaks or heirlooms are my first choice - they hold up beautifully. Avoid watery varieties like cherry tomatoes. My secret? Mix different colors - those yellow and purple heirlooms make every slice Instagram-worthy!

Irresistible Tomato Pie Recipe with 4 Summer Tomatoes

Name: Southern Tomato Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 pre-made pie crust (9-inch); 4 large ripe tomatoes, sliced; 1/2 teaspoon salt; 1/2 cup fresh basil, chopped; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup mayonnaise or ricotta; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Southern Tomato Pie

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A cheesy summer pie layered with ripe tomatoes, fresh basil, and creamy mayo or ricotta. Perfect for potlucks and family gatherings.

Author: Sophia Collins
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Savory Pie
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

1 pre-made pie crust (9-inch)
4 large ripe tomatoes, sliced
1/2 teaspoon salt
1/2 cup fresh basil, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise or ricotta
1/4 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Preheat oven to 375°F (190°C).
Place tomato slices on paper towels and sprinkle with salt to draw out moisture.
Blind bake the pie crust for 10 minutes, then let cool.
Layer half the tomatoes in the crust, followed by half the basil and half the cheeses.
Repeat with remaining tomatoes, basil, and cheeses.
Spread mayonnaise or ricotta evenly over the top.
Bake for 30-35 minutes until golden and bubbly.
Let cool for 10 minutes before slicing.

Notes

Use heirloom tomatoes for extra flavor.
Pat tomatoes dry before layering to prevent a soggy crust.
Transport in a pie carrier for potlucks.
Find more recipes on our Pinterest account.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/southern-tomato-pie-recipe/