This Summer Tomato Pie is an old family favorite! Red, juicy, beefy tomatoes, two kinds of cheeses and fresh oregano and basil layered in a flaky crust make for a pie you’ll request on repeat all summer long!
There’s truly nothing quite like the taste of a sun-ripened, intensely flavorful summer tomato. Their vibrant red hue, their satisfying juiciness, and that perfect balance of sweetness and acidity evoke the very essence of the season. And if you’ve ever had the pleasure of tasting a true Jersey tomato, you understand the unparalleled delight. For those of us from the Garden State, these tomatoes aren’t just produce; they’re a legacy, a taste of home that signifies summer has truly arrived. They are, without a doubt, some of the very best for capturing that quintessential summer flavor in every bite, especially when baked into a savory pie.
Embrace Summer with This Easy, Cheesy Tomato Pie Recipe
Growing up, summer wasn’t complete without my mom’s unforgettable tomato pie gracing our dinner table. It was a cherished family tradition, a culinary cornerstone of our warmest months. Each year, as the days grew longer and warmer, we’d eagerly anticipate our trips to the local farm markets. There, we’d carefully select the plumpest, most aromatic Jersey tomatoes, along with generous bunches of fresh basil and oregano, knowing these were the key to our summer ritual.
The aroma that filled our kitchen as this pie baked was simply intoxicating—a blend of sweet tomatoes, savory cheese, and fragrant herbs. Mom typically served her tomato pie alongside a perfectly grilled, thick-cut steak, complemented by ears of fresh Jersey corn, dripping with butter and seasoned with a touch of Jane’s Krazy Mixed-Up Salt. It was more than just a meal; it was an experience, a snapshot of summer bliss that we all savored and remember vividly to this day. This recipe isn’t just about food; it’s about recreating those precious moments and sharing a piece of our family history with you.
This savory pie embodies the simplicity and abundance of summer. It’s perfect for a casual weeknight dinner, a potluck, or a festive backyard barbecue. Its robust flavors and comforting texture make it a crowd-pleaser that celebrates the peak season for tomatoes. Forget complicated culinary endeavors; this dish focuses on enhancing the natural deliciousness of high-quality, fresh ingredients, allowing them to shine.
Key Ingredients for the Perfect Summer Tomato Pie
Crafting this delightful tomato pie requires a handful of fresh, quality ingredients that truly sing together. The magic lies in their simplicity and freshness:
- Ripe Tomatoes: The undisputed star. Choose large, firm, and intensely flavored summer tomatoes.
- Gruyère Cheese: Adds a sophisticated, nutty, and slightly sweet undertone with excellent melting qualities.
- Sharp Cheddar Cheese: Provides a robust, tangy, and familiar flavor that balances the sweetness of the tomatoes.
- Green Onions: Offers a mild oniony bite and a hint of freshness.
- Good Mayonnaise: The secret to a creamy, rich binding layer that beautifully complements the cheeses and herbs.
- Fresh Basil: Its sweet, peppery, and aromatic notes are quintessential for any tomato dish.
- Fresh Oregano: Brings an earthy, slightly pungent flavor that pairs wonderfully with basil and tomatoes.
- Pie Shell: A flaky base, whether homemade or store-bought, to hold all the delicious layers.
Each ingredient plays a vital role in creating a harmonious blend of textures and flavors. The contrast between the rich cheeses, the bright herbs, and the succulent tomatoes, all encased in a buttery crust, is what makes this pie so incredibly satisfying.
One of the many appealing aspects of this pie is its incredible ease and speed of preparation. It’s a testament to the fact that extraordinary flavor doesn’t always require hours in the kitchen. From start to finish, you’re looking at about 15 minutes of hands-on prep time, followed by just 35 to 40 minutes in the oven. This efficiency makes it an ideal dish for those bustling weeknights or when you want to impress guests without breaking a sweat.
And speaking of embracing the relaxed pace of summer, there’s absolutely no need to fuss over a homemade pie crust for this recipe. My mom, a legendary cook in her own right, always opted for a store-bought crust, and every single time, her pie was met with rave reviews and requests for seconds. The key here is convenience without compromising on taste. Simply grab a quality frozen or refrigerated pie crust, and you’re already halfway to a spectacular meal. This choice allows you to focus on the vibrant fillings, ensuring a stress-free cooking experience that aligns perfectly with the laid-back vibe of the season.
Tips for Selecting and Preparing Your Tomatoes
The success of your Summer Tomato Pie hinges significantly on the quality of your tomatoes. When selecting them, aim for large, firm, and deeply colored specimens. They should feel heavy for their size, indicating juiciness, and have a pleasant, earthy fragrance. You’ll need approximately 3-4 large tomatoes, which will yield about fifteen 1/4-inch thick slices. Consistency in thickness is important for even cooking.
A crucial step that many novice pie makers overlook is draining the tomatoes. Tomatoes are naturally high in water content, and if not addressed, this moisture can lead to a soggy crust—a common pitfall in tomato pies. To prevent this, arrange your tomato slices on a large baking sheet and lightly sprinkle them with kosher salt. The salt acts as a dehydrating agent, drawing out excess water. Let them sit for 5-7 minutes; you’ll notice beads of moisture forming on the surface. Afterward, gently rinse each slice under cold water to remove the salt and pat them thoroughly dry with paper towels. This extra step is paramount for achieving a perfectly firm, flavorful pie with a beautifully crisp crust.
So, as the sun shines brightly, there’s no better time to head out to your local farmers market or even your own garden if you’re lucky enough to grow them. Seek out those glorious, sun-kissed tomatoes and prepare to transform them into a culinary masterpiece. We hope this Summer Tomato Pie becomes a beloved, frequently requested dish in your home, just as it has been in ours for generations. Enjoy the process, savor the flavors, and make new memories around the table!
Essential Cook’s Notes for a Flawless Summer Tomato Pie
- Don’t Skip the Draining Step: We cannot emphasize this enough! Salting and draining your tomato slices is critical to prevent a watery, soggy pie. This simple step extracts excess moisture, concentrating the tomato flavor and ensuring your crust remains flaky and delicious.
- Cheese Choices: While this recipe calls for a delightful combination of Gruyère and sharp cheddar cheeses, feel free to adapt to your preference. If you prefer a simpler profile, using only sharp cheddar works beautifully. Other excellent options include Monterey Jack, smoked gouda, or even a touch of Parmesan for an extra savory kick. Experiment to find your favorite blend!
- Crust Convenience: As highlighted, a good quality frozen or refrigerated pie crust is perfectly acceptable and widely used for this recipe, offering fantastic results without the extra effort. However, if baking a homemade pie crust is a labor of love for you, by all means, indulge! Just ensure it’s blind-baked according to its specific instructions before filling.
- Herbal Freshness: The fresh basil and oregano are non-negotiable for authentic flavor. Dried herbs simply won’t yield the same vibrant taste. If you can’t find fresh oregano, you could substitute with fresh thyme or marjoram, but fresh basil is truly key.
- Mayonnaise Matters: A “good” mayonnaise refers to a full-fat, creamy variety. This contributes significantly to the pie’s rich texture and flavor. Avoid low-fat alternatives as they may alter the consistency and taste.
- Cooling is Key: After baking, it’s vital to let the pie cool slightly on a wire rack before slicing and serving. This allows the filling to set properly, preventing it from collapsing and ensuring clean, beautiful slices. Patience will be rewarded!
- Serving Suggestions: This tomato pie is incredibly versatile. Beyond being a fantastic side dish to grilled meats like steak or chicken, it can stand alone as a light lunch, paired with a simple green salad. It’s also excellent for picnics and brunches.
- Storage and Reheating: Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices gently in the oven or a toaster oven until heated through and the crust is crisp again. Microwaving is not recommended as it can make the crust soggy.
More Easy Summer Recipes to Enjoy
Looking for more delicious ways to celebrate the summer season? Here are some other delightful recipes that are perfect for warm weather gatherings and everyday meals:
15+ Delicious Summer Salads – A collection of vibrant and refreshing salads that make the most of seasonal produce.
Summer Minestrone Soup – A lighter, brighter version of the classic, packed with summer vegetables.
Zesty Grilled Steak Salad with Corn and Strawberries – A unique and flavorful salad featuring grilled steak, sweet corn, and surprising strawberries.
Summer Tomato Pie
Print Recipe
Pin Recipe
Ingredients
- 1 9-inch frozen pie shell, unbaked
- 3-4 large tomatoes, cut into 1/4-inch slices, about 15 slices total
- kosher salt
- 1/3 cup fresh basil leaves, chopped
- 1/3 cup fresh oregano, chopped
- 1 cup good mayonnaise
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded sharp cheddar cheese
- 3/4 cup green onions, sliced and divided
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 C). Bake the pie shell for 10 minutes. Remove from the oven and let cool slightly.
- Lay tomato slices on a large baking sheet. Sprinkle generously with kosher salt. Set aside to drain for 5-7 minutes. Rinse each slice under cold water to remove excess salt, then pat them thoroughly dry with paper towels.
- Combine chopped fresh basil and oregano in a small bowl. Set aside.
- In a separate small bowl, combine the mayonnaise, shredded Gruyère cheese, shredded sharp cheddar cheese, and 1/3 cup of the combined basil and oregano leaves. Mix well and set aside.
- Arrange 5 of the prepared tomato slices in a single layer at the bottom of your pre-baked pie shell. Season lightly with salt and pepper. Top this layer with half of the sliced green onions and half of the remaining chopped basil and oregano leaves. Add 5 more tomato slices, season with salt and pepper, then add the rest of the green onions and the remaining basil and oregano leaves. Finally, top with the last 5 slices of tomato. Carefully spread the mayonnaise-cheese mixture evenly over the top layer of tomatoes, ensuring it covers the surface.
- Place the pie in the oven and reduce the oven temperature to 325 degrees F (160 C). Bake until the top of the pie is lightly browned and the filling is bubbly, approximately 35-40 minutes. Remove the pie from the oven and allow it to cool slightly on a wire rack before slicing and serving. This cooling time is essential for the filling to set properly.
Notes
- Do not skip the step of salting your tomato slices to draw out excess water, as this prevents a soggy pie.
- A combination of Gruyère and cheddar cheeses is used here, but you can use just cheddar if preferred, or experiment with other good melting cheeses.
- A frozen pie crust works perfectly for this recipe, making it quick and easy. If you prefer to use a homemade pie crust, ensure it is pre-baked according to its specific instructions.
Nutrition
Carbohydrates: 17g |
Protein: 7g |
Fat: 33g |
Saturated Fat: 8g |
Polyunsaturated Fat: 14g |
Monounsaturated Fat: 9g |
Trans Fat: 1g |
Cholesterol: 28mg |
Sodium: 357mg |
Potassium: 259mg |
Fiber: 3g |
Sugar: 3g |
Vitamin A: 916IU |
Vitamin C: 11mg |
Calcium: 189mg |
Iron: 2mg