Do you have to peel tomatoes for tomato pie?

Not always. If you're using ripe, thin-skinned tomatoes like Roma or Campari, there's no need to peel. For thick-skinned or heirloom types, peeling can improve texture.

How to keep tomato pie from being runny?

Salt and drain the tomatoes before baking, use a cheese layer at the bottom to absorb moisture, and prebake the crust to prevent sogginess.

How is a tomato pie made?

It starts with a pre-baked crust layered with sliced, seasoned tomatoes, herbs, cheese, and a creamy topping—usually a mayo-cheddar blend—then baked until bubbly and golden.

What kind of tomatoes do you use for tomato pie?

Roma, vine-ripened, or firm heirloom varieties like Brandywine or Cherokee Purple are ideal. Always avoid overly juicy or bland tomatoes.

Easy Tomato Pie Recipe – Ultimate Guide for Juicy Southern Flavor

Description

A savory summertime tomato pie made with layers of ripe tomatoes, fresh basil, onion, and a rich cheese-mayo topping baked in a flaky pie crust until golden and bubbly.

Ingredients

Scale

5 roma tomatoes, peeled and sliced (about 400g)

10 fresh basil leaves, chopped

1/2 cup (50g) chopped green or red onion

1 9-inch pre-baked pie crust

1 cup (100g) shredded mozzarella cheese

1 cup (100g) freshly shredded cheddar cheese

3/4 cup (180g) mayonnaise or 90g mayo + 90g Greek yogurt

2 Tablespoons (15g) freshly grated parmesan cheese

Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).

2. Place sliced tomatoes in a colander. Sprinkle with salt and let rest for 10 minutes.

3. Pat dry tomatoes thoroughly to remove excess juice.

4. Layer tomato slices, basil, and onion in the pre-baked pie shell. Season with salt and pepper.

5. Mix mozzarella, cheddar, and mayonnaise (or Greek yogurt) until combined.

6. Spread cheese mixture over tomato layers. Sprinkle with parmesan.

7. Bake for 30 minutes or until top is lightly browned.

8. Allow to rest at least 15 minutes before slicing and serving.

Notes

For best results, use firm, ripe roma tomatoes to avoid excess moisture.

Letting the pie cool slightly before serving helps it set and slice neatly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 472
Sugar: 3g
Sodium: 604mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 14g
Cholesterol: 36mg

Keywords: easy tomato pie, summer tomato pie, savory pie, tomato cheese pie