Oh, tomato pie! If you’re looking for a dish that’s bursting with summer flavor but ridiculously easy to make, you’ve absolutely landed in the right spot. I’m so excited to share my recipe for this Irresistible Tomato Pie A Flavorful Delight Youll Love because, honestly, it’s become a staple in my kitchen. It’s that perfect blend of fresh, juicy tomatoes, gooey cheese, and a creamy, savory filling all wrapped up in a flaky crust. Seriously, it’s the kind of dish that makes your taste buds do a happy dance and has everyone asking for the recipe after the first bite. I developed this version after countless summer nights where I just wanted something delicious without spending hours in the kitchen, and wow, did it deliver!
Why This Irresistible Tomato Pie A Flavorful Delight Youll Love Will Become Your Go-To
Seriously, this tomato pie is a game-changer. It’s ridiculously easy to whip up, making it perfect for those busy weeknights when you still want something amazing. Plus, the flavor is just out-of-this-world delicious, and it’s so versatile. Whether it’s a casual dinner, a fancy potluck, or just a craving for something savory, this ‘Irresistible Tomato Pie A Flavorful Delight Youll Love‘ always saves the day!
Gather Your Ingredients for Irresistible Tomato Pie A Flavorful Delight Youll Love
Alright, let’s get our delicious ingredients ready for this pie! You only need a few simple things, which is part of why I love it so much. First up, grab yourself a good **pre-made pie crust** – no need to fuss with making your own unless you feel like it! Then, you’ll want about **3 cups of sliced ripe tomatoes**. Ripe is key here for that amazing sweetness and juice. We’re also going to need **1 cup of shredded cheddar cheese**, because, well, cheese! For creaminess, have **1/2 cup of mayonnaise** handy. It sounds a little odd, but trust me on this one! We’ll also need **1/4 cup of finely chopped onion** and **1/4 cup of grated Parmesan cheese** for that salty kick. Don’t forget **1 tablespoon of chopped fresh basil** to brighten everything up, and of course, **salt and pepper** to taste.
Step-by-Step Guide to Making Your Irresistible Tomato Pie A Flavorful Delight Youll Love
Alright, are you ready to see just how simple this is? Making this incredible tomato pie is totally doable, even on a busy day!
Preheating and Crust Preparation
First things first, get that oven preheating to 375°F (190°C). While it’s warming up, just pop your pre-made pie crust onto a baking sheet. This makes it super easy to handle and slide into the oven. No fuss, no mess!
Layering the Tomatoes and Filling
Now for the fun part! Arrange your sliced, ripe tomatoes right into that pie crust. Try to get them in a nice, even layer so you get that delicious tomato flavor in every bite. In a separate bowl, whisk together the mayonnaise (yes, the mayo is our secret creamy binder!), the shredded cheddar cheese, that finely chopped onion, grated Parmesan, and your fresh basil. Season it all with a little salt and pepper – give it a good mix until it’s all combined perfectly. Then, just spread this glorious cheese mixture evenly over the tomatoes. Make sure it covers them all!
Baking Your Irresistible Tomato Pie
Time to bake! Pop that baking sheet into your preheated oven and let it work its magic for about 30 to 35 minutes. You’re looking for that crust to turn a beautiful golden brown, and you’ll see the filling getting all bubbly and delicious. It smells absolutely heavenly at this point, so try not to drool too much on the oven door!
Cooling and Serving Suggestions
Once it’s done, carefully take it out of the oven. It’s *super* important to let this gem cool down for at least 10-15 minutes before you slice into it. This gives the filling time to set up properly. Trust me, fighting a molten tomato filling isn’t fun! It’s heavenly served warm, maybe with a light, fresh side salad. It’s also fantastic alongside some yummy bruschetta or those addictive garlic chicken wraps if you’re having a feast!
Tips for the Best Irresistible Tomato Pie A Flavorful Delight Youll Love
Okay, so you’ve got the recipe, and it’s pretty foolproof, but let me share a few little secrets I’ve picked up that make this tomato pie truly sing! First off, the tomatoes are EVERYTHING. Seriously, use the ripest, juiciest tomatoes you can find. If they’re a little mealy or underripe, the pie can get watery, and nobody wants that! I like to gently press my tomatoes before slicing to remove a *tiny* bit of the excess juice, just to be extra sure. And for the crust? If you’re using a pre-made one, give it a little poke with a fork all over before you add anything in. It helps prevent those dreaded soggy bottoms. You can also brush a thin layer of this amazing banana bread bake concoction in the bottom of the crust before the tomatoes go in; it creates a little barrier!
Ingredient Notes and Substitutions for Your Tomato Pie
Let’s chat about some of these ingredients, because little tweaks can make a big difference! For the star of the show, the tomatoes, I really do mean ripe and juicy. If you can’t find beautiful Romas or Beefsteaks, heirloom tomatoes are fantastic too. Just be sure they’re flavor-packed! If you’re not a fan of onion, you can skip it or maybe try some finely minced chives for a milder flavor. As for the cheese, cheddar is my go-to for meltiness, but a mix of cheddar and Monterey Jack is amazing, or even a sharp provolone can add a lovely depth. And basil is great, but a little fresh parsley or even a tiny pinch of dried oregano can work in a pinch!
Frequently Asked Questions About Irresistible Tomato Pie
Got questions? I’ve got answers! Making this Irresistible Tomato Pie is super straightforward, but it’s always good to know a few extra things.
Can I make this tomato pie ahead of time?
You can totally prep the filling and slice the tomatoes a few hours ahead, keeping them separate in the fridge. But honestly? It’s best assembled and baked fresh for the crispiest crust and the most tender tomatoes. If you have leftovers, they’re still yummy the next day, though!
What are the best tomatoes to use for this pie?
For the absolute best flavor and texture, go for ripe, flavorful tomatoes like Romas, Beefsteaks, or even heirloom varieties. You want that yummy, slightly sweet tomato juice, but avoid watery ones! Make sure they’re super ripe, but not mushy.
Can I freeze leftover tomato pie?
Freezing baked tomato pie isn’t my favorite, as the crust can get a bit soggy when thawed. It’s really meant to be enjoyed fresh! If you have extras, your best bet is to store them in an airtight container in the fridge for up to two days and gently reheat them.
What kind of cheese works best in this savory delight?
Cheddar is my classic choice because it melts so beautifully and has a great flavor. But feel free to get creative! A mix of sharp cheddar and Monterey Jack is fantastic, or you could even try a bit of Gruyère for a nuttier profile. Just make sure it’s shredded so it melts evenly!
Nutritional Information
Just a heads-up, this is an estimate! Your actual numbers might wiggle a bit depending on the brands you use and how big you slice your pie. So, a serving (which is about 1/6th of the pie) typically has around 350 calories, 25g of fat, 12g of protein, and 20g of carbs.
Print
Irresistible Tomato Pie
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful tomato pie you will love.
Ingredients
- 1 pre-made pie crust
- 3 cups sliced ripe tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped onion
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust on a baking sheet.
- Arrange the sliced tomatoes in the pie crust.
- In a bowl, combine the mayonnaise, cheddar cheese, onion, Parmesan cheese, basil, salt, and pepper.
- Spread the cheese mixture evenly over the tomatoes.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
- For an extra layer of flavor, you can add a pinch of garlic powder to the cheese mixture.
- If you don’t have fresh basil, you can use 1 teaspoon of dried basil.
- 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: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: tomato pie, savory pie, cheese pie, summer recipe, easy dinner, vegetarian