Ingredients

For the Pie Crust

• 1 (9-inch) deep-dish pie crust, homemade or store-bought
• 1 egg white, lightly beaten (for brushing the crust)

For the Filling

• 4–5 large ripe tomatoes (about 2 pounds / 900g), sliced ¼-inch thick
• 1 teaspoon kosher salt
• 1 medium sweet onion, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)

Cheese Topping

• 1½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• ¾ cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Optional Garnishes

• Fresh basil leaves
• Chopped parsley
• Fresh cracked black pepper
• Parmesan cheese
• Balsamic glaze

Equipment

• 9-inch deep-dish pie plate
• Baking sheet
• Mixing bowls
• Paper towels
• Sharp knife
• Cutting board
• Pastry brush

Instructions

Step 1: Prepare the Tomatoes

Wash and slice the tomatoes into ¼-inch thick rounds.

Arrange the slices in a single layer on paper towels or a wire rack.

Sprinkle both sides lightly with the kosher salt.

Let the tomatoes rest for 30 minutes to draw out excess moisture.

Pat them thoroughly dry with fresh paper towels.

This step is essential to prevent a watery pie.

Step 2: Blind Bake the Pie Crust

Preheat the oven to 375°F (190°C).

Fit the pie crust into a 9-inch pie plate.

Prick the bottom with a fork several times.

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 12–15 minutes.

Remove the weights and parchment.

Brush the inside of the crust lightly with beaten egg white.

Return to the oven for another 3–5 minutes until lightly golden.

Remove and allow to cool slightly.

The egg white creates a barrier that helps keep the crust crisp.

Step 3: Cook the Onions

Heat the olive oil in a skillet over medium heat.

Add the sliced onions.

Cook for 8–10 minutes, stirring occasionally until soft and lightly caramelized.

Add the minced garlic and cook for 30 seconds until fragrant.

Remove from the heat and allow the mixture to cool slightly.

Step 4: Prepare the Cheese Mixture

In a medium bowl, combine:

• Sharp cheddar cheese
• Mozzarella cheese
• Parmesan cheese
• Mayonnaise
• Dijon mustard
• Garlic powder
• Onion powder

Mix thoroughly until a thick, creamy cheese mixture forms.

Step 5: Assemble the Pie

Spread half of the cooked onions evenly over the bottom of the baked crust.

Arrange half of the tomato slices over the onions.

Sprinkle with:

• Half of the basil
• Half of the parsley
• Half of the chives
• Black pepper
• Oregano
• Crushed red pepper flakes (if using)

Repeat with the remaining onions, tomatoes, and herbs.

Spread the cheese mixture evenly over the top, completely covering the tomatoes.

Use a spatula to smooth the surface.

Step 6: Bake

Place the pie on a baking sheet to catch any drips.

Bake for 30–35 minutes, or until the cheese topping is bubbly and golden brown.

If the top begins browning too quickly, loosely tent it with aluminum foil during the last 10 minutes of baking.

Step 7: Rest

Remove the pie from the oven.

Allow it to cool for 15–20 minutes before slicing.

This resting period helps the filling set and makes serving much easier.

Step 8: Garnish and Serve

Garnish with:

• Fresh basil leaves
• Chopped parsley
• Freshly grated Parmesan
• Fresh cracked black pepper

For extra flavor, drizzle lightly with balsamic glaze just before serving.

Serve warm or at room temperature with:

• Mixed green salad
• Fresh fruit
• Grilled chicken
• Corn on the cob
• Iced tea or lemonade

Chef’s Tips

• Use firm, ripe summer tomatoes for the best flavor and texture.
• Removing excess moisture from the tomatoes is the secret to a perfectly set pie.
• Blind baking the crust helps prevent a soggy bottom.
• Fresh basil should always be used for authentic Southern tomato pie flavor.
• Sharp cheddar provides the richest, most traditional taste.

Delicious Variations

Bacon Tomato Pie

Layer 6–8 slices of crispy crumbled bacon between the tomatoes for a smoky twist.

Pimento Cheese Tomato Pie

Replace half of the cheese topping with homemade pimento cheese.

Heirloom Tomato Pie

Use colorful heirloom tomatoes for a vibrant presentation.

Spinach Tomato Pie

Add a layer of sautéed spinach for extra nutrition.

Three-Cheese Tomato Pie

Use Gruyère, Fontina, and sharp cheddar for a richer flavor.

Storage

Store leftover tomato pie covered in the refrigerator for up to 4 days.

Freezing

Freeze the fully baked and cooled pie for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: Bake at 350°F (175°C) for 15–20 minutes until heated through.
• Air Fryer: Reheat slices at 325°F (165°C) for 5–7 minutes.
• Microwave: Heat for 1–2 minutes, though the crust will be softer.

Approximate Nutrition (Per Serving)

• Calories: 430
• Protein: 13g
• Carbohydrates: 24g
• Fat: 32g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 690mg
• Fiber: 2g
• Sugar: 5g