This summer tomato pie is everything that summer should be: Easy, light, and out of this world delicious.
What is this?
Summer has long been my favorite time of the year. Great weather, long weekends at the lake, and fresh tomatoes from our local farmers market.
Here in Wisconsin, we truly have to wait all summer long until the tomatoes are ripe and ready, but I must say that these seasonal plump and juicy reds are worth the wait.
We have featured fresh summer tomatoes in several recipes that you really should check out if you haven’t already seen them.
Every year when my favorite season rolls around, I pick a favorite recipe from our kitchen.
This summer, I could not be happier to present to you this Summer Tomato Pie Recipe.
What’s so special about this summer tomato pie? Other than the crust, there are just five ingredients!
I’m getting older, and I’m learning that sometimes it is O.K. to take short cuts in the kitchen.
We’ve got a great recipe for pie crust, but I took the easy way out and picked up a store-bought one.
What kind of tomatoes should I use for tomato pie?
I use Roma tomatoes in this recipe, but you can use whatever variety that you have on hand. Just do yourself a favor and make sure they are garden fresh.
Be sure and let your tomatoes drain, after they are sliced or chopped up, this will help prevent a soggy bottom in this pie. Also, err on the side of a longer baking time, to help ensure the crust is fully cooked, a good 40 minutes in a hot oven should do the trick.
Make this tomato pie recipe ASAP, and you will quickly realize why it is my favorite recipe from this summer!
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Summer Tomato Pie
- 1 pie crust
- 1.5 lbs tomaotes Roma, sliced or chopped
- ½ cup onion diced
- ½ cup fresh basil chopped
- 1.5 cup mozzarella cheese shredded
- 3 tbsp mayonnaise
- Preheat oven to 350° F.
- Place pie crust in pie pan and use a fork to poke vent hole in it along the bottom and on the sides. Place in oven for 15 minutes.
- While pie crust is in the oven, slice or chop tomatoes and place in colander, in kitchen sink or sitting atop of large bowl. Use back of spoon to press on tomatoes and squeeze out excess juice. Allow tomatoes to continue to drain in colander until ready to use. Discard juice.
- Remove crust from oven and evenly distribute onions along bottom of crust. Next, evenly spread tomatoes and basil over top of onions.
- Combine shredded cheese and mayonnaise in small bowl and mix together until thoroughly combined. Then, evenly spread over the top of the pie filling.
- Place in oven for another 40 minutes, or until crust is golden brown. Garnish with additional chopped basil if desired.
Updated from the original Platter Talk post of August 31, 2017