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!
Ripe, juicy red summer tomatoes. There’s nothing better. And take it from me, Jersey tomatoes are some of the BEST!
Easy, Cheesy Summer Tomato Pie
Growing up, not a summer went by without my mom making this abosultely delicious tomato pie. We’d always pop into one of the local farm markets and grab the juiciest Jersey tomatoes, fresh basil and oregano and get to baking. Mom used to serve it alongside a thick grilled steak with some fresh Jersey corn that was slathered in butter and Jane’s Krazy Mixed-Up Salt and it was an unforgettable summer meal we all enjoyed.
Summer Tomato Pie Ingredients
- gruyère cheese
- sharp cheddar cheese
- green onions
- good mayonnaise
- fresh basil
- fresh oregano
- pie shell
This pie is not only super delish, but literally takes no time at all to make. About 15 minutes to prepare and 35 minutes to bake.
And since we all know that summer is for kicking back, there’s no need to make a homemade pie crust for this recipe folks. Mom never made a homemade crust and we all loved this pie exactly the way she made it. Just grab a frozen or refrigerated pie crust and you’re all good.
When you pick your tomatoes, just make sure they’re big, juicy and ripe. You’ll need 3-4 large tomatoes that you’ll slice into fifteen 1/4-inch thick slices. You will need to sprinkle your slices with some kosher salt and then place the slices on a large baking sheet for a few minutes until some of the water is drawn out. Then you’ll rinse them with water and pat them dry before adding them to your crust.
Time to head out to your local farm stand and grab your tomatoes guys. I hope this pie becomes a family fave at your house too! Enjoy!
A Few Cook’s Notes for Summer Tomato Pie
Definitely don’t skip the step of salting your tomato slices to draw out the water, so you don’t end up with a watery pie.
I used a combination of gruyère and cheddar cheeses for this recipe.You could also use just cheddar if you prefer.
As mentioned above, a frozen pie crust works fine for this recipe. If you’d rather make a homemade pie crust though, feel free.
More Easy Summer Recipes to Enjoy
- 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
- Preheat oven to 375 degrees. Bake the pie shell for 10 minutes. Remove from the oven and let cool.
- Lay tomatoes slices on a large baking sheet. Sprinkle with kosher salt. Set aside to drain for 5-7 minutes. Rinse each slice under water and then pat dry.
- Combine chopped basil and oregano in a small bowl. Set aside.
- In a small bowl, combine the mayonnaise, cheeses and 1/3 cup of the basil and oregano leaves. Set aside.
- Lay 5 tomato slices in the bottom of your pie shell. Season with salt and pepper. Top with half of the onions and half of the remaining chopped basil and oregano leaves. Add 5 more tomato slices. Season with salt and pepper. Add remaining onions and basil and oregano leaves. Top with last 5 slices of tomato. Spread the mayo mixture on top.
- Place pie in the oven and reduce oven temperature to 325 degrees. Bake until top of pie is just lightly browned, about 35-40 minutes. Remove from oven and cool slightly on a wire rack before serving.