# Tomato Pie

A savory pie made with fresh tomatoes, cheese, and an herb and onion mixture.

- Cuisine: Italian
- Category: Dessert
- Language: en

## Ingredients

- tomatoes, sliced
- salt
- basil, chopped
- 1 onion
- thyme
- garlic, minced
- pepper
- garlic powder
- smoked paprika
- sharp cheddar, half a block
- pepper jack, half a block
- 4 tbsp mayonnaise, heaping
- pie crust
- Parmesan cheese

## Instructions

1. Slice the tomatoes and lay them out on a drying rack.
2. Sprinkle salt over the tomatoes to help pull out moisture, and let them sit for at least an hour.
3. Wash and dry the basil, then roll and chop it.
4. Place the chopped basil in a bowl.
5. Chop one onion and add it to the bowl.
6. Pinch and pull thyme into the bowl.
7. Mince garlic and add it to the bowl.
8. Season the mixture with salt, pepper, garlic powder, and smoked paprika, then mix well.
9. Grate half a block of sharp cheddar and half a block of pepper jack cheese.
10. Add the grated cheeses to the bowl with the herb and onion mixture.
11. Add about four heaping tablespoons of mayonnaise to the mixture and mix.
12. Set the mixture in the fridge until the tomatoes are ready.
13. Roll out the pie crust and place it over a pan, preferably a cast iron skillet.
14. Fork the pie crust.
15. Parbake the pie crust at 350 degrees Fahrenheit for about 10 minutes.
16. Remove extra juice from the tomatoes by draping a tea towel or paper towel over them and giving them a light press.
17. Start layering the pie by placing the driest tomatoes first on the parbaked crust.
18. Scoop some of the onion mix onto the tomatoes.
19. Add cheese, spreading it out a little.
20. Repeat the layering process until all ingredients are used, ending with a layer of cheese.
21. Sprinkle some Parmesan cheese on top.
22. Put the pie back in the oven and cook until it's golden and bubbly.
23. Let the tomato pie sit for about 10 minutes to cool down before serving.

## Equipment

- drying rack
- bowl
- pan
- cast iron skillet
- tea towel
- paper towel
- oven

## Tips

- Start with tomatoes first to pull out moisture and prevent a soggy pie.
- Allow tomatoes to sit for at least an hour after salting.
- Use a well-seasoned cast iron skillet for cooking, as it can handle acidic tomatoes if properly cleaned afterwards.
- Parbake the pie crust at 350 degrees for about 10 minutes.
- Press extra juice out of the tomatoes with a tea towel or paper towel before assembling the pie.
- End the layering process with cheese on top.
- Let the pie cool for about 10 minutes before serving.

## Source

- Original video: https://www.facebook.com/share/r/1CERc3gyTx/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/08676ec7-3220-4843-8def-db942a117ca8
- Extracted: 2026-02-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt