Fresh Tomato Pie Recipe

Tomatoes: Fresh, ripe tomatoes are the star of this dish, providing a juicy and flavorful base.

Mayonnaise: Adds creaminess and helps bind the cheese topping together.

Cheese: Shredded cheddar or mozzarella cheese gives a rich, savory flavor to the pie.

Pie crust: A pre-baked pie crust serves as the foundation for the tomato layers.

Salt: Enhances the natural flavors of the tomatoes and other ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning.

Fresh basil: Chopped fresh basil leaves provide a fragrant, herbaceous note that complements the tomatoes.

To ensure your tomato pie doesn't become soggy, make sure to thoroughly drain the tomatoes after sprinkling them with salt. This step helps draw out excess moisture. Additionally, you can pat the tomato slices dry with a paper towel before layering them in the pie crust. This will help maintain a crisp and flaky crust.

• fresh tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used if fresh tomatoes are not available. Drain them well to avoid excess moisture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with less fat and more protein.

• shredded cheese - Substitute with vegan cheese: Vegan cheese can be used for a dairy-free option while still providing a cheesy flavor.

• pre-baked pie crust - Substitute with gluten-free pie crust: A gluten-free pie crust is a good alternative for those with gluten intolerance.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to regular table salt.

• black pepper - Substitute with white pepper: White pepper can be used for a milder, slightly different flavor profile.

• fresh basil - Substitute with dried basil: Dried basil can be used if fresh basil is not available, though the flavor will be less vibrant.

• Allow the fresh tomato pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the pie tightly with plastic wrap or aluminum foil. Ensure that the wrap is snug to keep out any air and maintain the pie's freshness.

• For added protection, place the wrapped pie in an airtight container or a resealable plastic bag. This extra layer helps to preserve the flavors and prevent any unwanted odors from seeping in.

• Store the wrapped pie in the refrigerator. It can be kept there for up to 3-4 days. When ready to enjoy, you can eat it cold or reheat it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.

• To freeze the fresh tomato pie, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped pie with the date of freezing. This helps you keep track of its freshness. The pie can be frozen for up to 2 months.

• When ready to eat, thaw the pie in the refrigerator overnight. Once thawed, reheat in the oven at 350°F (175°C) for about 20-25 minutes until heated through and the top is bubbly.

• For individual servings, slice the pie before freezing. Wrap each slice in plastic wrap and then place them in a resealable plastic bag. This allows you to thaw and reheat only what you need.

• Avoid microwaving the tomato pie as it can make the crust soggy. Always opt for oven reheating to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover fresh tomato pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place a slice of tomato pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 325°F (163°C). Place the tomato pie slice in the basket and heat for about 5-7 minutes. This method helps retain the pie's crispy crust.

• For stovetop reheating, use a skillet over medium-low heat. Place the tomato pie slice in the skillet and cover with a lid. Heat for about 5-10 minutes, checking occasionally to ensure it warms evenly without burning the crust.

• Oven: Used to preheat and bake the tomato pie at 350°F (175°C).

• Colander: Used to drain the sliced tomatoes after sprinkling them with salt.

• Knife: Used to peel and slice the fresh tomatoes.

• Cutting board: Provides a surface for slicing the tomatoes.

• Pie dish: Holds the pre-baked pie crust and the layered ingredients.

• Mixing bowl: Used to combine the grated cheese and mayonnaise.

• Grater: Used to shred the cheese if it is not pre-shredded.

• Measuring cups: Used to measure the mayonnaise and shredded cheese.

• Measuring spoons: Used to measure the salt, black pepper, and chopped basil.

• Spatula: Used to spread the cheese and mayonnaise mixture on top of the tomatoes.

• Serving knife: Used to cut the pie into slices for serving.

Use pre-sliced tomatoes: Save time by purchasing pre-sliced tomatoes from the store instead of slicing them yourself.

Pre-shredded cheese: Opt for pre-shredded cheese to avoid the extra step of grating it.

Pre-baked pie crust: Utilize a pre-baked pie crust to skip the time-consuming task of making and baking your own crust.

Drain tomatoes efficiently: Place the sliced tomatoes on paper towels to speed up the draining process.

Mix cheese and mayonnaise ahead: Prepare the cheese and mayonnaise mixture in advance and store it in the fridge until ready to use.