Tomato Pie Recipe

Pie crust: A pre-baked crust that serves as the base for the pie, providing a flaky and buttery foundation.

Tomatoes: Freshly sliced tomatoes that bring a juicy and tangy flavor to the dish.

Mayonnaise: Adds a creamy texture and richness to the pie filling.

Cheddar cheese: Shredded cheese that offers a sharp and savory taste.

Mozzarella cheese: Shredded cheese that melts beautifully, adding a gooey texture.

Basil: Freshly chopped basil that provides a fragrant and slightly sweet herbal note.

Salt: Enhances the flavors of the ingredients and helps to draw out moisture from the tomatoes.

Pepper: Adds a hint of spiciness and depth to the overall flavor.

To ensure your tomato pie doesn't become soggy, make sure to thoroughly drain the tomatoes after sprinkling them with salt. You can even pat them dry with a paper towel to remove excess moisture. This step is crucial for maintaining the crust's integrity and achieving a perfect texture.

• pre-baked pie crust - Substitute with phyllo dough: Phyllo dough can provide a flaky and crispy texture that complements the filling well.

• sliced tomatoes - Substitute with sliced zucchini: Zucchini has a similar moisture content and can provide a different but pleasant flavor profile.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor while being lower in fat.

• shredded cheddar cheese - Substitute with shredded gouda cheese: Gouda melts well and has a rich, buttery flavor that pairs nicely with the other ingredients.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar melting quality and offers a slightly sharper taste.

• chopped basil - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the pie.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and complexity to the flavor profile.

• Allow the tomato pie to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• For short-term storage, cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.

• If you plan to store the pie for a longer period, consider freezing it. Wrap the entire pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Alternatively, you can freeze individual slices. Place slices on a baking sheet lined with parchment paper and freeze until solid. Once frozen, wrap each slice in plastic wrap and store them in a resealable freezer bag.

• When ready to enjoy, thaw the frozen pie or slices in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

• For best results, avoid microwaving the pie as it can make the crust soggy. Instead, use the oven to maintain the crispiness of the pie crust.

• If you notice any excess moisture after thawing, gently blot the tomato slices with a paper towel before reheating to keep the pie from becoming too watery.

• Store any leftover slices in an airtight container in the refrigerator and consume within 2-3 days for optimal taste and texture.

• Preheat your oven to 350°F (175°C). Place the leftover tomato pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. 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 cover 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 (160°C). Place the tomato pie slice in the basket and heat for 5-7 minutes. This method helps maintain a 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 5-7 minutes, checking occasionally to ensure it doesn’t burn. This method can help keep the crust crispy while warming the filling.

• Oven: Preheat and bake the pie to ensure it cooks evenly.

• Colander: Drain the sliced tomatoes to remove excess moisture.

• Knife: Slice the tomatoes and chop the basil.

• Cutting board: Provide a surface for slicing tomatoes and chopping basil.

• Pie shell: Hold the ingredients together as they bake.

• Mixing bowl: Combine the grated cheeses and mayonnaise.

• Spatula: Spread the cheese and mayonnaise mixture evenly over the tomatoes.

• Measuring cups: Measure out the mayonnaise, cheddar cheese, and mozzarella cheese.

• Measuring spoons: Measure the salt, pepper, and basil.

• Oven mitts: Protect your hands when placing the pie in the oven and removing it.

• Serving knife: Cut the pie into slices for serving.

Prepare ingredients ahead: Slice the tomatoes and chop the basil the night before to save time on the day of baking.

Use pre-shredded cheese: Opt for pre-shredded cheddar and mozzarella to cut down on prep time.

Drain tomatoes efficiently: Use paper towels to pat the tomatoes dry after salting to speed up the draining process.

Mix cheese and mayo in advance: Combine the cheeses and mayonnaise mixture ahead of time and store it in the fridge until ready to use.