This Tomato Pie Recipe with Three Cheeses and Basil is so good that you might consider eating the whole thing yourself. Please share as your friends and family will love you for it!
Original Published April 2017; Updated August 2020
Tomato Pie Recipe Backstory
Hooray for fresh tomato recipes. Yay (while hooting and hollering)! You know how much I love tomatoes. It's tomato season in NJ and I am all over them!
When you live in NJ, it's hard not to be a lover of fresh tomatoes. While I truly think NJ produces the best tomatoes (of course I do), I like to use fresh tomatoes the rest of the year also. I usually save the best salads for summer when I can get the juiciest, ripest tomatoes around. But don't want to get Jersey tomatoes to make this tomato pie. I can get some pretty good darn fresh tomatoes from Florida during the off season to make this super delicious pie.
This Tomato and Cheese Pie with Basil screams fresh! I have had this gorgeous little basil plant sitting near my kitchen window sill just waiting to be used in something good. Well, it finally found it's place. And when I use this all up, I have tons of fresh basil growing in my garden.
When would you serve a Tomato Pie?
This savory pie is perfect on a brunch table or next to a salad for dinner. I also like to serve it as a side at dinner. I had to hide the leftovers because my husband declared he could eat the whole thing himself and I really don't doubt that.
What kind of cheese should I use?
I used mozzarella, gruyere and swiss cheese in this tomato pie recipe. I thought the combination was perfect but you can always change up the cheeses if you'd like.
How do I pick the best tomatoes?
- Perfect tomatoes look plump and juicy, and their skins are smooth.
- The skin should be free of bump or bruises, but some cracking near the stem is perfectly normal.
- Ripe tomatoes have a lovely fragrance to them. If there’s no aroma whatsoever, this could mean the tomato was picked before it was ready and won’t ever ripen properly.
- Planning on using the tomatoes right away? Try to pick ones that are soft to the touch. But if you know you won’t need them for a couple of days, aim for tomatoes that are a bit firmer.
How can I vary this tomato pie recipe?
- For some extra flavor, you could throw in an extra ingredient. Pieces of bacon would make a delicious addition! To keep this dish vegetarian, go with some bell peppers, mushrooms, or red onion.
- If you'd like a Mediterranean twist, throw in some olives and feta cheese, or even some cucumbers.
- Once your pie has cooked, drizzle the top with olive oil or balsamic vinegar.
- Throw in some garlic and oregano for even more classic Italian flavor.
Tomato Pie Recipe Instructions
It's really not complicated to make. I used a pre-made (shhhhhhh) pie crust and baked it 10 minutes before I added the filling. Just layer on the cheese, tomatoes, basil, more cheese and top with a few more tomato slices. Bake it and you have yourself a main dish, side dish or appetizer.
Make sure to check out some more fresh tomato recipes below. Happy tomato eating!
Other Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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Tomato Pie Recipe
- 1 9 to 10 inch refrigerated pre made pie crust
- 1 cup shredded mozzarella cheese
- 2 large tomatoes thinly sliced
- ½ teaspoon salt
- 1 cup shredded swiss cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- 3 Tablespoon fresh chopped basil plus extra for garnish
- Preheat oven to 350 degrees. Place the crust in a deep dish pie pan. Prick some holes in the bottom and sides of the crust with a fork. Bake for 10 minutes.
- While crust is baking, sprinkle the slices tomatoes with salt and let sit.
- In a small bowl mix together swiss cheese, gruyere cheese and mayonnaise.
- After crust is baked, spread the mozzarella cheese on the bottom of the crust. Drain any water from tomatoes and layer on top of the mozzarella cheese. Reserve three slices for the top. Sprinkle with chopped basil.
- Spread the swiss cheese mixture on top then top with the three reserved tomato slices.
- Bake for 35 to 40 more minutes or until crust is golden. If edges start to brown too much, cover with foil.
- Cool for 15 minutes before slicing and serving. Garnish with extra basil if desired.