There are dishes that need no introduction, and there are dishes that make a stranger ask a question. When one home cook told the person at her local farm that she was picking up tomatoes to make a tomato pie, the reply came right away: “A tomato pie? What is that?” Her answer was simple: follow along and you will find out.
The walkthrough was shared by @melissagrace_b, who talks through the entire recipe, from the first slice to the first bite.
@melissagrace_b
How the tomato pie comes together
She begins by slicing her fresh tomatoes and laying them on a baking sheet lined with cheesecloth. The idea is to let the tomatoes drain some of their moisture. She then shakes salt over every slice, which helps draw the water out, and lets the tomatoes sit for about 10 minutes.
Next comes the crust. She is upfront that she does not make her own and instead uses store bought pie crusts. She crimps the edges with her pinky finger, which she says is the way her mom always did it, while noting that others use little tools or a fork, or do nothing at all. She pokes the bottom with a fork, then par cooks the crusts in the oven at 350 degrees for about 8 to 10 minutes.
The topping is a cheesy paste. In a glass bowl she stirs together mayonnaise, shredded cheddar and shredded mozzarella until the mixture is thick. She adds freshly ground black pepper, salt, basil and a spoonful of a store brand everyday seasoning blend. She jokes that anyone who finds mayo gross is not welcome here.
By now the tomatoes have sweated out plenty of liquid. She blots them dry, then builds the pie in layers: tomatoes first, then a scoop of the cheese mixture, then another layer of tomatoes and more topping on top. The pie goes into the oven at 350 degrees for 30 to 40 minutes, and she says to check on it.
The finished pie is golden brown. She lifts out a slice, showing melted cheese and layers of tomato, and takes a bite. Her final advice is simple: if you have never had a tomato pie, you have to try it.
Why the salt and blotting steps matter
Fresh tomatoes are full of water. If you slice them and put them straight into a pie, that water leaks out in the oven and can leave the crust soggy. Salting pulls water out of the slices, and blotting removes it from the surface before baking. Those two steps are what separate a sliceable pie from a soup in a crust.
Par baking the crust helps in the same way. A partially baked shell has a head start on crisping, so it holds up better under a juicy filling.
Tomato pie is a classic Southern summer dish, and the mayonnaise in the topping is part of its tradition. The mayo helps the cheese blend into a creamy layer and browns nicely in the oven.
Tips for your own tomato pie
- Choose ripe, in season tomatoes. They carry the flavor in a dish with so few ingredients.
- Do not skip the draining time. Ten minutes on a lined baking sheet makes a noticeable difference.
- Pat the slices dry. A clean towel or paper towel works well.
- Season the topping boldly. The pie is simple, so pepper, basil and a favorite seasoning blend carry a lot of weight.
- Serve it with a simple green salad. The crisp, lightly dressed leaves balance the rich, cheesy layers, and a pie like this can make a full summer supper.
- Let it rest briefly after baking. A few minutes lets the layers settle so the slices hold together.
- Store leftovers in the refrigerator and keep them covered. Food safety guidance recommends refrigerating cooked dishes within two hours.
Common questions
Can I use homemade crust? Absolutely. Store bought crust is a convenience, and homemade is a nice upgrade if you have the time.
Can I use different cheeses? Many cooks swap in other shredded cheeses. Just keep the mixture thick enough to spread.
Do I need cheesecloth? A clean kitchen towel or a stack of paper towels can do the same job of absorbing moisture.
The takeaway
This recipe shows that a few humble ingredients and a little patience can deliver a dish worth explaining to a stranger. Next time you pass a table of ripe tomatoes, consider bringing a few home, slicing them thick and giving this pie a try.
Credit for the original post goes to @melissagrace_b on TikTok.
