The Best Tomato Pie Recipe
If you haven’t yet heard of tomato pie, I’m sure the name may have caught you off guard. Tomato… Pie? Stop that train of thought and just trust me, here. You’re going to want to try this recipe. The mixture of acidic tomatoes, fresh basil, ooey-gooey cheesy goodness; it’s everything you could dream of all in one bite. Even kids will lick their plates clean! I mean, just look at those ingredients. What are you thinking of? Let me guess! Pizza! That’s right, this recipe is so similar to pizza, you’re going to have an “ooo” and “ahhh” moment that you thought “tomato pie” could ever steer you wrong. You can even use ingredients fresh from your garden to make this recipe even more special.
How To Serve
Think of your tomato pie like any other savory pie or a quiche. This vegetarian dinner is hearty and filling on its own! If I plan on offering a side dish for this type of recipe, I’ll make a simple, light salad to go on the side. Let your pie be the shining star of the show! Hunting for some salad ideas? Try these:
Quinoa Salad Tabbouleh Salad Mushroom and Arugula Warm Salad Kale and Quinoa Salad with Lemon Vinaigrette Black Bean Corn Avocado Salad Kale Salad with Blueberry Vinaigrette
Leftovers
I usually keep the leftover pie in the pie dish, and wrap it well with plastic wrap to store in the fridge. You can also transfer the slices to an airtight container. It will last 4-5 days. This pie is best enjoyed cold, so you can eat the sliced straight out of the fridge. If you’re looking for some meltiness in the cheese, feel free to microwave it for 10-20 seconds at a time until heated to your preference. You can also reheat in the oven. I suggest covering the pie dish with foil, and baking at 350F for 5-10 minutes.
Freezing
The reason for this two-step freezing process is to mitigate the separation of the cheese layer and prevent it, as much as possible, from creating an odd texture once thawed. Keep in mind both mayo and tomatoes don’t love the freezer, so it will be a bit different texture frozen vs freshly baked. You can thaw the tomato pie overnight in the fridge, or pop it into the oven straight from the freezer. Preheat the oven to 350F, cover the pie dish with foil, and bake for 20-25 minutes.
Other Delicious Pies To Try
Skillet Chicken Pot Pie Steak and Mushroom Pie Skillet Shepherd’s Pie Leftover Turkey Shepherd’s Pie Turkish Meat Pies Greek Savory Cheese Pie
