Easy Baked Tomato Pie - delicious easy baked tomato pie, bursting with tomato, basil, cheese, and bacon flavor!
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Baked Tomato Pie
This pie is like a quiche, but without egg - it is cheesy, full of tomatoes, onions, and bacon - and is hearty enough to be a main dish, but works great as a side dish!
This easy tomato pie is super simple, with delicious fresh ingredients and of course, a helping of bacon!
We love to serve this pie with Easy Eggs Benedicts, Lobster Bisque, The Best Baked Pork Tenderloin, Rotisserie Prime Rib, and Instant Pot Lobster Tails!
We hope you love this easy tomato side dish as much as we do!
How To Make Tomato Pie
Making tomato pie is fairly simple - we're blind baking a pie crust, then layering fresh sliced tomatoes, cheese, bacon, and a delicious hearty filling to bake to perfection!
- Preheat the oven to 400 degrees Fahrenheit.
- Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then sprinkle the salt evenly over all the tomatoes so they are all fully coated.
- Then let them sit for at least 20 minutes to draw out all the moisture and blot off the water from both sides of the tomatoes using a towel once done.
- Roll the pie crust out then gently press it into a pie pan and crimp the edges into whatever design that you prefer.
- Poke the bottom of the crust with a fork then place a sheet of parchment paper in the center and pour in some baking beans
- Bake the pie crust for 10 minutes then remove the baking beans and parchment paper.
- Layer half of the tomatoes into the bottom of the pie crust then layer some basil on top and half of the onion and all the bacon then top it off with the remaining tomatoes.
- Stir together the remaining onion, cheddar cheese, mozzarella cheese, mayonnaise, parmesan and Dijon in a large bowl then spread it out evenly on top of the pie.
- Bake for 30 to 40 minutes or until the cheese on top of the pie has fully melted and has started to bubble around the edges.
- Let the pie rest for at least 30 minutes before slicing and serving with additional fresh basil for garnish if desired.
Tips to Perfect Tomato Pie & FAQs
We love using our baked bacon or air fried bacon in this recipe since they are simple, easy to clean, and give perfect crispy, crunchy, chewy bacon.
This pie can be prepped ahead of time and baked when ready to serve - we recommend only up to 24 hours in advance. Be sure to store wrapped in tight plastic wrap and stored in the refrigerator until ready to bake.
FAQs
Tomato pie is done when the cheese has melted and the top and sides have browned.
Tomato pie can be stored in an airtight container for up to four days in the refrigerator.
What to Serve With Tomato Pie
We love serving this tomato pie with The Best Easy Oven Roasted Asparagus, Perfect Sauteed Mushrooms, The Best Classic Green Bean Casserole, Easy Roasted Beets and Sweets, The Best Easy Buttery Soft Dinner Rolls Recipe, and The Best French Onion Soup Ever!
For more delicious vegetable side dishes that pair perfectly with this tomato pie, please check out some of our recent vegetable sides:
You can find our complete vegetable side dish recipe index here.
What to Pair with Tomato Pie
We recommend pairing tomato pie with a dry full bodied red wine that isn't overpowering - like a pinot noir, chianti, burgundy, or a bolder white wine like a chardonnay that isn't too buttery, or overly sweet.
Tomato pie also pairs well with pilsners, a spicy bloody mary, sangria, or mimosas.
The Best Easy Tomato Pie Recipe
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Tomato Pie Recipe
Ingredients
- 5-6 Roma or vine tomatoes, sliced
- ½ teaspoon move salt
- 1 (9-inch) pre-made pie crust
- ¼ - ⅓ cup of fresh basil
- ½ red onion, finally diced
- 6 slices of cooked bacon, chopped
- 2 cups of up freshly shredded cheddar cheese
- 1 cup of freshly shredded mozzarella cheese
- 1 cup of mayonnaise
- ½ cup of freshly grated parmesan cheese
- 1 tablespoon of Dijon mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then sprinkle the salt evenly over all the tomatoes so they are all fully coated.
- Then let them sit for at least 20 minutes to draw out all the moisture and blot off the water from both sides of the tomatoes using a towel once done.
- Roll the pie crust out then gently press it into a pie pan and crimp the edges into whatever design that you prefer.
- Poke the bottom of the crust with a fork then place a sheet of parchment paper in the center and pour in some baking beans
- Bake the pie crust for 10 minutes then remove the baking beans and parchment paper.
- Layer half of the tomatoes into the bottom of the pie crust then layer some basil on top and half of the onion and all the bacon then top it off with the remaining tomatoes.
- Stir together the remaining onion, cheddar cheese, mozzarella cheese, mayonnaise, parmesan and Dijon in a large bowl then spread it out evenly on top of the pie.
- Bake for 30 to 40 minutes or until the cheese on top of the pie has fully melted and has started to bubble around the edges.
- Let the pie rest for at least 30 minutes before slicing and serving with additional fresh basil for garnish if desired.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 505Total Fat 42gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 26gCholesterol 60mgSodium 964mgCarbohydrates 15gFiber 1gSugar 2gProtein 16g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Bob
"This pie is like a quiche, but without egg"
What do you think mayonnaise is made out of?
Courtney ODell
There is egg in mayo, but we meant the texture sets up like a quiche without lots of eggs. It's referring to the structure of the pie.