This delicious and easy tomato pie, inspired by Martha Stewart, is a perfect blend of creamy cheese, juicy tomatoes, and fresh basil in a flaky crust. Quick to prepare and made with simple, everyday ingredients, it’s a comforting meal or side dish. Customize with your favorite cheeses and enjoy this bubbly, golden-brown classic!
Recipe Ingredients:
- 1 (9-inch) pie shell (homemade or store-bought)
- 3 to 4 large tomatoes
- 1/2 teaspoon kosher salt
- 1/2 cup chopped yellow or red onion (about 1/3 onion)
- 1/4 cup thinly sliced basil
- 2 cups (8 ounces/225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
- 1/2 cup mayonnaise
- 1 teaspoon Frank’s Hot Sauce or Tabasco, or to taste
- Freshly ground black pepper
How To Make Martha Stewart Tomato Pie Recipe?
- Preheat the oven and prepare the pie crust: Preheat the oven to 175°C (350°F) and position the oven rack in the center. If using a store-bought crust, pre-bake according to package instructions (8–10 minutes or longer if frozen) until lightly browned. For homemade crust, press into a pie dish, freeze for 30 minutes, then line with foil and pie weights. Bake for 15 minutes, remove foil, prick the bottom with a fork, and bake for another 10 minutes.
- Prepare the tomatoes: Halve the tomatoes horizontally and squeeze out the juice. Roughly chop into pieces (around 3 cups) and sprinkle with kosher salt. Set in a colander over a bowl to drain while the pie crust bakes.
- Layer the pie: Spread the chopped onion over the bottom of the pre-baked pie crust. Pat the tomatoes dry with paper towels or a clean dish towel, then layer them evenly over the onions. Sprinkle the basil over the tomatoes.
- Mix the cheese topping: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce, and a sprinkle of black pepper. Mix until well combined, then spread evenly over the tomato layer.
- Bake the pie: Bake in the oven at 175°C (350°F) for 25–45 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Let the pie cool slightly before slicing. Serve warm or at room temperature. Perfect as a main dish or a side!
Recipe Tips:
- Drain the Tomatoes Well: Squeeze out as much juice as possible from the tomatoes and pat them dry. This prevents your pie from becoming soggy.
- Pre-Bake the Crust: Always pre-bake the pie crust to keep it firm and flaky. This step ensures it doesn’t get mushy when the filling is added.
- Use Fresh Basil: Fresh basil adds the best flavor. Avoid dried basil, as it doesn’t have the same aromatic punch.
- Mix Cheese and Mayonnaise Thoroughly: Combine the cheese and mayo evenly for a smooth, creamy topping that spreads easily over the tomatoes.
- Let the Pie Cool Slightly: Allow the pie to rest for 5–10 minutes after baking. This helps the filling set and makes slicing much easier.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover tomato pie cool to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days.
- Reheat: Place a slice of tomato pie on a microwave-safe plate and cover with a microwave-safe lid. Heat on medium power for 1–2 minutes, checking halfway to avoid overheating.
Nutrition Facts
- Calories: 325
- Total Fat: 22g
- Saturated Fat: 6.7g
- Cholesterol: 21mg
- Sodium: 893mg
- Potassium: 500mg
- Total Carbohydrate: 24g
- Dietary Fiber: 3.4g
- Sugars: 6.4g
- Protein: 8.7g
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Martha Stewart Tomato Pie Recipe
Description
This delicious and easy tomato pie, inspired by Martha Stewart, is a perfect blend of creamy cheese, juicy tomatoes, and fresh basil in a flaky crust. Quick to prepare and made with simple, everyday ingredients, it’s a comforting meal or side dish. Customize with your favorite cheeses and enjoy this bubbly, golden-brown classic!
Ingredients
Instructions
- Preheat the oven and prepare the pie crust: Preheat the oven to 175°C (350°F) and position the oven rack in the center. If using a store-bought crust, pre-bake according to package instructions (8–10 minutes or longer if frozen) until lightly browned. For homemade crust, press into a pie dish, freeze for 30 minutes, then line with foil and pie weights. Bake for 15 minutes, remove foil, prick the bottom with a fork, and bake for another 10 minutes.
- Prepare the tomatoes: Halve the tomatoes horizontally and squeeze out the juice. Roughly chop into pieces (around 3 cups) and sprinkle with kosher salt. Set in a colander over a bowl to drain while the pie crust bakes.
- Layer the pie: Spread the chopped onion over the bottom of the pre-baked pie crust. Pat the tomatoes dry with paper towels or a clean dish towel, then layer them evenly over the onions. Sprinkle the basil over the tomatoes.
- Mix the cheese topping: In a medium bowl, combine the grated cheese, mayonnaise, hot sauce, and a sprinkle of black pepper. Mix until well combined, then spread evenly over the tomato layer.
- Bake the pie: Bake in the oven at 175°C (350°F) for 25–45 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Let the pie cool slightly before slicing. Serve warm or at room temperature. Perfect as a main dish or a side!
Notes
- Drain the Tomatoes Well: Squeeze out as much juice as possible from the tomatoes and pat them dry. This prevents your pie from becoming soggy.
- Pre-Bake the Crust: Always pre-bake the pie crust to keep it firm and flaky. This step ensures it doesn’t get mushy when the filling is added.
- Use Fresh Basil: Fresh basil adds the best flavor. Avoid dried basil, as it doesn’t have the same aromatic punch.
- Mix Cheese and Mayonnaise Thoroughly: Combine the cheese and mayo evenly for a smooth, creamy topping that spreads easily over the tomatoes.
- Let the Pie Cool Slightly: Allow the pie to rest for 5–10 minutes after baking. This helps the filling set and makes slicing much easier.
Martha Stewart Tomato Pie Recipe