Tomato Pie Recipe

Tomatoes: Fresh, ripe tomatoes that are peeled and sliced.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Cheddar cheese: Provides a sharp, tangy flavor.

Mozzarella cheese: Adds a mild, creamy texture.

Pie crust: A pre-baked crust that serves as the base for the pie.

Basil: Freshly chopped to add a fragrant, herbal note.

Oregano: Freshly chopped to enhance the savory flavors.

Salt: Used to season the tomatoes and the overall dish.

Black pepper: Adds a hint of spice and depth to the flavor.

To ensure your tomato pie doesn't become soggy, make sure to properly drain the tomatoes after sprinkling them with salt. This step helps to draw out excess moisture. Additionally, you can pat the tomato slices dry with a paper towel before layering them in the pie crust. This will help maintain a crisp and flaky crust.

• tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a sweet and slightly smoky flavor that can complement the other ingredients in the pie.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a tangy flavor and creamy texture while being lower in fat and calories.

• cheddar cheese - Substitute with gruyere cheese: Gruyere has a nutty and slightly sweet flavor that melts well and adds depth to the dish.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a mild flavor and melts smoothly, making it a good alternative to mozzarella.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky and crispy texture that can be a lighter alternative to traditional pie crust.

• basil - Substitute with thyme: Thyme has a subtle earthy flavor that pairs well with the other herbs and ingredients in the pie.

• oregano - Substitute with marjoram: Marjoram has a milder and sweeter flavor compared to oregano, making it a suitable substitute.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle spiciness without altering the color of the dish.

• Allow the tomato pie to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the cooled pie tightly with plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.

• Store the wrapped pie in the refrigerator for up to 3-4 days. For best results, place it on a flat surface to avoid any spillage or deformation.

• If you plan to freeze the tomato pie, first ensure it is completely cooled. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the wrapped pie with the date of freezing to keep track of its freshness. The pie can be frozen for up to 2 months.

• When ready to enjoy, thaw the tomato pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. Cover the edges with foil if they start to brown too quickly.

• For individual slices, you can reheat in the microwave. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• To maintain the crispiness of the crust, consider reheating in a toaster oven or conventional oven rather than a microwave.

• Preheat your oven to 350°F (175°C). Place the leftover tomato pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place a slice of tomato pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to avoid splatters. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispy crust, try reheating in a skillet. Place a slice of tomato pie in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat for about 5-7 minutes, or until the pie is warmed through and the crust is crispy.

• For those with an air fryer, preheat it to 300°F (150°C). Place the tomato pie slice in the air fryer basket and heat for about 5-7 minutes. This method will keep the crust nice and crisp while warming the filling.

• Oven: Used to preheat and bake the tomato pie at 350°F (175°C).

• Colander: Used to drain the sliced tomatoes after sprinkling them with salt.

• Knife: Used to peel and slice the tomatoes.

• Cutting board: Provides a surface to slice the tomatoes and chop the basil and oregano.

• Pie crust: Pre-baked crust that serves as the base for the tomato pie.

• Mixing bowl: Used to combine the grated cheeses and mayonnaise.

• Grater: Used to grate the cheddar and mozzarella cheeses.

• Measuring cups: Used to measure out the mayonnaise and grated cheeses.

• Measuring spoons: Used to measure the basil, oregano, salt, and black pepper.

• Spatula: Used to spread the cheese and mayonnaise mixture on top of the tomatoes.

• Pie dish: Holds the pie crust and the layered ingredients.

• Cooling rack: Used to let the pie cool for a few minutes before slicing and serving.

Pre-bake the crust: Use a pre-baked pie crust to save time on preparation.

Use pre-shredded cheese: Opt for pre-shredded cheddar and mozzarella cheese to cut down on prep time.

Quick tomato prep: Use canned peeled tomatoes to skip the peeling step.

Herb shortcuts: Use dried basil and oregano if you don't have fresh herbs on hand.

Efficient draining: Place tomato slices on paper towels to speed up the draining process.