Easy Tomato Pie Casserole
This classic Southern-inspired tomato pie features layers of vine-ripened tomatoes and fresh basil, topped with a rich, savory crust of melted cheddar and mayonnaise. It is a perfect balance of acidity, creaminess, and crunch, designed specifically to maintain structure and moisture control for a sophisticated yet comforting summer main or side dish.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 large fresh tomatoes, sliced into 1/2 inch rounds
1 cup sharp cheddar cheese, shredded
1/2 cup high-quality mayonnaise
1/2 cup fresh basil, coarsely chopped
1 cup panko breadcrumbs
Sea salt to taste
Black pepper to taste
1 deep-dish pre-baked pie shell
Instructions
Preheat your oven to 375°F (190°C).
Arrange a layer of sliced tomatoes in the pre-baked pie shell.
Season the tomatoes lightly with sea salt and black pepper.
Sprinkle a portion of the fresh basil over the tomato layer.
Repeat the layering process until the pie shell is filled.
In a bowl, combine the shredded cheddar, mayonnaise, and breadcrumbs to form a paste-like topping.
Spread the cheese mixture evenly over the top of the tomatoes.
Bake for 35 minutes or until the topping is golden brown and bubbly.
Allow the pie to set for 10 minutes before slicing to ensure it holds its shape.
Notes
Drain the tomato slices on paper towels before layering to further reduce moisture and prevent a soggy crust. For extra flavor, you can grate a small clove of garlic into the cheese and mayonnaise mixture.
Find it online: https://kindeat.com/easy-tomato-pie-casserole/