Name: Summer Tomato PieSlow Cooker Beef TingaChicken Scarpariello (Slow Cooker)Slow Cooker Italian BeefSlow Cooker Beef and Noodles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 9-inch frozen pie shell (unbaked); 3-4 large tomatoes (sliced about 1/4-inch thick, around 15 slices); to taste Kosher salt (to draw out tomato moisture); 1/3 cup fresh basil leaves (chopped); 1/3 cup fresh oregano (chopped); 1 cup good mayonnaise; 1/2 cup shredded gruyere cheese; 1/2 cup shredded sharp cheddar cheese; 3/4 cup green onions (sliced and divided); to taste Salt and pepper

You catch the smell through the steam vent and suddenly you are starving. The kitchen fills with this warm, slightly sweet aroma that kinda wraps around you like a grandma's hug. You remember those summer evenings when fresh tomatoes were the star of every meal, and this pie takes you right back there.

Freshly baked summer tomato pie with layered tomatoes and herbs — Golden summer tomato pie, fresh from the oven and ready to serve.

It ain't just the tomato pie, though. You gotta think about that slow cooker beef tinga bubbling away gently, filling the air with rich, smoky spice. You spot your slow cooker and you know it's workin' hard even if you're just sittin' back.

And those ovens? Sometimes they're the last thing you wanna fire up when it's hot outside. But with this combo of summer tomato pie and slow cooker dishes, you get the best of both worldssome oven time for the pie and the easy, patient simmer of a slow cooker. You feel like a kitchen boss without breaking a sweat.

Why Your Cooker Beats Every Other Pot

Pressure cookers get food done way faster than regular ovens or stovetops.
Slow cookers let flavors hang out and meld all day while you do other stuff.
Using the float valve and steam cues helps you know exactly when your food9s ready, no guesswork.

Natural release keeps food tender and juicy without drying out.
Quick release works real good when you're in a hurry and need dinner pronto.
The cooker locks in flavor and moisture better than most pots in your kitchen.

All the Pieces for This Meal

1 9-inch frozen pie shell, unbaked
3-4 large tomatoes, sliced about ¼-inch thick, around 15 slices
Kosher salt to draw out tomato moisture
⅓ cup fresh basil leaves, chopped
⅓ cup fresh oregano, chopped
1 cup good mayonnaise
½ cup shredded gruyere cheese
½ cup shredded sharp cheddar cheese
¾ cup green onions, sliced and divided
Salt and pepper to your taste

Each ingredient plays a part in makin' this pie sing. You use frozen pie shell to save some time but still get that flaky crust everyone loves.

The tomatoes gotta be thick enough to hold together but juicy enough to keep every bite moist and fresh. That kosher salt step? Super important for takin' away extra water that could sog up your pie.

Fresh herbs bump up the flavor from zero to wow. Mayonnaise makes that cheesy layer rich and creamy, with Gruyere and cheddar pulling double duty for sharp, melty goodness. Green onions add a little crunch and pop to finish it off.

Ingredients spread for summer tomato pie including tomatoes, herbs, cheese, and mayonnaise — Fresh and flavorful ingredients ready for assembling your summer tomato pie.

The Full Pressure Cooker Journey

First things first, preheat your oven to 375 degrees Fahrenheit. While the oven heats, get your tomatoes ready by laying them out on paper towels and sprinkling kosher salt on top. Let them sit for at least 10 minutes to pull out the extra moisture.

After that, pat those tomato slices dry real careful with more paper towels. You don't want your pie soggy, right?

Next up, grab your pie shell and spread chopped basil, oregano, and half the green onions evenly over the bottom. This herb bed gives your pie that fresh garden taste you gonna love.

Now mix up the mayo, Gruyere, cheddar, salt, and pepper in a bowl. Spread the tomato slices over your herbs, making a nice even layer. Then spread that cheesy mayo mix right on top of the tomatoes.

Sprinkle the rest of the green onions over the top for some bright color and crunch. Then slide your pie into the oven and bake for 35 to 40 minutes. You're lookin' for a golden bubbly top and a crust that smells like heaven.

Baked summer tomato pie with golden crust and bubbly top fresh from oven — Your beautiful summer tomato pie finished with a golden, bubbly top.

Once done, pull it out and let it cool for at least 10 minutes before slicing it up and serving. That resting time helps everything set just right so your pie slices clean and tastes its best.

Smart Shortcuts for Busy Days

Use a frozen pie shell instead of making crust from scratch. It works real good and saves time.
Slice tomatoes ahead of time and salt them before you leave the house to cut down waiting time.

Prep your herbs and cheese mixture the night before so you just gotta assemble when you're hungry.
If you9re short on time, use quick release on your slow cooker recipes to speed up dinner without losing flavor.

These little tricks help you get dinner on the table faster but still keep that homemade feel you want when eatin'.

The Flavor Experience Waiting for You

When you bite into this tomato pie, you get the fresh tang of bright summer tomatoes with a salty hit from the cheese and a herby, slightly sweet backdrop from basil and oregano. It27s kinda like summer wrapped in a slice.

The cheese topping is creamy and rich, melting right into the tomatoes and crust for that perfect balance between gooey and crisp. The green onions bring a punch of freshness and texture that makes every bite pop.

You remember that feeling when you finally get to sit down and enjoy something you made with your own two hands? This pie brings it right back, along with the cozy comfort of a slow cooker meal. Dang, you9re gonna love this one.

How to Store This for Later

Wrap leftover pie tightly in plastic wrap or foil and keep it in the fridge. It should last 3 to 4 days.
You can freeze slices in airtight containers or freezer bags for up to 2 months. Thaw in fridge overnight before warming up.
Reheat in the oven at 350 degrees Fahrenheit for about 10-15 minutes to keep crust crisp.

If you reheat in the microwave, cover loosely to keep moisture in but expect the crust to get soft.

Storing this pie right makes it easy to enjoy leftovers without losing that fresh, bright flavor. Just be sure you cool it completely before wrapping to help everything stay safe and tasty.

Everything Else You Wondered About

Q: Can I use fresh pie crust instead of frozen?
A: Absolutely! Fresh crust can add more flakiness if you got time to make one.

Q: What27s natural release and quick release?
A: Natural release means letting the pressure cooker come down on its own. Quick release is when you open the valve fast to stop cooking sooner. Both have their place depending on your timing.
Q: How do I know when the float valve drops?
A: It drops when the pressure27s fully released, and you can open the lid safely. Always watch steam cues and never force it.
Q: Can I add meat to this tomato pie recipe?
A: You sure can but keep in mind it might change cooking times. Slow cook meats separately if you want to keep things simple.

Q: What if my tomatoes are extra juicy?
A: Double up on the paper towel step and salt them longer. More drying means less soggy pie.
Q: Can I make this pie ahead for a party?
A: Yes, just assemble everything and refrigerate until you27re ready to bake. Baking fresh before serving keeps it tasting best.

Why Your Cooker Beats Every Other Pot

To explore many more dishes that take advantage of pressure cooker magic, check out our great collection of pressure cooker recipes. For safety and maintenance tips on your kitchen tools, see our detailed pressure cooker safety tips.

Love simple sides? Our guide on healthy sides for dinners pairs amazingly well with this tomato pie and slow cooker combos.

For slow cooker fans, consider trying our popular Slow Cooker Beef Tinga recipe for a rich, smoky addition to your dinner table.

Want to add fresh herbs into your cooking? Read about growing herbs indoor to have fresh basil and oregano handy anytime.