Summer Tomato PieSlow Cooker Beef TingaChicken Scarpariello (Slow Cooker)Slow Cooker Italian BeefSlow Cooker Beef and Noodles
A bright and flavorful summer tomato pie featuring fresh tomatoes, herbs, and cheeses baked to golden perfection. This recipe combines the ease of a frozen pie shell with fresh ingredients and a cheesy mayo topping, perfect for a warm-weather meal. Enjoy this alongside slow cooker dishes for a comforting, delicious dinner experience.
Ingredients
Main ingredients
- 1 9-inch frozen pie shell unbaked
- 3-4 large tomatoes sliced about ¼-inch thick, around 15 slices
- to taste 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
- to taste Salt and pepper
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Lay tomato slices out on paper towels and sprinkle kosher salt on top. Let them sit for at least 10 minutes to pull out the extra moisture.3-4 large tomatoes, to taste Kosher salt
- Pat tomato slices dry carefully with more paper towels to avoid sogginess.3-4 large tomatoes
- Spread chopped basil, oregano, and half the green onions evenly over the bottom of the pie shell.⅓ cup fresh basil leaves, ⅓ cup fresh oregano, ¾ cup green onions
- Mix mayonnaise, shredded gruyere, shredded cheddar, salt, and pepper in a bowl.1 cup good mayonnaise, ½ cup shredded gruyere cheese, ½ cup shredded sharp cheddar cheese, to taste Salt and pepper
- Spread tomato slices over the herbs to make a nice even layer.3-4 large tomatoes
- Spread the cheesy mayo mixture over the tomato slices.1 cup good mayonnaise, ½ cup shredded gruyere cheese, ½ cup shredded sharp cheddar cheese
- Sprinkle the remaining green onions on top for bright color and crunch.¾ cup green onions
- Bake the pie in the oven for 35 to 40 minutes until the top is golden and bubbly.
- Let the pie cool for at least 10 minutes before slicing and serving to help it set and slice cleanly.
Notes
Use frozen pie shell for quick preparation. Slice and salt tomatoes ahead of time to speed up the process. Store leftovers wrapped tightly in the fridge for up to 4 days, or freeze for up to 2 months.