Cheesy Tomato Basil Pie: The Summer Slice You’ll Crave

Skip the forgettable weeknight dinners. This Cheesy Tomato Basil Pie tastes like an Italian vacation hijacked your oven and left you a love letter. It’s bold, melty, herby, and slightly messy—in all the right ways.

The crust shatters, the tomatoes sing, and the cheese stretches like a standing ovation. Make it once, and your friends will “just happen to be nearby” every time your oven turns on.

The Story Behind This Dish

Tomato pie has deep Southern roots, but it borrows a wink from Italy—basil, mozzarella, and Parmesan crash the party like they own the place.

This version leans savory and punchy, swapping mayo-heavy fillings for a fresher, brighter take.

It’s a tribute to backyard gardens, farmer’s market hauls, and anyone who believes summer flavors belong on a pedestal. The result? A pie that’s equal parts comfort food and flex.

Cheesy Tomato Basil Pie: The Summer Slice You’ll Crave

Recipe by Wendy CarterCourse: Dinner, Vegetarian

Servings

8

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

340

kcal

Ingredients

• 19-inch pie crust (store-bought or homemade), par-baked

• 5–6 ripe tomatoes (about 2 lb), cored and sliced 1/4-inch thick

• 1 teaspoon kosher salt, plus more to taste

• 1 tablespoon olive oil

• 1 small yellow onion, thinly sliced

• 2 cloves garlic, minced

• 1 1/2 cups shredded low-moisture mozzarella

• 1/2 cup grated Parmesan

• 1/2 cup ricotta (whole milk preferred)

• 1/4 cup mayonnaise (for creaminess and browning)

• 1/4 teaspoon red pepper flakes (optional)

• Freshly ground black pepper, to taste

• 1 cup fresh basil leaves, torn

• 1 tablespoon balsamic vinegar (optional finish)

Step-by-Step Instructions

• Par-bake the crust: Heat the oven to 400ºF (200ºC). Line your pie crust with parchment and fill with pie weights. Bake 12–14 minutes until lightly set. Remove weights and cool slightly. Drop the oven to 375ºF (190ºC).
• Salt and drain tomatoes: Lay tomato slices on a wire rack or paper towels. Sprinkle with 1 teaspoon salt and let stand 20–30 minutes to shed excess moisture. Pat dry. This is the anti-soggy insurance—don’t skip it.
• Cook the aromatics: Warm olive oil in a skillet over medium heat. Add onion and a pinch of salt; cook 6–8 minutes until soft and golden. Stir in garlic for 30 seconds. Cool.
• Make the cheese blend: In a bowl, combine mozzarella, Parmesan, ricotta, mayonnaise, red pepper flakes, and black pepper. Stir until creamy and cohesive. Adjust salt if needed.
• Layer like a pro: Scatter half the onions over the crust. Add a layer of tomatoes, slightly overlapping. Add half the torn basil. Spread half the cheese mixture in dollops and gently smear. Repeat with remaining onions, tomatoes, basil, and cheese.
• Bake: Place the pie on a sheet pan to catch drips. Bake 35–40 minutes at 375ºF until the top is deeply golden, edges are bubbling, and the center is set.
• Rest and finish: Let the pie stand 20 minutes before slicing. Top with a final sprinkle of basil and a light drizzle of balsamic, if using. Slice with a serrated knife for neat edges.

Smart Storage Guide

• Fridge: Store cooled slices in an airtight container up to 3 days. Reheat at 350°F for 10–12 minutes to revive the crust.
• Freezer: Not ideal due to fresh tomatoes, but doable. Wrap slices tightly and freeze up to 1 month.
  

  Reheat from frozen at 375°F for 20–25 minutes.

• Moisture control: Place a paper towel under slices to absorb condensation. Soggy bottom? Not on our watch.

Healthy Highlights

• Tomatoes bring lycopene, vitamin C, and potassium—big antioxidant energy.
• Basil adds vitamin K and anti-inflammatory plant compounds.
• Protein + calcium from cheese helps satiety and bone health.
  

  Balance with a crisp salad, and you’ve got a solid meal, IMO.

• Portion control is your friend: one slice delivers richness without overkill.

Nutrition Stats

Per slice (1 of 8), estimated:

• Calories: ~340
• Protein: ~15 g
• Carbs: ~26 g
• Fat: ~19 g
• Fiber: ~2 g
• Sodium: ~640 mg

Values will vary based on crust type and cheese brands. For lower sodium, reduce Parmesan and add more fresh basil and black pepper for flavor.

Easy-to-Miss Errors

• Skipping the tomato drain: That’s how you get soup pie. Salt and blot for a firm, sliceable center.
• Overloading the cheese: More isn’t always better.
  

  It can separate and grease out. Stick to the amounts.

• Not par-baking the crust: Raw bottom equals culinary heartbreak. Par-bake every time.
• Cutting too soon: Hot cheese needs time to set.
  

  Wait 20 minutes—yes, we know it’s tough.

• Watery tomatoes: Out-of-season tomatoes? Roast slices for 10 minutes at 400°F to concentrate flavor.

Recipe Variations

• Caprese Pie: Swap ricotta/mayo for 8 oz fresh mozzarella slices. Add extra basil and a balsamic glaze drizzle.
• Pesto Power: Spread 2 tablespoons pesto over the par-baked crust before layering.
  

  Reduce added salt slightly.

• Gluten-Free: Use a gluten-free crust and confirm cheeses are GF. Bake times remain similar.
• High-Protein: Add 1 beaten egg to the cheese mixture for a firmer, protein-boosted set.
• Spicy Arrabbiata: Add 1 teaspoon Calabrian chili paste to the cheese blend and a pinch of smoked paprika on top.
• Herb Garden: Mix in chopped parsley and oregano with the basil for a fuller bouquet.

FAQ

Can I use cherry tomatoes instead of slicing tomatoes?

Yes. Halve them, roast on a sheet pan at 400°F for 10–12 minutes to reduce moisture, then proceed.

The flavor gets jammy and sweet—A+ move.

What if I don’t want to use mayonnaise?

Swap with 2 tablespoons olive oil and an extra 1/4 cup ricotta. The top won’t brown quite as deeply, but the texture stays creamy.

Do I need a pie shield?

If your crust edges brown too fast, cover them with foil or a pie shield during the last 15 minutes. Protect the crust; save the flavor.

Can I make this ahead?

Assemble up to 6 hours ahead, cover, and refrigerate.

Add 5–8 minutes to baking time and expect a bit more moisture—still great, just not as crisp.

What cheese combo works best?

A trio of low-moisture mozzarella (melt), Parmesan (umami), and ricotta (creaminess) hits the sweet spot. Avoid pre-shredded if possible; it melts cleaner without anti-caking additives.

How do I prevent a soggy crust?

Par-bake, drain tomatoes, and keep layers balanced. You can also brush the hot crust with a thin layer of beaten egg white to seal it before filling.

Wrapping Up

Cheesy Tomato Basil Pie is the edible version of summer bragging rights—golden, fragrant, and seriously satisfying.

It’s easy enough for a Tuesday, impressive enough for guests, and versatile enough to tweak to your taste.

Make it once, and you’ll start planning your week around those leftovers—assuming any survive. FYI: they usually don’t.