Tomato and onion pie – recipesshubb

Tomato and Onion Pie

Simple, savory, and deeply comforting, Tomato and Onion Pie is a classic dish that celebrates humble ingredients. With a flaky crust, sweet caramelized onions, and juicy tomatoes layered with cheese and herbs, this pie is perfect as a light lunch, side dish, or vegetarian main course.

Popular in many home kitchens, especially during tomato season, tomato and onion pie is easy to prepare and full of rustic charm. It’s equally delicious served warm or at room temperature, making it ideal for family meals, picnics, or potlucks.

Why You’ll Love This Recipe

Simple ingredients: Pantry and garden staples
Savory and satisfying: Sweet onions balance tangy tomatoes
Versatile: Works as a main dish or side
Vegetarian-friendly: Hearty without meat
Make-ahead friendly: Tastes even better after resting

Ingredients (Serves 6)

1 prepared pie crust (homemade or store-bought)
3–4 ripe tomatoes, thinly sliced
2 large onions, thinly sliced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried basil or oregano
1 cup shredded cheddar cheese (or mozzarella)
¼ cup grated Parmesan cheese
2 tbsp mayonnaise or sour cream (optional, for creaminess)

Optional Add-Ins:

Fresh basil leaves
Minced garlic
Red pepper flakes

Instructions

Step 1: Prepare the Crust

Preheat oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, crimp the edges, and prick the bottom with a fork. Blind bake for 10 minutes, then remove and set aside.

Step 2: Cook the Onions

Heat olive oil in a skillet over medium heat. Add the onions and cook for 10–15 minutes, stirring occasionally, until soft and lightly caramelized. Season with a pinch of salt and pepper.

Tip: Slow-cooked onions add natural sweetness and depth of flavor.

Step 3: Prepare the Tomatoes

Lay tomato slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes, then pat dry to remove excess moisture. This prevents a soggy pie.

Step 4: Assemble the Pie

Spread the cooked onions evenly over the pre-baked crust. Layer tomato slices on top. Sprinkle with basil, black pepper, and red pepper flakes if using.

In a bowl, mix shredded cheese, Parmesan, and mayonnaise (if using). Spread the mixture evenly over the tomatoes.

Step 5: Bake

Bake the pie for 35–40 minutes, or until the top is golden and bubbly and the crust is fully cooked.

Step 6: Cool and Serve

Allow the pie to cool for at least 15–20 minutes before slicing. This helps the filling set and makes slicing easier.

Tips for the Best Tomato and Onion Pie

Drain tomatoes well: Moisture control is key.
Use ripe, in-season tomatoes: Best flavor and texture.
Blind bake the crust: Prevents sogginess.
Let it rest: Improves structure and flavor.
Customize the cheese: Sharp cheddar adds depth; mozzarella keeps it mild.

Variations

Southern Tomato Pie: Use mayonnaise, cheddar, and basil.
Italian-Inspired: Add mozzarella, Parmesan, and oregano.
Herbed Version: Use fresh thyme, rosemary, or chives.
Gluten-Free: Use a gluten-free pie crust.
Vegan Option: Use dairy-free cheese and vegan mayo.

Serving Suggestions

Serve with a fresh green salad
Pair with soup for a light meal
Enjoy as a picnic or potluck dish
Serve warm, room temperature, or chilled

Storage & Reheating

Refrigerator: Store covered for up to 4 days.
Reheat: Warm in the oven at 350°F (175°C) for best texture.
Freezing: Not recommended due to tomato moisture.

Why This Recipe Works

The combination of pre-baked crust, drained tomatoes, and caramelized onions prevents excess moisture while delivering bold, balanced flavor. Cheese binds the filling together, creating a creamy, savory layer that complements the fresh vegetables perfectly.

Final Thoughts

Tomato and Onion Pie is proof that simple ingredients can create something truly special. Rustic, flavorful, and endlessly adaptable, this dish is a celebration of fresh produce and home cooking. Whether you serve it as a main dish or side, it’s guaranteed to bring comfort and satisfaction to the table.