Tomato and Onion Pie

This tomato and onion pie recipe is definitely one to bookmark! It’s an easy southern tomato pie that’s always a savory hit. You’ll likely be asked for the recipe by whoever takes a bite. So keep this link on hand … it’s absolutely the best tomato pie recipe!

How to Make Tomato Pie

Start by preheating your oven to 350°. Then gather your key ingredients, including:

• 1 deep dish pie crust
• 3 – 4 tomatoes
• 1 Vidalia onion (or another sweet onion)
• 3/4 cup Mayonnaise
• 1 cup cheddar cheese

You’ll also need: salt, pepper, dried basil, as well as fresh basil, and fresh chives. (This tomato onion pie recipe uses a topping of shredded Parmesan cheese, about 2 tablespoons. But that’s optional.)

Which type of onion should you use for a tomato onion pie? Sweeter onions are much better for tomato pies. Choose a Vidalia onion if it’s an option for you. Otherwise you can use a yellow onion.

First prebake your pie crusts according to the directions. Usually this means pricking the bottom and baking them for about 10 minutes. you can cover the edges of the piecrust with aluminum foil to protect them while they pre-bake. That way your pie crust will be crispy when you cook it with the tomato cheese and onion filling.

Next, prepare your filling in two parts. You’ll combine the onions and tomatoes in one bowl and the cheese and mayonnaise in another bowl.

How to Make Tomato and Onion Pie Filling

Use about 3 to 4 medium to large tomatoes and cut them into cubes. Then try to drain them of as much moisture as you can by squeezing them with a clean tea towel or a paper towel.

Place the onions in a medium size mixing bowl.

Next chop the Vidalia onion into small pieces. (The best way to chop an onion is to cut it in half and then cut the half horizontally a few times and then continue dicing vertically.)

Add the chopped onions to the tomatoes. Add salt and pepper to taste and then stir the mixture gently to combine.

How to Make the Cheesy Topping for Tomato Pie

In a second bowl, combine the mayonnaise and shredded cheddar cheese. You can use regular mild cheddar cheese or sharp cheddar cheese, as well and any local cheddar cheese. (The cheese used in this tomato cheddar pie recipe is a local Maryland white cheddar cheese.)

Add dried basil and 1/2 of your fresh chopped basil and 1/2 of your fresh chopped chives. Add salt and pepper to season. Stir the cheese and mayonnaise mixture well to combine.

Assembling the Tomato and Vidalia Onion Pie

The next step is to put the tomato and onion filling together with the mayonnaise and cheese. Here’s how to do it.

Fill the piecrust with the tomato and onion mixture. Use a spatula to make sure it is spread evenly.

Next use the spatula to scoop some of the mayonnaise and cheese mixture on top of the pie like icing. Spread this out, evenly, touching the edges of the crust. You may have to use some care spreading your cheesy mayonnaise on top of the onions. But the key is to spread it evenly and coat the entire top.

If you are using Parmesan cheese, sprinkle that on top of the mayonnaise and cheddar cheese mixture.

Baking a Tomato Onion Cheese Pie

Bake your tomato onion cheese pie at 350° for about 25 to 30 minutes. Keep your eye on it so it doesn’t burn, but you want your cheese mixture to be a nice golden brown and slightly bubbly.

Once it’s cooked, remove the tomato pie from the onion and allow it to cool for at least 10 to 15 minutes. Serve warm.

Each pie should yield 6 to 8 pieces depending on how you cut it. This recipe is excellent to bring as a dish to a party. If you were bringing two pies, keep in mind that this sweet tomato pie recipe is very easy to double.

Storing and Freezing

You can keep any leftovers for up to 5 days in the refrigerator. Just warm them in the oven or microwave to reheat.

You could make your pie crust and two components (the onion/tomatoes and the cheese/mayo) a day or two in advance, but avoid assembling the tomato cheddar pie until the day you are ready to cook it.