Savory Italian Tomato Pie

Italian tomato pie reminds me of summer afternoons at my grandma’s house. There’s something so comforting about the way those garden-fresh tomatoes blend with herbs and cheese on a flaky crust. I’ve been making this pie for years, and it’s become one of those recipes I keep coming back to, especially when tomatoes are in season.

What I really like about this pie is how simple it is to put together. You don’t need fancy ingredients or complicated techniques – just good tomatoes and a few pantry staples. I often make it on weekends when I want something that feels special but doesn’t keep me in the kitchen all day. Sometimes I’ll prep everything the night before and just pop it in the oven when I’m ready to bake.

Whether you serve it warm for lunch or at room temperature for a picnic, this tomato pie always hits the spot. And if you’re like me and grow your own tomatoes, this recipe is the perfect way to show them off.

What Kind of Tomatoes Should I Use?

For an Italian tomato pie, you’ll want to pick tomatoes that are meaty and not too watery – Roma or plum tomatoes are perfect since they have fewer seeds and a denser flesh. If you can find them, heirloom tomatoes like Brandywine or Cherokee Purple can add amazing flavor, though regular beefsteak tomatoes from the grocery store will work just fine too. The key is choosing tomatoes that feel firm when gently squeezed but are still ripe enough to have developed good flavor. Before adding them to your pie, try laying the sliced tomatoes on paper towels for about 15 minutes to remove excess moisture – this helps prevent your pie from becoming soggy.

Options for Substitutions

This tomato pie is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Pre-made pie dough: You can use homemade pie crust, puff pastry, or even pizza dough as your base. Just remember that cooking times might vary – pizza dough usually needs a few extra minutes to get crispy.
• Mozzarella: Fresh or low-moisture mozzarella both work here. If you’re out of mozzarella, provolone makes a good substitute since it has a similar mild flavor and melting quality.
• Gouda/Fontal/Gruyere: Any good melting cheese works in this spot – try fontina, havarti, or even mild cheddar. Just avoid very aged hard cheeses as they won’t melt as smoothly.
• Fresh tomatoes: Roma, beefsteak, or heirloom tomatoes all work great. In a pinch, you can use cherry tomatoes (halved) or even well-drained canned tomatoes, though fresh is better for this recipe.
• Dried herbs: Feel free to use Italian seasoning instead of individual dried herbs. If using fresh herbs, triple the amount called for in dried form.
• Fresh basil: While fresh basil adds a nice touch, you can skip it if you don’t have any. Just add an extra 1/2 teaspoon of dried basil to the seasoning mix.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is preventing a soggy bottom crust – combat this by laying your sliced tomatoes on paper towels for 15-20 minutes before assembling to draw out excess moisture. Another common mistake is overloading the pie with cheese right from the start – instead, add the final layer of cheese during the last 10 minutes of baking to achieve that perfect golden-brown top without burning. The temperature of your oven makes a huge difference too – starting with a hot oven (around 425°F) for the first 15 minutes helps create a crispy crust, then reducing to 375°F allows the filling to cook evenly without burning the edges. For the best flavor, let your pie rest for at least 10 minutes after baking – this not only makes it easier to slice but also allows the cheeses to set properly and prevents the filling from spilling out when served.

What to Serve With Italian Tomato Pie?

This cheesy tomato pie is perfect for a summer lunch or dinner, and it pairs wonderfully with a few simple sides. A crisp arugula salad dressed with lemon juice and olive oil makes a great match, cutting through the richness of the cheese and complementing the tomatoes. If you’re serving this for dinner, try it alongside some grilled Italian sausages or a bowl of light soup like Italian wedding or minestrone. For a casual weekend lunch, I love serving tomato pie with a side of marinated olives and some thin-sliced prosciutto – it really brings out those Italian flavors!

Storage Instructions

Keep Fresh: Your Italian tomato pie will stay good in the fridge for up to 3 days. Just let it cool completely, then wrap it well in plastic wrap or place it in an airtight container. The crust might soften a bit due to the moisture from the tomatoes, but it’s still really good!

Make Ahead: You can prep some components ahead of time to make assembly quicker. Slice your cheese and tomatoes up to a day before, keeping them separate in the fridge. The pie crust can also be rolled out and stored in the fridge overnight, wrapped in plastic wrap.

Warm Up: To bring back some of that fresh-baked magic, pop leftover slices in a 350°F oven for about 10 minutes. The microwave works too, but the crust won’t be as crispy. I like to add a few fresh basil leaves after reheating to brighten it up.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 50-55 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pre-made pie dough or puff pastry
• 1 tablespoon melted butter
• 7 ounces firm mozzarella, thinly sliced
• 5.25 ounces of gouda, fontal, or gruyere (or any preferred soft cheese)
• 2 firm yet ripe tomatoes, thinly sliced
• 1.5 teaspoons oregano
• 1 teaspoon dried basil
• 1/4 to 1/2 teaspoon salt
• 1.25 tablespoons olive oil for drizzling
• 3–5 fresh basil leaves

Step 1: Prepare the Pizza Base and Oven

Pre-heat your oven to 375°F (190°C).

While the oven is heating up, lightly grease a 12-inch (30 cm) round pizza pan with a bit of cooking spray or olive oil to prevent sticking.

Place the puff pastry or savory crust onto the prepared pan, ensuring it is centered and even.

Step 2: Assemble the Toppings

Begin by brushing the pastry with melted butter, covering the entire surface evenly.

Layer the crust first with thinly sliced mozzarella, followed by thinly sliced fontal cheese.

Next, arrange thin slices of tomato over the cheese.

If your tomatoes are particularly seedy, consider removing the seeds and pulp to prevent excess moisture.

Sprinkle the top with a bit of salt, oregano, and basil, then finish with a drizzle of olive oil to enhance the flavors.

Step 3: Bake to Perfection

Place the assembled pizza in your preheated oven and bake for approximately 35 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Keep an eye on the pizza towards the end of the baking time to ensure it reaches your desired level of crispiness.

Step 4: Garnish and Serve

Once baked to perfection, carefully remove the pizza from the oven.

Top it immediately with freshly chopped basil to add a burst of fresh flavor and aroma.

Serve your deliciously cheesy and fragrant pizza immediately while it’s hot for the best experience.

Enjoy!