Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a …
Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a lighter alternative to the classic creamy pesto pasta. The cottage cheese…
Sweet and refreshing, this watermelon basil salad combines juicy watermelon with fresh basil, zesty lime, red onion, and olive oil to give you a side dish or appetizer that fits in at any summer celebration!
Sweet and refreshing, this watermelon basil salad combines juicy watermelon with fresh basil, zesty lime, red onion, and olive oil to give you a side dish or appetizer that fits in at any summer celebration!
Making homemade Italian seasoning is easy; just blend dried herbs and spices for a custom mix that elevates so many dishes. Add it to soup, pasta, marinades, or sauces!
Making homemade Italian seasoning is easy; just blend dried herbs and spices for a custom mix that elevates so many dishes. Add it to soup, pasta, marinades, or sauces!
Enjoy the best crunchy chicken with savory homemade shake and bake. This easy breading mix has all the seasonings needed to make juicy, flavorful chicken, pork chops, or fish in the oven or air fryer.
Enjoy the best crunchy chicken with savory homemade shake and bake. This easy breading mix has all the seasonings needed to make juicy, flavorful chicken, pork chops, or fish in the oven or air fryer.
For a tomato sauce with a robust, rich, and savory flavor, try making this easy stewed tomatoes recipe. Better than canned, this sauce is perfect for adding to a marinara, to soups, to stews and much more.
For a tomato sauce with a robust, rich, and savory flavor, try making this easy stewed tomatoes recipe. Better than canned, this sauce is perfect for adding to a marinara, to soups, to stews and much more.
This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!
Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.
I can’t wait to make this tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!
What is Tomato Pie?
When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.
Ingredients for Tomato Pie
Here’s what you’ll need to make the best tomato pie recipe ever:
Tomatoes: I recommend using Roma tomatoes because they’re so budget-friendly, but really, any fresh, ripe tomatoes will work. Bonus points if they’re homegrown!
Puff Pastry: A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
Seasonings: Salt, freshly cracked black pepper, and cayenne pepper season the pie perfectly.
Olive Oil: I roast the tomato slices before adding them to the pie to remove some moisture and enhance their flavor. Drizzling with a little olive oil beforehand helps them roast evenly and adds to their depth of flavor.
Mayonnaise: Adds creaminess and tang to the filling.
Cheese: A mixture of shredded cheddar, Parmesan, and ricotta cheese is a must for this recipe!
Egg: Helps to bind the filling and give it structure.
Garlic: Fresh minced garlic adds a yummy, savory flavor to the pie.
Basil: This is optional, but fresh basil is a delicious addition to the filling.
What Else Can I Add?
The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:
Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
Caramelized onions
Sliced chives
Sauteed mushrooms
Storage Instructions
This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.
Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together the mayonnaise and ricotta cheese. Set aside.
Add shredded cheddar cheese, shredded Parmesan cheese, egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400°F. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.
* You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!
Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.
Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out.
Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.
Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over glass pie pan.
Fill bottom with half of the cheese mixture.
Then, alternate cheese mixture and sliced tomatoes.
Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)
Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Turn the temperature of your oven up to 400. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.
This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!
This easy Chicken Parmesan recipe is a family favorite! Tender chicken breasts are coated with a crispy breading and baked in a marinara sauce with two kinds of cheese!
This easy Chicken Parmesan recipe is a family favorite! Tender chicken breasts are coated with a crispy breading and baked in a marinara sauce with two kinds of cheese!
One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil Pesto Recipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing. Why I LoveThis Recipe The Ingredients *For a full list of ingredients and measurements, see…
One of my favorite staples to keep on hand in my refrigerator is this simple-to-make Basil PestoRecipe. This vibrant green sauce is packed with fresh flavors and can make any dish, like pasta, roasted veggies and even chicken, taste amazing.
Quick and Easy: You can whip up this classic pesto in minutes, making it perfect for busy days. It’s so easy to make you’ll never need store-bought pesto again.
Fresh and Flavorful: When I have tons of fresh basil growing in my garden, pesto is the first recipe I make. It’s so easy and the combo of aromatic basil and rich Parmesan is a flavor explosion in every bite.
Kid-Friendly: My kids devour this pesto recipe no matter what I put it on. Plus, it’s a fun way to get your kids involved in the kitchen by letting them help you put all the ingredients in the food processor.
The Ingredients
Fresh Basil Leaves: The star of the show, fresh basil leaves give this pesto its vibrant green color and aromatic flavor.
Parmesan cheese: Grated Parmesan cheese adds a rich, savory depth to the pesto, balancing the fresh basil perfectly.
Pine nuts: Pine nuts add a buttery richness and a bit of crunch.
Garlic: A little bit of fresh garlic gives the pesto that punch we all love.
Olive oil: This ingredient brings everything together, making the pesto smooth and silky.
Lemon juice: A splash of lemon juice adds a brightness that really enhances all the other flavors.
*For a full list of ingredients and measurements, see the recipe card below.
Variations and Substitutions
One of the best parts of making your own pesto is that you can make it the way you like it or substitute ingredients with what you have on hand. Here are some pesto variations to try:
Swap the pine nuts for any nut you prefer. Some of my favorites are walnuts, almonds or pistachios for pistachio pesto.
Refrigerator Storage: To store basil pesto in the refrigerator, transfer it to an airtight container. To prevent oxidation and maintain its vibrant green color, drizzle a thin layer of olive oil on top before sealing. Your pesto will stay fresh for up to a week.
Freezer Storage: For longer storage, freezing basil pesto is a great option. Here are a couple simple methods:
Ice Cube Trays: Spoon the pesto into ice cube trays and freeze until solid. Once frozen, pop the pesto cubes out and store them in a freezer bag. This way, you can easily use small portions as needed.
Small Containers: Alternatively, divide the pesto into small, freezer-safe containers. Make sure to leave a little space at the top for expansion. Label with the date, and store for up to six months.
FAQs
How long does homemade basil pesto last?
Homemade basil pesto can last up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze the pesto in ice cube trays or small containers for up to six months. Just thaw and use as needed!
What is a good substitute for pine nuts in pesto?
If you’re looking for a substitute for pine nuts in pesto, walnuts, almonds, or sunflower seeds are excellent options. For a nut-free pesto, try hemp seeds or pumpkin seed pesto.
This basil pesto recipe is a simple, delicious, and versatile classic that will quickly become a staple in your kitchen. We keep pesto in our refrigerator ready to go for when we need a quick and flavorful meal on the table stat. If you make this recipe, let me know what you think by leaving a comment and rating below!
You can use this pesto to mix into pasta, rice, quinoa or even to coat on chicken or fish before or after cooking to add a tons of flavor and moisture.
Place all ingredients in a food processor or blender.
Puree until smooth. Adjust seasonings as needed.
Video
Notes
Fresh Basil: Use fresh basil leaves with thick stems removed for the best flavor. Avoid using wilted or dried basil.Toasting Nuts: For extra flavor, lightly toast the pine nuts before adding them to the pesto.Consistent Texture: If your pesto is too thick, add a bit more olive oil. If it’s too thin, add more basil or Parmesan.Nut-free Option: For a nut-free pesto, try Hemp Seed Pesto or Pumpkin Seed Pesto.
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal…
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal!
Classic Caprese Salad is everyone’s favorite summer salad. It’s SO simple to make and basically summer on a plate. The best part? You only need three main ingredients: These ingredients are tied together with a drizzle of good olive oil and…
Classic Caprese Salad is everyone’s favorite summer salad. It’s SO simple to make and basically summer on a plate. The best part? You only need three main ingredients: These ingredients are tied together with a drizzle of good olive oil and a sprinkle of salt and black pepper. But don’t let the simplicity fool you…
Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a lighter alternative to the classic creamy pesto pasta. The cottage cheese… 
Classic Caprese Salad is everyone’s favorite summer salad. It’s SO simple to make and basically summer on a plate. The best part? You only need three main ingredients: These ingredients are tied together with a drizzle of good olive oil and a sprinkle of salt and black pepper. But don’t let the simplicity fool you…