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Tomato Basil Pie by The Hungry Southern Wanderer


  • 1 frozen store pie crust, thawed
  • 3 large tomatoes, sliced
  • 1 medium onion, diced
  • 1 Tbsp olive oil
  • 1 large garlic clove, minced
  • 1 cup fresh basil, chopped
  • 6 oz Monterrey Jack Cheese, grated
  • 6 oz Sharp Cheddar cheese, grated
  • 2 tsp dried oregano
  • 1 cup ricotta cheese
  • 1/4 panko bread crumbs
  • 1 Tbsp butter, cut into small pieces
  • Kosher Salt
  • Black Pepper

Temperature: 400 ° F


Preheat oven to 400 degrees. Unroll pie crust into a 9 inch pie dish. Bake for 10-12 minutes and set aside until you’re ready to assemble. Heat olive oil in a medium sized pan and add onion. Cook for about 10 minutes until onions begin to brown. Reduce heat to low, add garlic, and let onions continue to cook while you prep other ingredients. Prep the tomatoes: Lay slices on paper towels and sprinkle with kosher salt. Cover with more paper towels and let sit about 10-15 minutes. Layers: Combine grated cheeses in a bowl. You’re layering ingredients in this order: 1/3 of the grated cheese 1 tsp dried oregano 1/2 cup ricotta 1/2 of onion mixture 1/2 of chopped basil Half of the tomatoes Repeat the layers, finishing with the last third of grated cheese on the top. Follow with panko and butter. Bake for an additional 25 minutes until top begins to brown and pie is baked through. Let sit for at least 10 minutes before cutting. Serve with fresh cracked pepper on top.

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