Garlic Olive Oil Tomato Pie: Easy Savory Comfort Food

Ingredients & Tools You'll Need

Why You'll Love This Recipe

First off, this pie is a flavor bomb. The blend of ripe tomatoes with garlic olive oil creates a savory depth that’s simply irresistible. Then there’s the cheesy goodness – I mean, who can say no to gooey mozzarella, sharp cheddar, and rich Parmesan?

Watch How to Make It

Each bite is a perfect balance of creaminess and fresh tomato sweetness that’ll have everyone asking for seconds.

Another reason you’ll love this recipe is how easy it is to make. With just a handful of ingredients and straightforward steps, you don’t have to be a master chef to pull this off. It’s perfect for any skill level, and the best part is that it can be served warm or at room temperature.

So, whether you’re prepping for a potluck or a weeknight dinner, you’re in the clear!

And let’s not forget the aroma wafting through your kitchen as it bakes. You’ll have friends and family lining up, ready to dig in. It’s one of those dishes that just brings people together, and that’s what cooking is all about.

Getting ready to make this pie is half the fun, and here’s what you’ll need. Start with a deep-dish pie crust – I prefer using an unbaked one for that fresh, flaky texture. You’ll also need 3 to 4 large, ripe tomatoes sliced to let that juicy goodness shine.

Don’t skimp on the garlic olive oil; it’s essential for flavor.

Now, for the cheeses, I always go heavy on the mozzarella and cheddar because we want that melty, stretchy goodness. And don’t forget the Parmesan; it adds a nice salty kick. You’ll also need mayonnaise and sour cream for the creamy filling, along with some Italian seasoning and fresh herbs like basil and green onions to brighten everything up.

As for tools, a good baking sheet, mixing bowl, and a pie dish are all you really need. Make sure you have paper towels handy for drying your tomatoes, too. Now that we’re all set, let’s jump into how to make this delightful pie!

How To Make It

Making this Garlic Olive Oil Tomato Pie is a breeze, and I promise you’ll feel like a chef in no time. First, we’ll prepare our ingredients, and then we’ll get cooking. I like to have everything prepped before hitting the oven, so let’s get to it!

Preparation

Start by preheating your oven to 375°F. While that’s heating up, place the tomato slices on a paper towel-lined baking sheet. Sprinkle them with salt and let them sit for about 30 minutes.

This little step helps to draw out excess moisture, which is crucial because nobody wants a soggy pie. After 30 minutes, pat them dry with more paper towels to soak up any remaining liquid.

Next, it’s time to blind bake the pie crust. Pop it in the oven for about 10 minutes. This step ensures that your crust stays nice and crisp when we add the filling.

After it’s done, let it cool slightly before brushing the bottom with garlic olive oil. This not only adds flavor but also creates a barrier against any moisture from the tomatoes.

Cooking

Now comes the fun part – layering all those delicious ingredients! Start by sprinkling half of the mozzarella and cheddar cheese over the crust. Then, arrange half of your tomato slices on top, followed by a drizzle of garlic olive oil and a sprinkle of half the basil and green onions.

Repeat this layering with the remaining tomatoes, basil, and green onions.

In a mixing bowl, combine the mayonnaise, sour cream, Italian seasoning, black pepper, and the rest of the mozzarella and cheddar. Spread this creamy mixture evenly over the tomatoes, making sure to reach the edges. Finally, sprinkle the remaining Parmesan on top for that golden finish.

Bake your pie for about 35 to 40 minutes. You’ll know it’s done when the top is golden brown and bubbly, filling your kitchen with that mouthwatering aroma. Let it rest for 10 to 15 minutes before slicing – this helps everything set up nicely.

Just before serving, garnish with fresh parsley and another drizzle of garlic olive oil for extra flavor.

Serving & Variations

When it comes to serving this pie, it’s incredibly versatile. It pairs beautifully with a light salad or some grilled vegetables for a well-rounded meal. You can also serve it as an appetizer cut into smaller slices.

Feel free to get creative with your toppings and fillings too. You can switch up the cheeses based on what you have on hand, or even add in cooked bacon or sautéed spinach for a twist. A common consensus among home cooks is that adding a sprinkle of crushed red pepper flakes gives it a nice kick, so don’t hesitate to experiment.

If you have leftovers, this pie holds up well in the fridge for a few days. Just reheat it in the oven to bring back that lovely texture. Trust me, it’ll taste just as good the next day!

So there you have it – a Garlic Olive Oil Tomato Pie that’s easy to make and sure to please. This dish is perfect for any occasion, whether you're hosting friends or just treating yourself to a cozy night in. I can’t wait for you to try it, and I know you’ll love it as much as I do.

Recipe created by Cookinwithbabe for Trust Me Try It.

Wrapping Up

This pie is not only delicious but also super versatile. You can use fresh tomatoes from your garden or grab some from the farmers market. The combination of garlic olive oil and Italian seasoning brings everything together in a way that’ll have your taste buds dancing.

Plus, who doesn’t love that golden, bubbly cheese topping? It’s a crowd-pleaser for sure!

Garlic Olive Oil Tomato Pie: Easy Savory Comfort Food

Print Pin Rate

Prep Time: 50 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Ingredients

• 1 (9-inch) deep-dish pie crust, unbaked
• 3-4 large ripe tomatoes, sliced 1/4-inch thick
• 1 tsp. salt
• 2 tbsp. garlic olive oil
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup mayonnaise
• 2 tbsp. sour cream
• 1 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tbsp. chopped green onions
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat the oven to 375°F.
• Place the tomato slices on a paper towel-lined baking sheet.
• Sprinkle with the salt and let them sit for 30 minutes to release excess moisture.
• Pat dry with additional paper towels.
• Blind bake the pie crust for 10 minutes.
• Remove from the oven and allow it to cool slightly.
• Brush the bottom of the pie crust with 1 tablespoon garlic olive oil.
• Sprinkle half of the mozzarella and cheddar cheeses over the crust.
• Arrange half of the tomato slices over the cheese.
• Drizzle with a little of the remaining garlic olive oil and sprinkle with half of the basil and green onions.
• Repeat with the remaining tomatoes, basil, and green onions.
• In a mixing bowl, combine mayonnaise, sour cream, Italian seasoning, black pepper, remaining mozzarella, remaining cheddar, and 1/4 cup Parmesan.
• Spread the cheese mixture evenly over the tomatoes, making sure to reach the edges.
• Sprinkle the remaining 1/4 cup Parmesan over the top.
• Bake for 35-40 minutes, or until the top is golden brown and bubbly.
• Let the pie rest for 10-15 minutes before slicing.
• Garnish with fresh parsley and an extra drizzle of garlic olive oil just before serving.