Gluten-Free Tomato Pie

Southern tomato pie is what you make when the August tomatoes are almost too ripe: juicy slices layered with basil and a savory cheese topping inside a flaky crust. The gluten-free trick is draining the tomatoes well so the bottom crust bakes crisp instead of soggy.

Yield: One 9-inch pie, 6 servings · Time: 1 hr 20 min

Ingredients

• 1 gluten-free pie crust, homemade or from a labeled gluten-free mix
• 2 lb (900 g) ripe tomatoes, sliced 1/4 inch thick
• 1 tsp salt for draining
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 1/2 cup mayonnaise
• Black pepper to taste

Directions

1. Salt the tomato slices and drain on paper towels for 30 minutes, blotting well.
2. Blind-bake the gluten-free crust at 375°F (190°C) for 12 minutes.
3. Layer tomatoes, onion, basil, and pepper into the crust.
4. Stir the cheeses and mayonnaise together and spread over the top.
5. Bake 30–35 minutes until golden and bubbling. Rest 15 minutes before slicing.

Pro tip: Resting is not optional — tomato pie needs 15 minutes to set or the slices will slide apart.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.