4 Cheese Tomato Pie

This tomato pie makes an incredible dinner for a chilly night. The combination of fresh tomatoes, basil, and 4 tangy types of cheese is perfection. It is a huge hit around here and on constant rotation. Bon Appetit!!

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  • 3-4 tomatoes, cut in half horizontally, squeezed to remove the excess juice and roughly chopped to yield approximately 3 cups of chopped tomatoes
  • 1/2 teaspoon kosher salt
  • 1 (9-inch) pie shell, store-bought
  • 1/2 cup yellow or red onion, chopped
  • 1/4 cup basil, sliced
  • 2 cups cheese, grated, combining sharp cheddar, Monterey Jack, gruyere, and mozzarella
  • 1/2 cup mayonnaise
  • 1 teaspoon hot sauce, plus more to taste
  • freshly ground black pepper, to taste


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Combine the salt and the tomatoes.

Step 3 –Place the tomatoes in a colander over a bowl to drain while you pre-bake the pie crust.

Step 4 –Pre-bake the pie crust according to package directions.

Step 5 –Squeeze as much moisture out of the tomatoes as possible using paper towels, a clean dish towel, or a potato ricer.

Step 6 –Sprinkle the bottom of the pre-baked pie crust shell with the onion.

Step 7 –Spread the drained, chopped tomatoes over the onions.

Step 8 –Sprinkle the sliced basil over the tomatoes.

Step 9 –In a medium bowl, mix the grated cheese, mayonnaise, hot sauce, and pepper.

Step 10 –Spread the cheese mixture over the tomatoes.

Step 11 –Bake until the cheese is browned and bubbly, about 35-45 minutes.

Step 12 –Serve hot.

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