The very best Gluten-Free Tomato Pie Recipe. When summer rolls around and gardens overflow with ripe tomatoes, there’s nothing quite as satisfying as a Tomato Pie. This gluten-free version of the classic recipe combines the freshness of tomatoes with a rich, cheesy filling, a hint of garlic, fresh basil and a drizzle of balsamic glaze all baked in a gluten-free pie crust.

Best Tomatoes for Tomato Pie

Choosing the right tomatoes is crucial for the success of this dish. Opt for ripe, medium-sized tomatoes that are juicy but not overly watery. Varieties like Roma, vine-ripened, or heirloom tomatoes work beautifully here, as they hold their shape well and offer a sweet, tangy flavor that intensifies when baked.

Do You Have to Peel the Tomatoes?

Peeling the tomatoes for a Tomato Pie is generally not necessary, especially if you’re using varieties with thin skins like Roma or vine-ripened tomatoes. The skins of these tomatoes will soften during baking and typically blend well with the pie’s overall texture.

However, if you prefer a smoother texture or if your tomatoes have thick skins that might be tough after baking, you can opt to peel them. Here’s a quick method to peel tomatoes:

Score the tomatoes: Use a sharp knife to make a small “X” on the bottom (opposite the stem) of each tomato.

Blanch in boiling water: Bring a pot of water to a boil. Carefully place the tomatoes in the boiling water for about 30 seconds to 1 minute, until you see the skins starting to loosen.

Transfer to ice water: Remove the tomatoes from boiling water and immediately plunge them into a bowl of ice water. This will stop the cooking process and make the skins easier to peel.

Peel the tomatoes: Once cooled, you should be able to easily peel off the skins starting from the “X” you made earlier.

After peeling, proceed with slicing the tomatoes as needed for your Tomato Pie recipe.

MORE GLUTEN-FREE RECIPES WITH FRESH TOMATOES TO EXPLORE

Black Beans & Tomatoes Pasta

Chickpea Salad with Tomatoes and Cucumber

Skillet Greek Chicken with Potatoes, Tomatoes, Peppers and Olives

Yellow (Wax) Beans With Garlic and Tomatoes

Gluten-Free Dutch Baby With Smoked Gouda, Tomatoes and Arugula

Gluten-Free Tomato Pie: Tips for success

Chill the Crust:

Place the gluten-free pie crust in the refrigerator for about 30 minutes. This helps to prevent shrinkage during baking.

Pre-Bake the Pie Crust:

Pre-baking, also known as blind baking a pie crust is done to ensure that the crust is fully cooked and doesn’t become soggy when filled with a wet filling. This takes about 15-20 minutes, the crust should be golden. (depending on the recipe and thickness of your crust).

Tomato Preparation:

Place the tomatoes in a colander in a single layer. Sprinkle with salt and allow them to rest for 15 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (Juicy tomatoes will turn your pie soggy)

Cheese Variation:

Experiment with different cheeses to customize the flavor. Smoked gouda adds a savory depth, while fontina offers a creamy texture. Be sure to use good melting cheese for best results.

Make Ahead:

You can prepare the pie crust and tomato slices ahead of time. Assemble the pie just before baking to ensure the crust stays crisp.

Gluten-Free Tomato Pie: Serving Ideas

Whether you’re hosting a brunch, enjoying a picnic, or simply craving a comforting yet light dish, this Tomato Pie ticks all the boxes.

Warm or Cold: You can serve it warm, allowing the cheese to be gooey and irresistible. Alternatively, chilling the pie enhances the flavors and makes it a refreshing option for hot summer days.

As a Main or Side Dish: Pair it with a simple green salad dressed lightly with vinaigrette for a satisfying lunch or dinner such as cucumber salad or Vegan German Potato Salad. It also makes a great side dish alongside grilled meats such as Stuffed Pork Tenderloin with Spinach and Goat Cheese or fish such as this amazing sheet pan ginger salmon with citrus fennel dish.

Gluten-Free Tomato Pie: Recipe Review

I found this Gluten-Free Tomato Pie recipe, exceeded my expectations. The combination of cheeses—mozzarella, sour cream, and Parmesan—creates a creamy, decadent filling that perfectly complements the freshness of the tomatoes, garlic and basil. The balsamic glaze adds a hint of sweetness and depth, balancing the flavors beautifully.

The gluten-free pie crust, which I pre-baked to ensure it stayed crisp, held up wonderfully against the juicy tomatoes and creamy filling. The baking time was spot on, resulting in a golden-brown bubbly, melty cheese on top. One tip: allow the pie to rest for at least 30 minutes after baking to set properly before slicing—it’s worth the wait!