There’s a moment, somewhere in late July or early August, when tomatoes hit their stride. Not the firm, flavorless kind you find in January—but the real ones. Heavy, sun-warmed, impossibly red. A tomato that tastes like summer itself.
This is the height and the hint of the end. That bittersweet overlap where the season is at its fullest, yet you can feel it beginning to slip.
I eat them like fruit, sliced thick with just salt, pepper, and a glug of olive oil. Sometimes with basil and fresh mozzarella, sometimes just as they are. Still warm from the garden. Still humming with sunshine.
Tomatoes ask us to savor the now and plan for later. They are abundance and impermanence. A reminder that the best things are often the most fleeting.
Tomato pie is a Plum kitchen classic —easy enough for a weeknight, special enough to bring to a friend’s table. It’s cozy, unfussy, and wildly flavorful. Layers of sun-kissed tomatoes melt into fresh herbs, green onions, and sharp cheddar, all tucked into a flaky crust and blanketed in a creamy topping that turns golden and toasty in the oven.
It’s a pie that tastes like summer giving you a hug goodbye—and like all the best things, it gets even better the next day.
Recipe: Late Summer Tomato PieIngredients
1 roll of store-bought pie dough
6–8 ripe tomatoes, sliced
1 bunch green onions, chopped
1 bunch fresh basil, chopped
8 oz. sharp cheddar cheese, shredded
1 cup mayonnaise
Kosher salt and black pepper
Directions
Preheat your oven to 350°F.
Prepare the crust:
Roll the dough into a 9" pie plate, pierce the bottom with a fork, and par-bake for 10 minutes.
Layer the tomatoes:
Start with a layer of tomato slices, then sprinkle with salt, pepper, chopped green onions, and basil. Repeat until the pie is full.
Mix the topping:
In a small bowl, combine mayo and shredded cheddar. Season with salt and pepper to taste.
Top the pie:
Spread the mayo-cheese mixture over the top layer, sealing to the crust edges.
Bake:
Place the pie dish on a baking sheet (to catch drips), and bake for about 1 hour—until the top is bubbly and golden.
Cool slightly before serving—this pie is wonderful warm, room temp, or even cold the next day.
Serve it with:
A crisp green salad
Fresh sourdough or cornmeal biscuits
A glass of something chilled—rosé, sauvignon blanc, or iced herbal tea
Shelf note: This pie stores beautifully in the fridge for 2–3 days and tastes even richer the next day. A perfect make-ahead for weekend company or just to make a Monday feel better.
Whether you’re savoring the season’s last tomatoes or tucking this recipe away for next year, I hope this pie brings a little comfort to your table and a whole lot of flavor to your late summer days.
Here’s to slow evenings, good company, and meals that taste like sunshine.
Until next time,
—Heidi
Plum | Your Life. Your Style.