Tomato Pie Recipe

Tomato pie is one of those charming, old-fashioned Southern dishes that feels like a warm hug from grandma’s kitchen. It’s rustic yet comforting, indulgent but fresh. You can almost smell the sun-ripened tomatoes wafting from the garden as soon as this golden pie hits the oven.

I first made tomato pie during the peak of tomato season—when I had more juicy heirloom tomatoes than I knew what to do with. A neighbor had mentioned it as a staple in her mother’s summer rotation, so I gave it a shot, and I’ve been in love with it ever since.

If you’ve never tried tomato pie, it’s time to discover why Southern cooks swear by it—and why it deserves a spot on your summer table. Between its flaky crust, cheesy mayonnaise topping, and the layered tomatoes bursting with flavor, this pie is a celebration of summer on a plate.

Why I Love This Recipe

There’s something magical about the simplicity of tomato pie. The ingredients aren’t fancy. Most of them are pantry staples. But when they come together—fresh tomatoes, basil, a hint of garlic, and a creamy cheese topping—it’s pure magic.

This pie is the culinary version of a front porch swing: humble, timeless, and made to be shared. What makes it special is how it transforms fresh tomatoes into something cozy and utterly satisfying. Unlike quiches or pot pies, tomato pie is lighter and more herbaceous, making it perfect for summer dinners, brunches, or even as a potluck showstopper.

It’s also highly adaptable. You can dress it up with caramelized onions or smoky bacon, or keep it vegetarian. And that flaky crust with the creamy, cheesy topping? Irresistible.

Ingredients for Tomato Pie

Let’s talk ingredients. What goes into a tomato pie that makes it so richly satisfying and crave-worthy?

The heart of the dish is, of course, fresh, ripe tomatoes. You want the juiciest, ripest tomatoes you can get—ideally from a farmer’s market or your own backyard. This is where the flavor starts, so don’t skimp here.

Then comes the crust—flaky, buttery, and golden. A pre-baked pie crust helps prevent sogginess and gives you a perfect base to build on. You can use store-bought or make your own if you’re feeling ambitious.

Next, you’ll need the magic mixture that binds everything together: mayonnaise, shredded cheddar, and mozzarella cheese. This combo bakes into a gooey, savory topping that holds the pie together while delivering bold flavor.

Here’s a more detailed list of what you’ll need:

• Fresh ripe tomatoes – the star ingredient. Use heirloom or vine-ripened for the best flavor.
• Salt – to draw out moisture from the tomatoes and enhance flavor.
• Pie crust – homemade or store-bought, but pre-baked for best texture.
• Shredded sharp cheddar cheese – for a rich, tangy bite.
• Shredded mozzarella – adds gooey meltiness.
• Mayonnaise – binds the cheese and adds creaminess.
• Fresh basil – adds bright, herbaceous notes.
• Garlic powder or minced garlic – for added depth.
• Black pepper – for balance and warmth.
• Optional extras – thinly sliced onions, cooked bacon, or hot sauce for a twist.

This mix of ingredients comes together to create a rich, flavorful pie that’s surprisingly light and perfect for summer meals.

How Much Time Will You Need

Tomato pie is relatively quick to prepare, though there is a little prep work required to ensure it bakes up beautifully (read: no soggy bottoms).

Here’s a breakdown of your time:

• Prep time: 25–30 minutes (this includes salting and draining the tomatoes)
• Bake time: 30–35 minutes
• Cool time before slicing: 10–15 minutes (important for clean slices!)

So, in just about 1 hour and 15 minutes, you can have a warm, golden-brown tomato pie ready to serve.

How to Make This Tomato Pie

Let’s walk step-by-step through the process of making this golden, cheesy, garden-fresh delight.

Step 1: Preheat your oven and prep the crust

Preheat your oven to 375°F (190°C). If using a store-bought crust, press it into a 9-inch pie plate and crimp the edges. Use a fork to prick the bottom, then pre-bake it for 10–12 minutes until just lightly golden. Let it cool.

Step 2: Slice and salt the tomatoes

Slice your tomatoes about ¼ inch thick and lay them on a paper towel-lined tray. Sprinkle generously with salt. This draws out excess moisture and prevents a soggy pie. Let them rest for 20–30 minutes. Pat dry with paper towels afterward.

Step 3: Layer the tomatoes and basil

Once your crust is cooled, start layering. Begin with a layer of tomatoes, then a few torn basil leaves. Repeat until all the tomatoes and basil are used. You can add a sprinkle of pepper or garlic powder between the layers for more flavor.

Step 4: Make the cheese topping

In a bowl, mix the mayonnaise, shredded cheddar, and mozzarella. Stir until fully combined and creamy.

Step 5: Spread the cheese mixture

Spoon the cheese-mayo mixture over the tomato layers. Spread evenly, covering the top completely. This forms a savory, golden topping when baked.

Step 6: Bake the pie

Place the pie on the middle rack and bake for 30–35 minutes, or until the top is golden brown and bubbly. You may want to cover the edges of the crust with foil halfway through to prevent over-browning.

Step 7: Let it rest

Once baked, remove the pie and let it rest for at least 10–15 minutes. This allows the filling to set, making it easier to slice and serve.

Substitutions

There are plenty of ways to adapt this recipe based on what you have on hand—or your dietary needs.

Crust alternatives:
Swap the traditional pie crust for a gluten-free version, a biscuit-style dough, or even a puff pastry for a flakier twist.

Cheese options:
Not a fan of sharp cheddar? Try smoked gouda for a deeper flavor, or swap in pepper jack for a spicy kick. Even goat cheese can be used for a tangier pie.

Dairy-free/vegan options:
Use a vegan mayo and dairy-free cheese alternative. Some brands melt beautifully and keep that gooey texture.

Herb swaps:
If you’re out of fresh basil, use parsley or chives. Or add a sprinkle of Italian seasoning for a more robust flavor.

Add-ins:
Cooked, crumbled bacon adds smokiness. Thinly sliced red onions give it extra depth. A handful of breadcrumbs on top can also add a little crunch.

Best Side Dish of Tomato Pie

Tomato pie shines as a main course, but a few sides can elevate the whole meal.

1. Cucumber and Red Onion Salad
This crisp, tangy salad complements the richness of the pie and keeps things feeling light.

2. Roasted Asparagus with Lemon
Oven-roasted asparagus drizzled with lemon is the perfect fresh and simple side to match the summery feel of tomato pie.

3. Corn on the Cob with Herb Butter
Sweet, buttery corn is a seasonal favorite that pairs beautifully with the savory pie and makes the meal feel like a Southern picnic.

Serving and Presentation Tips

There’s something special about serving a warm tomato pie that looks as inviting as it tastes. The trick is to treat it like the star it is—present it with a little charm, and you’ll win over any table.

Start by letting the pie rest after baking. It’s tempting to dig right in, but allowing it to cool slightly makes slicing easier and helps the layers set beautifully.

Use a sharp serrated knife to get clean slices. Garnish each slice with a fresh basil leaf or a sprinkle of finely chopped chives for a pop of color. Serve it directly from the pie plate or place slices on a vintage-style ceramic platter for that nostalgic, Southern look.

Pair with a cloth napkin and chilled lemonade or iced tea for a full summer brunch or dinner aesthetic.

Tips and Tricks to Make This Recipe Even Better

The secret to tomato pie perfection lies in preparation and layering.

• Drain those tomatoes well. This is absolutely critical. Moisture is the biggest enemy of tomato pie. Salt, drain, and pat them dry thoroughly.
• Use full-fat mayo. It adds the best flavor and ensures the topping sets properly.
• Mix cheese varieties. Combining sharp cheddar with melty mozzarella gives you flavor and texture. Don’t shy away from experimenting with other cheese combinations.
• Chill the crust before pre-baking. This helps it hold its shape and prevents shrinking.
• Don’t overbake. You want a golden brown top, not a dry filling. Keep an eye on the oven the last 5–10 minutes.
• Let it rest after baking. A rested pie is a pie that slices beautifully. Give it 10–15 minutes.

Common Mistakes to Avoid

Even a simple, rustic dish like tomato pie has a few pitfalls to watch out for:

• Skipping the tomato prep. If you don’t salt and drain your tomatoes, you’ll end up with a watery, soggy pie.
• Not pre-baking the crust. This step helps create a barrier and keeps the crust from becoming mushy.
• Overfilling the pie. Resist the urge to pile on too many layers. Keep it balanced to ensure even baking.
• Using unripe tomatoes. Bland tomatoes will result in a bland pie. Ripe, juicy tomatoes are essential for deep flavor.
• Serving too soon. Slice too early, and everything will ooze out. Always let it set.

How to Store It

Tomato pie stores surprisingly well—but there are a few things to know.

Let the pie cool completely before storing. Then cover it tightly with plastic wrap or transfer slices to an airtight container. It can be refrigerated for up to 3 days.

To reheat, warm slices in a 350°F (175°C) oven for about 10–15 minutes. Avoid the microwave if possible—it can make the crust soggy.

Freezing is not ideal due to the high moisture content in tomatoes. If you want to prep ahead, you can blind-bake the crust and slice the tomatoes in advance, but assemble and bake fresh for best results.

FAQ

Can I use cherry tomatoes or grape tomatoes instead of large slicing tomatoes?
Yes, but slice them in half and still salt them. They tend to be sweeter and juicier, which can add a fun twist—but drain them well.

Is tomato pie the same as pizza?
Not quite. Tomato pie is a Southern baked dish made with fresh tomatoes, herbs, cheese, and a mayo mixture in a traditional pie crust. It’s very different from a pizza dough-based pie.

Can I make tomato pie gluten-free?
Absolutely. Just use a gluten-free pie crust, and ensure your mayo and cheeses are certified gluten-free if needed.

Is it okay to make this ahead of time?
You can make it a few hours ahead and reheat gently. However, it’s best enjoyed the same day to keep the crust crisp.

What kind of tomatoes work best?
Heirloom, Roma, or vine-ripened tomatoes are great choices. The key is ripe, flavorful, and not overly juicy tomatoes.

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