Tomato Pie
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There are some recipes that just scream summer, and this Tomato Pie is absolutely one of them. Juicy ripe tomatoes, fresh basil, sharp cheddar cheese, and a buttery flaky crust all baked together into one gloriously messy pie? I’m obsessed.
Tomato Pie Recipe
Tomato Pie
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And when I say messy, I mean messy. Don’t expect perfectly clean slices here. This pie is rich, creamy, juicy, and a little chaotic in the very best way. Honestly, the first slice looked like it had given up on life before it even made it to the plate, but nobody cared because it tastes THAT good.
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It’s savory, cheesy, tangy, and somehow still fresh tasting at the same time. If you’ve never had a southern tomato pie before, prepare yourself because this one disappears FAST.
Why You’ll Love This Recipe
This Tomato Pie tastes like summer comfort food at its finest. The tomatoes get soft and jammy while the basil adds fresh flavor throughout the layers. Then everything gets topped with a creamy cheese mixture that bubbles up golden and delicious in the oven. It’s simple ingredients, but together they make something ridiculously good.
It’s also a great way to use up extra garden tomatoes when they start taking over your kitchen counters.
Ingredients You’ll Need
- Salt & pepper
- Pie dough
- Roma tomatoes
- Red onion
- Fresh basil
- Mayonnaise
- Extra sharp cheddar cheese
- Mozzarella cheese
- Parmesan cheese
Step By Step Directions
Start by salting the tomato slices and letting them rest on paper towels. This step is important because tomatoes hold a LOT of water, and removing some of that moisture helps keep the pie from becoming complete soup.
While the tomatoes are resting, blind bake your pie crust until it’s lightly set. You can use homemade pie dough or a frozen shell if you want to keep things easy.
Layer the tomatoes into the crust along with the diced onions and fresh basil. I like doing this in layers so every bite gets a little bit of everything.
In a separate bowl, stir together the mayonnaise, cheddar cheese, and mozzarella cheese. Spread that mixture over the tomatoes, then sprinkle parmesan cheese across the top.
Bake until the pie is hot, bubbly, and golden brown around the edges.
Then comes the hardest part: letting it rest before slicing. Trust me, it needs those extra few minutes.
Tips For The Best Tomato Pie
Use roma tomatoes if possible since they tend to be less watery than other varieties.
Don’t skip salting the tomatoes beforehand. Even with the draining step, this pie is still wonderfully juicy, so every little bit helps.
Extra sharp cheddar gives the pie the best flavor. Mild cheddar just doesn’t have the same punch here.
And finally? Accept the mess. This is not a neat and tidy pie. It’s a scoop-it-onto-your-plate-and-devour-it situation.
Storage
Store leftovers covered in the refrigerator for up to 3 days.
Reheat slices in the oven or air fryer if possible to help crisp the crust back up a little bit.
More Delicious Tomato Recipes
- Pickled Green Tomatoes Recipe
- Bruschetta Tomatoes Recipe
- Pico de Gallo Recipe
- Gazpacho Tomato Soup Recipe
- Caprese Sandwich Recipe
- See all our best tomato recipes!
How to Make Tomato Pie
Tomato Pie Recipe
Ingredients
- 1 batch pie dough 1 frozen 9-inch pie shell
- 3 pounds roma tomatoes thickly sliced
- ½ red onion finely diced
- ¼ cup loosely packed fresh basil leaves sliced
- 1 cup mayonnaise
- 1 cup shredded extra sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- salt & pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Lay tomato slices on paper towel lined baking sheets and sprinkle liberally with sea salt. Let rest for 10 to 15 minutes, then pat dry, pressing gently to remove as much liquid as possible.
- Roll out pie dough and press into a 9-inch pie plate. Crimp the edges and pierce the bottom several times with a fork. Line with parchment paper and fill with dry beans or pie weights.
- Blind bake crust for 8 to 10 minutes. Remove parchment paper and beans. If using a frozen pie shell, bake according to package directions.
- Layer ⅓ of the tomatoes into the crust, followed by half the onions and half the basil. Repeat with another layer of tomatoes, remaining onions and basil, then top with the remaining tomatoes. Sprinkle with pepper, if desired.
- In a separate bowl, stir together the mayonnaise, cheddar cheese, and mozzarella cheese until combined.
- Spread the cheese mixture evenly over the tomatoes, then sprinkle parmesan cheese on top.
- Bake for 30 to 45 minutes, until bubbly and golden brown.
- Let rest for at least 15 minutes before slicing and serving.
Notes
- Tomato pie is naturally a little juicy, even after draining the tomatoes.
- Roma tomatoes work best because they contain less moisture.
- For cleaner slices, allow the pie to cool slightly longer before serving.
Nutrition
Did You Make This Recipe?
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Tools We Love
- Glass Pie Plates – These are my favorite and I love giving them to friends learning how to bake!
- Pie Crust Weights – You can use these to help the crust keep its shape when making a par-baked crust.
Other Great Savory Pies
- Frito Pie Recipe
- Shepherd’s Pie Recipe
- Chili Pot Pie Recipe
- Chicken Pot Pie Recipe
- See all our best savory pie recipes!
What To Serve With Tomato Pie
This pie works great as a main dish with a simple salad or fresh fruit on the side. It’s also fantastic alongside grilled chicken, burgers, or anything coming off the smoker during the summer months.
Honestly though, we mostly just stood around the kitchen cutting “one more little slice” until it vanished.
Final Thoughts
I cannot even begin to describe how delicious this Tomato Pie turned out. It’s cheesy, savory, creamy, fresh, buttery, and completely addictive.
Sure, it’s a little messy. Sure, the slices aren’t exactly picture perfect. But absolutely nobody at my table cared once they took a bite.
Frequently asked questions
Yes! You can bake it a few hours ahead and serve it warm or at room temperature.
Tomatoes naturally release a lot of liquid while baking. Salting and drying them first helps reduce excess moisture, but the pie will still be a little juicy.
Absolutely. A refrigerated pie crust or frozen pie shell both work great here.
Roma tomatoes are ideal because they contain less moisture, but any ripe fresh tomatoes can work.
Definitely! Gruyere, provolone, or Monterey Jack would all be delicious additions or swaps.
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