A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly. This is the perfect recipe for using up your excess fresh garden tomatoes!
I don't have my own garden to care for (it's still on my bucket list), but every summer I like to go to Farmer's markets and buy a big box of fresh tomatoes. I'll make a big batch of our favorite homemade salsa and I usually end up canning tomatoes and making this amazing tomato pie!
If you've never tried tomato pie, you absolutely have to! It's a southern dish that is one of my favorites–especially when it's made with fresh garden tomatoes.
How to make Tomato Pie:
Start by pre-baking your pie shell for a few minutes. I highly suggest using a homemade pie crust for this recipe, not just because it tastes better, but because it will not brown as quickly as a store-bought crust.
I make this recipe for perfect pie crust, and I follow the instructions at the bottom of the post for blind baking the crust by putting parchment paper and pie weights down on the pie crust and baking for just 15-20 minutes. (If using a store-bought crust, only bake for a few minutes, and probably even less than instructed on the package. Store-bought crusts are thinner and will brown faster.) Then I continue with this recipe.
I think roma tomatoes work best for this recipe, but you can use any tomatoes you have on hand.
While the crust is pre-baking, slice the tomatoes into thin slices and lay them in a single layer in the colander. Sprinkle salt over the tomatoes to help bring out their liquid, and let them rest for 10 minutes.
Use a paper towel to blot the excess juice out. This step is really important if you don't want to end up with a soggy tomato pie.
Make the cheese topping by combining the mayonnaise or plain Greek yogurt, cheddar cheese and mozzarella.
Layer the tomato slices into the bottom of your pre-baked pie shell. Chop your basil and green onions and sprinkle them over the tomatoes. Smooth the cheese mixture onto the top of the pie, and then it's ready to bake! Bake the tomato pie for 30 minutes or until it is lightly browned!
Be sure to allow the pie at least 15-20 minutes to cool off before you cut into it. The longer it rests, the most it well set up and it will be easier to serve.
I've found that tomato pie is best served fresh, but you can store the leftovers covered, in the fridge.
What kind of tomatoes should I use for tomato pie?
To make tomato pie, I recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don't contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato.
Can you freeze tomato pie?
While freezing tomato pie is possible, I would have to discourage you from doing this. The tomatoes make the crust soggy and the topping on this recipe contains mayonnaise, which doesn't freeze well. However, you can use a frozen pie crust to make tomato pie! See my perfect pie crust recipe for tips for freezing and blind-baking (pre-baking) your pie crust!
Looking for more tomato recipes? Consider trying these tomato based recipes:
- Tomato Basil Mozzarella Toasts
- Tomato Basil Chicken Pasta
- Creamy Tomato and Spinach Tortellini Soup
- How to Make Canned Tomatoes
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Recipe

Tomato Pie
Equipment
Ingredients
- 5 roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup green onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
- Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
- Combine the grated cheeses and mayonnaise or Greek yogurt together.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
- You might also like, Garden Vegetable Pie.
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in July 2014. Updated July 2018.
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I have made this tomato pie about 6 times this summer. OMG!!! It is absolutely delicious. I have shared them with family, friends and neighbors and everyone raved about how good they were. I have given out many copies of the recipe!!!
Everyone loved it! I made it just as shown but added about a TBSP of Herbs de Provence to the crust flour and it was fabulous. I think I’m going to make another tonight!
This was my first time making tomato pie, and it was absolutely delicious. I made a homemade crust, added fresh oregano, thyme and basil to the mayo mixture, and used gouda instead of cheddar. I also topped it with some crumbled bacon. So good, thank you for the recipe!
Absolutely delicious! I did not have any basil and I chopped up the tomatoes (only because I assumed they were cut up 🤣) i will make this again!!!!!!
Successfully made the tomato pie. I used a thin sourdough crust (will use pie crust next time) and replaced most of the mayonnaise with ricotta cheese.
Hi,
I tried this pie, it tastes ok. But I had a lot of water. Since the recipe didn’t say how much salt to use, I didn’t use a lot! Because you said this was an important par, the amount should have been stated.
The other thing was the cheese mix. Was it supposed to melt down thru the tomato layers? It was more like a crust.
I’m trying to drain some of the water to save it..
Will try again !,,,,
Figure it out bud, the instructions were direct and easy to understand….I worry for you using the oven, even a toothbrush.
Anywho, I absolutely LOVED this recipe and plan on making it for my next get together with friends. I will comment again with the results. Thanks so much.
Just a tip, Jennifer – sounding smug doesn’t make you smart, it just makes you annoying. But I’m sure we’d all love to hear your opinion on toothbrush safety!
Why so negative.
I don’t want a soggy bottom.
I put sliced mozzarella on the crust when I pull it from the oven and put it back in for 1 minute. Then tomatoes. I’m making several to give to my pastor and church family. I don’t want them to have a soggy crust.
Love this. Made it 3 times.
Can you use all Greek yogurt or do you need some mayonnaise?
I love tomato pie & make at least one each summer. This recipe is one of many I’ve made & I like it! I modified it slightly by whisking one raw eggs into the cheese mixture and layering it on the bottom, and between tomato layers.
This recipe has become a family favorite! I make two at a time because it’s just as tasty as a leftover!