A few weekends ago I took my mom with me to the Soulard Farmer’s Market in St. Louis. It’s probably my favorite Saturday morning activity! All of the vendors are out, the prices are the best, and the fresh goods are really incomparable!
Before we left my husband warned me that he’d be sad if I didn’t come home with all of the ingredients for homemade salsa. He’d been begging me to make some for weeks. To appease his cravings I bought a giant box of tomatoes at the farmer’s market. I ended up canning tomatoes, making homemade and canned salsa, 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 with fresh tomatoes from the Farmer’s Market! You layer a pie crust with freshly sliced tomatoes, fresh basil, and onion. Then you spoon a delicious cheesy mixture on top, and bake it so all of the flavors blend together! It’s fantastic!
- 5 tomatoes, peeled and sliced (Roma work best)
- 10 fresh basil leaves, chopped
- 1/2 cup chopped green onion, or red onion
- 1 (9-inch) prebaked deep dish pie shell
- 1 cup grated mozzarella
- 1 cup grated cheddar
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tbsp fresh grated Parmesan Cheese
- Salt and pepper
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain 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 pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned.
- To serve, cut into slices and serve warm.
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This pie sounds amazing, especially with good tomatoes. I was disappointed however with the pictures. I pin on Pinterest and will not pin strip pins or any multi picture pins. I don’t allow them on my group boards either. Please make sure you have at least one good picture for Pinterest! I have followed you for a long time and usually pin most posts.
Hi Nancy, I apologize, I was out of town when I saw your comment –I’ve added an extra image so it’s easier to pin! Thanks!
the recipe says green onion, but the picture shows a red onion. Which is it?
Either type will work great!
I happily pinned your strip of photos. Multiphoto strips are so much more useful for pins than single photos. “Different strokes” I suppose. Thanks for all you do.
Where is the actual instructions for the tomatoes pie. I see only a list of ingredients but no step by step or even temp and time for baking. I’m actually winging it as I type just hope it comes out good because your pictures look fantastic
Hi Darlene, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!
Thank you for such a fast response. I managed and let me tell you how tasty it was. My husband and I both loved it. I made this with a gluten free pie crust. Cheers from San Diego
I’ve been making almost the exact tomato pie, however, I put the basil (no oil) and about 3 cloves of fresh garlic in a food processor and puree. Spread that over the tomatoes, then top with the mayo/cheese mixture and bake. No onions. Everyone ALWAYS asks for the recipe. One of my favorite recipes of all time.
I don’t like tomatoes very much, but this actually looks really good!
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I love this idea to use up some of the tomatoes that are growing out my ears! Looks fabulous!
Wow. This looks amazing. I LOVE garden tomatoes and we planted a ton this year, so I am going to have to make this! Thank you!
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if you use tomatoes other than plum, you need to squeeze juice out(save it for the best bloody mary ever!) put in prebaked pie crust, add chopped onion and chopped basil, then mix mayonaisse and guyere cheese and sharp cheddar, then add to pie and bake. amazing!
Sounds WONDERFUL! Is this more of a breakfast, lunch or dinner meal? And what else do you suggest serving w/ it?
Hi Amy, I would serve it for Brunch, lunch or dinner with a nice green salad! Hope you enjoy it!!
This does look amazing! I just printed the recipe and will be making it tonight. I just had a question, the picture has red onions in it and the recipe calls for green onions. Which one is preferred- or does it even matter?
Thanks!!
Hi Melissa, I’ve honestly used both! I like onions though–if you want a but milder on the onion side, I would stick with green onions! But both definitely work!
This pie sounds amazing and I will be making it within the next 2 days. What a lovely summer treat! And not too difficult either.<3
Thanks Carol! It really is perfect for summer! Let me know how you like it!
Made it tonight for a ladies night and it was loved by all. Sending them all the recipe. Served with a salad and everyone couldn’t stop talking about it!
I’m so glad everyone liked it! Thanks so much for your comment!
If I use a pie crust from the store should I bake it first and then put it back in? Or should I cook it half way and let it cook the rest if the way in the oven?
Hi Tricia, if you’re using a raw pie dough from the store, you will want to pre-bake it in the pie pan. Just follow the directions on the pie crust package. Then add the tomato pie ingredients and bake again. If you’re worried about the crust getting too brown you can put some tinfoil around the outside crust while the pie bakes!
I didn’t pre bake the crust at all. I just used it at room temp and it was perfect.
This looks divine! I noticed the recipe calls for a deep dish pie shell – did you use a deep dish pie pan, or just a regular one?
Hi Rose, I did use a deep dish pie crust. You could try using a regular one, you just wont be able to add all of the filling. You may want to even cut the recipe in half…
I made this for dinner tonight. It is absolutely delicious!
Thank you for sharing.
Thanks Mary! So glad you liked it!
Do you need to pre cook the pie crust?
Thanks
Yes, you will want to add the filling to a pre-baked pie shell.
Thanks for this recipe. I just made a tomato pie two days ago and was very disappointed in it. I’ll try this one and see if I like it better. Actually I’m sure I will. The problem with the one I made was that I skimped on the mayo – my bad. A good tomato pie needs the mayo. Do you notice much difference in flavor when you use half Greek yogurt? Maybe I’ll try that.
Thanks.
ljb
Hi Linda, I hope you get a chance to try it–it’s yummy! I like it with half Greek Yogurt, or you could even try it with half low-fat mayo first…. but you’re right, the mayo makes it extra yummy 🙂
If I use Pillsbury pie crust do I still need to pre-bake it?
Hi Stephanie, If the pie shell is raw, you will want to pre-bake it 🙂
Lauren just got your tomato pie recipe so haven’t tried it yet but as I was reading between the pictures you mentioned going to farmers market and your Husband reminding you to get ingredients for Salsa would you please share your recipe for salsa with us. Thank you
Hi there, you can find my salsa recipe here: http://tastesbetterfromscratch.com/2013/08/fresh-homemade-salsa.html Hope you like it, and the tomato pie!
You mention just 1/2 chopped green onion, but it looks like there is purple onion in your pics? Do you use both? I love purple onions, but curious if you used both purple and green.
Thanks so much!!
Hi Jamie, I use either or..in this picture I used purple onion because we love it! But if I’m making it for guests, I just use green onion! In my opinion both taste great!
I would like this for @ 12 people in a 9X12 low casserole dish. Have you tried this method. What do you think??
I planed on using 2 premade (but uncooked) pie crusts. Seems easier than using 2 pie pans since I will be traveling with the dish.
Thank you,
Sylvia Kinnee
Hi Sylvia, I think that will work great, you may just have to adjust the cooking time and use more tomatoes and filling. Make sure to pre-bake the crust in the pan before you add the filling. Let me know how it goes!
Thank you so much. This will be for lunch with my vegetarian son and other relatives.
I’ll give you a heads up.
Sylvia
Hi
Is this recipe ok to make a day ahead? It sounds delish!
Hi Cheryl, We’ve always eaten it the same day, so I can’t say for sure… but I don’t see why it wouldn’t still be great the next day!
How heavily do you salt the tomatoes to get the liquid out? I worry it will be too salty.
Hi Dave, I sprinkle them with a teaspoon or maybe a tiny but more than that of salt. Just make sure to really pat them down well with a paper towel!
The recipe calls for peeled tomatoes. Do you have to peel the tomatoes?
Hi Angie, I prefer not to have the tomato skins in the pie, but you could leave them on if you want to…I just stick my tomatoes in boiling water for 5 seconds and the skin peel right off.
I added chopped herb (thyme, basil, rosemary) to the homemade crust. Also brushed it with beaten egg before baking the crust and again before baking the pie. Kept it from getting soggy. Tastes best warm – not hot out of the oven.
I won 1st place in the vegetable category with this pie. Southern Living cooking show/contest was in our area. I Won $100. I add about 1/4 cup cooked and diced bacon on top of tomatoes.I only use sharp cheddar cheese, 2 cups. I also bake two regular size Pet Ritz pie shells
( they are the best) and make two out of this recipe. To me it’s thinner and better.
That’s so awesome! Thanks for your comment–so glad it was a hit!
People who don’t like mayo usually love this pie. The baking changes it to something wonderful. I have taken this to church suppers and been told it’s the best thing they ever ate! Yum, wonderful recipe. Thanks
The baking really does make all the flavors come together! Glad you love the recipe!
Do you HAVE to use mayo with this? Would ricotta work to mix all the cheeses together instead?
Hi Jennie, I’ve never tried substituting the mayo, so I can’t say for sure. I’m sure the ricotta will cook fine, it will just change the taste.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat fry the tomatoes and make sure all of the juice is out. (You don’t want wet tomatoes or your pie will turn out soggy).
I am confused. Do you mean pat FRY or pat DRY? Also, when i place the layer of sliced roma tomatoes into the colander, are you telling me that all of the juice will drain from it within ten minutes? Also, why am I patting them dry? If you’re not talking about tomatoes that have been recently rinsed off, I don’t understand what you mean. Am I patting the natural juice and seeds of the tomatoes with a paper towel? How does that work if I’m supposed to be draining them? I am just starting to try to look at recipes for new dishes, but I am not a seasoned chef, so please forgive me if it seems that I’m missing something here.
Thanks,
All your trying to do is soak up some of the natural juice from the tomatoes. The paper towel is meant to soak up any extra moisture brought up by the salt. Pat “DRY” sorry for the typo. The tomatoes wont be completely “dry” you’re just trying to soak up as much of the excess moisture as possible…if you just use big, ripe juicy tomatoes the pie will turn out soggy. Hope that helps 🙂
I messed up. Big time. The only pies I’m used to making are pumpkin/sweet potato type pies where you don’t pre-bake the shell. I’ve always made pie crust from scratch, but I don’t have a deep dish pan so I just bought one of the frozen crusts from the store for this. I read the part where it says “pre-baked crust” so this is completely my fault, BUT the package on the crust said to just fill it and bake it, no pre baking required. And that’s unfortunately what I did. I’d still give this recipe 5 stars because, aside from the goopy bottom crust, this tastes AMAZING! The fresh basil is definitely a must. I only used mozzarella because it was easier and I don’t care for cheddar. But I really can’t stress enough how important it is to PRE-BAKE THE CRUST! I will definitely be making this again and I’m positive it will taste even more amazing made the correct way.
I made this last night. Staying at a beach condo so no pie pan. I used both pie crusts in a 9×12 rectangular pan with 6 tomatoes, Parmesan and cheddar cheese, red onion.
Re salty tomatoes, rinse them off before you dry them just like eggplant for eggplant parmigiana.
Make sure to prebake crust as directed on the package. I prebaked for 3/4 of the time.
A crowd pleaser!
Thanks Paulette–glad to know it worked well in a 9×12” pan! Thanks for your tips 🙂
This is a much easier recipe, then the one I originally had, I am going to substitute ceaser dressing for the yogurt or mayo. ….YUMTASTIC!!!!
This looks great! Do you ever make your pie crusts from scratch?
Thanks! Yes, I always make my crusts from scratch–here’s the recipe: http://tastesbetterfromscratch.com/2013/10/perfect-pie-crust.html
This was amazing!!! We are feta cheese lovers so I added a little bit to the mayo/cheese mixture. I will definitely be making this again very soon!
I bet it was delicious with a little feta! So happy you liked it–thanks for coming back to comment!
Made this tonight and it was delicious! I thought I had a pie crust but didn’t, so I used puff pastry instead and cut it into shape in the pie pan, then skipped the par baking step. I also used 1.5 cups shredded asiago and .5 cups shredded fresh mozzarella instead of the suggested cheeses. It was delicious! I just wish I had upped the number of tomatoes, I used 4 and next time would use at least 6. I had a lovely batch of rainbow tomatoes, and I left the skins on and it was no big deal. Thanks for sharing!
I love all of your adaptions! Thanks for sharing!
Just made this — my husband loved it. My dad gave me tomatoes from his garden and I was trying to find something to do with all of them. This is definitely a keeper. Thanks.
i just made this pie yesterday for my family. a little long to made it, but it’s so delicious!!!!!!!!!! Everybody loved it! Thanks for sharing 🙂
I want to try that tomato pie. It looks wonderful. I am wondering about all the liquid that will cook out of the tomatoes.
What thickens it up and keeps the crust from getting soggy? Did you find it to be runny?
In step 2 of the directions I detail how you get a lot of the moisture out of the tomatoes. That way your pie wont be soggy and will hold up beautifully! Hope you get to make it soon 🙂
I made this. As I suspected even with the draining step, it was too soupy. The crust faired well. Fresh basil very good but need more. Used red onion I had on hand. Onions were still crisp after 30 mins of baking. Flavors were excellent though. Will make it again. Next time I will sautĂ© the tomatoes and onion to reduce the liquid and give it a head start on doneness. Also thinking of adding some spinach. That’s what is so nice about recipes you can change them up to suit yourself. Thank you for sharing yours.
Good left over too.
May I suggest after peeling and chopping your tomatoes (I use straight from our garden) place them in a colander/salad spinner (my own creation! I’ve made more of these pies than I care to count lol) and keep adding until you have the desired amount and give them a spin until no more juice! Terrific way to keep from having a soggy pie. Also I use Vidalia onions… much mellower and blends in beautifully with all the other ingredients. And never bake just 1 pie, make 2 at the same time and never freeze pie…disaster Enjoy!
I have made this twice and shared the recipe it is so good this recipe is wonderful thanks for sharing.
Thanks Gail! I’m happy you liked it!
I found your recipe on Pintrest, Lauren. Honestly, my mouth is watering right now, since the Tomato Pie reminds me of a deep dish Margarita pizza. Hopefully, I can make this recipe for lunch sometime. 🙂
Hi there this looks amazing? Going to make this on the weekend for a birthday party,iam using tomatoes from my garden do I need to blanch these before slicing to take the skin off ,can’t wait to make this
Thanks for sharing
made two tomatoe pies and it is fantastic. Can’t wait to eat it for supper so already dug into it!
Hi Lauren! My husband has been talking about a tomato pie at a local restaurant for a while now and I finally got around to making one – and chose your recipe to try. He said this one tastes even better than the restaurants :). Have you ever tried freezing these? If so, do they freeze well? Thanks!
Last Sunday I have given my birthday party to my friends at home. On that time I was made this recipe with the help of your given steps. I can’t believe that it was made so delicious and yummy. All my friends are praising me to make this recipe.
I followed your instructions exactly, especially about getting as much juice out of the tomatoes as possible. The pie was delicious and beautiful. The second pie I made, I added some crisp crumbled bacon, this was terrific as well.
Thank you so much for this simple, easy way to take advantage of the summer bounty.
I’ve had no problems with the post. Everything’s there, clearly stated. This pie is delicious!!