Tomato Pie

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Tomato Pie recipe from

Tomato Pie recipe from

 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!  

Tomato Pie
Serves 6
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  1. 5 tomatoes, peeled and sliced (Roma work best)
  2. 10 fresh basil leaves, chopped
  3. 1/2 cup chopped green onion, or red onion
  4. 1 (9-inch) prebaked deep dish pie shell
  5. 1 cup grated mozzarella
  6. 1 cup grated cheddar
  7. 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  8. 2 Tbsp fresh grated Parmesan Cheese
  9. Salt and pepper
  1. Preheat oven to 350 degrees F.
  2. 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).
  3. 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.
  4. To serve, cut into slices and serve warm.
Adapted from Paula Deen
Adapted from Paula Deen
Tastes Better From Scratch

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  1. Nancy says

    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.

      • G says

        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.

      • Darlene Coleman says

        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

        • says

          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!

          • Darlene Coleman says

            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

    • says

      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.

    • says

      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!

  2. Amy O. says

    Sounds WONDERFUL! Is this more of a breakfast, lunch or dinner meal? And what else do you suggest serving w/ it?

      • Melissa says

        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?


        • says

          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!

  3. Carol says

    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

  4. Karen says

    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!

  5. Tricia says

    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?

    • says

      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!

  6. Rose says

    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?

    • says

      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…

  7. Linda B. says

    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.



    • says

      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 🙂

  8. mmh says

    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

  9. Jamie Lynn says

    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!!

    • says

      Hi Jamie, I use either 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!

  10. Sylvia Kinnee says

    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

    • says

      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!

      • Sylvia Kinnee says

        Thank you so much. This will be for lunch with my vegetarian son and other relatives.
        I’ll give you a heads up.


    • says

      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.

  11. Joan says

    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.

  12. DG says

    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.

  13. DG says

    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

  14. Ted says

    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.


    • says

      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 🙂

  15. Christy says

    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.

  16. Paulette says

    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!

  17. says

    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!!!!

  18. Erin says

    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!

  19. Leslie says

    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!

  20. Lee says

    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.

  21. Chantale says

    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 🙂

  22. T says

    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?

    • says

      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 🙂

      • T says

        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.

  23. Carolyn says

    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!

  24. Gail says

    I have made this twice and shared the recipe it is so good this recipe is wonderful thanks for sharing.

  25. LaTrice says

    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. 🙂

  26. Val says

    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

  27. Amanda D says

    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!

  28. says

    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.

  29. gail snow says

    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.


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