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!
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.
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
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.
- 5 Roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup chopped green onion , or red onion
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3/4 cup mayonnaise or Greek yogurt
- 2 Tablespoons freshly grated parmesan cheese
- Salt and pepper
- 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.
Adapted from Paula Deen
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.