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!

A slice of tomato pie on a white plate with a fork next to it and the rest of the tomato pie in the background.

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.

Roma tomatoes on a white marble board with fresh basil leaves.

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.

Sliced tomatoes in a white colander, next to another photo of a glass bowl with the topping ingredients for tomato pie, including mayonnaise, cheddar cheese and mozzarella.

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.

A pre-baked pie crust with slices of tomatoes layered inside, next to another photo of chopped basil and green onion added on top of the tomato slices in the pie dish.

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!

Two overhead photos of a tomato pie, one before it's baked and the other after it's baked and the cheese topping is golden brown.

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.

 

A clear glass pie pan filled with a baked tomato pie cut into slices, with two pieces removed.
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:

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Recipe

A slice of tomato pie on a white plate with a fork next to it and the rest of the tomato pie in the background.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
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Equipment

Ingredients
  

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

Calories: 472kcalCarbohydrates: 21gProtein: 14gFat: 36gSaturated Fat: 10gCholesterol: 36mgSodium: 604mgPotassium: 336mgFiber: 2gSugar: 3gVitamin A: 1285IUVitamin C: 15.6mgCalcium: 361mgIron: 1.5mg

Did You Make This Recipe?

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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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I’ve got in the oven as now.. did everything as instructed the only thing I Alters was I put bacon on the top.
    I’ll let y’all know

  2. 5 stars
    Really delicious. I would bake the crust a bit longer because mine wasn’t crisp in the center. I baked it in a 9X9 pan and cut into small squares for an app. Can’t wait to have it again!

  3. I got some heirloom tomatoes and roma combined and did not have basil but put in a sliced, seeded jalapeno for my husband. It was delicious. I do love fresh basil and will use it next time but this worked for now. Thanks!

  4. I did this twice and both times the pie comes out with a lot of grease coming to the top of the pie. I have to take paper towels and soak up this liquid. I can’t for the life of me figure out where I is coming from? Is it the Dukes Mayo or maybe the cheese? I went straight by this recipe!

    1. It’s probably mostly juice from the tomatoes. Make sure you slice them and put paper towel under and on top of them to absorb the juice. I use plain Greek yogurt and it’s delicious. The tomatoes do produce juice when cooked.

  5. 5 stars
    My second time… I do not parbake the crust, but put a layer of mozzarella on the bottom. No sog. Love this recipe, thank you!

  6. 5 stars
    I have made this recipe several times now using fresh tomatoes and basil from our garden. It was perfect each time. I am trying it with Roma tomatoes from the store tonight.

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