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
Save Recipe

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

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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.

This post contains affiliate links.

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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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Martha A Tayloe
8 months ago

5 stars
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!!!

Mary
10 years ago

I made this for dinner tonight. It is absolutely delicious!
Thank you for sharing.

Rose
10 years ago

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?

Tricia
10 years ago

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?

No ha
10 years ago
Reply to  Lauren Allen

I didn’t pre bake the crust at all. I just used it at room temp and it was perfect.

Karen
10 years ago

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!

Carol
10 years ago

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

Amy O.
10 years ago

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

Melissa
10 years ago
Reply to  Lauren Allen

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!!

Kristina
10 years ago

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!

Carolin
10 years ago
Reply to  Kristina

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!

Jeni
10 years ago

I love this idea to use up some of the tomatoes that are growing out my ears! Looks fabulous!

Amber @ Dessert Now, Dinner Later!
10 years ago

I don’t like tomatoes very much, but this actually looks really good!

Nancy
10 years ago

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.

Paul Darby
10 years ago
Reply to  Lauren Allen

the recipe says green onion, but the picture shows a red onion. Which is it?

G
10 years ago
Reply to  Lauren Allen

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
9 years ago
Reply to  Lauren Allen

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

Darlene Coleman
9 years ago
Reply to  Lauren Allen

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

Mark
8 years ago
Reply to  Lauren Allen

Ok this looks great. You’ve got tomatoes and mayo among other things. I think I’ll crumble some bacon in it for a BLT pie.

Davis Byrd Longsworth
6 years ago
Reply to  Mark

My cook at home use to put bacon in ours. I love bacon along side of it if I don’t have it in it. I make this on Friday,we do not eat meat on Friday.Everyone loves it!

Sussn
6 years ago
Reply to  Lauren Allen

I have assembled the pies. It is 11am and they are for tonight. Should I wait to cook them- or cook now??

Susan
9 years ago
Reply to  Nancy

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.

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