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! Bake the tomato pie for 30 minutes or until it is lightly browned!
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.
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:
- Tomato Basil Mozzarella Toasts
- Tomato Basil Chicken Pasta
- Creamy Tomato and Spinach Tortellini Soup
- How to Make Canned Tomatoes
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe

Tomato Pie
Equipment
Ingredients
- 5 roma tomatoes , peeled and sliced
- 10 fresh basil leaves , chopped
- 1/2 cup green onion (or red onion), chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
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
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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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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!!!
I made this for dinner tonight. It is absolutely delicious!
Thank you for sharing.
Thanks Mary! So glad you liked it!
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…
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.
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!
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!
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!
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!
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!
I love this idea to use up some of the tomatoes that are growing out my ears! Looks fabulous!
I don’t like tomatoes very much, but this actually looks really good!
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
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.
Sounds like a delicious idea!
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!
I have assembled the pies. It is 11am and they are for tonight. Should I wait to cook them- or cook now??
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.