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 mins
Cook 30 mins
Total 50 mins
Add to Meal Plan

Video

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

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?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

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. 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.

    1. 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!

      1. 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.

      2. 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

        1. 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!

          1. 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

      3. 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.

        1. 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!

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

    2. 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.

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

  3. 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!

    1. 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!

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

    1. Hi Amy, I would serve it for Brunch, lunch or dinner with a nice green salad! Hope you enjoy it!!

      1. 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!!

        1. 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!

  5. 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

  6. 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!

  7. 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?

    1. 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!

  8. 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?

    1. 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…

  9. 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.

    Thanks.

    ljb

    1. 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 🙂

  10. 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

  11. 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!!

    1. Hi Jamie, I use either or..in 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!

  12. 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

    1. 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!

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

        Sylvia

    1. Hi Cheryl, We’ve always eaten it the same day, so I can’t say for sure… but I don’t see why it wouldn’t still be great the next day!

    1. Hi Dave, I sprinkle them with a teaspoon or maybe a tiny but more than that of salt. Just make sure to really pat them down well with a paper towel!

    1. 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.

  13. 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.

  14. 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.

  15. 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

    1. Hi Jennie, I’ve never tried substituting the mayo, so I can’t say for sure. I’m sure the ricotta will cook fine, it will just change the taste.

  16. 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.

    Thanks,

    1. 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 🙂

  17. 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.

  18. 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!

    1. Thanks Paulette–glad to know it worked well in a 9×12” pan! Thanks for your tips 🙂

    2. 5 stars
      Regular onions seem to have more moisture than green onions so green onions work best for me.
      Tomatoes were not too salty. Seems to me rinsing sliced tomato defeats trying to get them dry.

  19. 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!!!!

  20. 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!

    1. I bet it was delicious with a little feta! So happy you liked it–thanks for coming back to comment!

  21. 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!

  22. 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.

  23. 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 🙂

  24. 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?

    1. 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 🙂

      1. 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 sauté 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.

  25. 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!

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

  27. 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. 🙂

  28. 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

  29. 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!

    1. 5 stars
      I’m curious if you can freeze them without it becoming too soggy when u go to cook it. I was thinking maybe partially dehydrating the tomato slices to get excess water out. I Do tho. If anyone has tried it either way, if love to hear about your trial.

  30. 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.

  31. 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.

  32. Would it be a problem to prepare the pie the day before and bake it the next day? I wanted to make one for my parents, but wasn’t sure if the crust would get soggy.

    1. Hi Misty. I would prepare all of the ingredients and store them separately, so the pie crust doesn’t get soggy. You can cut the tomatoes, onion, basil. Make the topping. Store everything, covered, in the fridge. Bake your pie crust and let it cool on your kitchen counter overnight. Then, the next day, all you have to do is assemble the pie (which should take 5 minutes) 🙂 and bake it! Hope that helps. And I hope you and your parents love this recipe!

    1. Hi Becky, I haven’t experimented with freezing this recipe, so I can’t say for sure. I’d love to hear if you try it!

  33. This was great! I’ve made it with both the green and red onions. And I’ve substituted sage for the basil for a bit of a different flavor. Love the Greek yogurt too!!

  34. I made this last night – it was excellent! I put the cheddar cheese directly on the cooked pie crust to act as barrier – worked very well to keep the crust from getting soggy. I also didn’t have mozzarella so I substituted pepper jack, I didn’t use any onion, and used less mayo. Really tasty – even cold for lunch the next day:)

  35. 5 stars
    Yes, finally a dish that my whole family loves! My littles don’t really eat fresh veggies, but they loved this. They even asked for seconds 🙂 Thanks for the great recipe.

  36. 5 stars
    I make a pizza pie like this, no top crust and it is delicious…..it is an Amish recipe I have in a cookbook.
    I made one and we all loved it…..
    My daughter doesn’t like a lot of crust, so the pizza pie works out great…..

    I haven’t made your recipe, but I know it will be excellent…..so rating it now, because I made one similar to yours…..

    So anyone who wants to try this, they won’t regret it……

  37. 5 stars
    I have tried tomato pie recipes before, but didn’t like them. This was great. I have many, many home-grown tomatoes to use up since they are not keeping well this year. I used enough cut up tomatoes to cover bottom very well (thick), but had to make sure there wasn’t too much juice. I used the red onions, and I used 1/2 plain Greek yogurt and 1/2 mayo. It would have been way to rich with all mayo! Let it cook until cheese was slightly charred – Awesome!

  38. 5 stars
    Easy and delicious! My tomatoes were pretty juicy so I’d make sure to pat them good on a paper towel first.

    1. 5 stars
      So grateful for this tip, however, my crust slumps down into the pie tin about 6 minutes in and I have to build it back up again. Admittedly, I’m using a pillsbury frozen crust. Nonetheless, it’s the best method I’ve tried.

      1. I cook my pie crust the night before and it works great ☺ I would put a picture on here but don’t know how. Hehehe

  39. 5 stars
    I love this recipe! I did add riccota instead of yougurt and YUM! Definitely prebake shell, but even soggy it is delicious.

  40. 5 stars
    Didn’t have all of the ingredients on hand and my tomatoes were needing to be used so I replaced the fresh basil with fresh spinach leaves and Italian seasonings. Turned out great!! So pleased. Thanks for sharing.

    1. My husband isn’t a big fan of basil so I came to the comments to see if anyone had tried it with spinach leaves and I want you to know that your comment was prefect! Thank you, Bee!

      Lauren, I can hardly wait to try this. It looks delicious!

  41. Made this for dinner today and it was a hit! Will definitely make this again. Next time I’m thinking abour adding some crumbled bacon. I have a recipe similar to this called Tomato Bacon cups.

  42. 5 stars
    This is a very tasty recipe. I loved it! Next time I plan to add spinach and maybe a little bit of egg. This is a recipe that can have many options. Thank you for sharing!!

  43. 5 stars
    Your recipe is very similar to mine. However, I use sliced sweet onion that is sauteed. I layer tomato, onion and salt and pepper. I repeat this again along with freshly chopped basil then add my mayonnaise mixture on top. I sometime use a sharp cheddar or pepper jack to change things up a bit. Either way, it’s a great dish to enjoy in the summer but I make it year round.

  44. I have made this pie numerous times and its delicious every single time. I made one just a bit ago and just got it out of the over. Gonna see if I can put a picture on here. Yummyyummytummy!

  45. I absolutely love this recipe. I make it crustless because I am gluten intolerant and that actually makes it easier. I could eat the whole thing in one meal.

    1. I am gluten-free also Patricia. As I was reading the recipe I was thinking about experimenting with a quinoa and rice crust.

  46. This is a fantastic recipe!!! I have made it with our garden tomatoes and it is delicious!! Very quick and easy to make. Used a frozen pie crust. Still delicious!!!

  47. 5 stars
    I made this for a beach weekend brunch and it was a huge hit! Followed the recipe exactly, using roma tomatoes. I will definitely make it again.

    1. 5 stars
      I too took some creative liberties and used shallots and feta. Also I used half mayo and sour cream. It was Devine! So easy and delicious.

  48. 5 stars
    I have been making this exact recipe for years! Today I have one yellow Heirloom and one purple and Roma’s! This will be different colors!
    I am also using some South Carolina Pimento Cheese mixed w/ more Mayo and zmozerella! I always had one tsp sugar to all recipes! Especially
    veggies! My mother always did that! Yours is a simple recipe that is fabulous but I love to experiment ! I will also be using Visalia sweet Onions!
    I use a tad of garlic/ Oregano and Basil!most times use Bacon! But not today!
    You probably will not agree to my changes! I love fresh Spinach also in mine!
    Just Plain and easy like yours is Yummy Yummy! Serving Marinated Cucumbers w/ my pies! Simple just Balsamic/ Cusco/ a little onion!
    Thank you ,
    Love all the positive remarks! would like for YOU to try mine just for fun! See what you think. Lu Lu King!!!

    1. I absolutely love you creating to “you’re own tastes” and with ingredients you already have!
      I’ll definitely give your suggestions a try. Thanks for sharing.

  49. 5 stars
    This is my most favorite tomato pie recipe!!! The only thing I do differently is I use cherry tomatoes instead of roma’s. Then I don’t have to do any draining and when our sungolds are in season, this pie is to die for! Thank you for this recipe!!

  50. 5 stars
    Hi Lauren,
    We love tomatoes and plant Romas each year. This is the most delicious Tomato Pie Recipe ever! It really showcases the tomato flavors and has a wonderful consistency and flavor. We make it often. Thank you for sharing!

  51. 5 stars
    I’m so glad you shared this recipe with us. I have been searching for this exact one for quite some time.
    It may sound weird, for my birthday, my mom would make me this tomato pie, knowing it was my favorite.
    As I was making it, along came a flood of memories of mom. She’s gone now, but her love for cooking and her children
    lives on.

  52. Hi Lauren,
    I’m planning to make this for a party at a friend’s house and I’m curious if you have any recommendations for making ahead? Don’t want the crust to get soggy and will be about a 5 hour drive to their house.
    Thanks!

    1. Hi Julia, are you able to bake it at their house? That would be idea. You could have the tomatoes, onion and herbs all chopped and make the cheesy topping ahead. Then quickly assemble and bake when you get there.

  53. 5 stars
    I love this recipe, but I use sour cream instead of mayo. I think it makes it a bit richer.

  54. I am making this right now. I failed to prebake my store, bought pie crust and hope that it will be ok. I am also trying on without a crust since I am Gluten Free. Very easy to put together. Will let you know how it goes.

    Oleeta

  55. 5 stars
    My Mom made tomato pie when we where kids. Our daughter made this for Mothers Day it was very tasty, brought back memories lots!

  56. Saw this recipe this morning, made it for dinner tonight! Absolutely FABULOUS. It will be one of my favorite dishes to surprise my family and friends.

  57. 5 stars
    Everyone in my family loves this tomato pie recipe.I use a little chopped fresh spinach with the basil.I also add fresh parsley.Tastes delicious!

  58. 5 stars
    Didn’t have mozz cheese so I used a Mexican blend – OMG this is SO yummy!! Will be making my 3rd tom pie tonight to take to a family gathering. 👍

    1. Any tomatoes will work–just make sure to get as much liquid out of them as possible, if they are a very juicy variety.

  59. 5 stars
    This is DELICIOUS! I added some of my own touches to this recipe! I added some pork sausage pieces that I browned in a separate skillet and drained. This made this even more tasty! Actually, I ate the whole pie myself since I live alone. This is delicious even reheated! Thank you for sharing this great recipe! I highly recommend it.

  60. Pam Enright made this and it is fantastic. I put thin sliced prosciutto on bottom of crust. One thin layer. It was award winning. Loved it

  61. 5 stars
    This is my favorite Tomato Pie. I love it. I make it with a GF crust and it actually holds up better than the regular pie crust! It is hardier! Love this recipe!

  62. I made this with beefsteak tomatoes because that’s what I had on hand from my garden. Even though I’d salted and patted them dry, the pie turned out a mushy mess. My error. Also used 1/2 greek yogurt with the mayo and added chopped fresh spinach. Flavor was good and I’ll try it again with Romas.

  63. 5 stars
    This pie is delicious!
    (30) minutes was not quite enough time. I end up turning the temp up to 375 for (10) more minutes to brown the top up.

  64. I am making this right now but it calls for peeled tomatoes but in the video they still have their skin. So which one is it?

    1. I made this pie with heirloom tomatoes,.they were large and firm….I drained the tomatoes on a large cookie sheet with a rack.t For 30 min. And hey we’re still very moist. I roasted the sliced drained tomatoes, n a very hot dry oven for 10 min. I made the pie crust The day before Docked it and froze the pie crust..took it out of the freezer I did put a 1/4 cup of cheese ,first,on the bottom of the crust.Added remaining Ingredients baked for 30 min. Delicious , Next morning I served the remaining tomato pie in very small wedges ,homemade sausages and a salad for brunch. No soggy crust…

  65. 5 stars
    I made this with a top crust. It was very tasty. I used Cherokee Purple heirloom since I had a bunch. I used the juice squeezed from them for a bloody Mary Waldron. Both were very good. Thanks for the recipe.

  66. 5 stars
    We loved this… I used my cookie cooling rack to maximize the drying space, blotted then salted and blotted again. I changed out the cheddar to Mexican blend shredded and our social distance dining club all loved this!

  67. To keep the tomatoes from making the crust soggy — recommend baking at 200* for 40 minutes before adding to the pie.

  68. 5 stars
    Made this last night and loved it! I used red onion instead of scallions. Will definitely make it again.

  69. 5 stars
    This is the first recipe I have made from this site. I was EXTREMELY nervous to use that much mayo and cheese even with the greek yogurt substitute. I used a store bought gluten free crust. The whole thing turned out AMAZING! The three of us ate loved it and ate ourselves silly. Each adult ate 1/4 of a pie plus we had potlikker greens on the side and it was a complete meal. I saved all the tomato juice thinking a bloody mary was in our future but my husband added it to his pie/greens and that was delicious too. One thing we did different: I put all the tomatoes on the grill. That got the peel off and concentrated them a bit. Slicing them was uneven and messy which scared me, but honestly it turned out super amazing. We will definitely made this dish again. Thank you!

  70. 3 stars
    It wasn’t anything like my favorite tomato pie but it was ok. It’s hard when you’re competing against my mom’s

  71. 5 stars
    My family loved this tomato pie! I think the only thing I might do differently would be to add some bacon. Thanks for the recipe!

  72. 5 stars
    I made this tomato pie and I thought it was pretty good, better than me driving 3 hrs each way to eat my favorite tomato pie in Portland Oregon. Thanks for sharing. Draining the tomatoes is KEY.

  73. 5 stars
    We loved this tomato pie! I made it exactly according to the recipe the first time. Delish. Second time, I added crumbled bacon on top of the tomato layer. Also delish! Last night, made it with leftover grilled chicken that I shredded and put under the tomato layer. Delish! My takeaway from this is: don’t be afraid to play with this recipe a bit (baby spinach leaves?) and draining the tomatoes is key! Enjoy!

  74. Excellent! I had a lot of tomatoes from garden. I canned a lot them. Decided to try making this recipe. It was great. Thank you for sharing! Wanda

  75. Absolutely delicious!! I made two & the second one I added BACON to the cheese mixture & also garnished the top with basil, onions & crushed bacon!! 🥰😋

  76. This is absolutely delicious! The only change I made was to use half mayonnaise, half sour cream as someone had suggested. I also sprinkled a layer of seasoned breadcrumbs on the bottom before layering. This came out great. I did dry off the tomatoes with paper towels on both sides after draining them in the colander. I did salute the onions in a little butter before layering. My grandson asked me for the recipe to make one for his girlfriend who loves Italian food! Great way to use those garden tomatoes. This is a keeper!

  77. I wonder if this could be made without crust or a rice or shredded veggie crust instead? Gluten is not friendly at my house.

  78. 5 stars
    I just made this using all vegan ingredients! I ommitted the onions (as they give me migraines) and chopped up the remainder of the fresh sage and fresh thyme I had from Thanksgiving, mixed that in with the cheese and mayonnaise (Yep, that was vegan too!), sprinkled each layer of tomatoes with a bit of pepper, wrapped the crust with foil, baked it for 20 minutes, took the foil off, and baked it for another 15 minutes. Delicious. Can’t even tell it’s vegan!

  79. I do not like tomatoes. The texture, the taste – just yuck (ketchup included).

    But this… This is pure gold. It was so good, I made it for dinner two days in a row. I made some modifications due to lack of ingredients.

    Instead if mayonnaise, I used ricotta cheese and two tbsps of plain Greek yogurt. Used pesto instead of basil and whichever cheese I had on had.

    It was a hit and the whole family loved it. Going to make it everytime tomatoes go on sale 😍 also going to try it without the crust and see how that goes.

  80. 4 stars
    Very good. I followed the recipe exactly. I think next time I’m going to saute the onion with a little minced garlic.
    Other than that, we loved it.

  81. 5 stars
    This tomato pie was fabulous! We have tried several other versions and this was, by far, the best!!! I have a terrible reputation for never following a recipe. I always seem to make a change here and there. I did make one alteration. I did not have any greeen onions so I substituted Videlia onions. Other than that, I followed the recipe faithfuly. I did use a frozen premade pie crust. IT WAS DELICIOUS!!! The tomatoes I used were fresh from our garden, all heirlooms. They were quite juicy but it didn’t matter. The taste was amazing. I would have eaten it with a spoon if I had too! The recipe was easy to follow and the outcome was perfect. I would reccomend this to any “tomato lovers” out there.

  82. 5 stars
    One of my all-time favorite summer dishes and this one is delicious! Yep, drain those tomatoes first! I love the suggestions of the additions that posters have shared! Tomato Pie, a great side, and good company….doesn’t get any better than that!

    IF you are around the Mississippi, Louisiana area, and see a frozen pie crust called Dutch Ann’s, do yourself a favor and grab some up for your freezer! You can thank me later! 😉🤣😂

  83. My store was out os Basil so I used Cilantro and it was delicious. I actually liked the Cilantro better than the Basil. It didn’t have as strong flavor. Also added a little Crystal Hot Sauce to the cheese mixture.

  84. 5 stars
    This was delicious. The flavor of the tomatoes really popped. Not pizza-y at all. Wish I had seen the instruction to peel the tomatoes and wish I could have gotten fresh basil. I will do it next time.