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
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
1 year 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!!!

Leslie
10 years ago

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!

Erin
10 years ago

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!

STJ
10 years ago

This looks great! Do you ever make your pie crusts from scratch?

Tiffani
10 years ago

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!!!!

Paulette
10 years ago

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!

Vicki Grice
7 years ago
Reply to  Paulette

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.

Christy
10 years ago

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.

Ted
10 years ago

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,

Jennie
10 years ago

Do you HAVE to use mayo with this? Would ricotta work to mix all the cheeses together instead?

DG
11 years ago

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

DG
11 years ago

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.