This Tomato Pie Recipe is the classic Southern kind, the one with a flaky crust, layers of juicy tomatoes, fresh basil, and a broiled cheese and mayo topping that turns golden and bubbly in the oven.
It is the recipe I turn to every time my counter is covered in ripe tomatoes and I do not know what to do with all of them.
One bite and you will understand why this dish has been a Southern staple for generations.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you have never made a tomato pie before, this is a great place to start.
My Summer Tomato Pie Recipe leans even further into peak season produce, but this version is the one I make year round whenever I need a reliable, crowd pleasing recipe.
Why You’ll Love This Tomato Pie Recipe
This pie takes humble ingredients and turns them into something genuinely special.
It is the kind of recipe that makes people ask for a copy before they even finish their slice.
- Comes together with pantry staples and whatever tomatoes you have on hand
- The cheese and mayo topping bakes into a golden, slightly crisp crust
- Works as a light dinner, a side dish, or a potluck showstopper
- Can be made ahead and reheated without losing its texture
- Naturally vegetarian and easy to adapt for different cheese preferences
Another favorite in my kitchen: Tomato Basil Pasta Recipe, which uses the same fresh tomato and basil combination in a completely different way.
Ingredients
You only need a handful of ingredients for this recipe, and most of them are things you probably already have in your kitchen.
The key is using ripe, flavorful tomatoes and giving them time to drain so your pie does not turn out watery.
- 1 nine inch pie crust, homemade or store bought, blind baked
- 3 to 4 large ripe tomatoes, about 2 pounds, sliced a quarter inch thick
- 1 teaspoon kosher salt, for drawing out the tomato liquid
- 1/2 cup thinly sliced green onions
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, thinly sliced into ribbons
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 3/4 cup mayonnaise, Duke’s if you can find it
- 1/4 teaspoon black pepper
- A few dashes of hot sauce, optional
- 1 tablespoon all purpose flour, for dusting the bottom of the crust
This same flaky base is what makes my Flaky Pie Crust Recipe such a versatile starting point for savory pies like this one.
Kitchen Equipment Needed
None of this equipment is fancy, but having the right tools makes the whole process smoother and helps your pie bake evenly.
- 9 inch ceramic pie dish
- Pie weights or dried beans for blind baking
- Colander for draining sliced tomatoes
- Paper towels or a clean kitchen towel
- Mixing bowls
- Box grater, if shredding cheese by hand
- Rolling pin, if making your crust from scratch
- Pastry brush
- Wire cooling rack
Read Also: Butter Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this tomato pie.
None of them are required, but they make the process easier and the results more consistent.
1. Ceramic Deep Dish Pie Pan
A ceramic pie pan holds heat evenly, which helps the crust cook through without getting soggy under all those juicy tomatoes.
It also looks great going straight from the oven to the table.
2. Duke’s Mayonnaise
This is the mayonnaise Southern cooks swear by for tomato pie, and once you try it in this recipe you will understand why.
It has a tangier, richer flavor than most other brands, which makes the cheese topping taste even better.
3. OXO Good Grips Box Grater
Freshly shredded cheese melts so much better than the bagged, pre-shredded kind, which is often coated in anti-caking powder.
This grater makes quick work of a block of cheddar and cleans up easily afterward.
4. Adjustable Rolling Pin
If you are making your crust from scratch, a rolling pin with adjustable thickness rings takes the guesswork out of rolling an even, consistent crust.
That means fewer cracks and a better bake every time.
You might also enjoy: Quiche Lorraine Recipe
Step-by-Step Instructions: How to Make Tomato Pie
1. Prep and Drain the Tomatoes
- Slice the tomatoes into rounds about a quarter inch thick.
- Lay the slices in a single layer inside a colander set over the sink or a bowl.
- Sprinkle the kosher salt evenly over the tomato slices.
- Let them sit for 15 to 20 minutes so the salt draws out excess liquid.
- Blot the tomato slices dry with paper towels before using them, pressing gently to remove any remaining moisture.
2. Blind Bake the Pie Crust
- Preheat your oven to 375 degrees Fahrenheit.
- Fit the pie crust into your 9 inch pie dish and crimp the edges however you like.
- Prick the bottom of the crust a few times with a fork to prevent large air bubbles.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
- Set the crust aside to cool slightly while you prepare the filling.
3. Prepare the Basil Mayo Cheese Topping
- In a mixing bowl, combine the shredded cheddar cheese and shredded mozzarella cheese.
- Add the mayonnaise, minced garlic, black pepper, and hot sauce if using.
- Stir everything together until it forms a thick, spreadable mixture.
- Set the topping aside while you assemble the pie.
4. Layer the Tomato Pie Filling
- Lightly dust the bottom of the pre-baked crust with the tablespoon of flour to help absorb any remaining moisture.
- Arrange a layer of the drained tomato slices over the bottom of the crust.
- Scatter half of the sliced green onions and half of the fresh basil ribbons over the tomatoes.
- Add a second layer of tomato slices, followed by the remaining green onions and basil.
5. Assemble and Bake the Pie
- Spoon the cheese and mayo mixture over the top of the layered tomatoes.
- Spread it evenly with a spatula so it covers the filling completely, all the way to the edges of the crust.
- Place the pie on the middle rack of the oven and bake at 375 degrees Fahrenheit for 25 to 30 minutes, until the top is bubbly and lightly golden.
6. Broil and Rest Before Serving
- For extra color, switch the oven to broil for the last 1 to 2 minutes, watching closely so the top does not burn.
- Remove the pie from the oven and set it on a wire cooling rack.
- Let the pie rest for at least 20 minutes before slicing, this helps it hold together when you cut into it.
- Slice and serve warm or at room temperature.
The technique of layering and draining tomatoes here is the same one I use in my Caprese Bites Recipe, where excess moisture can just as easily ruin the final dish.
Tips for The Best Tomato Pie
A few small details make a big difference in how this pie turns out. Pay attention to these and you will avoid the most common pitfalls.
- Do not skip draining the tomatoes, this is the single most important step for avoiding a soggy pie
- Use the ripest, most flavorful tomatoes you can find, they are the star of the dish
- Shred your own cheese instead of using pre-shredded bags for better melting
- Let the pie rest before slicing so the layers have time to set
- If your crust edges brown too quickly, cover them loosely with foil partway through baking
For a slightly different flavor profile, the tangy kick in my Sun Dried Tomato Pasta Salad Recipe is a nice reminder of how versatile tomatoes really are.
Serving Suggestions
This tomato pie is rich and savory, so I like to pair it with something light and fresh to balance the plate.
It works equally well as a main dish or a side.
- Serve alongside a crisp green salad for a light lunch
- Pair it with grilled chicken or fish for a heartier dinner
- Add a bowl of chilled soup for a summer meal
- Bring it to a potluck, it slices neatly and travels well
- Top individual slices with extra fresh basil for presentation
A crisp, cool side like Cucumber Tomato Salad is one of my favorite pairings for this pie.
Variations of Tomato Pie
Once you have the basic technique down, this recipe is easy to adjust to your taste.
Here are a few variations worth trying.
- Add crumbled bacon between the tomato layers for a smoky, savory twist
- Swap in Parmesan or Gruyere for part of the cheese blend
- Use heirloom tomatoes for a more colorful presentation
- Add a thin layer of caramelized onions under the tomatoes
- Make it spicier with extra hot sauce or diced jalapenos in the topping
Read Also: Spinach And Feta Pie Recipe
Storage and Reheating
Tomato pie keeps well for a few days, though the crust will soften slightly the longer it sits.
Reheating it properly helps bring back some of that fresh from the oven texture.
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat individual slices in the oven or toaster oven at 350 degrees Fahrenheit for 10 to 12 minutes
- Avoid microwaving if possible, it makes the crust soft and chewy
- Freezing is not recommended, as the tomatoes can become watery once thawed
If you end up with extra fresh tomatoes after making this pie, my Tomato Soup Recipe is a great way to use them up.
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie.
Actual numbers will vary depending on your specific ingredients and brands.
- Calories: approximately 340
- Total Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 460mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 10g
Pairing a slice with something lighter, like my Cucumber Tomato Pasta Salad Recipe, helps round out the meal.
Health Benefits of Key Ingredients
While this is very much a comfort food dish, several of the ingredients bring real nutritional value to the table.
Tomatoes in particular are worth highlighting.
- Tomatoes are rich in lycopene, an antioxidant linked to heart health
- Basil contains vitamin K and has natural anti-inflammatory properties
- Garlic supports immune function and adds flavor without extra sodium
- Cheese provides calcium and protein, helping make this dish more satisfying
- Green onions add vitamin C and a mild dose of fiber
You will find that same tomato and herb combination doing a lot of nutritional heavy lifting in my Spinach And Tomato Frittata as well.
FAQs About Tomato Pie
If you love the tomato and basil flavor of this pie, that same combination shines in my Caprese Pasta Salad Recipe as well.
1. Can I use canned tomatoes instead of fresh?
Fresh tomatoes are strongly recommended for this recipe because canned tomatoes hold too much liquid and will make the pie watery.
If fresh tomatoes are out of season, look for the best quality vine ripened tomatoes you can find at the store instead.
2. Why is my tomato pie watery?
This almost always comes down to not draining the tomatoes long enough before baking.
Make sure to salt the slices and let them sit in a colander for at least 15 minutes, then blot them dry before layering.
3. Can I make this pie ahead of time?
Yes, you can assemble and bake the pie a day ahead, then store it covered in the refrigerator.
Reheat individual slices in the oven before serving for the best texture.
4. What kind of cheese works best?
A combination of sharp cheddar and mozzarella gives the best balance of flavor and meltability.
Feel free to experiment with Parmesan, Gruyere, or Monterey Jack if you want to change things up.
5. Is tomato pie served hot or cold?
It is traditionally served warm or at room temperature, never straight out of the refrigerator.
Letting it rest after baking actually helps the flavors settle and the slices hold their shape.
Classic Southern Tomato Pie
Ingredients
- 1 nine inch pie crust homemade or store bought, blind baked
- 3 to 4 large ripe tomatoes about 2 pounds (900g), sliced a quarter inch (6mm) thick
- 1 teaspoon kosher salt for drawing out the tomato liquid (about 5g)
- 1/2 cup green onions about 60g, thinly sliced
- 2 cloves garlic minced (about 1 tablespoon or 6g)
- 1/4 cup fresh basil leaves about 10g, thinly sliced into ribbons
- 1 cup sharp cheddar cheese about 110g, shredded
- 1 cup mozzarella cheese about 110g, shredded
- 3/4 cup mayonnaise Duke’s if you can find it (about 180ml)
- 1/4 teaspoon black pepper about 1g
- hot sauce a few dashes, optional
- 1 tablespoon all purpose flour about 8g, for dusting the bottom of the crust
Equipment
- 9 inch ceramic pie dish
- pie weights or dried beans for blind baking
- Colander for draining sliced tomatoes
- Paper towels or clean kitchen towel
- Mixing bowls
- Box grater if shredding cheese by hand
- Rolling Pin if making crust from scratch (optional)
- Pastry brush
- Wire cooling rack
Method
- Slice tomatoes into quarter inch rounds, lay in a colander, sprinkle with kosher salt, and let sit for 15–20 minutes. Blot dry with paper towels.
- Preheat oven to 375°F. Fit crust into pie dish, prick the bottom, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, then bake 5 more minutes until lightly golden. Cool slightly.
- In a bowl, combine cheddar, mozzarella, mayonnaise, garlic, pepper, and hot sauce. Stir until thick and spreadable.
- Dust the bottom of the pre-baked crust with flour. Layer half the tomatoes, then half the green onions and basil. Repeat with a second layer of tomatoes and the remaining onions and basil.
- Spoon the cheese mixture over the tomatoes, spreading evenly to the edges. Bake at 375°F for 25–30 minutes until bubbly and golden.
- For extra color, broil for 1–2 minutes, watching closely. Rest on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition
Notes
- Do not skip draining the tomatoes – this is the single most important step for avoiding a soggy pie.
- Use the ripest, most flavorful tomatoes you can find – they are the star of the dish.
- Shred your own cheese instead of using pre-shredded bags for better melting.
- Let the pie rest before slicing so the layers have time to set.
- If your crust edges brown too quickly, cover them loosely with foil partway through baking.
- Add crumbled bacon between the tomato layers for a smoky, savory twist.
- Swap in Parmesan or Gruyere for part of the cheese blend for a different flavor profile.
- Use heirloom tomatoes for a more colorful presentation.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F for 10–12 minutes – avoid microwaving as it makes the crust soft.
- Freezing is not recommended, as the tomatoes can become watery once thawed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Tomato Pie Recipe is proof that a handful of simple ingredients, treated with a little care, can turn into something people ask for again and again.
It is humble, it is comforting, and it never fails to surprise people who have never tried it before.
I hope this one earns a permanent spot in your recipe rotation the way it has in mine.
If you give it a try, I would love to hear how it turned out.
Leave a comment below or share a photo, and pass this recipe along to anyone who has a counter full of tomatoes and no idea what to do with them.
Recommended:
- Tomato Basil Chicken Skillet Recipe
- Sun Dried Tomato Lasagna Soup
- Spinach Tomato Tortellini Recipe
- Vegetarian Spinach And Feta Quiche Recipe
- Parmesan Tomato Tortellini Soup
