If you’ve never made a Summer Tomato Pie before, you are in for a real treat.
This is the kind of savory, golden-crusted pie that shows up at Southern kitchen tables every August when ripe tomatoes are practically falling off the vine.
It layers juicy, salted tomatoes with fresh basil, sweet onion, and a creamy, cheesy topping, all nestled inside a buttery, blind-baked pie crust.
The result is pure summer comfort on a plate.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pie is a celebration of peak-season tomatoes, and it comes together with ingredients you likely already have on hand.
It’s the kind of recipe your neighbors will ask about at every summer cookout.
For another great way to use those garden tomatoes, my Summer Salsa Recipe is a must-try alongside this one.
Why You’ll Love This Summer Tomato Pie
This recipe is incredibly easy to pull together, even if you’ve never made a savory pie before.
The filling requires no complicated technique, just a little patience while the tomatoes drain.
The flavor payoff is enormous. Roasted, salted tomatoes turn intensely sweet and savory at the same time, and that cheesy mayonnaise topping gets golden and bubbly in the oven.
It’s a genuinely stunning dish that looks like you spent hours on it.
It’s also wonderfully flexible. You can use any variety of ripe summer tomatoes, swap in your favorite melting cheeses, and serve it warm or at room temperature.
That makes it perfect for everything from a casual weeknight dinner to a weekend brunch or potluck spread.
- Easy enough for beginner cooks with just a few simple steps
- Made with peak-season tomatoes that shine as the true star of the dish
- A creamy, cheesy topping that gets beautifully golden in the oven
- Serves well warm, at room temperature, or even cold the next day
- Impressive enough for guests but simple enough for a Tuesday night
You might also enjoy: Summer Lasagna Recipe
Ingredients
You only need a handful of quality ingredients to make this pie sing.
The most important thing is starting with truly ripe, in-season summer tomatoes. Everything else simply supports and elevates their natural flavor.
- 1 (9-inch) deep-dish pie crust, store-bought or homemade
- 2 lbs ripe summer tomatoes (Roma, beefsteak, or a mix), sliced 1/4 inch thick
- 1 teaspoon kosher salt, for drawing moisture from the tomatoes
- 1/2 medium Vidalia or yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup low-moisture mozzarella, freshly shredded
- 3/4 cup Duke’s or Hellmann’s mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- Pinch of red pepper flakes (optional)
This savory filling pairs beautifully with a Greek Pasta Salad for a full summer spread.
Kitchen Equipment Needed
Nothing fancy required here. A standard pie dish and a few basic kitchen items are all you need to pull this together.
- 9-inch deep-dish pie plate
- Box grater or cheese grater
- Large colander or wire rack (for draining tomatoes)
- Paper towels (for patting tomatoes dry)
- Cutting board and sharp knife
- Medium mixing bowl
- Aluminum foil or pie crust shields
- Fork (for pricking the crust)
- Wooden spoon or spatula
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are the products I personally reach for every time I make this pie. They make a real difference in the final result.
1. Duke’s Mayonnaise
Duke’s is the Southern-approved mayo for tomato pie, and for good reason.
It’s tangier and richer than most grocery-store brands, which gives the cheesy topping incredible depth of flavor. If you can’t find it locally, it’s easy to grab online.
2. OXO Good Grips Box Grater
Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
Freshly grating your cheddar and mozzarella with a sturdy box grater means a silkier, creamier topping every single time.
3. Deep Dish Ceramic Pie Plate
A deep-dish pie plate gives you room to pile in all those beautiful tomato slices without overflowing.
A ceramic or glass dish also conducts heat evenly so your crust bakes through without burning.
4. Pie Crust Shield
Tomato pie bakes for about 40 to 45 minutes, which is long enough for the crust edges to over-brown.
A simple pie crust shield (or foil tent) keeps those edges golden, not burnt, without you having to babysit the oven.
Another crowd-pleasing savory bake you might love is the Chicken Pot Pie with Cream of Chicken Soup.
Step-by-Step Instructions: How to Make Summer Tomato Pie
Step 1: Salt and Drain the Tomatoes
This is the single most important step in the entire recipe. Tomatoes carry a lot of water, and skipping this step will leave you with a soggy, watery pie.
- Slice the tomatoes into rounds about 1/4 inch thick. If they are very large, you can halve the rounds.
- Lay the tomato slices in a single layer on a wire rack set over a baking sheet, or arrange them in a large colander.
- Sprinkle both sides generously with kosher salt. Use about 1 teaspoon total, distributed evenly across all the slices.
- Let the tomatoes sit and release their liquid for at least 20 to 30 minutes. You will see moisture pooling beneath them. This is exactly what you want.
- After resting, use several layers of paper towels to press and blot each slice firmly from both sides. Repeat with fresh paper towels until the slices feel noticeably drier. Do not skip this blotting step.
Step 2: Blind Bake the Pie Crust
A pre-baked crust is what stands between you and a soggy bottom. This quick step creates a sturdy, golden base that holds up under the juicy tomato filling.
- Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
- If using a store-bought frozen pie crust, remove it from the freezer and let it thaw for about 10 minutes, until it is just soft enough to prick with a fork.
- Use a fork to prick the bottom and sides of the crust all over, spacing the pricks about 1 inch apart. This prevents the crust from puffing up while baking.
- If using a homemade crust, line the chilled dough with a sheet of parchment paper and fill it with pie weights or dried beans to keep it flat.
- Bake the store-bought crust at 375°F for 12 to 15 minutes, until the crust is lightly golden and fully set. Watch it closely. If it puffs up during baking, gently press it back down with the back of a spoon or prick it again with a fork.
- For a homemade crust, bake with weights for 15 to 20 minutes, then remove the parchment and weights and bake for an additional 5 to 10 minutes, until golden.
- Remove the crust from the oven and let it cool for at least 10 minutes before adding the filling. Reduce the oven temperature to 350°F (175°C).
Step 3: Saute the Onion
Cooked onion adds a sweet, mellow depth to the filling that raw onion simply cannot match.
- Heat the tablespoon of olive oil in a skillet over medium heat.
- Add the thinly sliced Vidalia or yellow onion to the pan.
- Cook, stirring occasionally, for 8 to 10 minutes, until the onion is soft, translucent, and just beginning to turn lightly golden.
- Remove the pan from the heat and set the cooked onion aside to cool slightly before assembling the pie.
Step 4: Make the Cheese Topping
This creamy, cheesy mixture is what gives the pie its signature look and rich, savory flavor on top.
- In a medium mixing bowl, combine the freshly shredded sharp cheddar and freshly shredded mozzarella.
- Add the mayonnaise to the cheese blend.
- Season with the garlic powder, black pepper, and dried thyme.
- If using red pepper flakes, add a pinch now.
- Stir everything together until the mixture is well combined and forms a thick, spreadable topping. Set it aside.
Step 5: Assemble the Pie
Now comes the satisfying part. Layering everything up is straightforward and quick.
- Spread the cooked onion slices evenly across the bottom of the pre-baked pie crust.
- Arrange half of the drained and blotted tomato slices in an even layer on top of the onion, overlapping them slightly to fit.
- Scatter half of the fresh basil chiffonade evenly over the tomato layer.
- Add the remaining tomato slices in a second layer on top of the basil, pressing gently to compact everything slightly.
- Scatter the remaining basil over the second tomato layer.
- Spoon the cheese and mayonnaise mixture on top of the tomatoes, spreading it evenly all the way to the edges of the crust to seal in the filling.
Step 6: Bake the Pie
The pie goes in the oven at a moderate temperature, which allows the tomatoes to cook through and the cheese topping to turn golden and bubbly without burning.
- Loosely cover the edges of the pie crust with aluminum foil or a pie crust shield to prevent them from over-browning.
- Place the assembled pie on the middle rack of your preheated 350°F oven.
- Bake for 35 to 45 minutes, until the cheese topping is deep golden brown and the filling is bubbling around the edges.
- Check the pie at the 30-minute mark. If the topping is browning too quickly, tent a piece of foil loosely over the entire pie for the remainder of the bake time.
- The pie is done when the topping is set, golden all over, and the crust edges are a deep golden brown.
Step 7: Rest and Serve
This step is non-negotiable. Cutting into the pie too soon causes it to fall apart and releases all the built-up steam at once.
- Remove the pie from the oven and place it on a wire rack or folded kitchen towel.
- Allow the pie to cool and set for a minimum of 20 to 30 minutes before slicing. The longer it rests, the cleaner your slices will be.
- Slice into 8 wedges and serve warm or at room temperature.
- Garnish with a few extra fresh basil leaves if desired.
Read Also: Herb Roasted Vegetables
Tips for The Best Summer Tomato Pie
The difference between a good tomato pie and a truly great one usually comes down to a few small details that are easy to overlook.
Keep these in mind and your pie will come out perfect every time.
- Use the ripest tomatoes you can find. In-season tomatoes have more flavor, lower water content, and a much better texture than out-of-season ones. Visit a farmers market if you can.
- Salt and drain thoroughly. Even after 30 minutes of salting, blot the tomatoes a second time with fresh paper towels right before layering. The drier the tomatoes, the crispier the crust.
- Always blind bake the crust. This step is not optional. An unbaked crust will turn soft and gummy under the wet filling.
- Grate your own cheese. Pre-shredded cheese has a starchy coating that keeps it from melting into that smooth, gooey topping you’re after. Five minutes of grating is worth it.
- Let the pie rest. Cutting too early means the filling runs and the pie collapses. Wait at least 20 minutes. Waiting 30 is even better.
- Use good-quality mayonnaise. Duke’s or Hellmann’s gives you the best tang and richness. Store-brand mayo can taste flat in this application.
- Tent with foil if the top browns too fast. Every oven runs a little differently. Don’t walk away from the kitchen during the last 15 minutes of baking.
Another great baked summer dish to try is the Summer Squash Puffs Recipe.
Serving Suggestions
Summer Tomato Pie is filling enough to stand alone as the main dish, but it also shines as part of a bigger spread.
Pair it with fresh, cool sides that contrast with the warm, cheesy pie.
A crisp green salad dressed simply with lemon vinaigrette is the classic pairing, and it cuts through the richness of the cheesy topping beautifully.
For something heartier, add a cold pasta salad or a bowl of chilled soup alongside.
- A bright, refreshing Cucumber Tomato Salad served straight from the fridge
- A crisp bowl of Cold Pasta Salad for a more substantial side
- A light Caprese Pasta Salad that doubles down on the garden-fresh theme
- A simple Cucumber Salad tossed in dill and rice vinegar
- A tall glass of Watermelon Lemonade to keep things summery from start to finish
- A chilled bowl of Tomato Egg Drop Soup for a lighter, brothy starter
Variations of Summer Tomato Pie
Once you’ve made the classic version, you’ll want to experiment. The base recipe is a perfect canvas for all kinds of delicious twists.
- Bacon Tomato Pie: Cook 4 to 6 strips of bacon until crispy, crumble them, and layer the bacon over the onion before adding the tomatoes. It adds a smoky, salty richness that takes the pie in a completely different direction.
- BLT-inspired version: Add a thin layer of shredded iceberg lettuce to the top of the finished, cooled pie just before serving. It reads like a deconstructed BLT.
- All-mozzarella version: Skip the cheddar and use all mozzarella for a softer, stretchier, more pizza-like topping with a milder flavor.
- Gruyere and Parmesan: Swap in Gruyere for the cheddar and Parmesan for the mozzarella for a nuttier, more complex cheesy topping.
- Herb-forward variation: Double the fresh basil and add a tablespoon each of fresh thyme and chives to the topping for a more intensely herbed result.
- Cherry tomato version: Use halved cherry tomatoes instead of sliced large tomatoes. They drain faster and create a mosaic of color on top of the pie.
For a fun way to use more summer squash alongside your tomatoes, check out this Chicken and Summer Squash Recipe.
Storage and Reheating
This pie keeps well in the refrigerator and tastes wonderful the next day, though the crust softens slightly overnight.
For the best texture, plan to enjoy it within two days of baking.
- Refrigerator: Cover the pie tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freezer: Tomato pie does not freeze well. The high moisture content of the tomatoes causes the crust to turn soggy upon thawing, and the mayonnaise topping separates. It is best enjoyed fresh.
- Reheating the whole pie: Place the pie, uncovered, in a 350°F oven for 20 to 25 minutes, until heated through and the topping re-crisps slightly.
- Reheating slices: Place individual slices on a baking sheet or in a toaster oven at 350°F for 10 to 15 minutes. Avoid the microwave if possible since it steams the crust and makes it limp.
- At room temperature: This pie is delicious cold or at room temperature, which makes it a great option for packed lunches or outdoor picnics.
Nutritional Facts
The following nutritional estimates are based on one slice (1/8 of the pie) using standard ingredients.
| Nutrient | Per Serving |
|---|---|
| Calories | ~390 kcal |
| Total Fat | 31g |
| Saturated Fat | 11g |
| Carbohydrates | 16g |
| Dietary Fiber | 2g |
| Total Sugars | 4g |
| Protein | 12g |
| Sodium | 560mg |
| Potassium | 290mg |
| Vitamin C | 15mg |
| Calcium | 260mg |
| Iron | 1.2mg |
Nutritional values are estimates and will vary based on the specific brands and tomato varieties used.
Health Benefits of Key Ingredients
Summer Tomato Pie is comfort food, but the key ingredients actually bring some real nutritional value to the table alongside all that cheesy goodness.
Tomatoes are the undisputed star here, and they’re one of the most nutrient-dense vegetables you can eat in summer.
They’re rich in lycopene, the antioxidant that gives them their red color and is linked to reduced risk of heart disease and certain cancers.
Cooking tomatoes actually increases lycopene availability, which makes a baked pie an even better source than a raw tomato salad.
- Tomatoes: Rich in lycopene, vitamin C, potassium, and folate. Lycopene is a powerful antioxidant associated with heart health and cancer prevention. The vitamin C content supports immune function and skin health.
- Fresh basil: Contains vitamin K, which plays a key role in bone health and blood clotting. It also provides anti-inflammatory compounds including eugenol that may help reduce inflammation.
- Onions: A solid source of quercetin, an antioxidant flavonoid with anti-inflammatory properties. Onions also support gut health and may help regulate blood sugar levels.
- Mozzarella and cheddar cheese: Both provide a meaningful dose of calcium and protein. Calcium supports bone density and muscle function, while protein keeps you fuller longer.
- Olive oil: Contains heart-healthy monounsaturated fats and polyphenols that support cardiovascular health and reduce inflammation throughout the body.
FAQs About Summer Tomato Pie
1. Why is my tomato pie watery?
This almost always comes down to not draining the tomatoes long enough or not blotting them dry well enough before assembling.
Tomatoes hold a surprising amount of liquid. Salt them generously, let them sit for a full 30 minutes, then use fresh paper towels to press and blot them dry two or three times before layering into the crust.
2. Can I use cherry tomatoes or grape tomatoes?
Absolutely. Halved cherry or grape tomatoes work beautifully in this pie.
They tend to be slightly less watery than large slicing tomatoes, which can actually make the draining step a little easier.
Just halve them, salt them, and blot them dry as usual.
3. Can I make Summer Tomato Pie ahead of time?
You can blind bake the pie crust up to a day in advance, then cover it and keep it at room temperature until you’re ready to assemble.
The fully assembled and baked pie can be refrigerated for up to 3 days. Reheat it in the oven at 350°F for best results.
4. Do I have to use mayonnaise?
Mayonnaise is what makes the topping creamy, spreadable, and distinctly Southern.
That said, you can substitute sour cream for about half the mayonnaise if you prefer a slightly tangier, lighter topping.
Full replacement with sour cream alone tends to make the topping thinner and less golden.
5. What type of tomatoes work best for this recipe?
Roma tomatoes and beefsteak tomatoes are the most popular choices because they’re meaty, have fewer seeds, and release less liquid than some other varieties.
Heirloom tomatoes are also a fantastic option for extra flavor, though they tend to be juicier, so you’ll want to be extra thorough with the draining step.
Summer Tomato Pie Recipe
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Summer Tomato Pie is one of those dishes that captures everything wonderful about the season in a single, golden-crusted slice.
Ripe tomatoes, fresh basil, sweet onion, and that creamy, bubbling cheese topping come together into something that feels both humble and special at the same time.
It’s the kind of recipe you’ll want to make on repeat from now until the first frost, and it never fails to impress.
Give this Summer Tomato Pie Recipe a try this week while those tomatoes are at their very best, and let me know how it turns out in the comments below.
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- Caprese Bites Recipe
- Tomato Soup Recipe
- Mediterranean Pasta Salad Recipe
- Cucumber Tomato Pasta Salad Recipe
