This tomato pie is filled with thick slices of juicy tomatoes, fresh basil and a cheesy, creamy top layer that is baked until golden and delicious. A slice of this savory summer pie is simply the best!
The Best Tomato Pie
There’s no better time to make this tomato pie recipe than smack dab in the middle of fresh tomato season. Southern tomato pie is a little extra special when using tomatoes fresh from the garden or the Farmer’s market!
Why This Recipe Works
- Easy to make. Whether you use a store-bought pie crust or homemade pie crust, it’s still super easy to make in under 1 hour!
- Can be served warm or cold. I do prefer this summer tomato pie warm, but it’s just as popular when eaten cold, so it’s great for making ahead of time.
Tomato Pie Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pie crust: I always keep at least one homemade pie crust on hand that I take out of the freezer ahead of time to thaw for reasons like these.
- Tomatoes: Fresh Roma tomatoes or Heirloom tomatoes are perfect for this recipe, but whatever you’ve got growing in your garden is perfect.
- Herbs and aromatics: Sliced green onions and fresh chopped basil pair amazingly with tomatoes (just think pasta sauces, margarita pizzas, etc).
- For the cheese mixture: I do half of grated cheddar and half of mozzarella. I recommend grating the cheese from a block at home, rather than buying prepackaged shredded.
- Seasoning and binder: You’ll also need salt, pepper, garlic powder, mayonnaise, and Italian seasoning.
Substitutions and Variations
Make this recipe for tomato pie your own by swapping the cheeses in the cheese mixture. Use all mozzarella cheese or all sharp cheddar cheese if preferred.
You can also use Swiss, or Gruyere if desired. Substitute half the mayonnaise with half Greek yogurt instead of using only mayonnaise.
How to Make Tomato Pie
Prep tomatoes and crust then layer tomato slices in the par-baked crust. It’s ok if they overlap a bit. Top with onions and fresh basil leaves then season with salt and pepper.
Mix the mayo, garlic powder, Italian seasoning, and cheese in a bowl. Use a spatula to gently spread across the tomato filling.
Bake at 350°F for 25-30 minutes until lightly golden on top. Once it’s finished baking, remove it from the oven to settle for 15 minutes on a wire rack, slice, and serve while warm. Enjoy!
Expert Tips
- Prevent air pockets. I find poking holes in the crust with a fork does a great job of preventing air bubbles in the bottom, however, if you want to line yours with aluminum foil and use pie weights or dried beans you can.
- Don’t skip removing extra juice from the tomatoes. Doing so might result in a soggy pie!
- Remember to switch the oven temperature. It’ll be a bit higher when pre-baking the crust than it is to bake the assembled pie.
Storing Southern Tomato Pie
- Fridge: As mentioned above, tomato pie is great cold as well! Keep it stored in an airtight container in the fridge for up to 4 days. Keep in mind, the longer it sits the soggier the bottom will get.
- Freezer: Leftovers can technically be frozen, but it’s not the greatest once it thaws. Wrap it in plastic wrap and then foil first. Store it in a freezer bag or freezer-safe container and keep it frozen for up to 1 month. Once it thaws it may be runnier than you want!
More fresh tomato recipes include pico de gallo, baked tomato feta pasta and grilled Caprese sandwich.
More Tomato Recipes
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Tomato Pie Recipe
Video
Equipment
Ingredients
- 1 pie crust
- 4-5 ripe tomatoes , sliced
- 2-3 green onions , sliced
- ¼ cup chopped fresh basil
- 2 cups grated cheese , I mix half cheddar and mozzarella
- ⅔ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- salt and pepper
Instructions
- Prep tomatoes: Begin by slicing your ripe tomatoes and laying them out on a couple of paper towels. Sprinkle them lightly with salt to remove excess moisture. Let them sit for about 10 minutes, then gently pat them dry with another paper towel.
- Preheat oven: Preheat to 375°F.
- Roll: Roll out the pie crust and then place in a pie dish. Crimp the edges. Poke the bottom of the crust with a fork. Place in the oven and par-bake for 10 minutes.
- Layer: Place the tomatoes, onion and basil into the pie crust. Season the top with salt and pepper.
- Combine: Mix together the mayo, garlic powder, Italian seasoning and cheese in a bowl. Gently spread on top of the tomatoes.
- Bake: Turn oven to 350°F and then bake pie for 25-30 minutes, or until the top is lightly golden brown. Remove from oven and allow to set for 15 minutes on a cooling rack. Slice and serve warm.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
I find Roma tomatoes to be the most fool-proof because they contain less juice than other types of tomatoes. However, if you are careful about removing the excess moisture, then any tomatoes from the store, the market, or your garden will work just fine.
This savory pie can be eaten as a main dish with a side of rice, BBQ Pulled Pork, broccoli salad, or cornbread salad. It’s such a fun outdoorsy summer meal, and pairs well with a variety of side dishes.
Categorized as: American, Dinner, Nut-Free, Reader Favorites, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Really good, Healthy and so flavorful. Love the cheese combination. Highly recommended.
I recently made this tomato pie, and it was absolutely perfect! The thick slices of juicy tomatoes paired perfectly with the fresh basil, creating a vibrant and flavorful filling. The cheesy, creamy top layer baked to a beautiful golden finish, added a rich and satisfying taste to each bite. This savory summer pie was incredibly delicious and has quickly become one of my favorite dishes. Highly recommended!
I love this! I’m so glad that you loved the tomato pie Cathy!
I am so happy I found this recipe! I searched for tomato recipes because this is our first year with our garden and made this pie. It was the perfect summer dish!!