Easy Tomato Pie
This classic Southern tomato pie is a savory summer favorite, layered with fresh tomatoes, basil, green onion, garlic, and gooey cheese, then baked until bubbly and golden.
As a Southerner, I get so excited every summer because it means tomatoes are in season and at their absolute peak—my favorite veggie! Or fruit, if you will. What's the saying? Tomayto, Tomahto!
If you've never had a Southern tomato pie before, it might sound a bit strange, but think of it as pizza in pie form! Fresh tomatoes are layered with basil, green onion, and gooey cheese, all in a buttery, flaky pie crust.
It’s not to be confused with Italian tomato pie, which is more like a focaccia topped with tomato sauce. This Southern version is a whole different delicious experience, perfect for using up all those fresh garden tomatoes.
Give it a try, and it might just become your new summer staple. Let us know how much you love this tomato pie in the comments!
Ingredients & Substitutions
- pie crust: You can use store-bought pie crust, but we highly suggest making a homemade pie crust for this recipe for a buttery, flaky base.
- tomatoes: Any tomatoes work for this recipe, including beefsteak and heirloom. Roma tomatoes have the least amount of water compared to other tomato varieties.
- cheese & mayo: Cheese and mayo create a golden, bubbly top layer. I like to use a combination of sharp cheddar and mozzarella cheese for this tomato pie recipe. You can use any combination of cheese you like, such as parmesan, Monterey Jack, and gruyère.
- fresh herbs & aromatics: A mixture of basil, green onion, and garlic.
How to make Tomato Pie
Step 1: Par-bake the pie crust
Preheat the oven to 350°F (176°C). Place the crust into the bottom of a pie plate and freeze for 30 minutes. Line the crust with parchment paper and pie weights and bake for 15 minutes.
Take the pie crust out of the oven, remove the pie weights by lifting the parchment paper, and poke holes in the bottom of the crust using the tines of a fork.
Place back in the oven to bake for 10 more minutes.
Step 2: Drain the tomatoes
While the pie crust is baking, slice the tomatoes and line them in a single layer in a colander over the sink or over paper towels.
Sprinkle the tomatoes with salt to draw out the juice and let them sit for 20-25 minutes.
Use fresh paper towels to pat the tomatoes dry to remove excess moisture.
Step 3: Combine the herbs and aromatics
In a bowl, add the basil, green onion and garlic. Season with pepper and mix.
Step 4: Combine the cheese mixture
In a separate bowl, combine the mayo and cheese and season with black pepper.
Step 5: Add the tomatoes to the pie crust
Line the bottom of the pie crust with the tomato slices and season with pepper.
Step 6: Add the basil and green onion mixture
Spread the basil and green onion mixture evenly over the tomato slices.
Step 7: Add the cheese mixture
Spread the cheese mixture evenly over the top of the pie.
Step 8: Bake
Bake the pie for 30 minutes at 350°F (176°C).
Allow the pie to rest for 15-20 minutes before serving.
Pro Tip
Pre bake the pie crust - This step is crucial so the bottom of the pie doesn't get soggy. Pre baking the crust helps create a firm, golden crust that supports the filling.
Drain the tomatoes - Don't skip this step! Draining the tomatoes removes excess moisture, preventing the crust from becoming soggy and ensuring the pie holds together well.
how to serve tomato pie
This tomato pie is great on its own for lunch or dinner, but it also makes a great side dish with chicken breast or shrimp.
You can pair it with a fresh summer salad like strawberry spinach or peach and goat cheese, or even serve it alongside southern green beans and fresh bread.
How to Store
This tomato pie is best served fresh. Like most pies, the crust gets soggy as it sits.
To refrigerate, cover the pie with foil or plastic wrap and consume within 3 days.
To reheat, preheat the oven to 325°F (162°C) and let it bake until warmed through, about 15-20 minutes.
I do not recommend freezing the pie because the texture of the tomatoes can become watery and mushy when thawed.
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Tomato Pie
INGREDIENTS
- 1 9-inch pie crust
- 3-4 tomatoes (about 2 lbs, cut into ¼' thick slices)
- ¼ cup basil (finely chopped)
- ½ cup green onion (chopped)
- 2 garlic cloves (minced)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded )
- ¾ cup mayonnaise
- salt and pepper (to taste)
INSTRUCTIONS
Pre Baking Homemade Pie Crust
- Preheat oven to 350°F (176°C). Place the crust into the bottom of a deep dish pie plate and freeze for 30 minutes. Line the crust with parchment paper and pie weights and bake for 15 minutes. Take the pie crust out of the oven, remove the pie weights by lifting the parchment paper, and poke holes in the bottom of the crust using the tines of a fork. Place back in the oven for 10 more minutes.
Pre Baking Store-Bought Pie Crust
- Bake the crust in a deep dish pie pan according to package directions. Depending on the oven temperature needed to pre bake the pie crust, you may need to lower the temperature down to 350°F before baking the pie with the filling.
For the Filling
- While the crust is baking, slice the tomatoes and line them in a single layer in a colander over the sink or over paper towels. Sprinkle the tomatoes with salt to draw out the juice and let them sit for 25-30 minutes. Then, use fresh paper towels to pat-dry the tomatoes and remove excess juice. This will ensure the bottom of the pie won't turn out soggy.
- In a bowl, add the basil, green onion and garlic. Season with pepper and mix together. In a separate bowl, combine the mayo and cheeses and season with black pepper and mix to combine.
- When the pie crust is done pre baking, line the bottom of the pie crust with the tomato slices. Spread the basil and green onion mixture evenly over the tomato slices. Then, spread the cheese mixture over the top of the pie.
- Bake the pie for 30 minutes at 350°F (176°C). Allow the pie to rest for 15-20 minutes before serving.
Nutrition
Tomato pie is a Southern dish made with a flaky crust, juicy tomatoes, some mayo, and plenty of cheese like cheddar and mozzarella layered with some fresh basil, garlic, and green onions and baked until everything's golden and bubbly. It's a tasty, Southern-style treat that’s perfect for summer!
I didn't see where sourdough was mentioned. I did make the pie and added fresh oregano to herb mix and added cooked crumbled bacon with cooked fresh spinach. Another layer of tomatoes before the cheese mixture. How would I make the sourdough pie crust that is mentioned?
Hi Linda, here is the recipe for sourdough pie crust: Sourdough Pie Crust
I followed the recipe and added fresh oregeno to the herb mixture. Then after one layer of tomatoes, I added cooked fresh spinach and a layer of crumbled bacon. Another layer of tomatoes and then the cheese mixture. Since I was running out of mayo I added some sour cream to the mix. It turned out so delicious. This is one of the best. Thank you for sharing
Thank you so much for this recipe! We've made it 2 times, now, and it is so delicious. Previously I had eaten tomato pie once or maybe twice. I enjoyed it but the sourdough crust on this one takes it over the top. And my family loves the combination of tomato, basil and garlic. The recipe is reliable, with well written instructions! Thanks again!
Thank you Carol!
Great pie! I didn't have pie weights so when I pre baked the crust it did fall down the sides some. It didn't matter, we had no left overs.
Erin, dried beans in the bottom of your pie crust works great as pie weight. I make pie crust quite often so I throw them in a mason jar to keep for next time, but you could pitch.
No need to pitch! I never understand food waste. I have used the same for years! Store in a jar, yes.
My pickiest eater loved this pie! I will add more tomatoes next time. The sourdough crust was a key part of making this recipe a winner!
Thank you, Vanessa!
Has anyone tried this recipe substituting Greek yogurt od sour cream for the mayo?