If you’ve never had tomato pie before, let me tell you—it’s like summer sunshine baked into a crust. I first stumbled upon this recipe when I had too many ripe tomatoes sitting on my kitchen counter, and I didn’t want them to go to waste. Instead of making another boring salad or sandwich, I decided to try something different. And wow, this tomato pie recipe completely changed the way I look at fresh tomatoes.
I’m sharing this recipe with you not just because it tastes amazing, but because it’s easy, comforting, and perfect for family dinners, potlucks, or just when you want a cozy meal that feels homemade and special. You don’t need fancy cooking skills—if you can slice tomatoes and mix cheese, you can make this pie. Trust me, it’s that simple.
Now, let’s dive into how to make the best tomato pie ever.
What Is a Tomato Pie?
Tomato pie is a Southern comfort food classic. Imagine a buttery pie crust filled with layers of ripe tomatoes, fresh herbs, and a cheesy, creamy topping that bakes into golden perfection. It’s savory, tangy, cheesy, and slightly sweet from the tomatoes.
Think of it as a cross between a pizza and a quiche, but with its own personality. It’s hearty enough to be dinner on its own, but it also pairs beautifully with a side salad or grilled chicken.
Why You’ll Love This Tomato Pie Recipe
Here’s why this recipe will become one of your go-to favorites:
- Fresh flavor – Ripe tomatoes bring natural sweetness and juiciness.
- Comforting and filling – The cheesy topping makes it rich and hearty.
- Budget-friendly – You don’t need fancy ingredients. Just tomatoes, cheese, herbs, and pie crust.
- Crowd-pleaser – Perfect for brunch, lunch, or dinner. Everyone will ask for seconds.
- Flexible – You can adjust the herbs, use different cheeses, or even make it vegetarian.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious tomato pie:
- 1 pre-baked pie crust (homemade or store-bought)
- 4–5 large ripe tomatoes (sliced about ¼-inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced (optional)
- Olive oil drizzle
Optional add-ins: sliced onions, bacon bits, or a sprinkle of parmesan for extra flavor.
Step 1: Prepare the Tomatoes
Tomatoes are the star of this recipe, but here’s the secret—you need to remove some of their moisture before baking, or your pie will turn out soggy.
Here’s how I do it:
- Slice the tomatoes into medium rounds.
- Lay them out on paper towels or a baking rack.
- Sprinkle them lightly with salt.
- Let them sit for about 10–15 minutes.
This helps draw out the excess water. After that, gently pat them dry.
Step 2: Bake the Crust
A crispy crust is key to a good tomato pie. If you’re using store-bought crust, bake it for 8–10 minutes at 375°F until lightly golden.
If you’re making homemade crust, just make sure it’s blind-baked (pre-baked) so it doesn’t get soggy once the tomatoes and cheese go in.
Step 3: Layer the Tomatoes and Herbs
Now comes the fun part—layering!
- Place a layer of tomato slices at the bottom of the crust.
- Sprinkle with pepper, basil, parsley, and garlic.
- Add another layer of tomatoes.
- Keep layering until you’ve used up all your tomatoes.
This layering helps spread the flavor evenly throughout the pie.
Step 4: Mix the Cheese Topping
In a small bowl, mix together:
- Mozzarella cheese
- Cheddar cheese
- Mayonnaise
I know, mayo might sound strange, but trust me—it’s what gives this pie that creamy, rich topping that melts beautifully.
Step 5: Bake the Pie
Spread the cheese mixture evenly on top of the tomato layers. Then drizzle a little olive oil for extra richness.
Bake the pie at 375°F (190°C) for 30–35 minutes until the top is golden brown and bubbling.
Let it rest for about 10 minutes before slicing so the filling sets.
Tips for the Best Tomato Pie
- Use ripe, in-season tomatoes – They have the best flavor.
- Drain well – Always salt and dry tomatoes to avoid sogginess.
- Add layers of flavor – Fresh herbs like basil and parsley make a big difference.
- Don’t skip resting time – Cutting too soon makes it watery.
- Switch up cheeses – Try gruyère, fontina, or parmesan for a twist.
What to Serve with Tomato Pie
Tomato pie can be the star of the meal, but here are some sides that pair perfectly:
- Fresh green salad with vinaigrette
- Grilled chicken or fish
- Roasted vegetables
- Corn on the cob
- A glass of iced tea or lemonade
It’s comfort food that doesn’t need much else, but adding a side can make it more filling.
Variations to Try
The beauty of this recipe is that you can adjust it based on your taste. Here are some fun variations:
- Tomato and Bacon Pie – Add cooked bacon bits between tomato layers.
- Tomato and Onion Pie – Add thinly sliced onions for extra sweetness.
- Cheesy Tomato Pie – Use a mix of parmesan, mozzarella, and fontina.
- Spicy Tomato Pie – Add red pepper flakes or jalapeños.
- Herb-loaded Pie – Experiment with thyme, oregano, or dill.
Why Tomato Pie Works for Any Season
While tomato pie is perfect in the summer with garden-fresh tomatoes, you can make it year-round. In winter, use Roma tomatoes or even cherry tomatoes, which tend to hold less water and still bake beautifully.
It’s a dish that feels cozy in winter and refreshing in summer—basically an all-weather comfort food.
Storing and Reheating Tomato Pie
- Fridge – Store leftovers in an airtight container for up to 3 days.
- Freezer – Not recommended (the tomatoes get watery).
- Reheat – Warm in the oven at 350°F for 10–15 minutes. Avoid the microwave—it makes the crust soggy.
My Personal Thoughts on Tomato Pie
I’ll be honest, the first time I made tomato pie, I was skeptical. Tomatoes in a pie? With mayo and cheese? But when I took the first bite, I was hooked. It was tangy, cheesy, buttery, and somehow comforting all at once.
I served it to friends at a weekend brunch, and they devoured it. One even asked for the recipe before she left. That’s when I knew this dish wasn’t just good—it was special.
I think you’ll feel the same way once you make it. It’s one of those recipes that surprises you, then becomes a staple in your kitchen.
FAQs About Tomato Pie
1. Can I make tomato pie ahead of time?
Yes, you can bake it a day in advance and reheat it in the oven before serving.
2. Can I use cherry tomatoes instead of large tomatoes?
Absolutely. Just slice them in half and layer them. They’re less watery, which makes them a great option.
3. Is there a healthier version of tomato pie?
You can use low-fat cheese and mayo, or even swap mayo with Greek yogurt.
4. Can I make tomato pie without mayo?
Yes! You can replace it with sour cream or cream cheese for a similar creamy effect.
5. How do I keep tomato pie from being soggy?
The key is salting and draining the tomatoes, pre-baking the crust, and letting the pie rest before slicing.
Final Thoughts
If you’ve been looking for a recipe that’s simple, cozy, and guaranteed to impress, this tomato pie is it. It’s perfect for beginners, but flavorful enough to wow guests. Plus, it’s one of those dishes that tells a story—about summer gardens, Southern kitchens, and the joy of turning humble ingredients into something magical.
Now it’s your turn. Grab some tomatoes, preheat your oven, and make this pie. I promise—you won’t regret it.