Tomato Pie Recipe

A classic tomato pie recipe is one of those dishes that turns a glut of summer tomatoes into something truly special. This Southern staple layers ripe, juicy tomatoes with fragrant fresh basil, sweet onion, and a dreamy cheese-mayo topping, all nestled in a flaky, golden pie crust.

It sounds simple, and it is. But the flavors are anything but ordinary.

This is the kind of recipe that gets passed down from generation to generation in Southern kitchens, and once you make it, you’ll understand exactly why.

The key to a perfect tomato pie is managing moisture. Properly salting and draining the tomatoes before baking is what keeps the crust crisp and the filling from turning into a soggy mess. Skip that step, and you’ll have a puddle at the bottom of your pie dish every time.

Once you’ve nailed the technique, this becomes one of the most satisfying things you can bake all summer long.

For more pie ideas to keep your oven busy, the Easy Pie Crust Recipe is a great base to have in your back pocket for this and so many other savory bakes.

Why You’ll Love This Tomato Pie Recipe

This savory pie hits every note you want from a summer recipe: bright, fresh, rich, and deeply comforting all at once.

It comes together with just a handful of ingredients, most of which you probably already have.

The combination of sharp cheddar and mozzarella in the topping creates a golden, bubbly crust that clings to every bite of tomato beneath it.

Fresh basil brings an herby brightness that lifts all those rich, savory flavors and keeps the whole pie from feeling heavy.

This recipe works beautifully as a main dish for a light lunch or dinner, but it also shines as a side dish at summer cookouts and potlucks.

• It uses peak-season tomatoes at their very best
• The prep is simple and beginner-friendly
• It can be served warm, at room temperature, or even cold
• It feeds a crowd with minimal effort
• The cheesy topping is absolutely addictive
• It stores and reheats well for easy leftovers
• It pairs effortlessly with salads, grilled meats, and more

You might also enjoy: Blueberry Pie Recipe

Ingredients

This tomato pie is built on a short list of high-quality, fresh ingredients. Using the ripest tomatoes you can find will make a significant difference in flavor, so choose peak-season varieties whenever possible. Beefsteak, heirloom, or Roma tomatoes all work wonderfully here.

• 1 (9-inch / 23 cm) pre-baked deep-dish pie crust (store-bought or homemade)
• 3 to 4 large ripe tomatoes (about 1.5 lbs / 680 g), sliced ¼ inch (6 mm) thick
• 1 teaspoon kosher salt, for drawing moisture from tomatoes
• ½ cup (75 g) sweet onion (such as Vidalia), thinly sliced
• ¼ cup (10 g) fresh basil leaves, thinly sliced (chiffonade)
• 2 garlic cloves, minced
• ½ teaspoon black pepper
• 1 cup (115 g) sharp cheddar cheese, freshly shredded
• 1 cup (115 g) mozzarella cheese, freshly shredded
• ½ cup (120 ml) Duke’s mayonnaise (or another good-quality full-fat mayonnaise)
• 2 tablespoons (30 ml) sour cream (optional, for extra creaminess in the topping)
• ¼ teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese, for finishing

This pairs wonderfully alongside a fresh Tomato Sauce Recipe if you’re planning a full tomato-forward dinner.

Kitchen Equipment Needed

Having the right tools on hand makes this recipe even easier to execute. You don’t need anything fancy, but a few key pieces of equipment will help you get the best results from your tomato pie.

• 9-inch (23 cm) deep-dish pie dish (glass or ceramic recommended for even baking)
• Sheet pan lined with paper towels (for draining tomatoes)
• Sharp chef’s knife and cutting board
• Medium mixing bowl
• Box grater or food processor (for shredding cheese)
• Silicone spatula or offset spatula (for spreading the topping)
• Measuring cups and spoons
• Pie weights or dried beans (if blind baking your own crust)
• Oven mitts
• Wire cooling rack

Read Also: Easy Pie Crust Recipe

Recommended Products for This Recipe

These are a few products that genuinely make a difference when baking this savory Southern tomato pie. Each one is selected for quality and real-world performance in the kitchen.

1. Deep Dish Ceramic Pie Dish

A good ceramic pie dish distributes heat slowly and evenly, which means your crust bakes all the way through without burning the edges. The deep-dish size is essential for a tomato pie, as the filling needs plenty of room to hold those layered tomato slices without spilling over. It’s a kitchen staple that will see years of use.

Get it on Amazon

2. Duke’s Mayonnaise

Duke’s is the mayonnaise of choice for Southern tomato pie purists, and for good reason. It’s tangier and richer than most mainstream brands, with no added sugar, which lets the tomatoes’ natural sweetness come through. It binds the cheese topping together beautifully and adds a signature flavor you simply can’t replicate with another brand.

Get it on Amazon

3. Pre-Shredded Cheese Blend (Sharp Cheddar + Mozzarella)

While freshly shredded cheese always melts better, a quality pre-shredded blend can save time without sacrificing much flavor. Look for a blend that includes sharp cheddar and mozzarella specifically, as those two cheeses create the ideal balance of stretch and sharpness for the topping. Avoid blends with added starches, as those don’t melt as smoothly.

Get it on Amazon

4. Pie Weights

Blind baking the crust is non-negotiable for tomato pie, and ceramic pie weights hold the crust flat and prevent it from puffing up or shrinking on the sides. Dried beans work in a pinch, but dedicated ceramic weights last forever and are far more convenient to work with over time. A worthwhile one-time purchase.

Get it on Amazon

5. Offset Spatula

An offset spatula makes spreading the cheese-mayo topping across the tomatoes incredibly smooth and even. It’s especially helpful for getting the topping all the way to the edges of the crust without disturbing the tomato layers underneath. A small offset spatula is one of those inexpensive tools that you’ll reach for constantly once you own it.

Get it on Amazon

This recipe also makes a great pairing with a simple Broccoli Salad Recipe for a complete and satisfying summer meal.

Step-by-Step Instructions

Step 1: Salt and Drain the Tomatoes

This is the most important step for preventing a soggy pie, and it should not be rushed.

• Slice the tomatoes into ¼-inch (6 mm) rounds and arrange them in a single layer on a sheet pan lined generously with paper towels.
• Sprinkle both sides of the tomato slices evenly with the 1 teaspoon of kosher salt.
• Allow the tomatoes to rest at room temperature for at least 30 minutes. During this time, you’ll see visible moisture pulling out onto the paper towels.
• After 30 minutes, blot the tops of the tomato slices firmly with fresh paper towels to absorb as much remaining moisture as possible.
• Set the drained tomatoes aside while you prepare the rest of the recipe.

Step 2: Blind Bake the Pie Crust

Pre-baking the crust before adding the filling ensures it stays crisp and doesn’t turn soggy from the tomato juices during baking.

• Preheat your oven to 375°F (190°C) and position a rack in the center of the oven.
• If using a frozen store-bought crust, remove it from the freezer and allow it to thaw for about 10 minutes until just soft enough to prick with a fork.
• Prick the bottom and sides of the crust all over with a fork, spacing the pricks about 1 inch (2.5 cm) apart. This prevents the crust from puffing up during blind baking.
• Place the crust in the preheated oven and bake for 12 to 15 minutes, until lightly golden. Keep a close eye on it; if it puffs up, gently press it down with the back of a flat spatula.
• Remove the crust from the oven and allow it to cool slightly, at least 10 minutes, before adding the filling.
• If making a homemade crust, line the chilled dough with parchment paper, fill with pie weights or dried beans, and bake for 15 to 20 minutes. Remove the weights and bake for an additional 5 minutes until fully set and golden.

Step 3: Make the Cheese and Mayonnaise Topping

The creamy topping is what makes this tomato pie distinctly Southern. Making it ahead of the assembly saves time and ensures everything comes together smoothly.

• In a medium mixing bowl, combine the 1 cup of freshly shredded sharp cheddar cheese and the 1 cup of freshly shredded mozzarella cheese.
• Add the ½ cup of Duke’s mayonnaise (or your preferred full-fat mayonnaise) to the cheese mixture.
• If using, stir in the 2 tablespoons of sour cream for an extra layer of creaminess.
• Add the ¼ teaspoon of garlic powder and a pinch of black pepper to the bowl.
• Stir everything together until fully combined. The mixture should be thick, creamy, and spreadable.
• Set the topping aside at room temperature while you assemble the pie.

Step 4: Layer the Tomatoes and Aromatics

Building the pie in layers ensures even distribution of flavors in every single slice.

• Reduce the oven temperature to 350°F (175°C) if it has risen back up after the blind bake.
• Begin layering the drained tomato slices into the bottom of the pre-baked pie crust, overlapping them slightly to create a snug fit. You should be able to fit about half of the tomato slices in this first layer.
• Scatter half of the thinly sliced sweet onion over the tomatoes.
• Sprinkle half of the minced garlic (1 clove) evenly over the onion layer.
• Add half of the fresh basil chiffonade over the garlic, distributing it as evenly as possible.
• Season the layer lightly with a pinch of black pepper.
• Add a second layer of remaining tomato slices, pressing gently to nestle them in.
• Repeat with the remaining sliced onion, minced garlic, and fresh basil.
• Season this top layer lightly with black pepper.

Step 5: Apply the Cheese Topping and Bake

Spreading the topping evenly and all the way to the edges of the crust is key for a beautiful finish and even baking.

• Using an offset spatula or silicone spatula, spread the cheese-mayo mixture evenly over the top layer of tomatoes, covering the filling entirely from edge to edge.
• Smooth the topping so it forms an even, uniform layer across the entire surface of the pie.
• Sprinkle the 2 tablespoons of grated Parmesan cheese evenly over the top of the cheese mixture. This adds extra browning and a savory finishing note.
• Place the assembled pie on the center oven rack and bake at 350°F (175°C) for 30 to 35 minutes, until the topping is golden brown, bubbly, and lightly caramelized at the edges.
• The crust edges should be a deep golden brown when the pie is done. If they are browning too quickly, loosely tent the edges with foil.

Step 6: Cool and Slice

Allowing the pie to cool is not optional. Cutting into a hot tomato pie will cause the filling to collapse and the slices to fall apart.

• Remove the pie from the oven and transfer it to a wire cooling rack.
• Allow the pie to cool for a minimum of 20 minutes before attempting to slice it. Cooling for 30 to 45 minutes is even better for cleaner, more defined slices.
• Use a sharp chef’s knife to slice cleanly through all the tomato layers and the crust. A dull knife will drag through the tomatoes and cause the pie to tear.
• Serve warm or at room temperature for the best flavor and texture.

Read Also: Quiche Lorraine Recipe

Tips for Success

A few smart techniques make all the difference between a perfectly baked tomato pie and a soggy disappointment. These are the tips that experienced cooks swear by, and they apply every single time you make this recipe.

• Always salt and drain the tomatoes. This is the single most important step. Skipping it, even once, will result in excess liquid pooling at the bottom of the crust. Salt draws moisture out of the tomatoes before baking so your crust stays crisp and your filling holds its shape.
• Use freshly shredded cheese. Pre-shredded cheese is coated with starches to prevent clumping, which can cause it to melt unevenly. Shredding your own cheddar and mozzarella from the block takes two extra minutes and produces a noticeably smoother, creamier topping.
• Don’t skip blind baking the crust. Even if you use a store-bought crust, partially baking it before filling prevents the bottom from becoming soggy. This extra step takes just 12 to 15 minutes and makes a huge difference in the final texture.
• Use a good-quality, full-fat mayonnaise. This is not the place for light mayo or sandwich spread. Duke’s or Hellmann’s full-fat mayonnaise creates the richest, most flavorful topping. The quality of your mayo directly impacts the flavor of the finished pie.
• Let the pie cool before slicing. It is tempting to cut into the pie right out of the oven, but the filling needs time to set. Waiting at least 20 to 30 minutes will give you cleaner slices and a better eating experience overall.

Another great summer bake to try with similar technique is the Peach Pie Recipe.

Serving Suggestions

Southern tomato pie is wonderfully versatile and slots easily into almost any summer meal. It pairs especially well with light, fresh sides that balance out the richness of the cheesy topping.

Serve it warm for a satisfying weekend brunch, at room temperature for a casual summer lunch, or alongside a protein for a hearty dinner that still feels fresh and seasonal.

• A simple green salad with lemon vinaigrette is a natural partner
• Broccoli Salad alongside the pie is a classic Southern summer combination
• Grilled chicken or pork tenderloin makes for a well-rounded dinner plate
• A cold glass of iced tea or lemonade is the perfect Southern pairing
• Classic Deviled Eggs alongside make a lovely party spread
• Cornbread on the side rounds out a true Southern table
• Fruit Salad as a light dessert keeps the summer theme going

You might also enjoy: Tomato Sauce Recipe

Variations to Try

Once you’ve mastered the classic Southern tomato pie, there’s plenty of room to play. These variations all stay true to the spirit of the original recipe while adding a fun twist.

• Bacon Tomato Pie: Add 4 to 6 slices of crisp, crumbled bacon to the filling layers or stir it into the cheese topping. Bacon and tomato are a natural partnership, and the smoky flavor works beautifully against the sweetness of the tomatoes.
• Heirloom Tomato Pie: Swap out regular slicing tomatoes for a colorful mix of heirloom varieties. The combination of red, yellow, and orange tomatoes creates a stunning visual, and the variety of flavors makes each bite slightly different.
• Pesto Tomato Pie: Spread a thin layer of Easy Pesto over the blind-baked crust before adding the tomato layers. The basil-rich pesto adds an extra herby depth that takes the flavor in a wonderfully Italian direction.
• Green Onion Swap: Replace the sweet onion with thinly sliced green onions (scallions) for a milder, more delicate onion flavor that doesn’t overpower the tomatoes.
• Cornmeal Crust Version: Use a cornmeal-based pie crust instead of a standard pastry crust. The slight crunch and subtle corn flavor adds an earthy dimension that pairs especially well with heirloom tomatoes.
• Three-Cheese Topping: Add a ½ cup of shredded Gruyere or Fontina to the cheddar-mozzarella mixture. Both cheeses melt beautifully and bring a nuttier, more complex flavor to the topping.

Read Also: Cottage Pie Recipe

Storage and Reheating

Tomato pie stores well and actually tastes wonderful cold the next day, making it a great make-ahead option for lunches and summer gatherings.

• Refrigerator: Cover the cooled pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 to 4 days. The filling will firm up slightly as it chills, which actually makes slicing even cleaner the next day.
• Freezer: Tomato pie can be frozen, though the texture of the tomatoes may become slightly softer after thawing. Wrap tightly in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating in the oven: This is the preferred method for reheating. Place individual slices or the whole pie in a 325°F (160°C) oven for 10 to 15 minutes until warmed through and the cheese is re-melted. This method restores some of the original crust crispness.
• Reheating in the microwave: Place a single slice on a microwave-safe plate and heat on medium power for 60 to 90 seconds. The crust won’t be as crisp, but the filling will warm through nicely. Avoid overheating, as the tomatoes can release extra moisture if cooked too long.
• Serving cold: Tomato pie served cold or at room temperature straight from the fridge is surprisingly delicious, especially on a hot summer day. Many Southerners prefer it this way.

Another great tomato-forward recipe to explore: Easy Tomato Soup Recipe

Nutritional Facts

The following values are approximate and based on one slice (1/8 of the pie) using a standard store-bought crust, cheddar, mozzarella, and full-fat mayonnaise.

Nutritional values are estimates and will vary based on specific brands, tomato variety, and the type of crust used. For the most accurate information, calculate using your specific ingredients.

This recipe is a good choice for: gluten-free adaptation (with a GF crust), vegetarian diets, and low-carb modifications (with a crustless version baked in a greased dish).

You might also enjoy: Creamy Tomato Soup Recipe

Health Benefits of Key Ingredients

This tomato pie isn’t just delicious. Several of its main ingredients bring genuine nutritional value to the table. Here’s a look at what some of the key components contribute to your meal.

Fresh tomatoes are one of the richest dietary sources of lycopene, a powerful antioxidant that has been linked to reduced risk of certain chronic diseases. Tomatoes are also an excellent source of vitamin C, potassium, and vitamin K1, all of which support immune function and heart health.

• Fresh Tomatoes: Rich in lycopene, vitamin C, and potassium. Lycopene is a carotenoid antioxidant that may support cardiovascular health and protect cells from oxidative damage.
• Fresh Basil: A good source of vitamin K, which plays an important role in blood clotting and bone health. Basil also contains flavonoids and essential oils with antioxidant and anti-inflammatory properties.
• Onions: Contain quercetin and other flavonoids with anti-inflammatory properties. Onions also provide prebiotic fiber that supports healthy gut bacteria.
• Garlic: One of the most well-researched functional foods, garlic contains allicin and other sulfur compounds that have been associated with immune support, cardiovascular benefits, and antimicrobial activity.
• Sharp Cheddar Cheese: A good source of calcium, phosphorus, and protein. Calcium is essential for bone density, while protein supports muscle maintenance and satiety.
• Mozzarella Cheese: Lower in sodium and calories than many aged cheeses, mozzarella provides calcium, phosphorus, and high-quality protein. It also contains conjugated linoleic acid (CLA), a type of fat associated with various metabolic benefits.

Read Also: Tomato Egg Drop Soup Recipe

Frequently Asked Questions

1. Why is my tomato pie watery?

The most common cause of a watery tomato pie is skipping the salting and draining step.

Fresh tomatoes contain a very high percentage of water, and when they bake inside a pie shell, that moisture releases and collects at the bottom. Salting the sliced tomatoes generously and letting them rest on paper towels for at least 30 minutes draws out a significant portion of that water before it ever enters the pie. Blotting the slices with fresh paper towels after draining removes even more. Taking this step seriously is the single most effective way to ensure a firm, well-set tomato pie.

2. Can I use canned tomatoes instead of fresh?

Fresh tomatoes are strongly preferred for this recipe, and the results will be significantly better.

Canned tomatoes have a softer texture and much higher liquid content than fresh sliced tomatoes, which makes the pie very difficult to keep from becoming soggy even with draining. If fresh tomatoes are completely unavailable, you would need to drain canned whole tomatoes extremely thoroughly, pat them very dry, and accept a softer final texture. For the best possible tomato pie, use the freshest, ripest tomatoes you can find, ideally from a farmers market or home garden during peak summer season.

3. Can I make tomato pie ahead of time?

Yes, tomato pie is a great make-ahead dish.

You can bake the pie a day in advance, allow it to cool completely, cover it tightly, and refrigerate it overnight. The pie is delicious served cold the next day, or you can gently reheat it in a 325°F (160°C) oven for 10 to 15 minutes. The crust may soften slightly overnight, but the flavors actually deepen and the slices become easier to cut cleanly from the chilled pie.

4. What type of tomatoes work best for Southern tomato pie?

Any ripe, flavorful summer tomato will work, but each variety brings slightly different qualities.

Beefsteak tomatoes are the most commonly used because of their large, meaty slices and rich flavor. Heirloom tomatoes add beautiful color variation and complex, sweet-acidic flavor. Roma (plum) tomatoes are a smart choice for beginners because they are less watery than other varieties, which reduces the risk of a soggy filling. The most important factor is ripeness: a fully ripe, peak-season tomato will always produce a far better pie than an out-of-season tomato picked early and transported long distances.

5. Can tomato pie be made without a crust?

Yes, a crustless version is a popular lower-carb adaptation.

Simply grease a 9-inch (23 cm) pie dish or baking dish well with butter or cooking spray, layer the salted and drained tomatoes directly into the dish, add the aromatics, and spread the cheese-mayo topping over the top just as you would in the standard recipe. Bake at 350°F (175°C) for 25 to 30 minutes. The filling will set up similarly to a crustless quiche and can be sliced and served the same way. The result is just as flavorful, with a slightly softer overall texture.

This method also works beautifully in the Squash Casserole Recipe format if you’d like to extend this style of bake into a side dish category.

Final Thoughts

A good tomato pie recipe is the kind of thing that makes summer feel worth waiting for.

From the moment the pie comes out of the oven, bubbling and golden on top, filling your kitchen with the scent of roasted tomatoes and herbs, to that first perfect slice, it delivers on every level.

It’s the definition of simple, seasonal cooking done right.

If you’ve never made a Southern tomato pie before, now is the time to try it. Grab the best tomatoes you can find, follow the salting and draining step carefully, and let the oven do the work.

Once you taste it, this will become a recipe you come back to every single summer.

Give this tomato pie recipe a try and let me know how it turns out in the comments below. And if you love it as much as I do, share the recipe with a friend who appreciates a good summer bake.

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• Peach Cobbler Recipe
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