Tomato Pie is the taste of summer in every bite—a crave-worthy combination of juicy ripe tomatoes, luscious cheese, and fragrant basil all cozied up inside a flaky, buttery crust. It’s comfort food at its brightest, and every forkful is loaded with creamy, tangy, herby flavor that will have everyone asking for seconds!
Why You’ll Love This Recipe
- Ultimate Summer Comfort Food: This Tomato Pie captures the very best of ripe tomatoes—juicy, sweet, and bursting with garden flavor, all baked into a cozy pie.
- Incredibly Creamy & Satisfying: The blend of cheeses and tangy mayonnaise creates an irresistible creamy topping that pairs beautifully with the fresh produce.
- Easy, Make-Ahead Friendly: With just a handful of ingredients and a simple prep, this dish comes together effortlessly and can be prepped in advance.
- Perfect for Sharing: Tomato Pie always earns rave reviews at potlucks, brunches, or family tables—guaranteed to disappear fast!
Ingredients You’ll Need
The magic of Tomato Pie is that every ingredient counts—each adds body, flavor, or color, making the final dish so much more than the sum of its parts. Here’s what you need and why they all matter:
- Roma Tomatoes: These are ideal because they’re meatier and less watery than other varieties, which helps keep your pie from getting soggy.
- Fresh Basil Leaves: Basil brings that hit of fresh, peppery, herby brightness that instantly tastes like summer.
- Green Onion (or Red Onion): Onions give a gentle bite and subtle sweetness, balancing the richness of the cheeses.
- Pre-Baked 9-Inch Pie Crust: Starting with a baked crust means your pie base will turn out crisp and golden—no mushy bottoms!
- Shredded Mozzarella Cheese: Melty and mild, mozzarella lends that classic gooey-cheese stretch in every slice.
- Freshly Shredded Cheddar Cheese: Cheddar’s sharpness adds welcome depth and a gorgeous orange color.
- Mayonnaise (or Half Mayo, Half Greek Yogurt): This is the secret to the creamy, tangy topping that sets tomato pie apart. For a lighter bite, use part Greek yogurt.
- Freshly Grated Parmesan Cheese: Parmesan on top gets beautifully golden and offers a salty, savory finish.
- Salt and Freshly Ground Black Pepper: Essential for seasoning both the tomatoes and the whole pie.
Variations
One of the best parts about making Tomato Pie at home is how flexible you can be—don’t be afraid to use what you have or tweak based on your needs. Here are some of my favorite ideas for customizing this classic:
- Make It Vegetarian-Friendly: Add a layer of sautéed spinach, zucchini, or even roasted red peppers for extra vegetables and color.
- Use Different Cheeses: Try swapping in smoked gouda, Monterey Jack, or even a little goat cheese for a new flavor twist.
- Crust Options: If you’re gluten free, opt for a gluten-free crust—or use a layer of buttery crushed Ritz crackers instead of traditional pie crust.
- Herb Lover’s Pie: Stir some fresh thyme or oregano into the cheese mixture for an herby boost.
How to Make Tomato Pie
Step 1: Prep the Tomatoes
Start by peeling and slicing your roma tomatoes, then lay them out in a colander in a single layer. Sprinkle generously with salt and let them sit for about 10 minutes to draw out excess moisture. Pat them dry thoroughly with paper towels—this step is essential for keeping your pie from turning soggy.
Step 2: Layer the Veggies
In your pre-baked pie crust, arrange the tomato slices, basil, and chopped onions in layers. Don’t be shy with the basil—it makes every forkful burst with fresh flavor! Sprinkle each layer lightly with salt and pepper as you go to build in lots of flavor.
Step 3: Mix the Cheese Topping
Combine the mozzarella, cheddar, and mayonnaise (or a mix of mayo and Greek yogurt) in a bowl. Stir until you have a rich, creamy mixture. This layer will melt and turn gloriously golden as the pie bakes.
Step 4: Assemble the Pie
Spread the creamy cheese mixture evenly over the tomatoes and onions, making sure to cover the entire surface. Sprinkle freshly grated parmesan over the top for extra flavor and a hint of crunch.
Step 5: Bake and Rest
Bake the pie at 350°F for about 30 minutes, or until the top turns golden brown. Give it at least 15 minutes to rest before slicing—this helps the Tomato Pie set and makes it easy to cut clean, beautiful wedges.
Pro Tips for Making Tomato Pie
- Prevent Soggy Bottoms: Give tomatoes plenty of time to drain and pat them as dry as possible, especially if your tomatoes are extra juicy.
- Cheese Matters: For best flavor and melt, grate your mozzarella and cheddar fresh—pre-shredded cheese often has additives that affect texture.
- Let It Rest: Allowing the pie to sit before slicing helps it firm up, so you get beautiful, easy-to-serve slices instead of a melty puddle.
- Customize the Crust: If you love a crispier base, blind-bake your pie shell for a few extra minutes before filling.
How to Serve Tomato Pie
Garnishes
Scatter extra chopped basil, chives, or a pinch of flaky sea salt over the top right before serving for extra freshness, color, and a little wow factor. A drizzle of good olive oil or a dusting of freshly cracked black pepper is also lovely.
Side Dishes
Tomato Pie pairs perfectly with a crisp green salad (I love arugula with a simple vinaigrette), steamed green beans, or a bowl of chilled cucumber soup. For a heartier meal, serve it with grilled chicken, baked salmon, or a chilled grain salad.
Creative Ways to Present
Serve individual slices on vintage plates or line up petite wedges on a wooden board for a casual, rustic feel. For parties, bake the pie in a square pan and cut it into bite-size appetizer squares—so fun and easy for guests to grab!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tomato Pie well-wrapped or in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the leftovers delicious for lunch the next day!
Freezing
Tomato Pie isn’t the ideal candidate for freezing (the tomatoes can release more water and the crust may soften), but if you do wish to freeze it, cool completely and wrap tightly. Thaw overnight in the fridge and reheat well before serving.
Reheating
Reheat slices in a 325°F oven for about 10-15 minutes or until warmed through. For best results, avoid the microwave—it can make the crust chewy and the filling watery.
FAQs
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Can I use regular slicing tomatoes instead of roma tomatoes in Tomato Pie?
Absolutely! If using larger or juicier tomatoes like beefsteaks, just slice them, drain extra moisture well, and pat them dry thoroughly to prevent the pie from getting soggy.
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Can I make Tomato Pie ahead of time?
Yes—the pie can be baked earlier in the day, then cooled and reheated before serving. You can also prep the filling components in advance, then assemble and bake just before mealtime.
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What’s the best way to peel tomatoes for this recipe?
Score a small “X” on each tomato, briefly blanch in boiling water, then transfer to ice water—the skins slip right off with no fuss!
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Can I swap out the mayonnaise in Tomato Pie?
If you’re not a fan of mayo, Greek yogurt is a great substitute. You’ll get a slightly tangier taste and lighter texture—but still that classic creamy finish.
Final Thoughts
There’s nothing quite as comforting (and impressive) as pulling a bubbling Tomato Pie from the oven and sharing it with people you love. Treat yourself to this slice of Southern-inspired goodness—and don’t be surprised if it becomes one of your new favorite traditions!
Print
Tomato Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 people 1x
- Category: Baking
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Tomato Pie is a delightful savory pie featuring ripe roma tomatoes, fresh basil, and a blend of cheeses, all nestled in a flaky pie crust. A perfect dish for a summer gathering or a cozy family dinner.
Ingredients
Filling:
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
Crust:
- 1 9-inch pre-baked pie crust
Cheese Mixture:
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
Instructions
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Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
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Pat-dry the tomatoes:
Use a paper towel to pat-dry the tomatoes to remove excess juice.
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Layer the filling:
In the pre-baked pie shell, layer tomato slices, basil, and onion. Season with salt and pepper.
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Prepare cheese mixture:
Combine mozzarella, cheddar, mayonnaise (or Greek yogurt). Spread the mixture over the tomatoes and sprinkle parmesan cheese on top.
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Bake:
Bake for 30 minutes until lightly browned. Allow to rest for at least 15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 472 kcal
- Sugar: 3g
- Sodium: 604mg
- Fat: 36g
- Saturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 36mg
