Tomato Pie Recipe - A Comforting Southern Classic You’ll Love
Prep time: 1h 10mins | 6 Servings
If you’ve never tried a tomato pie recipe, you’re in for something truly special. This dish is a Southern favorite made with fresh tomatoes, melty cheese, and a flaky crust. It’s warm, cheesy, a little tangy, and perfect for summer dinners or weekend brunch.
In this post, I’ll show you how to make the best tomato pie, step-by-step. I’ll also share tips to keep it from getting soggy, ways to switch it up, and what to serve with it. Let’s get started!
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What Is Tomato Pie?
A tomato pie is a savory pie — not a sweet one like apple or peach. It’s made with sliced tomatoes, cheese, herbs, and mayonnaise, all layered in a baked pie crust. It gets baked until the top is golden and bubbly. Every bite is creamy, cheesy, and full of tomato flavor.
This dish is especially popular in the Southern U.S., where fresh garden tomatoes are everywhere in the summer.
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 4–5 medium ripe tomatoes
- 1 teaspoon salt (for draining the tomatoes)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup fresh chopped basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped red onion
Instructions
1. Pre-Bake the Pie Crust
Preheat your oven to 375°F (190°C). Place your crust in a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes. Let it cool a bit. This helps stop the crust from getting soggy later.
2. Prep the Tomatoes
Slice the tomatoes into thick slices. Lay them on paper towels and sprinkle with salt. Let them sit for 30 minutes to draw out extra water. Then gently pat them dry.
3. Mix the Cheese Topping
In a bowl, stir together:
Cheddar cheese
Mozzarella cheese
Mayonnaise
Garlic powder
Black pepper
Chopped basil
This will be your creamy, cheesy topping.
4. Assemble the Pie
Layer half of the sliced tomatoes into the pie crust. If you’re using red onion, sprinkle it in now. Then spread half of the cheese mixture over the tomatoes.
Repeat with the rest of the tomatoes and the remaining cheese mix.
5. Bake the Pie
Bake at 375°F (190°C) for about 30–35 minutes, or until the top is golden and bubbly.
Let the pie cool for 10–15 minutes before cutting into it. This helps the layers set.
Tips to Keep Tomato Pie from Getting Watery
Always salt and drain the tomatoes before adding them to the pie.
Pre-bake the crust so it doesn’t get soggy.
Don’t add extra liquids like tomato juice or watery sauces.
Nutrition Facts
*Per serving (approx. 1/6 of total recipe)
- Calories320 kcal
- Protein9 g
- Carbohydrates17 g
- Fat22 g
- Saturated Fat8 g
- Cholesterol40 mg
- Sodium500 mg
- Fiber2 g
Make It Your Way (Easy Variations)
Want to make this tomato pie recipe your own? Try one of these fun twists:
Add bacon or ham for a meaty version.
Swap cheeses like feta or goat cheese for a tangy flavor.
Add spinach or kale for extra veggies.
Use puff pastry instead of a pie crust for a flakier texture.
What to Serve with Tomato Pie
This pie is rich and cheesy, so it pairs nicely with lighter sides. Try it with:
A simple green salad with lemon vinaigrette
Roasted or grilled veggies
Fresh fruit or melon
A cold pasta salad
It’s also great served with sweet tea or lemonade for a true Southern-style meal.
FAQs About Tomato Pie
Q1. Can I use canned tomatoes?
- Fresh tomatoes are best. Canned ones hold too much liquid and can make the pie soggy.
Q2. Can I make this gluten-free?
- Yes! Just use a gluten-free pie crust. Everything else in the recipe is naturally gluten-free.
Q3. What type of tomatoes work best?
- Use Roma or heirloom tomatoes — they’re flavorful and less watery.
Try This Recipe and Share Your Thoughts!
Have you made this tomato pie? Leave a comment below and tell us how it turned out. Did you add any special touches? We’d love to hear from you!
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