This Tomato Pie is a classic Southern summer dish that celebrates ripe, juicy tomatoes in the most delicious way. A flaky, buttery pie crust is filled with fresh tomato slices, a creamy mixture of mayonnaise, cheese, and fresh herbs, then baked until golden and bubbly. Perfect for lunch, brunch, or a light dinner, this savory pie is a wonderful way to use up garden tomatoes. Once you try homemade tomato pie, you’ll make it every tomato season.
Why You’ll Love This Recipe
- Celebrates fresh, ripe summer tomatoes
- Creamy, cheesy, and savory filling
- Flaky, buttery pie crust
- Perfect for lunch, brunch, or light dinner
- Great for using up garden tomatoes
- Make-ahead friendly
Ingredients Needed
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold, cubed
- 3–4 tablespoons ice water
For the Filling
- 4–5 medium ripe tomatoes (about 2 lbs)
- 1 teaspoon salt (for draining tomatoes)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh chives or green onions, chopped
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Step-by-Step Instructions
1. Make the Crust
In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat oven to 400°F (200°C).
3. Roll Out the Crust
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
4. Blind Bake
Bake for 15 minutes. Remove parchment and weights. Bake for another 5–7 minutes until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
5. Prepare the Tomatoes
Slice tomatoes into ¼-inch thick rounds. Lay them on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon salt. Let sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels.
6. Make the Cheese Mixture
In a bowl, combine cheddar cheese, mozzarella cheese, mayonnaise, Parmesan cheese, basil, chives, garlic, black pepper, and red pepper flakes (if using).
7. Assemble the Pie
Layer half of the tomato slices in the bottom of the pre-baked crust. Spread half of the cheese mixture over the tomatoes. Repeat with remaining tomatoes and cheese mixture.
8. Bake
Bake for 25–30 minutes until golden brown and bubbly.
9. Rest and Serve
Let the pie rest for 10–15 minutes before slicing. Serve warm or at room temperature.
Tips for Success
- Salt the tomatoes and pat dry — this prevents a soggy crust
- Blind bake the crust for a crisp bottom
- Let the pie rest before slicing so it holds its shape
- Use ripe but firm tomatoes — not too mushy
- Serve warm or at room temperature (not piping hot)
Variations & Substitutions
- Add cooked bacon or ham for a meaty version
- Use fresh oregano or thyme instead of basil
- Add a sprinkle of breadcrumbs on top for crunch
- Make it gluten-free with a gluten-free pie crust
- Add caramelized onions for sweetness
- Use goat cheese instead of cheddar for tanginess
Serving Suggestions
- Serve with a simple green salad
- Pair with soup (tomato soup or gazpacho)
- Serve as a light lunch or brunch centerpiece
- Add a side of fresh fruit or roasted vegetables
- Serve with a glass of white wine or iced tea
Storage & Reheating
Store leftover tomato pie in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes, or microwave in 30-second intervals. The pie is also delicious cold or at room temperature. Do not freeze — the texture becomes watery.
Frequently Asked Questions
Why do I need to salt the tomatoes?
Salting draws out excess moisture, preventing a soggy crust.
Can I use a store-bought pie crust?
Yes, a refrigerated or frozen pie crust works well as a shortcut.
Can I make this pie ahead of time?
Yes, assemble and refrigerate unbaked for up to 24 hours. Bake when ready.
What tomatoes are best for tomato pie?
Roma or vine-ripened tomatoes work well. Avoid overly juicy or mushy tomatoes.
Is this pie served hot or cold?
Best served warm or at room temperature, not piping hot.
Tomato Pie
Ingredients
Equipment
Method
- In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove parchment and weights. Bake for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
- Slice tomatoes into 1/4-inch thick rounds. Lay them on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon salt. Let sit for 10-15 minutes to draw out excess moisture. Pat dry with paper towels.
- In a bowl, combine cheddar cheese, mozzarella cheese, mayonnaise, Parmesan cheese, basil, chives, garlic, black pepper, and red pepper flakes (if using).
- Layer half of the tomato slices in the bottom of the pre-baked crust. Spread half of the cheese mixture over the tomatoes. Repeat with remaining tomatoes and cheese mixture.
- Bake for 25-30 minutes until golden brown and bubbly.
- Let the pie rest for 10-15 minutes before slicing. Serve warm or at room temperature.
