With garden-fresh tomatoes, fresh herbs, and the bold, nutty flavor of Parmesan all tucked into a flaky pie crust, this southern-style tomato pie is bursting with layers of savory flavor.
Key Takeaways: Tomato Pie
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 6 servings
- Cook Method: Baked in a pie pan until golden and bubbly.
- Flavor & Texture: Crisp and golden crust with a robust, garden-fresh tomato filling.
- Difficulty: Easy. Simple prep work and assembly.
- Why this Recipe? This southern tomato pie bursts with fresh flavors and serves as a unique entree or side dish.
Summer tomatoes make the most flavorful and comforting tomato pie. Garden-fresh, salted, sliced tomatoes are layered with fresh herbs and cheeses in a crisp, golden crust for this southern classic. Whether served warm or at room temperature, this flavorful dish bursts with vibrant, zesty tomatoes, gooey layers of cheese, and a buttery crust holding it all together.
This southern tomato pie pairs well with comfort foods like homemade meatloaf, homemade ground beef sausage, or one-pan pork chops with apples. Or serve tomato pie as the entree, with a side of easy cream peas, simple honey glazed carrots, or roasted beet salad with goat cheese.
Why You’ll Love This Recipe
Garden-fresh tomatoes – This recipe offers a delicious way to use up an abundance of fresh tomatoes.
Vibrant summer flavor – Home-grown tomatoes bring robust flavor to this dish, which is amplified even further when baked with fresh herbs and melty cheeses.
Main dish or side – Tomato pie is hearty enough to serve as an entree, or wonderfully suited as a side dish.
Ingredients
Pie crust – I like to use my all-butter pie crust recipe, but you may also enjoy a whole wheat pie crust or sourdough pie crust. A store-bought pie crust works fine, too.
Tomatoes – Garden-fresh tomatoes are the star of this recipe, but if they’re not in season, quality Roma tomatoes would work well.
Cheese – I use a blend of mozzarella for its melt factor and cheddar for its bold flavor. You can even make your own homemade mozzarella cheese to use in this recipe.
Mayonnaise – Homemade mayonnaise is simple to make and delicious, plus healthier and more cost-effective than store-bought mayo.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Tomato Pie
Step 1: Prepare your pie crust. If using a store-bought crust, unroll it and press it into a 9-inch pie plate. For a homemade crust, prepare according to the recipe, roll it out, and press it into a 9-inch pie plate. Keep crust chilled in the refrigerator until ready to fill.
Step 2: Line the pie shell with foil or parchment paper, then add pie weights (uncooked rice or dry beans can work as pie weights, too) to hold the crust in place as it blind bakes. Bake the crust for 25 minutes at 350 degrees Fahrenheit until lightly browned and no longer shiny.
Step 3: While the pie crust bakes, thinly slice the tomatoes. Place the sliced tomatoes on paper towels or a wire rack and lightly salt them. The salt pulls moisture from the fresh tomatoes. Let the tomatoes sit for 15-20 minutes to drain, then pat them dry with paper towels.
Step 4: Add diced onion to the prebaked pie crust.
Step 5: Next, arrange sliced tomatoes in an even layer in the pie crust and sprinkle with fresh herbs.
Step 6: Top with another layer of sliced tomatoes.
Step 7: In a separate bowl, mix shredded mozzarella and cheddar cheeses, mayonnaise, and chopped green onions.
Step 8: Spread the mixture evenly over the tomatoes. Sprinkle with grated Parmesan cheese and black pepper.
Step 9: Bake at 350 degrees Fahrenheit for 30 to 40 minutes, until bubbly and golden. Let the pie cool for 15-20 minutes to set up before slicing.
Lisa’s Expert Tips
- This is a single crust recipe. My all-butter pie crust recipe linked in the ingredients makes two crusts (a top and bottom crust). Halve the pie crust recipe for a single tomato pie, or make the full recipe and freeze the second crust for another time.
- This recipe doubles well for leftovers.
- I don’t peel the tomatoes, but you’re welcome to do so!
- Choose firm tomatoes, and don’t overload the pie with them. Fitting all your aging tomatoes into this pie to keep them from spoiling may result in a soggy, overly juicy pie.
- If you need more ways to use your tomatoes, try homemade marinara, classic tomato soup, or lacto-fermented salsa.
- Add some crisp, crumbled bacon or sausage to the layers for added flavor and texture.
Tomato Pie FAQs
Store leftovers in an airtight container in the fridge for 3-4 days.
This is a matter of personal preference. I leave the peel on, but you can boil and peel them if you prefer.
A common mistake is neglecting to remove excess moisture from the fresh tomatoes. Freshly sliced tomatoes have lots of moisture, which can result in a soggy pie. By salting the sliced tomatoes, letting them sit, then patting them dry, you can remove enough moisture to keep the moisture content balanced.
Some other savory “pie” favorites include sweet potato shepherd’s pie, ground beef pot pie, spinach pie with puff pastry, and chicken pot pie with biscuits.
More Recipes from the Farmhouse
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Tomato Pie
Equipment
Ingredients
- ½ all-butter pie crust
- 3-4 large tomatoes, sliced
- ¼ teaspoon kosher salt
- ¼ cup chopped yellow onion
- 2 tablespoons fresh basil, sliced thin
- ½ teaspoon thyme
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar, shredded
- ½ cup mayonnaise
- 2 green onions, sliced
- 2 tablespoons Parmesan, optional
- Freshly ground black pepper
Instructions
- Prepare your pie crust. Press it into a 9-inch pie plate and keep chilled in the refrigerator until ready to fill.
- Line the pie shell with foil or parchment paper, then add pie weights (uncooked rice or dry beans can work as pie weights, too) to hold the crust in place as it blind bakes. Bake the crust for 25 minutes at 350 degrees Fahrenheit until lightly browned and no longer shiny.
- While the pie crust bakes, thinly slice the tomatoes. Place the sliced tomatoes on paper towels or a wire rack and lightly salt them. Let the tomatoes sit for 15-20 minutes to drain, then pat them dry with paper towels.
- Add diced onions to the prebaked pie crust. Arrange the sliced tomatoes in an even layer on top.
- Next, add the fresh herbs and then another layer of sliced tomatoes.
- In a separate bowl, mix shredded mozzarella and cheddar cheeses, mayonnaise, and chopped green onions. Spread the mixture evenly over the tomatoes. Sprinkle with grated Parmesan cheese and black pepper.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes until bubbly and golden. Let the pie cool for 15-20 minutes to set up before slicing.
Notes
- This is a single crust recipe. My all-butter pie crust recipe linked in the ingredients makes two crusts (a top and bottom crust). Halve the pie crust recipe for a single tomato pie, or make the full recipe and freeze the second crust for another time.
- This recipe doubles well for leftovers.
- I don’t peel the tomatoes, but you’re welcome to do so!
- Choose firm tomatoes, and don’t overload the pie with them. Fitting all your aging tomatoes into this pie to keep them from spoiling may result in a soggy, overly juicy pie.
- If you need more ways to use your tomatoes, try homemade marinara, classic tomato soup, or lacto-fermented salsa.
- Add some crisp, crumbled bacon to the layers for added flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
