How To Make Easy Tomato Pie

If you’ve never had tomato pie, you’re in for a Southern treat that’s both comforting and bursting with fresh summer flavors. This easy tomato pie recipe is the perfect way to celebrate garden tomatoes, especially when they’re in peak season. With a buttery crust, juicy tomatoes, creamy mayo, fresh basil, and melted cheese, this savory pie is everything you didn’t know you needed. It’s like a cross between pizza, quiche, and cheesy garlic bread — wrapped up in a pie shell.

This pie isn’t just delicious — it’s also simple to make. Thanks to shortcuts like store-bought crust and minimal ingredients, it fits perfectly into busy summer schedules. What’s more, techniques like blind-baking the crust can help prevent sogginess and preserve the crisp texture you want. If you’re new to this step, check out how to blind-bake pie crust for better texture for expert tips that make a big difference in pie-making.

Another secret to success? Draining your tomatoes properly. Many tomato pies turn into watery messes because people skip this essential step. According to why draining tomatoes matters, salting and draining tomatoes not only reduces moisture but also concentrates their flavor — and that’s exactly what this dish needs.

What Is Tomato Pie?

Tomato pie is a savory dish rooted in Southern cooking, made with ripe tomatoes layered in a pie shell and topped with a rich blend of mayonnaise and cheese. It’s a great way to use up garden tomatoes and works wonderfully as a brunch item, potluck favorite, or simple dinner side.

Unlike a traditional sweet pie, this one leans salty, tangy, and umami-rich, thanks to its savory components. Think of it as comfort food with a farm-fresh twist.

Ingredients You’ll Need

To make this easy tomato pie, gather the following:

• 1 9-inch pie shell (homemade or store-bought)
• 3–4 large ripe tomatoes (preferably heirloom or Roma)
• ½ tsp kosher salt
• ½ cup chopped red or yellow onion
• ¼ cup thinly sliced fresh basil
• 2 cups shredded cheese (cheddar, mozzarella, Gruyere)
• ½ cup mayonnaise
• 1 tsp hot sauce (optional for added depth)
• Freshly ground black pepper

Optional Add-ins

• Crumbled bacon
• Caramelized onions
• Chopped fresh spinach
• Sautéed eggplant or zucchini

Tools You’ll Need

Before you begin, make sure you have the following kitchen tools:

• Pie dish
• Colander or sieve
• Mixing bowls
• Cheese grater
• Baking sheet
• Aluminum foil or pie weights

Step-by-Step Instructions

1. Preheat and Blind-Bake the Crust

• Preheat your oven to 350°F (175°C).
• For a homemade crust: Press into the pie dish and freeze for 30 minutes.
• Line with foil and fill with pie weights.
• Bake for 15 minutes, remove weights and foil, prick with a fork, and bake 10 more minutes until lightly golden.

2. Prepare and Drain Tomatoes

• Halve tomatoes, squeeze out juice, and chop roughly.
• Sprinkle with salt and place in a colander over a bowl.
• Let drain for at least 20–30 minutes to remove excess liquid.

3. Layer the Pie

• Spread chopped onions evenly on the baked crust.
• Add a layer of drained tomatoes.
• Sprinkle basil over the top.

4. Make and Spread the Cheese Mixture

• In a bowl, mix shredded cheese, mayonnaise, hot sauce, and black pepper.
• Spread the mixture evenly over the tomatoes using a spatula.

5. Bake the Pie

• Place pie on a baking sheet to catch drips.
• Bake at 350°F for 25–45 minutes, until the top is golden brown and bubbling.
• Let cool for 10–15 minutes before slicing.

Expert Tips for the Best Tomato Pie

• Use freshly grated cheese for better melting and flavor.
• Don’t skip the draining process — this prevents soggy pie.
• Want a deeper flavor? Use caramelized onions instead of raw.
• Sprinkle some breadcrumbs on top for a crispy texture.

Delicious Variations

Looking to get creative with your tomato pie? Try one of these ideas:

• Vegan Version: Use vegan mayo and dairy-free cheese.
• Greek Style: Add olives and feta cheese.
• Mexican-Inspired: Use pepper jack, jalapeños, and cilantro.
• Gluten-Free: Use a gluten-free pie crust or almond flour base.

How To Store and Reheat

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 325°F for 10–15 minutes for best texture.
• Avoid microwaving, which can make the crust soggy.

What to Serve With Tomato Pie

This savory pie pairs beautifully with:

• Arugula or mixed greens salad
• Grilled corn on the cob
• Roasted potatoes or sweet potatoes
• Iced tea or lemonade

FAQs About Tomato Pie

Can you make tomato pie ahead of time?
Yes! Assemble and refrigerate the unbaked pie up to a day in advance. Bake just before serving.

What’s the best cheese to use?
Sharp cheddar is traditional, but mozzarella, Gruyere, or a mix works great for a complex flavor. Learn more about umami flavors in cheese selection.

Can I use canned tomatoes?
Fresh is best, but drained diced tomatoes can work in a pinch — just be sure to remove as much liquid as possible.

How do you keep the pie from getting soggy?
Blind-bake the crust and salt and drain your tomatoes thoroughly.

Is tomato pie served hot or cold?
Typically served warm or at room temperature. It’s also tasty cold the next day!

Final Thoughts

Easy tomato pie is a flavor-packed, satisfying dish that brings out the best of summer. Whether you’re using tomatoes from your garden or picking them up at a local market, this recipe helps you showcase them in a way that’s both traditional and customizable. With just a few steps and simple ingredients, this pie is sure to become a staple in your kitchen.

If you haven’t tried it before, now’s the time. One bite of this cheesy, tangy, and fresh tomato pie, and you’ll understand why it’s a Southern favorite that deserves a spot on your table year-round.

Print