Tomato pie might just be the most underrated summer dish ever. Juicy, sun-ripened tomatoes layered with melty cheese, herbs, and creamy mayonnaise, all cradled in a flaky pie crust—what’s not to love? This savory pie is a Southern staple with bold flavors and comforting texture, and it’s finally getting the spotlight it deserves.

What Is Tomato Pie?

Tomato pie is a savory, cheesy dish rooted in the culinary traditions of the American South. Unlike the pizza-style tomato pies found in Northeastern cities, the Southern version is built on a buttery crust, layered with fresh sliced tomatoes, a cheesy mayo topping, and fragrant herbs. It’s a warm-weather favorite, especially when heirloom tomatoes are in season.

When making tomato pie, using the right tomatoes is essential. For best results, choose firm, fleshy tomatoes that won’t release too much water during baking. This seasonal tomato guide from Bon Appétit is a great reference for selecting the perfect varieties.

The Secret to the Best Tomato Pie

So what makes this the best tomato pie? It’s all in the balance of flavor and texture. Start with a crisp crust that holds up to the juicy tomatoes. Then add a creamy, tangy cheese mixture that melts into every slice. Finally, make sure the tomatoes are perfectly drained to avoid a soggy pie.

If you’re making your own crust, this guide to homemade pie crust from King Arthur Baking will help ensure it’s light, flaky, and never rubbery.

Key Ingredients You’ll Need

To create the ultimate tomato pie, gather the following ingredients:

Ripe tomatoes (Roma, heirloom, or beefsteak)
Shredded cheddar cheese (sharp or mild)
Mozzarella or Parmesan for depth
Mayonnaise (Duke’s is the Southern favorite)
Fresh basil, thyme, or oregano
Salt and pepper to taste
Onions (optional)
Garlic powder or crushed garlic
Pie crust, homemade or store-bought

Pro Tip: Slice and salt your tomatoes in advance, letting them sit to release extra moisture.

Preparing the Tomatoes

One of the most important steps in making tomato pie is properly prepping the tomatoes. Here’s how to avoid excess liquid in your pie:

Slice tomatoes about ¼-inch thick
Lay slices on a paper towel-lined tray
Sprinkle with salt and let sit for 30 minutes
Pat dry with paper towels to absorb excess moisture

Skipping this step can result in a watery pie that’s difficult to slice and serve.

Step-by-Step: How to Make Tomato Pie

Follow these simple steps for a foolproof tomato pie:

Blind bake the pie crust at 375°F for about 10–12 minutes
Layer the bottom of the crust with drained tomato slices
Sprinkle with salt, pepper, and chopped herbs
Add a thin layer of sautéed onions (optional)
Mix cheese and mayo together and spread on top
Bake at 350°F for 30–35 minutes or until golden brown
Let cool for 10–15 minutes before slicing

The result? A savory, cheesy masterpiece that captures the essence of summer.

Avoid These Common Mistakes

To make sure your pie is as perfect as possible, steer clear of these typical errors:

Not draining the tomatoes thoroughly
Skipping the blind bake, leading to a soggy crust
Overloading with mayo or cheese, making it greasy
Not seasoning each layer, resulting in a bland flavor

These small details can make or break your dish.

Fun Ways to Customize

Tomato pie is endlessly adaptable. Here are some creative ideas to make it your own:

Gluten-free crust: Use almond or rice flour blends
Vegan version: Swap out cheese and mayo for plant-based alternatives
Add heat: Jalapeños, chili flakes, or hot sauce
Protein boost: Crumbled bacon or prosciutto
Greens: Add a layer of sautéed spinach or kale

This dish is a blank canvas for your culinary creativity.

What to Serve with Tomato Pie

Tomato pie pairs beautifully with light sides and summer favorites:

Arugula salad with lemon vinaigrette
Chilled cucumber soup
Grilled corn on the cob
Sweet iced tea or a crisp white wine like Sauvignon Blanc

Presentation tip: Serve tomato pie slightly warm with a fresh basil garnish.

How to Store and Reheat

Tomato pie is best fresh, but leftovers can still shine:

Refrigerate in an airtight container for up to 3 days
Reheat slices in the oven at 350°F for 10–15 minutes
Avoid microwaving, which can make the crust soggy
Freeze only if using a thick, sturdy crust

Always let the pie come to room temperature before reheating for the best texture.

Frequently Asked Questions (FAQs)

Can you make tomato pie ahead of time?
Yes! Assemble the pie and refrigerate for up to 24 hours before baking.

What tomatoes are best for tomato pie?
Roma, heirloom, or beefsteak tomatoes work best due to their low moisture content.

Is tomato pie served hot or cold?
Traditionally, it’s served warm or at room temperature. Cold leftovers can also be delicious.

Can I use puff pastry instead of pie crust?
Yes, but it will be flakier and lighter. Puff pastry works best when baked fresh.

Why does my tomato pie come out watery?
This usually happens when the tomatoes aren’t drained well. Be sure to salt and pat dry before layering.

Reader Reviews and Community Variations

“I never thought I’d like mayo in a pie, but this was incredible!” – Laura, Georgia
“I added bacon and a pinch of cayenne—new family favorite!” – Marcus, North Carolina
“Used puff pastry for a quicker version. Delicious and light!” – Emma, California

Want to share your twist on the best tomato pie? Drop your ideas in the comments or send in a photo!

Final Thoughts

Tomato pie is more than a nostalgic Southern recipe—it’s a celebration of fresh tomatoes, creamy cheese, and flaky crust in perfect harmony. Whether you’re baking it for a picnic, brunch, or dinner, this dish is guaranteed to become a seasonal staple. Try it today, and taste why so many say it’s truly “THE BEST!!🍅”.