Tomato pie is the crown jewel of Southern summer recipes—a comforting, savory dish bursting with fresh tomatoes, gooey cheese, and a flaky, golden crust. While there are plenty of shortcuts to get a tomato pie on your table, nothing beats making it from scratch. If you’re looking for the ultimate recipe that combines tradition with elevated flavor, this guide is your go-to.

Homemade tomato pie isn’t just about ingredients—it’s about technique. Starting from the crust to the choice of tomatoes, every layer matters. That’s why crafting it from scratch delivers superior taste, texture, and satisfaction. The secret lies in how you prepare and combine the elements. Understanding techniques like tomato draining and blind baking the crust can make or break your results. If you’re new to working with fresh tomatoes, check out these USDA guidelines on tomato handling and storage for some pro tips on keeping their texture and flavor intact.

One of the critical factors that elevate this dish is the crust. While store-bought options work in a pinch, a homemade version delivers unmatched flakiness and flavor. The difference is rooted in technique and science—learn more from Serious Eats’ breakdown on flaky pie dough that shows why chilling, folding, and resting your dough matters.

What is Tomato Pie?

Tomato pie is a savory pie, most commonly associated with the American South, especially in the Carolinas. It’s a delightful blend of:

Fresh tomatoes
Shredded cheese
Mayonnaise-based topping
Homemade pie crust

Though its name may confuse some with pizza-style tomato pies from the Northeast, the Southern version is distinct, often served warm or at room temperature, and beloved at cookouts, potlucks, and brunch tables.

Why “From Scratch” Changes Everything

Making tomato pie from scratch means:

Using freshly prepared ingredients
Avoiding preservatives
Having full control over flavor, saltiness, and texture

Homemade crust adds richness. Draining tomatoes the right way prevents a soggy bottom. And mixing cheeses manually helps you create a flavor profile that suits your palate.

Key Ingredients Breakdown

A great tomato pie starts with quality components. Here’s what you need:

Tomatoes: Use Roma, heirloom, or beefsteak tomatoes for the best flavor and lower water content.
Cheeses: A blend of sharp cheddar, mozzarella, and a bit of Parmesan offers depth.
Mayonnaise: This gives the topping its creamy tang.
Fresh herbs: Basil, oregano, and thyme add a garden-fresh aroma.
Crust: A buttery, flaky pie crust is essential—homemade if possible.
Optional extras: Caramelized onions, bacon, or jalapeños for a twist.

The Perfect Crust – Step-by-Step

Follow these tips to create the ideal crust:

Use cold butter and ice water.
Do not overwork the dough—mix just until it comes together.
Chill the dough before rolling it out.
Blind bake the crust with pie weights at 375°F for about 15 minutes before filling.

Preparing Tomatoes the Right Way

Tomatoes carry a lot of water. Without proper preparation, they can ruin your pie’s texture.

Slice tomatoes and lay them on paper towels.
Lightly salt them to draw out moisture.
Let them rest for 30 minutes, then pat dry.

Layering for Flavor: The Assembly

To avoid a soupy pie and ensure bold flavor:

Place a layer of cheese on the crust first to act as a barrier.
Follow with drained tomatoes, seasoning each layer.
Add chopped herbs and another cheese layer.
Finish with a mayo-cheese mixture spread evenly on top.

Baking and Serving the Tomato Pie

Bake at 350°F for 30–35 minutes until golden and bubbling.
Allow to cool for at least 15 minutes before slicing.
Serve warm or at room temperature—it’s delicious either way.

Common Mistakes to Avoid

Watery filling: Always drain tomatoes thoroughly.
Soggy crust: Blind bake and use cheese as a moisture barrier.
Over-stuffing: Keep layers thin and balanced.

Tomato Pie Variations

Want to mix it up? Try these twists:

Southern style: Add Vidalia onions for sweetness.
Italian-inspired: Layer with pesto and mozzarella.
Spicy version: Include sliced jalapeños or a dash of hot sauce.
Vegetarian: Use roasted peppers or zucchini instead of bacon.

Make-Ahead, Storage & Reheating Tips

Make ahead: Prepare the crust and filling separately up to a day in advance.
Storing: Keep leftovers in the fridge for up to 3 days.
Reheating: Warm in an oven at 300°F for 10 minutes to avoid sogginess.

What to Serve With Tomato Pie

Tomato pie shines alongside light and fresh dishes like:

Arugula or Caesar salad
Chilled cucumber soup
Grilled vegetables or corn
Dry rosé or herbal iced tea

The Nutritional Perspective

A typical slice of tomato pie (1/8 of a 9-inch pie) contains:

~350–400 calories
~20g fat (depending on cheese and mayo)
Rich in antioxidants from tomatoes

Looking for a lighter version? Use:

Low-fat cheese or Greek yogurt instead of mayo
Whole-wheat crust or phyllo dough
Add more veggies to reduce density

FAQs – People Also Ask

Can you freeze tomato pie?
Yes, but it’s best frozen unbaked. Assemble and freeze tightly. When ready to bake, do not thaw—bake from frozen with additional time.

Why is my tomato pie watery?
Likely from un-drained tomatoes. Salt and blot them thoroughly before layering.

Do you eat tomato pie hot or cold?
It’s traditionally served warm or room temp, but many enjoy it cold the next day.

Can I use store-bought pie crust?
Yes, but homemade crust offers better texture and flavor.

How long does tomato pie last in the fridge?
Up to 3 days, stored in an airtight container.

What’s the best type of tomato to use for pie?
Roma or heirloom tomatoes with low moisture content are ideal.

Can I make it gluten-free?
Yes—just use a gluten-free crust and double-check your mayo and cheese labels.