Tomato pie is a Southern classic that transforms humble ingredients into a rich, savory dish bursting with summer flavor. At its core, tomato pie consists of a buttery crust filled with ripe tomatoes, fresh herbs, cheese, and a creamy topping that binds everything together. Whether you serve it as a main course, a side dish, or part of a brunch spread, it’s a celebration of tomato season and comfort food in one dish.
This recipe is perfect for showcasing juicy, garden-fresh tomatoes at their peak. It’s simple to make, deeply flavorful, and an excellent addition to your summer recipe collection.
Why You Will Love This Recipe
Perfect for Summer: Ideal when tomatoes are ripe, sweet, and plentiful.
Crowd-Pleasing Comfort Food: Great for gatherings, potlucks, and family dinners.
Customizable: Adjust the herbs, cheeses, and crust to your liking.
Easy to Make: Simple ingredients and straightforward steps.
Ingredients List
For the Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
3–4 tablespoons ice water
Alternatively, use 1 store-bought 9-inch pie crust for convenience.
For the Filling:
3–4 large ripe tomatoes, sliced
1 teaspoon salt (for draining tomatoes)
½ cup chopped sweet onion
¼ cup chopped fresh basil
1 tablespoon chopped fresh parsley (optional)
Freshly ground black pepper, to taste
For the Topping:
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¾ cup mayonnaise
1 tablespoon Dijon mustard (optional, for tang)
Timing & Servings
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour 5 minutes
Servings: 6–8 slices
Step-by-Step Instructions for Tomato Pie
Step 1: Prepare the Crust
If making from scratch, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll the dough into a 9-inch circle and press it into a pie dish. Trim and crimp the edges. Blind bake at 375°F (190°C) for 10 minutes with pie weights, then remove weights and bake another 5 minutes until lightly golden. Let cool.
Step 2: Slice and Drain Tomatoes
Slice the tomatoes and lay them on paper towels. Sprinkle with salt and let them rest for 30 minutes. This step removes excess moisture and prevents a soggy pie. Pat dry with more paper towels before layering.
Step 3: Saute Onions (Optional)
For extra sweetness, lightly sauté the onions in a bit of butter or olive oil until translucent, then cool before adding to the pie.
Step 4: Layer the Filling
In the pre-baked pie crust, layer half the tomatoes, half the onions, and a sprinkle of basil and parsley. Add the rest of the tomatoes and onions. Season with black pepper.
Step 5: Mix the Cheese Topping
In a bowl, mix the cheddar, mozzarella, mayonnaise, and Dijon mustard until well combined. Spread the mixture evenly over the tomatoes.
Step 6: Bake
Bake the pie at 375°F (190°C) for 35–40 minutes, or until the top is golden and bubbly. Let it cool for at least 10–15 minutes before slicing to allow the filling to set.
Choosing the Best Tomatoes
Heirloom Tomatoes: Offer beautiful colors and rich flavor.
Beefsteak Tomatoes: Great for their large size and juiciness.
Roma Tomatoes: Less watery and hold up better when baked.
Tip: Always drain tomatoes thoroughly to avoid a watery pie.
Variations and Customizations
Herb Options
Swap basil for thyme or oregano.
Add green onions or chives for a punch of flavor.
Cheese Swaps
Use Monterey Jack, Swiss, feta, or goat cheese.
Add Parmesan for extra depth.
Crust Alternatives
Use puff pastry or phyllo dough for a different texture.
Make it gluten-free with a GF pie crust.
Serving Suggestions
As a Main Course
Pair with a light green salad.
Add roasted vegetables or grilled corn on the side.
As a Side Dish
Serve alongside grilled meats like chicken, steak, or ribs.
Perfect addition to a brunch spread or potluck.
As Leftovers
Tastes great the next day, warm or cold.
Reheat in the oven at 300°F (150°C) for 10 minutes to preserve the crust.
Make-Ahead Tips
Prepare the crust a day ahead and refrigerate.
Drain and slice tomatoes up to 1 day in advance.
Assemble the pie a few hours before baking and keep refrigerated.
Avoid adding the topping too early to prevent sogginess. For best results, bake just before serving.
How to Store and Reheat
Storing
Wrap leftovers tightly and refrigerate for up to 3 days.
Reheating
Use a 300°F oven to warm slices for 10–15 minutes. The microwave works too, but may soften the crust.
Tomato Pie vs. Pizza vs. Tart
Dish Base Sauce/Topping Notes Tomato Pie Pie crust Cheese-mayo topping Southern-style comfort food Pizza Dough Tomato sauce, cheese Italian origin, flat and round Tomato Tart Puff pastry Cheese, herbs French-inspired, lighter
Tomato pie is uniquely Southern, richer, and more casserole-like than pizza or tarts.
Nutritional Information (Estimate per slice)
Calories: 330
Protein: 9g
Fat: 26g
Carbohydrates: 16g
Fiber: 2g
Sugar: 4g
Sodium: 420mg
Note: Values may vary based on brands and substitutions.
FAQs
Can I use cherry tomatoes?
Yes, but halve them and be sure to drain them well—they hold more water than sliced varieties.
What can I substitute for mayonnaise?
Greek yogurt or sour cream can work, though they’ll yield a tangier topping.
Can I freeze tomato pie?
Not recommended. Tomatoes release water when thawed, which may ruin the texture. If freezing, freeze the crust separately.
Why is my pie soggy?
You may not have drained the tomatoes long enough. Be sure to salt and blot them dry thoroughly.
Can I make this recipe crustless?
Yes! Make a tomato pie casserole by layering ingredients in a greased dish and topping with the cheese mixture. Bake the same way.
Conclusion
Tomato pie is a delicious way to celebrate peak tomato season. With its buttery crust, juicy tomato layers, fresh herbs, and creamy cheesy topping, it’s pure Southern comfort food that’s surprisingly simple to make. Whether you serve it for lunch, dinner, or a summer picnic, it’s a savory, satisfying dish that everyone will enjoy.
From customizing the cheese blend to using different crusts, there’s plenty of room to make it your own. Just remember: the better the tomatoes, the better the pie!