Tomato Pie

This classic Southern tomato pie recipe features layers of fresh tomatoes, basil, and melted cheese in a crispy pie crust. Made with simple ingredients, it’s the perfect dish for summer gatherings, brunch, or weeknight dinners. Get tips for making a perfectly set, flavorful tomato pie every time.

Ingredients

• 5 Roma tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• ½ cup green onion (or red onion), chopped
• 1 (9-inch) pre-baked pie crust
• 1 cup shredded mozzarella cheese
• 1 cup freshly shredded cheddar cheese
• ¾ cup mayonnaise (or half mayo, half Greek yogurt)
• 2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the tomatoes: Arrange the tomato slices in a colander in the sink in a single layer. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels to prevent a soggy pie.
3. Layer the filling: In the pre-baked pie crust, layer the tomato slices, basil, and green onion evenly. Season each layer with a bit of salt and pepper.
4. Make the topping: In a medium bowl, combine mozzarella, cheddar, and mayonnaise (or half mayo, half Greek yogurt) until fully blended.
5. Assemble and bake: Spread the cheese mixture evenly over the tomato filling. Sprinkle Parmesan cheese on top. Bake for about 30 minutes, or until the top is lightly golden and bubbly.
6. Rest and serve: Let the pie rest for at least 15 minutes before slicing to allow the filling to set.

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Why You’ll Love This Recipe

This Southern-style tomato pie is bursting with fresh summer flavors — juicy tomatoes, fragrant basil, and melted cheese in a flaky crust. It’s the perfect balance of savory and creamy, making it a crowd-pleaser for brunch, lunch, or a light dinner.

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Tips

• Dry tomatoes well: The key to avoiding a soggy pie is removing as much liquid as possible from the tomatoes.
• Use fresh herbs: Fresh basil gives this dish its signature flavor — don’t skip it!
• Bake the crust first: A pre-baked (blind-baked) crust helps maintain crispness.
• Rest before slicing: Allowing the pie to cool slightly ensures clean slices.

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Variations and Substitutions

• Cheese options: Try swapping mozzarella for provolone, or cheddar for Gruyère for a richer flavor.
• Add-ins: Mix in sautéed spinach, zucchini, or caramelized onions for extra veggies.
• Crust alternatives: Use a gluten-free pie crust or puff pastry for a twist.
• Lighter version: Substitute all or part of the mayonnaise with Greek yogurt.

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FAQs

Can I make tomato pie ahead of time?
Yes! Bake the pie, let it cool, then refrigerate. Reheat slices in the oven at 325°F until warm.

Can I freeze tomato pie?
It’s best enjoyed fresh, as freezing can change the texture of the tomatoes and crust.

What kind of tomatoes work best?
Roma or plum tomatoes are ideal because they’re firm and less watery.

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Serving

Serve warm or at room temperature with a fresh green salad, grilled chicken, or a light soup. It’s also delicious as part of a brunch spread or picnic menu.

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Suggestions

Pair your tomato pie with iced tea or lemonade for a refreshing meal. If you love this dish, try making Garden Vegetable Pie next another savory classic loaded with summer produce.