The Best Tomato Pie

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Filled with a cheddar cheese mixture layered in between thick slices of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.

The Best Tomato Pie

4.92 from 12 votes
Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Aimee Mars
Servings: 10 Servings


  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper


  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.


  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.


Serves: 10

Serving1sliceCalories279kcal (14%)Carbohydrates14g (5%)Protein8g (16%)Fat21g (32%)Saturated Fat8g (40%)Cholesterol29mg (10%)Sodium1055mg (44%)Potassium300mg (9%)Fiber2g (8%)Sugar3g (3%)Vitamin A1176IU (24%)Vitamin C15mg (18%)Calcium179mg (18%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner
Cuisine American, Southern
Keyword tomato pie
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Aimee Mars

Spending time in the kitchen is a childhood memory that stems as far back as I can remember. The dots connecting those days to recipe development and food photography though, are winding and loopy. Just months after my clothing line in New York City, which was a childhood dream, came to a screeching halt I found myself at home as a new mom with a newborn. Desperately seeking a creative outlet, I began with the familiar and comforting act of cooking. A new passion of recipe development was ignited, and my blog became a place to break bread and to share these recipes with everyone. My family of four and one very convincing dog who loves to beg now enjoy our meals, and scraps, in Charleston.

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  1. 4 stars
    My pie was also very runny. Great taste! I did salt the tomatoes & soaked up a lot of moisture before putting the pie together. Next time I might add some flour to thicken those juices.

  2. 5 stars
    My husband and I thought this was delicious. However, the contents were so runny…I think I need to leave the tomatoes on towels much longer to soak up the moisture; I used firm tomatoes BTW (only needed 5, too, like others). Someone suggested adding flour to the cheese mixture. Can anyone help!? I have shared this recipe with others; I cannot tell you how delicious it is!!

    1. I put my tomatoes in a colander, salt each layer and put a plate under it For over 30 minutes, shake gently occasionally.

  3. 5 stars
    Made this last night with fresh heirloom tomatoes & basil from our garden. It was out of this world!! I am going to use a sharper type of cheese next time, but still happy with a milder cheddar (and there will be a next time I make this, and a time after that, and on & on!). Can’t wait to eat cold leftovers this evening on a picnic & music event outdoors at my neighbors, a winery & vineyard. It’s just so good. Can’t wait!

  4. 5 stars
    Great recipe thanks! I substitute Gouda or provolone since I’m not a big fan of cheddar – next time maybe white cheddar.

  5. OMGosh, I’ve been growing tomatoes for 25 years. How did I not know Tomato Pie was a thing??? It’s in the oven now and I can’t wait. Thank you!

  6. I love making tomato pie,so simple yet so delicious! Do you not have problems with soggy crust? I always blind bake them a
    bit first, but I’ve never tried NOT pre-baking them…would be nice to skip that step if possible. Just curious how you’re doing your crusts!

    1. I always pre bake crust with plenty if vent holes lol mine is never soggy. I can’t wait for Tomatoes!

  7. I made it and it was good! I added a few things from my garden… jalapeño and rosemary, plus some spring onion from the grocery store. Hope to make my next one will be with a homemade crust. Not sure if it’s to be eaten hot, cold, or either way. I ate it after a night in the fridge. I’ll try it heated, too. Leaving the tomato slices between paper towels and dabbing them seemed to be a big help in making it not too runny if you use less firm fruit.

  8. 5 stars
    It truly is The Best Tomato Pie. Wouldn’t change a thing. Great idea to slice and salt tomatoes and let them sit. I always peel the tomatoes.

  9. 5 stars
    I was searching google to fine a recipe to use my homegrown tomatoes in. I tried this recipe and it was delicious. I will do this again. I am hoping that I can freeze some it.

  10. 5 stars
    Love this recipe! Make it with GF crust (Wholly Wholesome is my favorite). Sometimes change up shredded cheese, e.g. Asiago, Mozzarella, Fontina, Swiss, etc. Always add a layer of thinly sliced deli cheese to crust before adding first layer of tomatoes….helps prevent “soggy bottom” crust

  11. 5 stars
    Made this this evening and it was a huge hit.
    I thought I picked the firmer tomatoes but I guess they could have been firmer. Also, I only prepped 5 tomatoes. I could only fit 4.i cut the tomatoes in half for easier slicing.
    My husband said it’a keeper. Made it with angel hair pasta. Next time I will bake the pie crust for about 10 minutes.

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