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Filled with a mozzarella 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, this yummy creamy tomato basil chicken, or this delicious creamy tomato Italian parmesan chicken for more tomato recipes!
The Best Tomato Pie Recipe
Tomato pie is a summer staple and one we enjoy all the time. 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.
Tomato pie is fresh and delicious and goes with just about anything. It’s a great way to use up all of those tomatoes that are exploding in the garden (anyone else trying to find all of the tomato recipes to use those up?!). Plus, it’s a fun twist on a pie. I love that it’s savory and used as the main dish for dinner. Trust me. You don’t want to miss this!
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! Use your fingertips to gently squeeze the tomatoes to test their firmness. Check out the recipe card at the bottom of the post for exact ingredient measurements.
- 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 pie crust.
- Fresh Tomatoes: 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.
- Kosher Salt: This helps to drain any additional water.
- Fresh Basil: Basil and tomato are a match made in heaven! I highly recommend using fresh basil leaves if you can.
- Mozzarella Cheese: You can use pre-shredded mozzarella cheese for this recipe, but shredding it from a block makes it slightly softer, and it melts perfectly into the pie.
- Mayonnaise: The mayo slightly holds this pie together and adds some delicious flavor. Try making your own with this recipe!
- Seasonings: 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.
How to Make Tomato Pie
This pie comes together easily, and it is a great lunch or dinner menu option. It’s fresh and has the classic flavors of basil and tomato, which no one will be able to resist!
- Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough.
- Slice and Coat: 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.
- Combine: In a medium bowl ,combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- Layer: 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.
- Finish Layering: 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.
- Bake: Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the edges of the crust turns a golden brown.
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 heirlooms. 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.
How to Store Leftover Tomato Pie
Tomato pie leftovers are SO delicious. Plus, they keep for quite a few days so it makes a great lunch the next day too!
- In the Refrigerator: Once your pie has cooled, then you can wrap it in plastic wrap and store it in your fridge. It will last about 4-5 days.
- To Reheat: You can reheat your tomato pie in the microwave or even in the oven at 325 degrees for 5-10 minutes. We also don’t even mind eating a slice of it cold!
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. Check out a few of these other recipes that complement this dish and will have all of your family asking for more!
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The Best Tomato Pie
Ingredients
- 1 9-inch pie shell
- 6 large tomatoes very ripe
- 1 tablespoon kosher salt
- 8 ounces shredded mozzarella 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
Instructions
- Preheat the oven to 350ºF and if making prepare the pie dough.
- 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.
- In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good! I will make it again. Also I used oregano instead of basil and added some diced ham.
I made this recipe with tomatoes fresh off the vine from my backyard. It was delicious but I did make a few changes to suit my taste. I added chopped onion and Parmesan cheese because I love both. Next time, I don’t think I’ll layer too much of the spread in between and just put a light coating on the bottom and then, the rest on the top. Other than that, it really is delicious. It’s like an eggless quiche and you can change it up with other herbs, spices and veg/protein additions. Thanks!
Thanks Lori! Is there anything better than a fresh home grown tomato? So glad you enjoyed it and I love all of your changes!
This was delicious! My husband loved it. I increased the basil to 1/2 cup and also increases the garlic powder. Had to bake it for a good 50-55 min. So good.
Delicious! I sprinkled grated parmesan cheese over the first layer and then again before I put it in the oven.
I just discovered Tomato Pie and this recipe is delicious. I made two changes. I used fresh mozzarella instead of cheddar and I put about a 1/4 c of Italian bread crumbs as the first layer. The bread crumbs soaked up the moisture and provided extra flavor to the pie.
Recipe calls for mozzarella!!! Where did u get cheddar cheese from???
Delicious! We had a bunch of fresh picked tomatoes to use up. Drizzled top with some olive oil and also put some fresh sliced garlic on there. Definitely worth a try … you won’t be disappointed!
Hi Alyssa. Is it possible to use something other than mayo to hold this pie together?
You can use sour cream, cottage cheese, or even plain Greek yogurt!
The recipe came together quickly, and I liked that! I didn’t see any indication in the recipe about prebaking the pie crust, so I didn’t do that before adding the filling. Also, after salting the tomatoes and allowing them to drain, should they just be used like that, or should the salt be rinsed off first? We have baked the tomato pie but haven’t eaten it yet, so I don’t have a verdict as to the results. Just wanted to let you know that there were several questions about the prepping that popped up, and maybe you could address them.
Do you prep bake the pie crust if making homemade??
Yes, I blind bake my crust using this recipe: How To Blind Bake a Pie Crust
This was OUT OF THIS WORLD DELISH! I made homemade crust. Not soggy at all but I let sit for an hour before eating that may have helped. I ended up with cheese layer on top not tomatoes and think that was a better finish, just my opinion.
now I wish I had more home grown tomatoes!
Delicious! I used sharp cheddar & queso fresco in a fresh pie she. We loved it and will definitely make again. Thank you for sharing this yummy recipe!
If I use store bought pie crust and layer them like you said we could do do you have to pre bake them a little bit before using? Just want to make sure it gets done once baked.
Thinking the same thing. I like crusts to be somewhat crispy. I haven’t made this one yet, but I will pre-bake for 10 or 15 mins.
Looks great! Will give it a try!
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.
I always coat my tomatoes in flour or cornstarch which helps with that runny factor