Tomato Pie

When tomato season rolls around, all I crave is this tomato pie. It’s like a quiche, only more tomato-forward and a bit creamier and cheesier. Less egg, more filling– what’s not to love?! Even my kids who aren’t the biggest tomato fans love this Southern tomato pie! It has the perfect balance of fresh tomatoes and herbs coupled with a creamy, cheesy spread that I could eat with a spoon!

In the height of tomato season, I can’t help but make this savory Southern tomato pie! It’s so rich and fresh! Plus, it’s super easy to throw together on hot summer nights. I love the combination of juicy tomatoes and creamy cheese filling. So yummy!

What’s in This Tomato Pie Recipe?

Pie Crust: I used a store-bought crust to make this recipe super quick and easy, but homemade gives it an extra special touch when I have the time to make it.
Tomatoes: I highly recommend using Roma tomatoes if available since they are lower in moisture than most other varieties of tomatoes, which will help prevent the pie from turning out soggy. Although I have tested this recipe with tons of different types of tomatoes, and it’s always delicious!
Salt: Salting the tomatoes helps to draw out excess moisture more quickly to prevent a soggy pie.
Bacon: Crumbled cooked bacon adds a bit of umami flavor to this pie but can easily be left out for any vegetarians.
Cheese: I like a sharp white cheddar for its tangy flavor, but just about any melting cheese will work here.
Mayonnaise: The egg in mayo helps bind the cheese and herbs together to create a cohesive pie. Other great options include plain yogurt, ricotta cheese, and cream cheese.
Green Onions: Add a bit of fresh onion flavor to the filling.
Garlic: Enhances the savory flavor of the filling.
Basil: Fresh basil adds a fresh and herbal flavor to the pie.

close up view of a cut tomato pie exposing the filling.

Tips for Success

There’s no need to peel the tomatoes, but you certainly can if you’d like. To peel, cut an “x” at the bottom of each tomato with a sharp paring knife, briefly boil, then drop into ice water to loosen the peels.
Salt and drain the tomatoes for at least 20 minutes to prevent a soggy, greasy pie.
For a more robust flavor (and different texture), try baking the tomatoes in a low oven to dry them out instead of salting and draining.
Let the pie cool for a bit before slicing for cleaner slices.

How to Store and Reheat

This tomato pie is best served immediately after baking, but it will keep in the refrigerator for up to 3 days. Keep in mind that it will likely turn soggy the longer it sits due to the nature of the moist filling. I highly recommend reheating it in a 350°F oven for 15-20 minutes to prevent the pie from becoming too soggy. I do not recommend freezing this pie, as both the tomatoes and the mayonnaise do not freeze well.

overhead view of a slice of tomato pie on a gray plate with a fork.

Serving Suggestions

This Southern tomato pie is super versatile! As a main, I like to serve it with a hearty cobb salad, corn ribs, or cucumber onion salad. It also makes a great side for smoked pulled pork or grilled chicken thighs.

Tomato Pie Recipe

This tomato pie has the perfect balance of fresh tomatoes and herbs coupled with a creamy, cheesy spread that I could eat with a spoon!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, pie

Cuisine American

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings slices

Calories 408kcal

Author Krista Teigen

Ingredients

1 9-inch refrigerated pie crust
5 large ripe tomatoes
1 teaspoon kosher salt
6 slices bacon
2 cups freshly shredded sharp white cheddar cheese
¾ cup mayonnaise
3 green onions chopped
2 cloves garlic minced
¼ cup chopped fresh basil

Instructions

Preheat the oven to 350°F. Roll out the pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate.

1 9-inch refrigerated pie crust
Slice the tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with salt. Let the tomatoes sit for 20 minutes.

5 large ripe tomatoes, 1 teaspoon kosher salt
While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool.
Cook the bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces.

6 slices bacon
In a bowl, combine the bacon, cheese, mayonnaise, green onions, garlic, and basil.

2 cups freshly shredded sharp white cheddar cheese, ¾ cup mayonnaise, 3 green onions, 2 cloves garlic, ¼ cup chopped fresh basil
Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust.
Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes.
Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned.
Let the pie cool for at least 20 minutes before slicing.

Notes

Storage: Tomato pie is best served fresh but will keep for up to 3 days in the refrigerator.

Nutrition

How to Make Tomato Pie Step by Step

Prep the Pie Crust: Preheat the oven to 350°F. Roll out a 9-inch refrigerated (or homemade) pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate.

Drain the Tomatoes: Slice 5 large ripe tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with 1 teaspoon of kosher salt. Let the tomatoes sit for 20 minutes.

sliced tomatoes draining on paper towels.

Bake the Crust and Make the Filling: While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool. Cook 6 slices of bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces.In a bowl, combine the chopped bacon with 2 cups of freshly shredded sharp white cheddar cheese, ¾ cup of mayonnaise, 3 chopped green onions, 2 minced cloves of garlic, and ¼ cup of chopped fresh basil.

cheese filling for tomato pie in a glass bowl.

Arrange the Tomatoes: Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust.

sliced tomatoes layered in a prebaked pie crust.

Layer the Pie: Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes.

cheese filling over sliced tomatoes in a prebaked pie crust.

Bake the Pie: Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned. Let the pie cool for at least 20 minutes before slicing.