Best Tomato Pie Recipe

This savory Southern Tomato Pie Recipe is made by baking thick sliced tomatoes, green onions, basil, and a creamy mayo and cheese filling in a buttery pie crust until golden and bubbly. It’s the perfect recipe for sweet, sun-ripened summer tomatoes!

Southern Tomato Pie Recipe

This Southern Tomato Pie is a popular staple across the United States. It features sun-ripened tomatoes that are sliced and salted to remove excess juice and then assembled in a pie pan with store-bought (or homemade) pie crust, fresh basil leaves, green, and an irresistible mayonnaise filling with two types of cheese! It’s incredibly easy to make with simple ingredients and maximum flavor! The melted cheese in the pie filling helps to hold the pie together while increasing its irresistibility. 

It’s the perfect excuse to raid your garden-grown tomatoes while you also make other delicious tomato recipes, like this balsamic tomato basil salad, marinara sauce, or pico de gallo!

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Pie crust: You can use a pre-made homemade pie crust or store-bought pie crust. Allow enough time to thaw any pie crust that may be frozen, otherwise you will need to increase the baking time and watch that the crust doesn’t burn. 
• Tomatoes: make sure to use medium-large sized tomatoes for easy slicing. I’ve sliced my tomatoes into 1/2-inch thick rounds for this pie. 
• Mayonnaise – Miracle Whip is not a good substitute as it is too sweet for this savory pie. You can use a vegan mayonnaise if you prefer. You can also try making your own mayonnaise.
• Sour cream – Plain Greek yogurt or plain vegan yogurt could be used instead. 
• Garlic: Finely minced garlic cloves will provide the best flavor, although pre-minced garlic can be used in a pinch. 
• Hot sauce: I’ve used Frank’s hot sauce which is milder than most hot sauces. Feel free to use your favorite brand of hot sauce. 
• Salt and ground black pepper
• Cheese: A combination of freshly shredded cheddar cheese and gruyere cheese. Feel free to experiment with other types of cheese, such as parmesan cheese or mozzarella cheese.
• Green onions: Chives are a good substitute if you don’t care for green onions.
• Basil: Fresh basil leaves will give the best flavor.

What Type of Tomato Should I Use to Make Tomato Pie?

Any type of garden tomato that is medium-large in size will work well to make tomato pie – as long as the tomatoes are firm to the touch.

Roma tomatoes, beefsteak, or plum tomatoes are a good choice since they are less juicy than other varieties of tomatoes, such as heirlooms. Brandywine is another all-around variety that is large enough to be used. 

Regardless of the type of tomato chosen to make this recipe, remember to salt your sliced tomatoes. This helps extract as much excess liquid as possible from the tomatoes to avoid a runny pie or a soggy crust. 

How to Make Tomato Pie

1. Bake the Pie Crust: Roll out and gently press the pie crust into a 9-inch pie dish, forming the edges into your preferred design or to leave as is. Poke the bottom of the crust with a fork and top it with a sheet of parchment paper. Cover the bottom of the crust with baking beans and bake the crust for 10 minutes at 400 degrees F. The crust should start bubbling and turn a slightly darker color. Reduce the heat to 375 degrees F and set the pie crust aside. 

2. Salt the Tomatoes: Cover a large baking pan with paper towels and lay the sliced tomatoes on top in a single layer. Sprinkle the tomato slices with kosher salt and let them sit for 30 minutes. The salt will extract as much moisture as possible. Blot away excess liquid using additional paper towels. 

3. Make the Creamy Filling: Combine the mayonnaise, sour cream, garlic, hot sauce, salt, and pepper in a medium bowl. Fold in the shredded cheese and set aside. 

4. Assemble the Pie: Layer the tomatoes on top of the baked crust and sprinkle with the green onions and basil. Spread the creamy filling over evenly.

5. Bake and Serve: Bake the pie for 40-50 minutes or until the top is golden brown with bubbling edges. Slice and serve the pie once it has cooled for 30 minutes to an hour. 

Recipe Tips

• Bake your tomato pie on top of a large baking sheet lined with aluminum foil. Should any of the pie filling bubble over the edges of the pie, the tray beneath will catch these drippings.
• Allow the baked pie to cool for a minimum of 30 minutes. Hot out of the oven, the pie filling and sliced tomatoes are going to be piping hot, and as the cheese in the filling starts to cool, it acts as a glue to hold the pie together better. 
• Blot away as much excess moisture from the sliced tomatoes as possible before assembling the pie. Sliced tomatoes holding too much juice can make the crust soggy and turn the pie filling runny. 
• For the best flavor, try to source seasonal tomatoes for this pie. Use it as an excuse to get out and visit local Farmer’s markets in your area for the best produce!

What is the Difference Between Southern Tomato Pie and Italian Tomato Pie?

Southern Tomato Pie: Typically made with a buttery, flakey pie crust and a filling consisting of fresh, sliced tomatoes layered with a mixture of mayonnaise, cheese, and (sometimes) onions or fresh herbs. Often seasoned with salt, black pepper, and basil to enhance the flavor of the tomatoes.

Italian Tomato Pie: The crust can vary from a thick, bread-like base similar to Sicilian pizza, to a thinner, more traditional pizza crust focaccia-like in texture. Unlike the Southern version, Italian tomato pies are topped with a thick layer of tomato sauce seasoned with garlic, oregano, and basil. Cheese is optional.

Storage

Store leftover tomato pie in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or in the oven for 5-10 minutes at 325 degrees F. It’s even delicious served chilled or at room temperature!

Can You Freeze Southern Tomato Pie?

I don’t recommend freezing this tomato pie recipe as the freezing and thawing process will add moisture to the tomatoes which will make the crust soggy and the filling runny. The mayonnaise filling also runs the risk of splitting from freezing and thawing. 

More Tomato Recipes

• Bruschetta Recipe
• Tomato Basil Soup Recipe
• Easy Tomato Salad
• Heirloom Tomato Galette with Honey and Goat Cheese
• Caprese Salad Recipe (Insalata Caprese)
• Chickpea Tomato Salad with Creamy Yogurt Dressing

If you try making this Easy Tomato Pie Recipe, please leave me a comment and let me know! I always love to hear your thoughts.