Easy & Moist Tomato Pie Recipe

After returning home, I was determined to recreate that perfect tomato pie I had tasted. It took countless attempts and many summers of tweaking, but I've finally perfected this recipe that showcases garden-fresh tomatoes in their most delicious form. What makes this version special is the careful balance of acidity and richness, plus a few key techniques that prevent the dreaded soggy bottom that plagues many tomato pies. As Max puts it in his seven-year-old wisdom: "This pie makes tomatoes taste like they're having their best day ever!"

Why You'll Love This Tomato Pie

This savory pie has converted even the most dedicated "I only eat tomatoes in sauce" skeptics in my family. After years of summer entertaining and potlucks, I've discovered exactly what makes people go back for seconds:

Perfect Flavor Balance:

• Concentrated tomato flavor without wateriness
• Herbs that complement without overwhelming
• Tangy, cheesy topping that contrasts the sweet tomatoes
• Buttery, flaky crust that stays crisp

Practical Cooking Benefits:

• Perfect showcase for summer tomatoes
• Make-ahead friendly components
• Impressive presentation with simple techniques
• Versatile as a side or main dish

The first time Max helped me prepare tomatoes for this pie, he was fascinated by the salt-drawing-out-moisture step. "It's like the tomatoes are crying," he observed, watching the water pool on the paper towels. Now he's our official "tomato blotter," taking great pride in patting each slice dry before it goes into the pie. Last summer, we brought this to a neighborhood potluck, and Max confidently explained to everyone how "getting the water out is the most important secret to a perfect tomato pie." He's absolutely right!

What makes this tomato pie special isn't just its delicious flavor, but how it celebrates the essence of summer. There's simply no better way to showcase garden tomatoes at their peak than this beloved Southern classic.

Tomato Pie Ingredients

For the Flaky Crust:

• All-purpose flour
• Cold unsalted butter
• Ice water
• Salt
• Touch of sugar
• Optional: dried herbs (basil or thyme)

For the Tomato Filling:

• Ripe tomatoes (heirloom varieties if possible)
• Sweet onion
• Fresh basil
• Fresh thyme
• Garlic
• Salt and pepper
• Optional: touch of cayenne for heat

For the Cheesy Topping:

• Mayonnaise (good quality)
• Sharp cheddar cheese
• Parmesan cheese
• Fresh black pepper
• Optional: touch of hot sauce

See recipe card for quantities.

How To Make Tomato Pie

Prepare the Crust:

1. Combine flour and salt in large bowl
2. Cut in cold butter until pea-sized pieces form
3. Add ice water gradually, mixing minimally
4. Form dough into disk and chill for at least 1 hour
5. Roll out and place in pie plate
6. Blind bake with weights at 375°F for 15 minutes
7. Remove weights and bake 5-10 more minutes until lightly golden

Prepare the Tomatoes:

1. Slice tomatoes ¼-inch thick
2. Lay on paper towels and sprinkle with salt
3. Let drain for at least 30 minutes
4. Blot dry with fresh paper towels
5. Slice onions thinly and sauté until translucent

Create the Cheese Topping:

1. Grate cheeses
2. Mix with mayonnaise
3. Add black pepper and herbs if desired
4. Set aside while assembling pie

Assemble the Pie:

1. Layer tomatoes and onions in baked crust
2. Sprinkle with fresh herbs between layers
3. Add final layer of tomatoes
4. Spread cheese-mayo mixture over top
5. Bake at 350°F for 30-35 minutes until golden
6. Cool for at least 10 minutes before serving

Substitutions

Having made this pie for various dietary needs and preferences, here are substitutions that work beautifully:

Crust Options:

• Homemade → Store-bought (in a pinch)
• Regular → Gluten-free all-purpose blend
• Standard → Add cornmeal for texture (¼ cup)
• Traditional → Puff pastry for elegant variation

Cheese Alternatives:

• Cheddar → Gruyere or fontina
• Mayo-based → Greek yogurt (for lighter version)
• Traditional → Vegan mayo and plant-based cheese
• Standard → Add crumbled feta for tanginess

Vegetable Variations:

• All tomatoes → Add thin zucchini slices
• Red tomatoes → Mix colors for visual appeal
• Regular → Add roasted red peppers
• Traditional → Include corn kernels in summer

Tomato Pie Variations

After years of making this beloved summer dish, I've developed some variations that have become favorites:

Italian-Style Tomato Pie:

• Add sliced fresh mozzarella between layers
• Use Italian herbs (oregano, basil)
• Top with breadcrumbs mixed with Parmesan
• Drizzle with balsamic glaze after baking

Bacon Tomato Pie:

• Add crispy bacon crumbles between layers
• Use smoked cheddar in topping
• Add caramelized onions instead of raw
• Sprinkle top with chives

Greek-Inspired Tomato Pie:

• Add Kalamata olives and spinach
• Use feta and a touch of Greek yogurt in topping
• Season with dill and oregano
• Drizzle with olive oil before serving

Spicy Southwest Tomato Pie:

• Add diced green chiles
• Use pepper jack cheese in topping
• Season with cumin and chili powder
• Top with sliced avocado before serving

Equipment For Tomato Pie

Must-Have Basics:

• 9-inch pie plate (glass works best for even baking)
• Sharp knife for slicing tomatoes
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Box grater for cheese
• Rolling pin for crust
• Baking sheet (to catch any overflow)

Helpful Extras:

• Pie weights or dried beans for blind baking
• Pastry brush for egg wash or mustard
• Mandoline for ultra-thin, even tomato slices
• Pie shield to prevent crust from over-browning
• Pre-cut parchment rounds for easy crust transfer

Storage Tips

Counter Storage (same day only):

• Keep at room temperature if eating within hours
• Cover loosely with foil
• Best flavor when slightly warm or room temperature
• Not recommended for overnight

Refrigerator Tips (2-3 days):

• Cool completely before refrigerating
• Cover tightly with plastic wrap
• Reheat in 325°F oven for 10-15 minutes
• Avoid microwave which can make the crust soggy

Freezer Options (limited):

• Freeze unbaked assembled pie (without mayo topping)
• Add fresh topping before baking
• Bake from frozen, adding 15-20 minutes
• Note: texture may change slightly

What to Serve With Tomato Pie

This versatile dish can be served as a side or main course:

Perfect Pairings as a Side:

• Grilled chicken or fish
• Simple green salad with vinaigrette
• Cold cucumber soup
• Corn on the cob

When Serving as a Main:

• Mixed green salad
• Fresh fruit
• Chilled white wine
• Iced sweet tea (the true Southern way)

For brunch gatherings, I like to serve smaller slices of tomato pie alongside a fresh fruit salad for a perfect summer meal. For dinner, a larger slice paired with a simple grilled protein makes an impressive yet easy dinner.

Max prefers his tomato pie with what he calls "Grandpa's cucumber salad" – thinly sliced cucumbers in vinegar that my father taught him to make. "The cool cucumbers make the warm pie taste even better," he explains, showing surprisingly sophisticated understanding of flavor contrasts for a seven-year-old.

Grandmama's Magic Touch

My grandmother had a special trick with tomato pie that elevated it from delicious to unforgettable: she added a thin layer of Dijon mustard on the bottom crust before adding the tomatoes.

"Just a light brush," she'd insist, demonstrating the gentle touch needed. That subtle tang from the mustard created a flavor foundation that somehow enhanced the tomato flavor while also providing a barrier that helped prevent sogginess. It's a small detail that makes a noticeable difference in the final result.

Her other signature touch was sprinkling a tablespoon of fine cornmeal in the bottom of her crust. "Absorbs the extra juices," she'd explain. Between the mustard barrier and the cornmeal, her tomato pies always had perfectly crisp crusts, even with the juiciest summer tomatoes.

When Max helps me make Grandma version, he's in charge of the "secret mustard painting" as he calls it, carefully brushing a thin layer across the par-baked crust. "Grandma Jean was smart," he observes, "this helps the pie stay tight and not get soggy!" These moments in the kitchen connect him to family traditions and teach cooking wisdom that spans generations.

FAQ

Ready to Celebrate Summer's Bounty!

Now you have all the secrets to creating a perfect Southern tomato pie - from properly preparing the tomatoes to achieving that ideal balance of fresh flavor and rich topping. This beloved summer classic proves that simple ingredients, treated with care, create the most memorable meals.

Looking for more ways to enjoy summer produce? Try our Easy Banana Cream Pie: The 15-Minute that combine seasonal berries with rich chocolate. For something sweet yet simple, our Delicious Strawberry Rhubarb Pie Recipe are perfect alongside afternoon iced tea. Need a colorful party dessert? Our Easy Blueberry Pie Recipe showcases summer fruits in a beautiful, crowd-pleasing presentation!

Drop a star rate and share how this Tomato Pie turned out for you!!

Remember what my grandmother always said - "The best tomato pie is made with tomatoes picked the same day." While that's not always possible, using the ripest, most flavorful tomatoes you can find makes all the difference.

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Pairing

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Tomato Pie

A perfected Southern Tomato Pie showcasing garden-fresh tomatoes, savory herbs, and a creamy, cheesy topping. Features practical tips to avoid sogginess and achieve a perfectly crisp crust.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American, Southern

Keyword: Best tomato pie recipe, Italian tomato pie recipe, Paula Deen tomato pie, Southern tomato pie, Tomato Pie, Tomato pie Philly, Tomato pie pizza, Tomato pie recipe

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Chilling & Draining: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Servings: 8

Calories: 380kcal

Cost: $12

Equipment

• 9-inch pie plate (Glass recommended for even baking)
• Sharp knife (For slicing tomatoes and onions)
• Mixing bowls (For crust, cheese topping, and tomato prep)
• Rolling pin (To roll crust dough)
• Box grater (For cheese topping)
• Pie weights or dried beans (For blind baking crust)
• Baking sheet (To catch overflow during baking)

Ingredients

Crust:

• 1 ¼ cups All-purpose flour
• ½ cup Unsalted butter - Cold, cut into cubes
• 3–5 tablespoon Ice water - Add gradually
• ½ teaspoon Salt
• 1 teaspoon Sugar - Optional
• 1 teaspoon Dried herbs - Optional – basil or thyme

Filling:

• 4–5 Ripe tomatoes - Heirloom if possible, sliced
• 1 Sweet onion - Thinly sliced
• 2 tablespoon Fresh basil - Chopped
• 1 teaspoon Fresh thyme - Optional
• 1 clove Garlic - Minced
• Salt and pepper - To taste
• 1 pinch Cayenne pepper - Optional, for heat

Cheese Topping:

• ½ cup Mayonnaise - Good quality preferred
• 1 cup Sharp cheddar cheese - Grated
• ¼ cup Parmesan cheese - Grated
• Fresh black pepper - To taste
• 1 dash Hot sauce - Optional

Instructions

• Combine flour, salt, and optional sugar/herbs in a large bowl. Cut in cold butter until pea-sized pieces form. Gradually mix in ice water just until the dough comes together. Form into a disk, wrap, and chill for 1 hour.
• Roll dough and press into a 9-inch pie plate. Chill 10 minutes. Blind bake at 375°F with weights for 15 minutes, remove weights, and bake another 5–10 minutes until golden.
• Slice tomatoes ¼-inch thick. Lay on paper towels, sprinkle with salt, and let sit for 30+ minutes. Blot thoroughly with fresh towels.
• Thinly slice sweet onion and sauté over medium heat until translucent. Set aside to cool slightly.
• Combine grated cheddar, Parmesan, mayonnaise, pepper, and optional hot sauce or herbs. Stir well and set aside.
• In the pre-baked crust, layer tomatoes, onions, garlic, and herbs. Repeat layers, finishing with a tomato layer on top.
• Spread cheese topping evenly over the final tomato layer, smoothing gently with a spatula.
• Bake at 350°F for 30–35 minutes until topping is golden and bubbly. Use a pie shield if needed.
• Let pie rest for at least 10–15 minutes before slicing. This ensures clean slices and prevents a soggy base.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 220g | Calories: 380kcal | Carbohydrates: 24g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 580mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 1.5mg