If you’ve got a pile of ripe summer tomatoes and want a dish that tastes like a Southern summer on a plate, this tomato pie recipe is it. I make this at least three times between July and September every year, and it never lasts long at a cookout. It’s a savory pie layered with sliced fresh tomatoes, basil, and a creamy mayonnaise-cheese topping, all baked in a flaky pie crust until golden and bubbly.
Below, I’ll walk you through exactly how to make tomato pie the way my family has made it for decades, plus how to keep the bottom crust from turning soggy, which tomatoes work best, and how to freeze it for later. If you love these kinds of heirloom comfort dishes, you’ll also enjoy our roundup of classic boomer recipes.
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What Is Tomato Pie? A Southern Classic Explained
Tomato pie is a savory summer pie made by layering sliced fresh tomatoes and basil in a pre-baked pie crust, then topping it with a mixture of shredded cheese and mayonnaise before baking until the top turns golden brown and bubbly. It’s not a dessert, and it’s not a pizza, even though it shares some DNA with both.
The dish is rooted in the American South and shows up under names like Southern tomato pie, Kentucky pie, and Alabama pie. It became popular in the mid-20th century when home cooks needed a way to use up an overflow of garden tomatoes at peak season. The genius is the contrast: cool, juicy tomatoes against a warm, rich, creamy cheese topping.
Italian tomato pie is a different animal. Italian-American versions use a thicker, bread-dough crust, a tomato sauce base, and are often served at room temperature as an appetizer. The Southern version we’re making today uses a standard pie crust and is served warm, usually as a side dish or light entrée.
Tomato Pie Recipe Ingredients
This recipe makes 8 servings and fits a standard 9-inch pie plate. I recommend gathering everything before you start because the tomatoes need time to drain.
For the Crust
1 unbaked 9-inch pie crust (homemade or store-bought, thawed if frozen)
1 tablespoon all-purpose flour (for dusting)
Pie weights or dried beans (for blind baking)
For the Filling
2 to 2.5 lbs ripe Roma tomatoes (about 6 to 8 medium tomatoes)
1 teaspoon kosher salt
1/2 medium yellow onion, thinly sliced
1/4 cup fresh basil leaves, cut into thin ribbons (chiffonade)
1 cup mayonnaise (Duke’s is my go-to)
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Roma tomatoes are my top pick because they have lower water content than beefsteak or heirloom varieties. If you only have garden-variety slicers, you’ll need to drain them longer.
How to Make Tomato Pie: Step-by-Step Instructions
This recipe takes about 1 hour and 15 minutes from start to finish, with most of that being hands-off baking and draining time. Active prep is around 25 minutes.
Step 1: Slice and Drain the Tomatoes
Core the tomatoes and cut them into 1/4-inch thick slices. Lay the slices in a single layer on a paper towel-lined baking sheet.
Sprinkle both sides with the kosher salt and let them sit for 30 minutes. The salt pulls out excess moisture through osmosis. This step is the single biggest reason your crust stays crisp.
After 30 minutes, gently press another paper towel on top to blot away as much liquid as possible. You should see wet spots on the towels.
Step 2: Blind Bake the Pie Crust
Preheat your oven to 375°F. Roll the pie crust out and fit it into a 9-inch pie plate, crimping the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 8 to 10 minutes until the crust is lightly golden.
Let the crust cool for 10 minutes while you assemble the filling. A warm crust is fine; a hot crust will melt the mayo.
Step 3: Make the Cheese Topping
In a medium bowl, stir together the mayonnaise, sharp cheddar, mozzarella, Parmesan, black pepper, and garlic powder until fully combined. The mixture should be thick and spreadable, not runny.
Step 4: Layer the Filling
Scatter the sliced onion evenly across the bottom of the pre-baked crust. Arrange the drained tomato slices on top in slightly overlapping circles.
Sprinkle the fresh basil ribbons over the tomatoes. Season lightly with a pinch of salt and pepper.
Step 5: Add the Topping and Bake
Spoon the cheese-mayo mixture over the tomatoes and spread it gently to the edges, sealing the filling underneath.
Bake at 375°F for 35 to 40 minutes until the top is golden brown and the filling bubbles at the edges. If the crust edges brown too fast, cover them with foil strips.
Step 6: Rest Before Slicing
Let the pie rest on a wire rack for at least 20 minutes before cutting. This is non-negotiable if you want clean slices. The filling needs time to set, or it’ll ooze out everywhere.
Tips to Prevent a Soggy Tomato Pie Crust
A soggy bottom crust is the number one complaint in every cooking forum I’ve read, and I had it happen to me the first two times I made this. Here’s the fix that works every time.
Drain aggressively. Salt your sliced tomatoes and let them sit for at least 30 minutes. Blot them dry with paper towels. Don’t skip this even if you’re in a hurry.
Blind bake the crust fully. A partially baked crust is the second most common culprit. Bake it until it’s truly golden, not just set.
Add a cheese barrier. Sprinkle 1/4 cup of shredded cheese directly on the warm crust before adding the onions. This creates a waterproof layer.
Avoid juicy tomato varieties. Stick with Roma, San Marzano, or other paste tomatoes. Heirlooms and beefsteaks will release too much water no matter how long you drain them.
Let it rest. Cutting into hot tomato pie releases steam that turns the bottom crust gummy. 20 minutes of cooling solves this.
Tomato Pie Variations and Substitutions
Once you’ve made the basic version, it’s fun to riff on it. Here are the swaps I actually use and trust.
Cheese Swaps
Use all sharp cheddar for a sharper bite. Swap mozzarella for Monterey Jack or Gruyère for a nuttier flavor. A little crumbled blue cheese mixed into the topping is excellent if you like bold flavor.
Mayo Substitutes
Plain Greek yogurt works as a lighter swap with a tangier finish. Sour cream is another option but tends to be thinner. Don’t use Miracle Whip; the sweetness throws off the balance.
Add-Ins
Crispy crumbled bacon stirred into the cheese topping is a crowd favorite. Caramelized onions instead of raw add sweetness. A pinch of red pepper flakes gives it a subtle kick.
Crust Options
A buttery homemade pie crust is best, but a good store-bought crust works fine. For a gluten-free version, use your favorite GF pie crust and blind bake it a little longer. If you love shortcuts, our list of best frozen pizzas ranked has some crusts that work in a pinch.
How to Serve, Store, and Freeze Tomato Pie?
Tomato pie is best served warm but not hot, around 20 to 30 minutes out of the oven. The filling sets up as it cools, giving you cleaner slices.
I serve it as a side dish with grilled chicken, ribs, or a big green salad. For a light summer dinner, pair it with a cold glass of rosé or a crisp Sauvignon Blanc. If you’re curious about pairings, our wine pairing guide has options that work beautifully with tomato-forward dishes.
Store leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F oven for 10 minutes; the microwave makes the crust soft.
To freeze, bake the pie completely, let it cool, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen at 350°F for 25 to 30 minutes, covered with foil for the first 15 minutes.
Frequently Asked Questions About Tomato Pie
What is the best tomato pie recipe?
The best tomato pie recipe uses Roma tomatoes that are salted and drained for 30 minutes, layered in a pre-baked pie crust with fresh basil and onion, then topped with a mixture of mayonnaise, sharp cheddar, and mozzarella, and baked until golden brown.
How do you keep tomato pie from being soggy?
Salt and drain the sliced tomatoes for at least 30 minutes, blot them dry, fully blind bake the crust, add a thin layer of cheese on the warm crust before filling, and let the finished pie rest for 20 minutes before slicing.
Should you peel tomatoes for tomato pie?
You don’t have to peel tomatoes for tomato pie if you’re using Roma or other low-water varieties. If using larger tomatoes with tough skins, a quick dip in boiling water followed by an ice bath makes peeling easy.
Can you freeze tomato pie?
Yes, you can freeze tomato pie. Bake it completely, cool it to room temperature, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat at 350°F covered with foil.
What kind of tomatoes are best for tomato pie?
Roma tomatoes are best for tomato pie because of their low water content and meaty texture. San Marzano, Amish Paste, and other plum-style tomatoes also work well. Avoid beefsteak and most heirlooms unless you drain them extra-long.
Final Thoughts on This Summer Favorite
This tomato pie recipe is the one I come back to every summer when tomatoes are at their peak, and it’s never let me down. The key takeaways are simple: drain your tomatoes well, blind bake the crust fully, and let the pie rest before you slice it.
Make it once as written, then start experimenting with different cheeses, herbs, or a layer of crispy bacon. Once you’ve nailed the technique, this savory pie becomes a reliable centerpiece for potlucks, weeknight dinners, and lazy weekend lunches all season long.