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Savory Tomato Pie is a Southern comfort food classic. Layers of tomato, onion, basil, and cheese are baked in a flaky pie crust shell for an indulgent savory pie that is hard to resist!

Savory Southern Tomato Pie in a pie tin

What kind of tomatoes should I use to make tomato pie?

The prettiest tomato pies are made using several different colors of heirloom tomatoes. If you aren’t as concerned about looks, we recommend using a plum tomato like Roma tomatoes as they have the least amount of liquid. However, any garden tomato will work to make tomato pie.

Can I use a frozen pie crust to make tomato pie?

Tomato pie can be made using a homemade pie crust or a frozen pie crust. Either way, the pie crust will need to be baked prior to making your tomato pie. Follow the directions on the frozen pie crust for baking an empty shell. If using homemade, be sure to pierce your crust with a fork all over the bottom and sides and use pie weights or raw beans to weight down your crust.

Tomato Pie Recipe

Can I freeze tomato pie?

It is not recommended that you freeze a southern style tomato pie. The water content in the tomatoes and cheese will create a mushy mess if frozen and then baked.

If you like this recipe, you may be interested in these other delicious classic recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Tomato pie in a pie pan
Savory Tomato Pie is a Southern comfort food classic. Layers of tomato, onion, basil, and cheese are baked in a flaky pie crust shell for an indulgent savory pie that is hard to resist!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
  • 1 baked deep dish pie shell
  • 5 large tomatoes sliced
  • 1 teaspoon salt
  • 1/2 sweet onion thinly sliced
  • 8 large fresh basil leaves chopped
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Preheat an oven to 375 degrees Fahrenheit.
  • Lay tomato slices out onto a paper towel lined baking sheet in a single layer. Sprinkle with salt and let stand 10 minutes to draw out moisture. Reserve some slices for decorating top, if desired.
  • Layer tomato slices, onion, and basil into the pie shell. Season with black pepper.
  • In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, parmesan, mayonnaise, and sour cream. Spread over the top of the tomatoes to cover the top of the pie. Arrange decorative slices on top, if desired.
  • Bake in the preheated 375 degree oven for about 30 minutes, until cheese is lightly browned. Serve hot.


Calories: 353kcal | Carbohydrates: 16g | Protein: 10g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 706mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 11.6mg | Calcium: 239mg | Iron: 1.1mg
Course: Main Course
Cuisine: American, southern
Keyword: Tomato pie
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July 16, 2019 8:18 pm

We just added 6 strips of thick cut (crumbled under the cheese)microwaved bacon and it was just right!

October 13, 2019 12:31 pm

5 stars
I have made this recipe several times, and it is always a big hit. In fact, I am making one now to take to friends for dinner. It is also good warmed over.

August 1, 2018 3:54 pm

I’m trying this out oon company tonight. It looks and sounds so good.

Anna Pennington
September 17, 2020 8:18 pm

4 stars
I made the tomato pie today ،
It taste good. The only thing I would change is sauté the onions first . I baked it 40 min
But the onions were still not cooked though I sliced them very thin, otherwise love your recipes

Lauri J.
July 20, 2020 3:33 pm

I make this every summer and here’s what I do. Dice 1/2 cup of green onions and about 13-15 fresh basil leaves. Slice about 5-6 large tomatoes. Put your tomatoes in a colander and sprinkle them with salt and allow them to drain. Then I take paper towels and press out any extra juice. This is key for your pie not to be soggy. Prebake your frozen pie shell. After its done take some buttery Tollhouse crackers that you crush and spread them over the bottom of the pie crust. This is so the bottom doesnt get soggy. Make sure… Read more »

Laur J.
July 20, 2020 3:34 pm
Reply to  Lauri J.

I forgot to add that I sprinkle salt and pepper over each layer of tomatoes.

Charles Hayes
July 22, 2019 9:49 am

5 stars
Great summer treat.

Susan Farrar
August 2, 2018 11:33 am

5 stars
I served this delicious pie to my company last night. EVERYONE raved about it. Thanks for this keeper of a recipe.

July 14, 2018 9:52 pm

I have not tried your recipes yet, but’s I’m looking forward to trying them.

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