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!
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.
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.
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Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Delicious! I made this pie and it was so good! I forgot the black pepper and it was still amazing! Thank you so much for sharing all of your recipes!
This recipe looks great . I am making it tonight . Thanks for all your great recipes.
I made the tomato pie today ุ
It taste good. The only thing I would change is sautรฉ 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
I substituted cream cheese for the mayonnaise and it’s not greasy but great.
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 you drain your tomatoes well. Get as much wetness out of them as you can. Layer one layer of tomato slices on top of crushed crackers then I sprinkle with 1/4 cup of diced green onions and half of the basil leaves. Repeat with another layer of tomatoes, green onions and basil. Mix together 1 cup of Kraft mayo, 1 cup of mozzarella cheese and one cup of cheddar cheese. Make sure you grate it, don’t use bagged cheese. Spread that over your pie. Put your pie on a cookie sheet before placing it in the oven. If you don’t when you take it out of the oven it could collapse. I learned that the hard way. Bake at 350 for 30 minutes. Sometimes I add extra cheese on top of it. Omg this is sooo good either hot or cold!!
I forgot to add that I sprinkle salt and pepper over each layer of tomatoes.
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.
Great summer treat.
We just added 6 strips of thick cut (crumbled under the cheese)microwaved bacon and it was just right!
I served this delicious pie to my company last night. EVERYONE raved about it. Thanks for this keeper of a recipe.
Iโm trying this out oon company tonight. It looks and sounds so good.
I have not tried your recipes yet, butโs Iโm looking forward to trying them.