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.
If you like this recipe, you may be interested in these other delicious classic recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
This one is super easy! I think the trick with the onions is to slice them thin as it states. I made ours with frozen gluten free crust. Pre-baked the crust slightly before and then added fillings as described. I made a bit more filling to made 2 pies. They were perfect and super yummy!
Welp, I just tried this recipe. I found it hard to believe the onions would really cook in the pie shell in a half hour so I cooked them on the stove first and it was a good thing I did. They were STILL a little on the firm side. I also salted and drained the ‘maters on paper towels for an HOUR prior to cooking them but they still seemed to add too much liquid. When I sliced the pie it turned into a mess. (A delicious mess, granted, but not one I would be pleased to serve to guests!) I would def replaced the sliced onion in the recipe with green onions, as another commenter has suggested. I would also like to try roasting the tomatoes first to see how well that works. The cheese mixture is to die for. I would eat that stuff on a leather boot!
I have made this simple recipe several times. It is very delicious, and a great way to enjoy thr fresh produce and herbs of the season.