Delicious Tomato Pie That Will Steal Your Heart and Taste Buds
Tomato pie is that summer dish you make, the minute your kitchen counter is overflowing with red and yellow beauties from the garden (or, let’s be honest, the grocery!). Ever been stuck, staring at those tomatoes, thinking, “What in the world am I supposed to do with all these?” Yeah, me too. Don’t waste ’em or chuck ’em in a salad for the tenth time this week. Stick with me—I’ll show you my way to make a tomato pie that’s way better than a soggy slice you might’ve tasted in the past. P.S., if you’re looking for another satisfying treat after, you’ve gotta peek at this outrageously good brownie pecan pie. 
What Makes This Tomato Pie the Best
Look, I’m not trying to brag, but this isn’t just any tomato pie. This is the kind you’ll be thinking about at midnight when you wander to the fridge, hoping for leftovers. You know what nails it? The crust is buttery and crisp, not floppy or sad. Inside, it’s layers of ripe tomatoes, basil, sharp cheddar, and a little mayo—yep, mayo. It’s weird, I get it. But that’s the magic glue that makes everything creamy and ridiculously tasty.
Another thing: The tomatoes need a quick salt and drain. Trust me, it’s the difference between a dreamy, rich pie and a watery mess. I learned that the hard way years back. Also, don’t hold back on the cheese. Use a lot. Too stingy and it doesn’t have the proper gooey factor.
Not to scare you, but if you skip fresh basil: your pie will survive, but she’ll be missing her best accessory. End result? It’s Sunday dinner, backyard lunch, or midnight snack—wrapped up in one golden-brown package.
I never thought tomato pie could be so good! This recipe made my potluck legendary. Even my picky uncle wanted seconds! Highly recommend for any gathering.
A Good Way To Use Up Garden Tomatoes
Have you ever had a bumper crop and then panicked after realizing you have more tomatoes than a produce stand? This is honestly the first thing I make. If you let them just sit around, they’ll go soft (and you’ll feel guilty). No one wants that.
Slice up those garden tomatoes and let them star for once—not just a side note to pasta or sandwiches. They taste a million times sweeter and more intense when baked. You can even blend red with a couple green or yellow for a pie that’ll look as good as it tastes.
One summer, my neighbor dropped off a sack of tomatoes bigger than my head. We made six pies in two days. Didn’t regret a single slice!
And hey, after dessert, you can switch gears a bit and try this pecan pie bark for another genuinely crowd-pleasing treat.
Use Up Fresh Tomatoes
Here’s my not-so-secret trick: only use tomatoes that smell amazing. The flavor just isn’t there in off-season supermarket fruit—so save this one for when they’re ripe. Give ‘em a gentle squeeze, and sniff—should smell sweet.
When prepping, I always salt my tomato slices and let ’em rest for half an hour on a stack of paper towels. This pulls out the extra water. (Nobody wants soggy pie.) Pat dry before layering. It takes just a couple extra minutes, but man, it’s worth it.
You don’t need to peel the skins off—way too much work, and I’m just not about that life. All those little bits meld together by the time it comes out bubbling from the oven.
Most Popular Recipes
Every family’s got their own spin on tomato pie, right? Some folks go heavy Italian, others keep it Southern with more mayo and cheddar. Over time, I collected tips from every potluck and BBQ, picking up what works and ditching the rest.
If I’m feeding a crowd (or just feeling extra peckish), I serve the pie with sweet tea and a mess of roasted veg. Sometimes I’ll even sprinkle a little hot pepper on top. Wild, right? Well.
But for dessert, my crew always asks for vanilla cool whip pie. It’s a classic round here and doesn’t fight for the kitchen spotlight after tomato pie.
So, my version sits somewhere in the middle—a little old-school, a little modern flair, all flavor. The result? People keep coming back for more.
Follow Us
Got more tomato adventures happening in your kitchen? I’d love to hear about it. You can find me on Instagram, where I post all my food fails (and some victories too). Drop a comment or shoot me a pic when you bake your pie—I might just shout you out.
Get signed up for my newsletter too, if you want. About twice a month, I send out new recipes, kitchen hacks, and share some stories—like that one time my pie completely exploded in the oven. Not my best day, but hey, we learn.
Let’s keep this tomato pie fan club going, friends. You bring the tomatoes, I’ll bring more recipes.
Common Questions
Q: Can I use store-bought pie crust?
A: Definitely. Homemade is cool, but if you’re pressed for time, store-bought will still get you a golden, tasty base.
Q: What type of cheese is best?
A: I’m partial to sharp cheddar, but mozzarella or even provolone can be fun for a twist. Just don’t go skimpy.
Q: How do I keep the tomato pie from getting soggy?
A: Salt and drain your tomatoes before layering. Trust me here—it’s a game changer.
Q: Can I freeze tomato pie?
A: It’ll freeze, but fresh is honestly best. The tomatoes might get muddy after thawing, so I’d say eat up.
Q: Can I make it ahead of time?
A: Yep! Make it the night before, cover, and chill. Warm up to serve.
Try This Tomato Pie Recipe Soon!
So here’s the deal: next time your kitchen looks like a mini farmers’ market, whip up this real-deal tomato pie and watch everyone’s faces light up. It’s so simple, but hits like something straight out of a five-star restaurant (except with more cheese and just the right amount of mess). If you want some iconic variety, check out Tomato Pie Pizza Joint or find more inspiration from The Best Tomato Pie recipe online for those extra pro-tips. Hope you enjoy making, eating, and, yep, bragging about your tomato pie skills! 
Tomato Pie
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A delicious tomato pie made with fresh garden tomatoes, sharp cheddar cheese, and a buttery crisp crust.
Ingredients
- 4-5 ripe tomatoes, sliced
- 1 pre-made pie crust
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup fresh basil, chopped
- Salt
Instructions
- Preheat the oven to 375°F (190°C).
- Slice tomatoes and sprinkle with salt; let them drain on paper towels for 30 minutes.
- Spread the mayonnaise over the bottom of the pie crust.
- Layer the drained tomato slices in the pie crust.
- Top with shredded cheddar cheese and chopped basil.
- Bake for 30-35 minutes or until the cheese is bubbly and the crust is golden brown.
- Let it cool slightly before serving.
Notes
Make sure to use fresh, ripe tomatoes for the best flavor. Avoid using off-season supermarket tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
