Last Updated: November 9, 2026
Tomato pie is a Southern summer classic: a baked pie crust filled with layers of sliced ripe tomatoes, fresh basil, and a creamy topping of cheddar, mozzarella, and mayonnaise. It bakes until bubbling and golden, then rests so the filling can set. The recipe serves six to eight and works as a side dish, a lunch with a green salad, or a potluck centerpiece.
The Moisture Problem
Tomatoes release a lot of juice when baked, and a wet filling gives a soggy crust. Three steps prevent that: salting and draining the tomato slices, blind-baking the crust first, and letting the finished pie rest at least 20 minutes. None takes long, and together they produce a pie that slices cleanly.
Ingredients
Crust
- 1 single 9-inch pie crust, homemade or refrigerated
For a homemade crust: 1 1/4 cups (155 g) all-purpose flour, 1/2 teaspoon salt, 1/2 cup (115 g) cold butter cut into cubes, and 3 to 4 tablespoons ice water.
Filling
- 2 1/2 pounds (1.1 kg) ripe tomatoes (about 5 medium), cored and sliced 1/3 inch thick
- 1 teaspoon kosher salt, for draining
- 3/4 cup (20 g) loosely packed fresh basil leaves, chopped
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Topping
- 1 1/2 cups (170 g) shredded sharp cheddar
- 1 cup (115 g) shredded mozzarella
- 1/2 cup (115 g) mayonnaise
- 1 tablespoon chopped fresh chives or parsley
- 1/4 teaspoon garlic powder
Instructions
- Arrange the tomato slices in a single layer on several layers of paper towels. Sprinkle with the 1 teaspoon salt and let sit for 30 minutes. Blot the tops with fresh towels to remove the moisture.
- Meanwhile, heat the oven to 400°F (200°C). Fit the pie crust into a 9-inch deep-dish pie plate and crimp the edges. Prick the bottom with a fork.
- Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake another 5 minutes until lightly golden. Reduce the oven temperature to 375°F (190°C).
- Sprinkle 1/4 cup of the cheddar over the bottom of the warm crust. This forms a barrier against moisture.
- Layer half of the tomatoes in the crust, overlapping slightly. Scatter half of the basil, green onions, garlic, and pepper over them. Repeat with the remaining tomatoes and seasonings.
- In a bowl, mix the remaining cheddar, the mozzarella, mayonnaise, chives, and garlic powder until evenly blended.
- Spread the cheese mixture over the tomatoes, sealing it to the edges of the crust.
- Place the pie on a baking sheet to catch drips. Bake 30 to 35 minutes, until the top is golden and bubbling.
- Cool for at least 20 minutes before slicing. The pie can be served warm or at room temperature.
Tips
- Choose firm, ripe tomatoes. Overripe ones collapse into liquid. Beefsteak and heirloom varieties both work.
- Do not skip the blind bake. It sets the crust so the filling cannot soak in.
- Protect the crust edge. If the rim darkens too fast, cover it with a strip of foil after 15 minutes of baking.
- Use block cheese. Bagged shredded cheese contains anti-caking starch and melts less smoothly. Shred a block yourself.
- Be patient at the end. Cutting early lets the filling run. The 20-minute rest is part of the recipe.
- Seal the topping. Spreading the cheese mix right to the crust edge keeps steam from pushing through gaps.
Variations
| Version | Change |
|---|---|
| Biscuit crust | Replace the pie crust with a baked biscuit-dough base made from 1 1/2 cups self-rising flour, 1/4 cup butter, and 1/2 cup milk. |
| Bacon | Sprinkle 4 slices cooked, crumbled bacon between the tomato layers. |
| Lightened topping | Replace half the mayonnaise with plain Greek yogurt. |
| Caramelized onion | Spread 1 cup of caramelized onions on the crust before the tomatoes. |
| Hot pepper | Add 1 diced, seeded jalapeño to the topping. |
| Hand pies | Cut rounds of dough, fill with tomato and cheese, fold, and bake at 400°F (200°C) for 20 to 25 minutes. |
What to Serve With It
A simple salad of cucumbers and herbs works well alongside the rich pie. For a Southern spread, add fried chicken, black-eyed peas, or fresh corn on the cob. At brunch, cut small wedges and serve with fruit.
Storage and Reheating
Cover leftover pie and refrigerate for up to three days. Reheat individual slices in a 350°F (175°C) oven for 12 to 15 minutes so the crust re-crisps. A microwave is faster but yields a softer crust. Tomato pie is also good cold or at room temperature.
The par-baked crust can be made a day ahead and stored at room temperature, covered. Assemble and bake just before serving. A fully baked pie can be frozen for up to a month, though the texture of the tomatoes softens after thawing; thaw overnight in the refrigerator and reheat at 350°F (175°C).
FAQ
Why is my tomato pie watery?
The tomatoes likely held too much moisture, or the pie did not rest long enough. Salt and blot the slices, blind-bake the crust, and wait 20 minutes before cutting.
Can I use canned tomatoes?
Fresh tomatoes are strongly preferred. Canned tomatoes are too wet and soft for sliced layers.
Do I have to use mayonnaise?
It is traditional and helps the cheese topping bake into a creamy layer. Sour cream or Greek yogurt can substitute with slightly different texture.
Can I use a store-bought crust?
Yes. A refrigerated or frozen deep-dish crust works fine. Follow the blind-baking steps above.
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