Golden, cheesy, and bursting with garden-fresh flavor—tomato pie recipe is summer comfort on a plate. If you’ve never tried this beloved Southern dish, get ready to fall in love. It blends juicy, ripe tomatoes with creamy, cheesy topping in a flaky crust that’s hard to resist. Whether you’re harvesting from the backyard or snagging a few Roma tomatoes at the market, this is your recipe for using them in the most delicious way possible.

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Why You’ll Love This Recipe

Quick to Make – Only 15 minutes of prep time before baking
Uses Simple Ingredients – You probably already have everything in your kitchen
Crowd-Pleaser – Perfect for potlucks, brunches, or family dinners
Bursting with Flavor – Tangy tomatoes, fresh basil, and three kinds of cheese
Comforting Yet Elegant – A dish that feels homey, but impressive enough for guests
Better than the rest – Our blend of cheeses and a mayo-yogurt mix keeps things rich but not greasy

With this Tomato Pie, you’re not just baking—you’re building memories of sunny dinners and lazy summer nights.

Ingredients Needed

For the Filling:

15 Roma tomatoes, peeled and sliced (choose ripe but firm for best texture)
30 fresh basil leaves, chopped finely for full aroma
1½ cups chopped green onion (or substitute with red onion for a deeper bite)
Salt & freshly ground black pepper, to season the tomatoes and layers

For the Crust:

3 pre-baked 9-inch pie crusts (store-bought or homemade – fully baked and cooled)

For the Creamy Cheese Topping:

3 cups shredded mozzarella cheese
3 cups freshly shredded cheddar cheese
2¼ cups mayonnaise (or use half mayo and half Greek yogurt for a tangier, lighter twist)
6 tablespoons freshly grated Parmesan cheese (for that umami kick on top)

Pro Tip: Shred your own cheese for better meltability—pre-shredded blends often have anti-caking agents that prevent even melting.

How to Make Tomato Pie

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Make sure it’s fully up to temp before baking to ensure even browning.

Step 2: Prepare Tomatoes

Arrange your peeled, sliced Roma tomatoes in a single layer inside a colander over the sink.
Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture.
Gently pat dry using paper towels. You want to remove as much juice as possible—this prevents a soggy crust.

Step 3: Layer the Pie

In each pre-baked pie crust, layer:
- A layer of dried tomato slices
- A handful of chopped basil
- A sprinkle of chopped green onions
Repeat the layering process until all ingredients are used up. Season each layer with salt and pepper to build flavor.

Step 4: Make the Cheese Mixture

In a large mixing bowl, combine:
- Mozzarella
- Cheddar
- Mayonnaise and/or Greek yogurt
Stir until fully combined and creamy.

Step 5: Assemble and Top

Gently spread the cheese mixture over the top of each pie, covering the tomato layers.
Finish with a dusting of grated Parmesan cheese for golden color and added depth.

Step 6: Bake to Perfection

Place in the oven and bake for 30 minutes, or until the top is lightly browned and bubbling.
Let it rest for 15 minutes after removing from the oven—this helps it set and slice cleanly.

Don’t miss our Authentic Mexican Rice for a twist on seasonal produce bakes.

Serving and Storage Tips

How to Serve:

Serve slightly warm or at room temperature
Garnish with fresh basil or a light drizzle of balsamic glaze for elegance
Pairs beautifully with a crisp green salad or a cold glass of white wine

How to Store:

Cool completely before refrigerating
Store in an airtight container in the fridge for up to 3 days
Reheat slices in a 350°F oven for 10-12 minutes to regain crispy texture

Freezer Tip:

Not recommended for freezing due to high tomato moisture content—it may turn soggy upon thawing

Helpful Notes

Tomato Prep is Key: Don’t skip the draining step. Moisture is the #1 enemy of a crispy crust.
Customize It: Add cooked bacon, sautéed mushrooms, or a sprinkle of red pepper flakes for heat.
Crust Hack: Blind-bake your crust with pie weights or dried beans to avoid shrinkage or bubbles.
Cheese Variation: Use a smoked cheddar or add a bit of gouda for depth of flavor.
Herb Substitutions: If you’re out of basil, try thyme or fresh oregano.

Looking for inspiration? Try our Wagyu Beeffor more herb-forward meals.

Southern Tomato Pie

Golden, cheesy, and bursting with garden-fresh flavor—this Southern Tomato Pie is summer comfort on a plate. With layers of ripe Roma tomatoes, fresh basil, and a creamy, cheesy topping all nestled in a flaky crust, it’s a dish that captures the essence of warm, lazy afternoons and backyard gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 3 pies

Course: Brunch, Dinner

Cuisine: American, Southern

Calories: 550

Ingredients Method Notes

Ingredients

Filling

15 Roma tomatoes peeled and sliced
30 leaves fresh basil chopped finely
1.5 cups green onion chopped, or substitute with red onion
Salt & freshly ground black pepper to season the tomatoes and layers

Crust

3 pieces 9-inch pie crusts pre-baked and cooled

Creamy Cheese Topping

3 cups mozzarella cheese shredded
3 cups cheddar cheese freshly shredded
2.25 cups mayonnaise or half mayo and half Greek yogurt
6 tbsp Parmesan cheese freshly grated

Method

Preheat your oven to 350°F (175°C). Make sure it’s fully up to temp before baking to ensure even browning.
Arrange peeled, sliced Roma tomatoes in a single layer inside a colander over the sink. Sprinkle lightly with salt and let them sit for 10 minutes. Pat dry with paper towels to remove moisture.
In each pre-baked pie crust, layer dried tomato slices, chopped basil, and green onions. Season each layer with salt and pepper. Repeat until all ingredients are used.
In a mixing bowl, combine mozzarella, cheddar, mayonnaise (or yogurt mix). Stir until creamy.
Spread the cheese mixture over each pie, fully covering the tomato layers. Sprinkle with Parmesan cheese.
Bake for 30 minutes or until the top is golden brown and bubbling. Let rest 15 minutes before slicing.

Notes

Tomato Prep is Key: Don’t skip the draining step—moisture ruins the crust. Customize with cooked bacon, mushrooms, or red pepper flakes. Use smoked cheddar or gouda for added flavor. Try thyme or oregano if basil is unavailable.

Conclusion

This Tomato Pie isn’t just another recipe—it’s an experience. It’s the kind of dish that turns a pile of fresh tomatoes into a mouthwatering masterpiece. Whether you’re prepping for a summer brunch or just need a dinner that delights, this pie delivers on flavor, comfort, and presentation.

Tried this recipe? Let us know how it turned out in the comments—and don’t forget to leave a star rating.

Love sharing food finds? Pin it on Pinterest, share it with your Facebook group, or send it to that friend who always asks, “What should I do with all these tomatoes?”

What twist did you try—extra garlic, different herbs? Drop your ideas below!

Frequently Asked Questions (FAQ)

What are the ingredients in a tomato pie?

A traditional tomato pie includes peeled sliced tomatoes, fresh basil, onion, shredded cheese, mayonnaise or Greek yogurt, and a pre-baked pie crust. Our version uses three cheeses for unbeatable richness.

How do you keep tomato pies from getting soggy?

Salt and drain the tomatoes thoroughly before assembling the pie. Also, make sure your crust is fully pre-baked. Layering onions and basil between the tomatoes can also help absorb moisture.

Do I peel tomatoes for tomato pie?

Yes, for the best texture. Peeling eliminates the tough skins that can get chewy after baking. A quick boil and shock method makes peeling easy.

What are the best tomatoes for tomato pie?

Roma tomatoes are perfect because they’re meatier and contain less water. Heirloom tomatoes also work well, but make sure to drain thoroughly due to higher juice content.