Irresistible Tomato Pie Recipe with 4 Summer Tomatoes

Name: Southern Tomato Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 pre-made pie crust (9-inch); 4 large ripe tomatoes, sliced; 1/2 teaspoon salt; 1/2 cup fresh basil, chopped; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup mayonnaise or ricotta; 1/4 teaspoon black pepper; 1 tablespoon olive oil

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Nothing tastes like summer quite like a tomato pie fresh from the oven. I still remember the first time I tried this Southern classic – my neighbor Mrs. Jenkins brought it to our annual block party when I was twelve. The scent of warm tomatoes and melted cheese had me hooked before I even took my first bite!

Now, every summer when my garden starts overflowing with ripe tomatoes, this tomato pie recipe is the first thing I make. It’s become my go-to dish for potlucks and family gatherings because it always disappears fast. The best part? It’s surprisingly easy to throw together, even when you’re juggling a million other things.

What makes this tomato pie special is how basic ingredients transform into something magical. Sweet summer tomatoes, fresh basil from my window box, and that creamy cheesy topping come together perfectly. It’s comfort food at its finest – crispy crust, juicy tomatoes, and plenty of savory richness in every slice.

Trust me, once you try this recipe, you’ll understand why it’s been passed down through generations of Southern cooks. It’s the taste of sunshine on a plate!

Close-up of a slice of tomato pie on a white plate, showing layers of red and yellow tomatoes, creamy filling, and a flaky crust.

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Table of Contents

Why You'll Love This Tomato Pie
Tomato Pie Ingredients
How to Make the Best Tomato Pie
Tips for Perfect Tomato Pie Every Time
Tomato Pie Variations
Serving and Storing Tomato Pie
Tomato Pie FAQs
Nutritional Information
Share Your Tomato Pie Creation

Why You’ll Love This Tomato Pie

Oh honey, let me tell you why this tomato pie is going to become your new favorite summer dish! Just thinking about it makes my mouth water. Here’s what makes it so special:

The cheese factor – That bubbly blend of cheddar and mozzarella melts into pure perfection with every bite
Creamy magic – Whether you go with mayo or ricotta, that luscious topping brings everything together
Fresh tomato flavor – Ripe summer tomatoes shine through beautifully (none of that cardboard winter tomato taste!)
Summer in every slice – It captures the essence of warm days and garden-fresh produce
Effortless entertaining – I’ve made this for everything from bridal showers to backyard BBQs and it always disappears fast

The first time I served this at a potluck, three people asked for the recipe before I’d even put my serving spoon down. That’s when I knew I had something truly special! This tomato pie has that perfect balance of comfort food nostalgia and fresh summer flavor that keeps everyone coming back for seconds.

Tomato Pie Ingredients

Gathering these simple ingredients is half the joy of making this tomato pie recipe. I always use the freshest produce when summer tomatoes are at their peak – it makes ALL the difference! Here’s what you’ll need:

1 pre-made pie crust (9-inch) – I confess I use store-bought to save time, but homemade works too!
4 large ripe tomatoes, sliced 1/4-inch thick – Look for firm-but-yielding beefsteaks or heirlooms
1/2 teaspoon salt – For drawing out tomato juices before baking
1/2 cup fresh basil, roughly chopped – That bright green color peeking through is heavenly
1 cup shredded sharp cheddar cheese – The sharper the better for flavor contrast
1 cup shredded mozzarella cheese – For that glorious cheese pull we all love
1/2 cup mayonnaise or ricotta – Mayo gives tang while ricotta makes it creamier (your choice!)
1/4 teaspoon black pepper – Freshly ground if you can
1 tablespoon olive oil – For brushing the crust edges

See? Nothing fancy – just honest, flavorful ingredients that come together beautifully. The magic is in how you layer them!

A close-up of a single slice of tomato pie on a white plate, showing layers of sliced tomatoes and cheese filling.

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How to Make the Best Tomato Pie

Alright y’all, let me walk you through making this tomato pie step by step – it’s easier than you think! I’ve made this recipe dozens of times (okay, maybe hundreds), and here are all my secrets for perfect results every single time.

Preparing the Tomatoes for Tomato Pie

The secret to non-soggy tomato pie starts with treating your tomatoes right. Slice them about 1/4-inch thick – too thin and they’ll disappear, too thick and you’ll get a watery mess. Then comes the magic trick: lay them out on paper towels and sprinkle with salt.

Wait 10 minutes and you’ll see little puddles forming – that’s all the extra moisture leaving! Pat them dry with another paper towel (don’t skip this step!) and they’re pie-ready. Last summer my niece forgot to do this and ended up with tomato soup in a crust – bless her heart!

Preheat that oven to 375°F while you’re working on the tomatoes. Here’s my foolproof crust method: prick the bottom of your pie crust all over with a fork, then line it with parchment and fill with pie weights (or dried beans if you’re improvising).

Bake for 10 minutes – this creates that golden barrier that keeps juicy tomatoes from turning your crust to mush. Remove the weights and let it cool slightly while you assemble everything else. Honestly, that crunchy bottom layer makes all the difference!

Layering and Baking Your Tomato Pie

Now the fun part! Layer half those gorgeous tomato slices in the crust, sprinkle with half your basil and cheeses, then repeat. Dollop your mayo or ricotta on top and smooth it gently – don’t worry if some cheese peeks through, those golden-brown bits are my favorite.

Pop it in the oven for 30-35 minutes until it’s bubbling and the cheese is gloriously golden. If the crust edges start browning too fast, just tent them with foil. The waiting is the hardest part – my kitchen smells absolutely divine at this point!

Let it rest for 10 minutes before slicing – trust me, this patience pays off with cleaner slices. Serve it up warm and watch those happy faces at your table light up. Pure summer magic on a plate!

A close-up of a single slice of tomato pie on a white plate, showing layers of red and yellow tomatoes, creamy filling, and a golden crust. The tomato pie is garnished with herbs.

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Tips for Perfect Tomato Pie Every Time

After making my fair share of tomato pie disasters (oh, the soggy crusts I’ve known!), I’ve learned a few tricks that guarantee perfect results every single time. These are the little things that take your pie from good to “can I get this recipe?” great:

Choose heirlooms when you can – Those ugly, knobby tomatoes at the farmers market? They’ve got the most flavor! I always grab a mix of colors – the stripes and blushes make each slice gorgeous. Just be gentle when slicing them – they’re tender souls.

Chill your dough – Whether homemade or store-bought, let that crust get cold before blind baking. I pop mine in the freezer for 10 minutes first – stops shrinking and makes it extra flaky.

Potluck transport hack – For summer BBQs, I bake mine in a disposable foil pan, then wrap the whole thing in a towel-lined cooler. Stays warm, never spills, and no pan to retrieve later!

The secret’s in paying attention to these tiny details – simple moves that make all the difference between a good pie and one that disappears before you even get a second slice!

Tomato Pie Variations

Oh friends, the beauty of this tomato pie is how easily you can make it your own! I love playing around with new twists when summer tomatoes are abundant. Here’s a few of my favorite swaps:

Cheese dreams: Swap in gruyère for a nutty twist, or parmesan for extra bite. Last July I did half smoked gouda – absolute magic!

Meat lovers: My husband begs for crispy bacon bits between tomato layers. Works with pancetta too if you’re feeling fancy.

Gluten-free: Used an almond flour crust last time for my wheat-free neighbor – she said it was the best thing she’d eaten all summer!

The possibilities? Endless as a summer sunset!

A close-up shot of a single slice of tomato pie on a white plate, showing layers of red tomatoes and creamy filling.

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Serving and Storing Tomato Pie

Oh honey, now comes the best part – eating! Serve your tomato pie warm (not piping hot), when all those flavors have had a chance to get acquainted in the pan. I love pairing it with a simple arugula salad – those peppery greens cut right through the richness.

Leftovers? Bless your heart if you have any! But if you do, wrap slices tight and refrigerate up to 3 days. My trick? Reheat in the toaster oven (never microwave!) at 325°F for about 8 minutes – brings back that glorious crispness. The tomatoes might weep a little, but the flavor just gets better!

Tomato Pie FAQs

I get asked these questions every time I bring my tomato pie to gatherings – here are the answers straight from my tomato-stained recipe cards:

Can I use store-bought crust?

Absolutely! I use store-bought crusts all the time when I’m pressed for time. Just make sure to blind bake it first – that crispy bottom makes all the difference. Homemade is lovely, but honestly? Nobody can taste the difference once it’s loaded with all those delicious tomatoes and cheeses.

How do I prevent a soggy crust?

Two magic words: salt and patience! Salting the tomato slices draws out excess moisture before baking – don’t skip that 10-minute resting time. And always blind bake your crust first. My grandma taught me that trick when I was twelve and it’s saved countless pies from soggy bottoms!

Can I freeze tomato pie?

You can, but the texture changes a bit. I like to assemble everything except the mayo/ricotta topping and freeze before baking. When ready, thaw overnight in the fridge, add the topping, and bake fresh. The tomatoes get softer, but the flavor is still amazing – perfect for stretching tomato season!

What tomatoes work best?

Meaty tomatoes like beefsteaks or heirlooms are my first choice – they hold up beautifully. Avoid watery varieties like cherry tomatoes. My secret? Mix different colors – those yellow and purple heirlooms make every slice Instagram-worthy!

Nutritional Information

Now listen, I’m no dietitian, but I can tell you this tomato pie is real food made with love! Since I know folks like to track these things, I wanted to mention that nutritional values can vary based on your specific ingredients and brands. Those cheese choices? They matter. That mayo-to-ricotta swap? Changes things too. Consider these figures gentle estimates – what really counts is savoring each delicious bite!

I’d love to see your version of this Southern classic! Did you stick with mayo or try ricotta instead? Leave a comment with your tweaks and star rating if you baked it. Snap a photo of that golden crust and share on our Pinterest account KitchenUser – your creation might inspire others!

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Irresistible Tomato Pie Recipe with 4 Summer Tomatoes

Why You’ll Love This Tomato Pie

Tomato Pie Ingredients