Easy Tomato Pie Recipe With Cheese

Tomato Pie is a savory pie that features layers of juice, ripe tomatoes and a creamy herb cheese mixture inside a crispy and golden brown pie crust. It’s especially popular in the southern states and is bet enjoyed during the summertime months when tomatoes are locally grown and ripe. 

Southern Tomato Pie Recipe

This savory pie is similar to a chicken pot pie but instead it’s made using ripe tomatoes, which makes it the perfect recipe for tomato season. A store-bought crust makes this tomato pie simple to make, with layers of juicy ripe tomatoes and a mayonnaise-based fresh herb and cheese mixture. As it bakes, the tomatoes soften and the cheese mixture just melts into the tomatoes. 

I remember my grandpa would always eat fresh tomatoes from the garden with a thick layer of mayonnaise on it. This pie always brings me back to those summertime memories!

How To Make Delicious Tomato Pie With Frozen Pie Crust (Printable Recipe Card)

Preheat the oven to 350 degrees F. 

Lay out a few sheets of paper towels on the countertop and lay the sliced tomatoes, in a single layer, on top of the paper towels. Then, using additional paper towels, gently pat dry the tops of the tomatoes. Sprinkle the salt on the tomatoes and let them rest on the paper towels for 40 minutes to extract excess moisture. Pat the tomatoes dry once more to remove any remaining excess liquid. 

Prick the bottom of the thawed pie crust with a fork in several spots. Pre-bake the pie crust for 10 minutes in the oven. 

In a medium bowl, stir together the mayonnaise, shredded cheddar cheese, garlic powder, and black pepper until well combined. Set aside. 

Sprinkle the shredded mozzarella cheese on the bottom of the baked pie crust. Layer half of the sliced tomatoes, then add the sliced basil leaves and green onions, followed by the remaining tomato slices. Evenly spread the mayonnaise cheese mixture over top. 

Bake for 30-35 minutes or until golden brown. 

Remove the tomato pie from the oven and allow it to rest for 15 minutes, on a wire cooling rack, before slicing and serving. Enjoy warm or closer to room temperature!

Recipe FAQs

What Kind Of Tomatoes Are Best To Use?

For this recipe, you can use any type of tomato. Fresh garden tomatoes are delicious as are store-bought tomatoes. However, if you’re trying to avoid a soggy pie, I recommend using Roma tomatoes as they have the least amount of moisture when compared to other varieties of fresh tomatoes. I also recommend making sure you are using ripe tomatoes that are bright red and ready to eat. 

Do I Have To Pre-Bake The Crust, Or Can’t I Just Assemble It All Together?

It is crucial that you pre-bake the pie crust. If not, the crust will not crisp up and will be soggy and enervated by the time the rest of the pie is done. 

Can I Dice The Tomatoes Instead of Slicing Them?

You can dice the tomatoes instead of slicing them. Ensure that you still follow the steps of drying them on a paper towel. The reason why it’s best to slice the tomatoes, is that it helps get a more even full of the excess moisture out of the tomato before baking, so that it does not make the crust soggy. 

How Do I Prevent My Tomato Pie From Being Soggy?

A tomato pie is notorious for being finicky when it comes to sogginess. I recommend not skipping the salting of the tomatoes and the paper towel stages of the recipe. Also, be sure you are using lots of paper towels to ensure that you remove all the excess moisture, and don’t skimp on the 40 minute salting time either. The salt helps draw out all the moisture, which you will soak up with the paper towels.  Once you put the tomato inside the pie crust and you see some juice, you can always dab the tomatoes again with a paper towel or hold onto the top of the pie to turn it upside down to drain the liquid into the sink.