Tomato Pie – layers of cheese, juicy ripe tomatoes, and fresh garden herbs come together in a flaky crust to create a savory pie everyone will love! This tomato pie dish can be served warm or cold for the perfect summer meal.
Tomato Pie – A Quintessential Summer Dish
If summer had a flavor, it would most definitely taste just like this delicious tomato pie! When the weather starts to warm up, my thoughts begin to drift to fresh produce. There is nothing quite like the taste of a fresh juicy tomato from the vine! This tomato pie recipe captures the essence of summer and blends it with an irresistible combination of mozzarella and cheddar cheese!
If you’ve never had tomato pie before, you have to put it on your “must make” list! It’s so good, absolutely everyone loves it (even kids)… my niece literally can’t get enough! Just close your eyes for a moment and imagine the most delicious fresh from scratch pizza made only with ingredients plucked straight out of the garden and served in a light flaky crust, you’ll get an idea what this pie tastes like!
Make Tomato Pie Ahead of Time
One of my favorite things about tomato pie is that you can make it ahead and serve it cold; or you can prepare it to serve as a ‘Meatless Monday’ dinner, serving warm or at room temperature. Kids love it because it’s reminiscent of pizza, adults love the fresh summery flavors of from the vine tomatoes and basil.
I like to prepare tomato pie in the morning to avoid have the oven on during the hottest part of the day and then in the evening, I serve it alongside a great garden fresh salad for an easy dinner on a busy night.
Tips for How to Make Tomato Pie
The directions in this tomato pie recipe call to peel the tomatoes, and I have a method that makes the chore extremely easy and quick!
- Check out How to Peel Tomatoes before beginning this recipe!
- The type of tomatoes you use in this recipe doesn’t really matter as long as they’re ripe and juicy… no grape or cherry tomatoes, just use more sliced tomatoes. Just have Romas? Perfect!!
- Be sure to drain your tomatoes well according to the recipe.
- Adding a thin layer of cheese to the crust before adding the tomatoes keeps it nice and flaky!
No matter how you serve tomato pie, hot or cold, this is the perfect recipe for making use of the bounty of tomatoes you may harvest from your garden!
More Fresh Tomato Recipes You’ll Love
- Fresh Tomato Soup – Easy!
- Fresh Tomato Salad – The perfect side
- Roasted Cherry Tomato Pasta – Fresh and light!
- Parmesan Oven Roasted Tomatoes
- Garden Fresh Bruschetta – Personal favorite!
- Italian Sausage Linguine with Roasted Tomato Sauce – So much flavor
- 1 pie crust single
- ¾ cup mozzarella cheese divided
- ½ cup cheddar cheese divided
- 3 large tomatoes
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ⅓ cup fresh basil leaves
- ¼ cup mayonnaise
- 1 cup grape tomatoes , halved
- Preheat oven to 450°F.
- Peel tomatoes (this is an easy method for peeling tomatoes) and slice into thin slices (1/4" thick).
- Lightly salt tomato slices and spread over a double layer of paper towels to dry.
- Poke pie crust with a fork. Sprinkle ¼ cup mozzarella cheese on the bottom and bake for 10 minutes until lightly browned. Cool completely.
- Combine ¼ cup cheddar cheese and ¼ cup mozzarella cheese in a small bowl.
- Sprinkle tomato slices with garlic powder, oregano, and black pepper to taste. Layer ½ of the tomato slices, ½ of the cheese mixture, and ½ of the basil. Repeat layers. Top with halved grape tomatoes.
- In a small bowl combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese and 1/4 cup mayonnaise. Dot over grape tomato mixture.
- Reduce heat to 350°F and bake uncovered for 30-35 minutes. Cool before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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So delicious . Amazing way to use that abundance of ripe garden tomatoes. Hardest part was controlling how much I ate.
Hi Holly! I love so many of your recipes. I made this once a year ago and I want to make it again. Do you think I can get away with assembling the pie, refrigerating it and then baking the next day? Thanks for all of the great recipes!
Your pie crust may turn out a little softer than expected but it should still work well. We usually prep and bake this pie ahead of time and then serve cold or reheated slightly when ready to serve! We would love to hear how it turns out for you.
Praying this turn out as great as reviews since I have to use our “winter” tomatoes here in NC! My daughter’s favorite so trying for her bday. It sounds yummy!
Thou I am sure this would taste good traditional tomato pie does not have a cheese topping like this recipe calls for.
Looks like a great recipe for all the tomatoes I have in the garden. My tomatoes are medium/small. About how much weight do you reckon are in “3 large tomatoes”?
It can vary but approximately 1.25lbs or so.
Th best tomato pie!!
This is a great recipe for Tomato Pie! I have tried many others and I think your cheese/mayo ratio is really good, as others I have made have come out greasy. I added some caramelized onions and leftover baked eggplant when I layered the tomatoes. Thank you for a tasty recipe!
Made 2 yesterday. Nobody in our family had ever heard of it, and every single person loved it! I left out the oregano so it wouldn’t taste similar to pizza. Easy to make, not soggy, yummy! Thank you for helpingn me find such a great version.
So glad your family loved it as much as mine did!
A delicious and easy to make tomato pie recipe i have ever tasted. Thanks for sharing this tomato pie recipe with all of us.
Would this recipe work without having the bottom crust and placing a crust just on top?
Because the tomatoes have so much moisture, my worry is that the top crust would get soggy as the liquid won’t evaporate. The top is tomatoes and cheese that browns adding flavor to the recipe.