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.

Whole Tomato Pie in pie tin

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!

Whole cherry tomatoes in pie crust

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.

Slice of Tomato Pie

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!

  1. Check out How to Peel Tomatoes before beginning this recipe!
  2. 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!!
  3. Be sure to drain your tomatoes well according to the recipe.
  4. Adding a thin layer of cheese to the crust before adding the tomatoes keeps it nice and flaky!

Whole Tomato Pie with a slice out of it

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

baked tomato pie topped with fresh basil
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Tomato Pie

A flaky crust filled with juicy ripe garden tomatoes and topped with a golden cheese crust.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices


  • 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
  • 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.


Note: This pie can be served warm, room temperature or cold.
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 194 | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 546mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 4.1mg | Calcium: 162mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. My son’s girlfriend made this and gave him a large slice. He came for dinner and brought it with him to share. I heated it in the toaster oven. It is delicious! I asked for the recipe and now have it. Thank you for such a wonderful tasting dish!

    1. Hi Jill, Yes, you can do that, but I would recommend using a metal pan opposed to glass as glass can shatter if it goes from a cold fridge to a hot oven.

  2. This was absolutely delicious!! It was probably the best thing I have ever made. I have so many tomatoes in my garden and was looking for a different way to use them. I came upon this recipe and decided to give it a try and I’m glad I did. I will definitely be making this again! Thank you for sharing!

  3. Do you think it would work with out the mayo. I don’t like mayo or do you know a good substitute. Thanks I can’t wait to make this 

    1. I haven’t tried a mayo substitute. I do think the ricotta would be delicious although I can’t say for sure how it would affect the consistency of the pie.

  4. I have made this pie, but do not use the little tomatoes on top….and the pie is absolutely delicious…..we love it…..
    I was so surprised that it was that good….my recipe came from an Amish recipe I found…but it is very similar to this one….but I used more that 3 tomatoes tho….at least 4 or 5…..maybe I will try it again and add some little tomatoes on top…..5 stars

  5. Three of my favorite ingredients come together in this delicious looking pie! Tomatoes, Cheese, and Mayo. Wondering if onions can make their way into this recipe? Thanks for sharing your awesome recipes Holly! Will try this one soon!

  6. I never seen or never heard of tomato pie! It looks the perfect dish for the summer. My parents have a garden in our house and every summer we have a lot of Organic tomatoes. I will try it out :)

    Cheers from Greece!

    1. I haven’t tried a mayo substitute. I do think the ricotta would be delicious although I can’t say for sure how it would affect the consistency of the pie.

    1. Oh no, I’ve made this so many times with amazing results so I’m sorry to hear it didn’t work for you. Did you salt and drain your tomatoes really well?

  7. You say not to use grape tomatoes, but the picture is of the pie has grape tomatoes which looks really yummy. Have you actually tried it with grape tomatoes.

    1. Both the photo and the recipe have grape tomatoes. Yes, I used grape tomatoes. I gave other options in case people don’t have grape tomatoes. :)

  8. We have tons of tomatoes coming up in the garden soon and now I have a recipe to use all of them (because I don’t know how to preserve yet!)! Plus I know how to peel them now :) This dish is just beautiful!

  9. wow that is a simply great recipe with tomatoes! My hubby loves grape tomatoes and I use it in his salad all the time. Would love to try this dish out too.