This delicious, savory tomato pie recipe will make you want to run, not walk, to the farmer’s market to buy more tomatoes!

Layers of fresh tomatoes, basil and two kinds of cheese are baked in a flaky pastry for an unforgettable dish.

Tomato pie is a meatless cut above pizza that will make you want to load up on all that farm-ripe produce when it’s in season.

slice of Tomato Pie

A Favorite Fresh Tomato Recipe

Tomato pie, also known as Alabama pie, is Southern inspired recipe and one that I truly look forward to.

  • Tomato pie is a savory pie, perfect for enjoying a bounty of fresh, garden-ripe tomatoes and herbs.
  • Use any variety of tomatoes in this recipe, including Roma, heirloom, or grape tomatoes.
  • Savroy and delicious, this is a meatles meal that everyone will love.
  • It’s great for any time of year because it tastes equally delicious, served hot, warm, or even cold, with a crisp white picnic wine.
Tomato Pie cut into slices

Ingredients and Variations

  • Tomatoes: Use Roma tomatoes (plum tomatoes) for the best results, as they aren’t too juicy. You can use any variety of tomatoes, as long as they’re nice and ripe but ensure that you allow them to drain well. I love the addition of cherry/grape tomatoes for their sweet-tart flavor.
  • Cheese: Mozzarella & cheddar add a perfect blend of flavors. Mozza helps seal the bottom of the pie crust during baking while the sharp cheddar cheese adds a rich flavor. A bit of mayo is added to some of the cheese to make a great topping.
  • Pastry: A homemade pie crust is great in this recipe but if time’s short, store-bought pie crusts or even frozen dough will do the trick. Be sure to poke it with the tines of a fork so it doesn’t bubble as it bakes. Prep the pastry up to 3 days in advance and store it in an air tight container or plastic wrap in the fridge.
  • Herbs: Fresh herbs, especially basil, are so good in this recipe. If you don’t have fresh, dried basil can be used (just a sprinkle will do).
  • Variations: Feel free to add your favorite herbs, sliced green onions, or bacon to change it up.
pie crust , mozzarella , cheddar , mayonnaise , tomatoes , basil , garlic , salt and oregano with labels to make Tomato Pie

How to Make Tomato Pie

  1. Line a pie plate with pastry, add a sprinkle of cheese, and bake for a few minutes.
  2. Peel the tomatoes and then slice, salt, and let drain. Fill the pie crust with layers of tomatoes, cheese and herbs.
  3. Combine the remaining cheese with mayonnaise and dot the top with the cheese mixture.
  4. Bake until browned and bubbly.

Tips for the Best Tomato Pie

  • Poke holes over the bottom of the pastry with a fork to avoid it bubbling up (you can skip the pie weights or beans).
  • To prevent over-browning or burning the pastry, press some strips of aluminum foil around the edges before it goes into the oven the second time.
  • For the tomato slices, use ripe, low-moisture plum tomatoes.
  • Allow to cool before slicing and serve with a tangy crisp salad dressed with lemon or Dijon vinaigrette. and some fluffy homemade rolls or focaccia bread.

Leftovers?

Tomato pie is delicious served cold, and will keep up to 4 days in the refrigerator. Tomato pie can be frozen, but be aware that it will release moisture and soften the pastry as it reheats.

More Favorite Tomato Recipes

Too Many Tomatoes? We’ve got you covered with these easy favorites.

Did you make this Tomato Pie? Be sure to leave a rating and a comment below!

Tomato Pie cut into slices
5 from 59 votes↑ Click stars to rate now!
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Tomato Pie

A flaky crust filled with juicy ripe garden tomatoes, topped with cheese, and baked until golden!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients  

  • 1 pie crust single
  • 1 cup mozzarella cheese shredded, divided
  • ½ cup cheddar cheese shredded, divided
  • 3 large tomatoes about 24 ounces
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • freshly ground black pepper to taste
  • cup fresh basil leaves chopped
  • ¼ cup mayonnaise
  • 1 cup grape tomatoes halved

Instructions 

  • Preheat oven to 450°F.
  • Peel the tomatoes and slice them into ¼-inch thick slices.
  • Sprinkle the tomato slices with kosher salt and place them in a single layer on a paper towel-lined baking sheet to draw out excess juice.
  • Prepare the pie crust by poking it with the tines of a fork. Sprinkle ¼ cup of mozzarella on the bottom and bake for 10 minutes or until lightly browned. Set aside to cool.
  • In a separate bowl, combine ¼ cup cheddar cheese and ¼ cup mozzarella.
  • Season the tomato slices with garlic powder, oregano, and freshly ground black pepper. In the pie crust, add half of the tomato slices, half of the cheese and half of the basil. Repeat the layers. Top with halved grape tomatoes.
  • In a small bowl, combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese, and mayonnaise. Dot the mayo mixture over the grape tomatoes.
  • Reduce the temperature to 350°F and bake the pie uncovered for 35 to 40 minutes or until the crust is golden and the tomatoes are tender.
  • Cool for 30 minutes before serving.

Notes

Keep leftovers in the fridge for up to 4 days. This pie can be served warm, at room temperature, or cold.
5 from 59 votes

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 Dinner, Lunch, Main Course, Pie
Cuisine American
piece of Tomato Pie on a plate with a title
plated slice of Tomato Pie with writing
Tomato Pie with a title
Tomato Pie in a dish and plated slice with a title

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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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Comments

  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.