Tomato Pie Recipe
Tomato pie is a Southern classic and one of the best ways to use up a basket of fresh tomatoes from the garden.
Whether your plants are overflowing or you’ve just returned from the farmers market with a few too many, this recipe turns peak-season tomatoes into a rich, comforting dish that works as a side or a meal on its own.
Layered with juicy tomatoes, fresh herbs, and a cheesy mayonnaise topping, all baked into a buttery pie crust, it’s a reminder that simple ingredients can go a long way.
Where Did Tomato Pie Originate?
Southern tomato pie has roots in practical home cooking. It likely came about as a way to stretch tomatoes when they were ripening faster than they could be eaten raw.
Instead of canning or tossing extras, folks layered them into pies with pantry staples like cheese, mayonnaise, and a ready-made crust. The result is a warm, savory dish that feels like something straight out of a late-summer Sunday dinner.
What Is the Difference Between Southern Tomato Pie and Tomato Pie from Pennsylvania?
Southern tomato pie is built inside a pie crust and baked with sliced tomatoes, herbs, and a creamy cheese mixture on top. It’s hearty, rich, and served warm.
The Pennsylvania version, often just called tomato pie, is a completely different style. It’s more like a thick, square pizza with a soft, focaccia-style dough base and a bright, tangy tomato sauce spread over the top.
It’s typically served at room temperature and doesn’t include cheese or mayonnaise. You’re more likely to find it in Italian bakeries in and around Philadelphia.
Storage Instructions
Let the tomato pie cool to room temperature before covering it loosely with foil or placing it in an airtight container. Store it in the fridge for up to three days.
To reheat, pop a slice in a 350°F oven for about 10 to 15 minutes, or until warmed through. Avoid the microwave if possible; it tends to turn the crust mushy.
This is one of those dishes that somehow tastes even better the next day, once everything has had time to settle together.
Tomato Pie Recipe
Ingredients
- 1 premade pie crust
- 4 beefsteak tomatoes peeled and sliced thin
- Salt and pepper to taste
- 1 tbsp fresh basil or one teaspoon dried basil
- 2 tbsp chopped chives
- 1 cup heavy mayo preferably Duke's
- 1 cup grated cheddar cheese
Instructions
- Preheat your oven to 400°F.
- Pre bake your premade peishell 8-10 or golden brown(or follow the instructions on your premade pie shell). Once your premade pie shell is ready, evenly arrange the tomato slices into the premade pie shell.The tomato pie I grew up eating was always more on the liquid side, than on the firm side. If you want a more firm pie, salt your tomatoes ahead of time to extract the moisture. *note* This isn't supposed to be a dry/firm pie.Season with salt, pepper, basil, and chives.
- In a medium bowl, stir together the mayonnaise and grated cheese until smooth. Spread this mixture over the tomatoes.
- Bake for 30–35 minutes, or until the cheese is melted and lightly browned.
I’m using my zine to make the pie! Are you parbaking the crust first? “Evenly arrange the tomato slices in the baked shell.” If my test bake turns out as delicious as it looks, I’m going to include the recipe in my July penpal letters.
Hey Laura – we use a premade frozen crust. We didn’t fully explain that, so I’ve updated the instructions:
Follow the instructions on the package of your premade pie shell to get it ready for the fillings. Once your premade pie shell is ready, evenly arrange the tomato slices into the premade pie shell.
Season with salt, pepper, basil, and chives.
But, do you pre bake the pie crust?? Your video looks like an unbaked crust. The instructions are still incomplete.
Hey thanks for replying!
I updated the instructions to make it more clear:
Pre bake your premade peishell 8-10 or golden brown(or follow the instructions on your premade pie shell). Once your premade pie shell is ready, evenly arrange the tomato slices into the premade pie shell.
Season with salt, pepper, basil, and chives.
The taste is awesome, but the pie was very watery. Next time I will squeeze the juice out of the tomatoes.
Thanks for the review Denise. I have update the recipe with the following notes:
The tomato pie I grew up eating was always more on the liquid side, than on the firm side. If you want a more firm pie, salt your tomatoes ahead of time to extract the moisture. That said, this sin’t supposed to be dry/firm pie.