Tomato Pie

Fresh ripe tomatoes, colorful leaves of basil, sharp cheese, and a flakey crust combine to make a rich Tomato Pie. This savory pie is a wonderful addition to brunch, a ladies lunch, or dinner. Serve with a veggie filled green salad and some tasty fruit for a nice and light meal.

Fresh tomato and basil savory pie

If you have a bountiful harvest of ripe tomatoes in your garden, you might be wonderfing what you can use them for. There are always the usual recipes - salsa, tomato sauce, and stewed tomatoes. Try this pie for a unique recipe full of wonderful flavor.


Years ago when living in South Carolina, my sister-in-law told me about a delicious tomato pie she had at a school function. I truly didn't believe her - a pie made of tomatoes? Not what I think of whem talking about tasty pies.

About two months later, a friend shared a photo of his tomato pie and wow! It looked amazing! I decided to try his recipe, and I admit I loved it. It's a rich and flavor filled pie. I've changed the recipe a bit from his (he makes his own mayo), but the essential taste has remained.

Since then, I have made this pie about once a year when the local tomatoes are the freshest. I love to find the yellow and orange tomatoes to add to this pie because it adds come extra color, but if all you have are red tomatoes it is still amazing.

This post contains affiliate links. I will receive a small portion of any sale in exchange for advertising products.

Southern Tomato Pie

Add this savory southern tomato pie to your next brunch and watch delighted faces as they taste this pie.

Ripe tomatoes and fresh basil for Tomato Pie

Ingredients for Tomato Pie

4-6 large tomatoes
1/2 sweet onion (vidalia or walla walla)
10 basil leaves (chopped)
1 cup grated cheddar cheese (medium or sharp)
1/4 cup grated parmesean cheese
1/2 cup grated mozzarella cheese (or italian blend)
1 cup mayo
salt and pepper to taste
1 9-inch pie crust
1 egg - scrambled for glaze





Instructions to Make Tomato Pie

1.  Preheat oven to 350 degrees.
2. Glaze the pie crust with an egg wash. Blind bake pie crust for 10 minutes. Blind baking is letting the crust bake for a short amount of time before filling. Put parchment paper over crust and place rice or beans so the crust keeps it's shape.

Colorful sliced tomatoes for pie
3. Peel and slice tomatoes. Place on a wire cooling rack and sprinkle with salt. Let the tomatoes sit for 10 minutes to reduce the moisture. You don't want a soggy crust or watery pie!

colorful basil and other ingredients for Tomato Pie
4. Mix the mayonaise, chopped basil, salt, and pepper in a small bowl.
5. Slice the onion into bite size pieces (not diced).

3 delicious grated cheeses to add to your Southern Tomato Pie

6. Grate cheese and add half to the mayo mixture.
7. Remove pie crust from oven. Set aside the parchment paper and beans.

Layering ingredients for Savory Tomato Pie
8. Begin layering the pie.
  •  First place a layer of tomatoes on the bottom of the pie crust.
  • Sprinkle half the onions on top of the tomatoes.
  • Add half of the remaining grated cheese.
  • Spread half of the mayo mixture over the cheese.
9. Repeat layers of the pie, reserving a few nice looking tomatoe slices for the top of the pie.
10. Bake for 35 minutes, or until filling seems set and the top layer of cheese is nicely browned.

Southern Savory Tomato Pie perfect for your next meal
There you have it! A rich and savory pie just right for your next brunch, or really any meal! Serve with a fresh green salad and you are set!

Delicious slice of southern tomato pie
This tomato pie is quite rich, so start with a small slice. You may find that one slice is enough....or snack on it throughout the day.

Refrigerate any leftover pie. You can enjoy the leftovers straight from the refrigerator. You may decide to heat up your leftover slice, but the mayo and cheese will start to melt a bit. 

fresh and colorful savory southern tomato pie

I hope you enjoy this Southern Tomato Pie. Check out my Recipes Page for other dishes to tantalize your tastebuds. 

No comments

Back to Top