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.

If you have a bountiful harvest of ripe tomatoes in your garden, you might be wonderfing how you can use them. 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 teacher function. I truly didn't believe her - a pie made of tomatoes? Not what I think of when 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 extra color, but if all you have are red tomatoes it is still amazing.

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Southern Tomato Pie

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

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.

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!

4. Mix the mayonaise, chopped basil, salt, and pepper in a small bowl.

5. Slice the onion into bite size pieces (not diced).

6. Grate cheese and add half to the mayo mixture.

7. Remove pie crust from oven. Set aside the parchment paper and beans.

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.

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!

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. 

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