Tomato Pie Recipe

Sharing is caring!

Tomato Pie Recipe – Ripe summer tomatoes, herbs, and cheese make up this delicious savory pie. The first time I tried this recipe I was sold! A tomato pie is a perfect addition to your summer menu. It’s a great make-ahead recipe and tastes great fresh out of the oven or chilled. If you have fresh tomatoes and are looking for a new recipe to try I encourage you to give this Tomato Pie Recipe a try! 

Tomato pie on fork

Ingredients You’ll Need

Fresh tomatoes – Choosing the right tomatoes for this recipe can really make or break this recipe (although it really is a forgiving recipe, so don’t worry!) I love to mix my tomatoes to get a variety of textures and tastes. Heirloom tomatoes are sometimes the best. I am careful to choose tomatoes that are more meaty – less seedy, so Roma tomatoes are usually a good choice too. The key is to remove as much liquid as possible, so you will see in the instructions that it’s important to prepare your tomatoes well.

Salt – This may seem like a very minor ingredient but it’s more important than you might think. We only use pink Himalayan salt now. It tastes great and apparently is very good for you. The salt in this recipe is important to help pull the excess water out of the tomatoes, so don’t skip that step!

Basil – If you have access to fresh basil I highly recommend that you use it for this recipe.

Pie Crust – Homemade is nice but this is a great recipe to take advantage of a premade frozen pie crust or using a refrigerated crust. No pie shaming allowed! If you really want to do-it-yourself my friend Lydia has a great easy recipe for making pie crust from scratch.

What to serve with Tomato Pie

While I like to serve tomato pie as a side dish you will also find that it makes a delicious lunch or light dinner. Pair the pie with a burger, soup, stew, or salad for the perfect meal. My Minestrone Quinoa Soup and Pulled Pork BBQ Sandwiches are both great meals to serve Tomato Pie with.

Cheese topped tomato pie in pie dish

Tomato Pie – The Perfect Summer Side Dish

One of the reasons I love this recipe is because you can make it ahead and keep it in your refrigerator until you are ready. I love taking Tomato Pie to picnics and BBQs – it always impresses!

Tomato pie slice on blue plate with cucumbers

How to make Tomato Pie

By Donna Shenk Serves: 8
Prep Time: 15 Cooking Time: 30


  • 1 9-inch pie shell 
  • 1/2 red onion, diced
  • 3-4 Roma tomatoes, cut in half horizontally and chopped. You should have about 3 cups
  • 1/4 cup sliced basil or you can use dried if that's all you have
  • 1 1/2  cup grated cheese Gruyere
  • 1/2 cup grated parmesan cheese (get the good stuff for this!) 
  • 3/4 cup mayonnaise
  • optional 1 teaspoon of Hot Sauce
  • Salt and freshly ground black pepper



Preheat oven to 375°.


Place chopped tomatoes in a single layer on paper towels. Sprinkle with salt and let sit for 20-30 minutes.


Prepare pie crust and press into a 9" pie plate


Line piecrust with aluminum foil or parchment paper. Weigh down by filling with pie weights or dried beans to keep pie shell from bubbling up.


Bake at 375° for 15-20 minutes until slightly browned.


Remove weights and cool completely.


Dry off tomatoes and squeeze out excess water (super wet tomatoes will make for a soggy pie crust)


Mix mayonnaise, cheeses, and optional hot sauce.


Layer diced onions in cooled piecrust, season with salt, pepper, and basil.


Top with mayonnaise mixture.


Sprinkle with additional basil.


Using foil, shield the edges of piecrust to avoid burning.


Bake at 375° for 30-40 minutes until lightly browned.


Let cool for at least 20 minutes before serving.


  • 470 Calories
  • 30g Carbohydrates
  • 35g Fat
  • 2g Fiber
  • 12g Protein
  • 3g Sugar

You Might Also Like

1 Comment

  • Reply
    June 2, 2020 at 6:52 am

    Can you believe I’ve never had tomato pie? This sounds so good though and once my tomato plants start producing, I’m going to give it a try. I even have basil growing too, so I can use that too. Yum!

  • Leave a Reply