Tomato Pie is a rustic summertime classic! Layers of juicy tomatoes and a creamy cheese mixture are nestled into a golden pie crust. Sprinkle some bright green onions and you’ve got a beautiful dish perfect for a hot afternoon!
Tomato Pie
When you first hear the words “tomato pie,” you may not think of something more akin to a deep dish pizza, but that’s kind of what you get here. Minus the sauce. Fresh tomatoes are prepped with a dash of salt and layered into a golden baked pie crust along with a cheddar cheese mixture that is rich and indulgent. Baked all together until nice and melty and it’s almost like a cheesy bread/pizza/pie combo. It’s crusty, cheesy, juicy, and is just a delight in every bite. Perfect for that summer party you’re planning! Serve while sitting out in the garden or on your back patio with a fresh summer salad and a sparkling cocktail for the perfect evening treat.
In the mood for some more savory style pies? Check out my Easy Frito Pie or enchanting Chicken Enchilada Pie for unique dinner ideas!
What’s the best kind of tomatoes to use for this?
Roma tomatoes are going to be your best bet because they tend to be more firm and less juicy. Of course feel free to use whatever you can find, or whatever you happen to be growing yourself! Just be aware you may need to let the tomatoes sit for a bit longer and may need to take more time dabbing off the excess moisture if they happen to be of the juicer variety.
How To Make Tomato Pie
- Prep. Line a large baking sheet with paper towels. Lay all of the tomato slices in an even layer and sprinkle with a generous amount of salt. Let the tomatoes sit for 30-45 minutes in order to release as much of the moisture as possible.
- Preheat. Set your oven to 400°F while the tomatoes are resting.
- Roll. Prep a pie pan by spraying it with non-stick cooking spray then roll out your pie crust. Press the crust into the pan and tuck any excess around the edges. Use a fork to poke holes in the bottom and to crimp the edges of the crust.
- Bake. Bake the pie crust for 10-12 minutes. It should be golden brown and baked through when ready.
- Dry. Lay a large sheet of paper towels on top of the tomato slices and carefully absorb excess moisture. Be sure to gently dap so you don’t wipe off any of the salt.
- Mix. In a medium sized mixing bowl, mix together the mayo, hot sauce, garlic powder, and pepper. Gently fold in the cheese and green onions until combined.
- Layer. Start by laying a third of the tomato slices into the bottom of the pie crust. Spread half of the mayonnaise mixture on top of the tomatoes evenly. Lay another third of the tomatoes along with the rest of the mayonnaise mixture. Top with the remaining tomatoes.
- Bake. Bake for 45-55 minutes until the tomatoes are cooked through and the cheese is melted and bubbling.
- Cool. Let the pie cool for 10 minutes to set.
- Serve. Slice and serve some sliced green onions as a garnish and enjoy!
Storing Tomato Pie
Leftovers can be stored in an airtight container for up to 4 days. I recommend reheating in the oven to maintain the texture of the pie crust!
Ingredients Notes for Tomato Pie
- Tomatoes – About 2 pounds of Roma tomatoes. Evenly slice them into quarter inch thick slices.
- Salt – About a tablespoon to season the tomatoes, you may want a dash more in the cheese mixture.
- Pie Crust – Any store bought brand will do! You can make your own pie crust but I love any chance to save some prep time.
- Mayonnaise – I used full fat mayo. You could opt for lite mayo or miracle whip. Just know it may alter the taste a bit.
- Hot Sauce – Use your favorite! This doesn’t make the dish spicy, just adds some depth to the flavors.
- Spices – Garlic powder and black pepper. Feel free to experiment and add more if you like.
- Cheese – Freshly shredded, sharp cheddar is my go to for this recipe! You could try a mozzarella or asiago to mix things up.
- Green Onions – Sliced and used as a garnish for an extra bite of flavor.
Enjoy!
~Nichole
Tomato Pie
Ingredients
- 2 Pounds Roma tomatoes sliced into 1/4-inch thick slices
- 1 Tbsp Salt plus more if needed
- 1 Store-bought pie crust
- 1 Cup Mayonnaise
- 1-2 tsp Louisiana or Tabasco hot sauce
- 1 tsp Garlic powder
- 1/2 tsp Pepper
- 1 1/2 Cups Sharp cheddar cheese freshly shredded
- 3 Green onions sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a large baking sheet with paper towels and lay the tomato slices on top, then sprinkle generously with salt.
- Let them sit for 30-45 minutes to release as much liquid as possible.
- While the tomatoes are sitting, spray a pie pan with non-stick spray and roll the pie crust out on top.
- Gently press it into the pan and tuck the excess dough under around the edges.
- Use a fork to crimp the edges, then use the fork to poke holes in the bottom.
- Bake for 10-12 minutes or until golden and baked through.
- Lay another large sheet of paper towels on top of the tomatoes and gently dampen the excess liquid. (Do not rinse the salt off the tomatoes; simply dab it away with paper towels.)
- Mix the mayonnaise, hot sauce, garlic powder, and pepper in a medium bowl, then fold in the cheese and green onions.
- Layer 1/3 of the tomatoes in the cooked pie crust, then spread half of the cheese mixture on top, layer half of the remaining tomatoes on top, spread the remaining cheese on top, and layer the remaining tomatoes on top.
- Bake for 45-55 minutes or until the tomatoes are cooked to your liking and the cheese is melted and bubbly.
- Let it cool for 10 minutes so it has time to set up before slicing and serving with freshly sliced green onions for garnish if desired.
Notes
This tomato pie can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
