Description
This Tomato Pie is the ultimate celebration of summer’s best homegrown tomatoes. With layers of juicy sliced tomatoes, fresh basil, green onions, and a rich cheese-mayo topping baked in a flaky deep-dish crust, this savory pie is a must-make during peak tomato season. Keywords: tomato pie recipe, Southern tomato pie, summer tomato dish, fresh tomato tart, homegrown tomato pie.
Ingredients
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5-6 medium homegrown tomatoes, thickly sliced (1/4″)
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1 deep-dish pie crust
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Salt and pepper, to taste
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Fresh basil, cut into chiffonade
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Sliced green onions
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Cooked bacon, crumbled (optional)
Cheese Topping (for 1 pie):
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1 cup shredded mozzarella cheese
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1 cup shredded sharp cheddar cheese
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1 cup mayonnaise
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1/3 cup grated Parmesan cheese
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1/2 teaspoon garlic powder
Instructions
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Prepare Tomatoes: Slice tomatoes and place between layers of paper towels. Let sit for 20–30 minutes to draw out moisture.
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Prebake Crust: Prick the bottom of the pie crust with a fork. Bake at 350°F (175°C) for 12–13 minutes until lightly golden. Cool slightly.
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Make Cheese Topping: In a bowl, mix mozzarella, cheddar, mayonnaise, Parmesan, and garlic powder until well combined.
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Assemble the Pie:
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Lay tomato slices in a single layer over the crust.
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Season with salt and pepper.
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Sprinkle with basil, green onions, and bacon (if using).
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Add another layer of tomato slices and repeat seasoning and toppings.
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Top and Bake: Spread the cheese topping evenly over the top of the pie.
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Bake: Return to oven and bake at 350°F for 30–35 minutes, or until bubbly and golden on top.
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Cool and Serve: Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
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Do not refrigerate tomatoes before or after slicing—cold drains their flavor.
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For a crispier bottom crust, blind bake with pie weights.
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This pie is even better the next day after flavors meld—serve leftovers cold or gently reheated.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
