What makes this the Best Tomato Pie recipe?

The Best Tomato Pie comes down to a few essentials: fresh, ripe tomatoes that are well-drained, a pre-baked crust to avoid sogginess, and a perfectly balanced topping of sharp cheddar (or mozzarella for an Italian tomato pie recipe ) mixed with mayonnaise and a hint of spice. Unlike many heavy versions, this recipe balances creamy richness with garden-fresh brightness, making it ideal for both summer dinners and cozy winter meals.

Can I use different types of tomatoes?

Yes, but the key is managing their moisture. Heirloom varieties like Brandywine or Cherokee Purple bring incredible flavor but need extra draining. Roma or plum tomatoes, commonly used in old-fashioned tomato pie recipes , have less water and help keep the crust crisp. For a Southern tomato pie recipe , stick to meaty, ripe slicing tomatoes layered thick.

Is this similar to Paula Deen’s Tomato Pie?

It shares the same comforting southern roots, but this version is lighter. Paula Deen tomato pie typically uses more mayonnaise and cheese, while this recipe balances richness with fresh basil and optional Greek yogurt for a slightly tangier, less heavy bite.

Yes, and it stores beautifully. Assemble the pie (without baking) up to a day in advance and refrigerate, covered. When ready to serve, bake as directed. Baked slices also reheat well in the oven, staying crisp and flavorful for up to three days.

Best Tomato Pie – Irresistible & Easy Recipe You’ll Love (2025)

Description

This Southern-style Tomato Pie is a savory comfort dish featuring ripe tomatoes, fresh basil, a creamy cheese filling, and a flaky pie crust. Perfect for summer when tomatoes are at their peak, it’s a delicious side dish, light lunch, or brunch centerpiece.

Ingredients

Scale

1 (9-inch) pie crust, pre-baked
4 large ripe tomatoes, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil leaves, chopped
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil (for drizzling)

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Instructions

Preheat oven to 375°F (190°C). Place tomato slices on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry.
Arrange a layer of tomato slices on the bottom of the pre-baked pie crust. Sprinkle with black pepper and chopped basil.
In a bowl, mix mozzarella, cheddar, mayonnaise, garlic powder, and onion powder until well combined.
Spread the cheese mixture evenly over the tomatoes.
Top with the remaining tomato slices and drizzle lightly with olive oil.
Bake for 30–35 minutes, or until the top is golden and bubbly.
Cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

Use heirloom tomatoes for a sweeter, more colorful pie.
To avoid a soggy crust, pre-bake and let the crust cool completely before assembling.
Add a sprinkle of Parmesan or breadcrumbs on top for extra crunch.
Store leftovers in the refrigerator for up to 3 days; reheat in the oven to maintain crispness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish or Side
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 8g
Cholesterol: 30mg