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Recipe

Ultimate Tomato Pie Recipe

A rich, savory tomato pie with a crisp crust, jammy summer tomatoes, and a cheesy herb topping that bakes up golden and irresistible.

Author By Matt Campbell
4.8
A golden baked tomato pie in a white ceramic pie dish with visible tomato slices and browned cheesy topping on a wooden table
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Tomato pie is what happens when peak-season tomatoes decide to be the main character. Not soup. Not sauce. Not salad. Just rich, savory, sliceable comfort with a crisp crust, sweet tomatoes, and a cheesy, herby top that bubbles into bronzed corners.

This version keeps ingredients accessible and the steps totally doable, but it still hits all the big notes: crisp bottom, bright tomato flavor, and a filling that is creamy without turning into a puddle. If you have ever made a tomato pie that looked great then slumped into tomato soup the second you cut it, you are in the right place.

Fresh ripe tomatoes, basil, and shredded cheese arranged on a kitchen counter next to a pie dish

Why It Works

  • No soggy slice situation: We salt and drain the tomatoes, then add a thin layer of Parmesan and breadcrumbs to protect the crust.
  • Big, savory flavor: A mayo and cheese topping sounds simple because it is, but it bakes into a tangy, melty, browned layer that tastes like the best grilled cheese met a BLT.
  • Great texture: Jammy tomatoes, crisp edges, and a set filling that still feels luscious.
  • Flexible: Use whatever tomatoes look best, swap herbs, and adjust the heat with a pinch of red pepper flakes.

Pairs Well With

Storage Tips

Refrigerate: Cover the pie dish tightly or move slices to an airtight container. Refrigerate up to 4 days for best quality.

Reheat for best texture: Warm slices on a sheet pan at 350°F for 10 to 15 minutes, or until hot and the top re-crisps a bit. A toaster oven works great. Microwave is fine in a pinch, but the crust softens.

Can you freeze it? You can, but tomatoes tend to release more water after freezing, so the texture gets softer. If you do freeze, wrap slices well and freeze up to 2 months for best quality. Thaw in the fridge, then reheat in the oven.

Common Questions

Do I have to peel the tomatoes?

No. The skins soften in the bake and help slices hold together. If you strongly dislike tomato skins, peel them, but keep the slices thick so they do not collapse.

Why do you salt and drain the tomatoes?

Tomatoes are mostly water. Salting draws out moisture so the pie sets and slices cleanly. This one step is the difference between a neat wedge and a delicious mess.

What is the best crust for tomato pie?

A standard 9-inch pie crust works perfectly. Store-bought is totally fine. If you are making homemade, choose a sturdy, flaky crust rather than a sweet one.

Can I make it ahead?

Yes, with a small caveat. You can bake it, cool completely, then refrigerate. Reheat at 350°F until warmed through. It is also great at room temperature, especially for lunch. If you want to get a head start, you can drain the tomatoes a few hours ahead, refrigerate them, then blot again right before assembling. I do not recommend assembling the whole pie far in advance because tomatoes love to leak when they sit.

What cheese works best?

Sharp cheddar brings flavor, mozzarella brings melt, and Parmesan brings salty depth. You can swap in Monterey Jack, provolone, or fontina. Avoid super wet fresh mozzarella unless you squeeze it dry, because it adds moisture.

The first time I made tomato pie, I did what every confident home cook does. I assumed vibes would handle the moisture. Spoiler: they did not. The flavor was incredible, but the slice hit the plate like a slow-motion landslide. Now I treat tomatoes like the juicy divas they are: salt them, drain them, and let the crust have a fighting chance. When it works, it is the kind of dinner that makes everyone wander back into the kitchen for “just a little more,” fork in hand, pretending they are helping clean up.