The Best Tomato Pie Recipe: Cheesy, Creamy and Never Soggy
Ripe tomatoes. Sharp cheddar. Flaky crust.
The Southern tomato pie: salted, drained tomato slices in a par-baked crust under a bubbling cheddar, mozzarella and mayonnaise topping with basil.
- Prep 25 min
- Bake 40 min
- Rest 10 min
- Serves 8
Tomato pie is a Southern summer classic: thick slices of ripe tomato in a flaky crust, under a topping of sharp cheddar, mozzarella and mayonnaise that bakes into a golden crust. It is savory, rich and nothing like a dessert pie.
The one rule: salt and drain the tomatoes first. Skip it and the pie is soup.
It works as a lunch, a side with grilled chicken, or the dish you bring when someone asks you to bring something.
Tomato pie is the recipe that converts people who think they do not like cooked tomatoes. The topping is really a cheese crust, and under it the tomatoes turn sweet and soft. It belongs on a savory table, which is why it is moving to Kitchen Guide 101.
The secretWhy this one is not soggy
1
Salted, drained tomatoes
Fifteen minutes on paper towel pulls out the juice that ruins most tomato pies.
2
A par-baked crust
Ten minutes in the oven first, so the bottom bakes crisp.
3
Two cheeses
Sharp cheddar for flavor, mozzarella for the melt and stretch.
4
Mayonnaise in the topping
It binds the cheese and browns into a crust on top. Do not substitute yogurt here.
Before you startA two-minute checklist
In the pieWhat each ingredient does
- Pie crustOne 9-inch crust, homemade or refrigerated. Par-baked.
- Tomatoes4 to 5 medium ripe tomatoes, sliced ⅓ inch thick. Beefsteak or any firm, ripe variety.
- Salt1 teaspoon, for drawing out the juice.
- Basil10 leaves, chopped. Fresh only.
- Green onion and garlic½ cup chopped green onion and 1 clove garlic.
- Sharp cheddar1 cup, grated yourself. Pre-shredded cheese is coated and does not melt as well.
- Mozzarella1 cup, low-moisture, grated.
- Mayonnaise¾ cup, full fat.
- Black pepperFreshly ground, to taste.
- Choosing tomatoesFirm, heavy for their size, deep red with no soft spots. Roma tomatoes have less juice and work well; cherry tomatoes halved make a prettier top but need the same salting.
Pie size:
Southern Tomato Pie
Ripe tomatoes, basil, and a cheddar-mayonnaise topping in a flaky crust.
- Prep 25 min
- Bake 40 min
- Rest 10 min
- Serves 816
Ingredients
Method
- Salt the tomatoes. Lay the slices in a single layer on a paper-towel-lined baking sheet. Sprinkle with the salt and leave 15 minutes. Pat dry with fresh paper towel.
- Par-bake the crust. Heat the oven to 375°F (190°C). Line a 9-inch pie dish with the crust, crimp the edge and prick the base with a fork. Bake 10 minutes. Leave the oven on.
- Make the topping. Mix the cheddar, mozzarella, mayonnaise, garlic and pepper in a bowl.
- Layer. Arrange half the tomato slices in the crust. Scatter with half the basil and green onion. Repeat with the remaining tomatoes, basil and onion.
- Top. Spread the cheese mixture over the tomatoes, right to the crust edge, sealing them in.
- Bake. Lower the oven to 350°F (175°C) and bake for 30 minutes, until the top is golden and bubbling. Tent with foil if the crust edge browns too fast.
- Rest. Rest for 10 minutes before slicing. Serve warm or at room temperature.
Very juicy tomatoes? Salt them for 30 minutes instead of 15, and blot twice.
kitchenguide101.com
The methodEach step, and why it matters
Tomato pie has one enemy, and it is water. Every step below is about managing it.
- Slice thick. A third of an inch. Thin slices collapse into mush; thick slices stay recognizable as tomato.
- Salt and wait. Salt draws water out of the tomatoes through osmosis. Fifteen minutes on paper towel removes a surprising amount. Blot the tops too.
- Par-bake the crust with the base pricked. Holes let steam out so the base does not bubble up, and ten minutes sets the pastry before the wet filling goes in.
- Grate the cheese yourself. Bagged shredded cheese is dusted with starch to stop clumping. It melts into a grainy layer instead of a smooth, bubbling one.
- Seal the topping to the crust edge. The cheese layer acts as a lid. Any gap lets steam escape and the tomatoes underneath dry out.
- Rest before cutting. Straight from the oven the filling is loose. Ten minutes and it slices cleanly.
Pie rescueWhen something goes wrong
Watery pieWhy: tomatoes not drained.Fix: serve with a slotted spatula; next time salt longer and blot twice.
Soggy bottomWhy: crust not par-baked.Fix: always par-bake. A metal or glass dish on the lowest rack also helps.
Topping split or oilyWhy: low-fat mayonnaise.Fix: use full-fat mayonnaise and real grated cheese.
Pale topWhy: oven not hot enough.Fix: a final 2 minutes under the broiler, watched.
Burnt crust edgeWhy: no shield.Fix: tent the edge with foil for the last 15 minutes.
SwapsEasy changes that still work
- Cornmeal crust: replace ¼ cup of the flour in a homemade crust with cornmeal for crunch.
- Heirloom: mixed heirloom tomatoes in different colors look beautiful under the cheese.
- Caramelized onion: a layer of caramelized onions under the tomatoes.
- Bacon-free smoky: ½ teaspoon smoked paprika in the topping.
- Herbs: thyme or oregano with the basil.
- Gluten-free: a gluten-free crust; everything else is naturally gluten-free.
Make it a mealWhat to serve with tomato pie
It is rich, so it likes something fresh beside it.
- Lunch: a green salad with a sharp vinaigrette.
- Dinner side: grilled chicken or fish.
- Brunch: scrambled eggs and fruit.
- Potluck: serve at room temperature; it travels well.
Plan itMake-ahead options
- Morning: salt and drain the tomatoes, mix the topping, par-bake the crust. Keep separately in the fridge.
- Before dinner: assemble and bake. 40 minutes.
- Next day: reheat slices at 350°F for 10 minutes.
- Peak season: make two; it is the best use of August tomatoes.
Keep it freshStoring and reheating
Fridge: covered, up to 3 days. Reheat slices at 350°F for 10 minutes; the microwave makes the crust soft.
Make ahead: salt the tomatoes and make the topping in the morning; assemble and bake before serving.
Freezer: not recommended. Tomatoes turn watery when thawed.
For laterSave this recipe
Pin it to your summer recipes board.
Good to knowYour questions, answered
What is tomato pie?
A savory Southern pie: sliced ripe tomatoes in a pastry crust under a cheese and mayonnaise topping that bakes golden. It is not the Italian tomato pie, which is more like pizza.How do you keep tomato pie from being watery?
Salt the slices and let them drain on paper towel for 15 to 30 minutes, then pat dry. Par-baking the crust keeps the bottom crisp.Can I use canned tomatoes?
Not for this. Canned tomatoes are too wet and soft. Fresh, firm, ripe tomatoes only.Can I make it without mayonnaise?
Mayonnaise is what binds and browns the topping. Sour cream with an egg yolk is the closest substitute, with a softer result.What tomatoes are best?
Firm, ripe slicing tomatoes: beefsteak, heirloom or vine-ripened. Avoid very juicy or overripe ones.Can I make tomato pie ahead?
Partly. Drain the tomatoes and make the topping ahead; assemble and bake within a few hours of serving. It reheats well the next day.Is it served hot or cold?
Warm or room temperature. Cold from the fridge, the topping is firm and less pleasant.Can I use a store-bought crust?
Yes. A refrigerated pie crust works well. Par-bake it the same way.What do I serve with it?
Something fresh. A green salad, grilled chicken or simply sliced cucumber.Why is it called tomato pie if it is not sweet?
Pie means the pastry, not the filling. Like pot pie, it is a savory dish in a pie crust. It is a Southern summer staple.Can I use Roma or cherry tomatoes?
Yes. Romas are less juicy and need less draining. Cherry tomatoes halved make a pretty top but still need salting.
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