This delicious, savory tomato pie recipe will make you want to run, not walk, to the farmer’s market to buy more tomatoes!
Layers of fresh tomatoes, basil and two kinds of cheese are baked in a flaky pastry for an unforgettable dish.
Tomato pie is a meatless cut above pizza that will make you want to load up on all that farm-ripe produce when it’s in season.
A Favorite Fresh Tomato Recipe
Tomato pie, also known as Alabama pie, is Southern inspired recipe and one that I truly look forward to.
- Tomato pie is a savory pie, perfect for enjoying a bounty of fresh, garden-ripe tomatoes and herbs.
- Use any variety of tomatoes in this recipe, including Roma, heirloom, or grape tomatoes.
- Savroy and delicious, this is a meatles meal that everyone will love.
- It’s great for any time of year because it tastes equally delicious, served hot, warm, or even cold, with a crisp white picnic wine.
Ingredients and Variations
- Tomatoes: Use Roma tomatoes (plum tomatoes) for the best results, as they aren’t too juicy. You can use any variety of tomatoes, as long as they’re nice and ripe but ensure that you allow them to drain well. I love the addition of cherry/grape tomatoes for their sweet-tart flavor.
- Cheese: Mozzarella & cheddar add a perfect blend of flavors. Mozza helps seal the bottom of the pie crust during baking while the sharp cheddar cheese adds a rich flavor. A bit of mayo is added to some of the cheese to make a great topping.
- Pastry: A homemade pie crust is great in this recipe but if time’s short, store-bought pie crusts or even frozen dough will do the trick. Be sure to poke it with the tines of a fork so it doesn’t bubble as it bakes. Prep the pastry up to 3 days in advance and store it in an air tight container or plastic wrap in the fridge.
- Herbs: Fresh herbs, especially basil, are so good in this recipe. If you don’t have fresh, dried basil can be used (just a sprinkle will do).
- Variations: Feel free to add your favorite herbs, sliced green onions, or bacon to change it up.
How to Make Tomato Pie
- Line a pie plate with pastry, add a sprinkle of cheese, and bake for a few minutes.
- Peel the tomatoes and then slice, salt, and let drain. Fill the pie crust with layers of tomatoes, cheese and herbs.
- Combine the remaining cheese with mayonnaise and dot the top with the cheese mixture.
- Bake until browned and bubbly.
Tips for the Best Tomato Pie
- Poke holes over the bottom of the pastry with a fork to avoid it bubbling up (you can skip the pie weights or beans).
- To prevent over-browning or burning the pastry, press some strips of aluminum foil around the edges before it goes into the oven the second time.
- For the tomato slices, use ripe, low-moisture plum tomatoes.
- Allow to cool before slicing and serve with a tangy crisp salad dressed with lemon or Dijon vinaigrette. and some fluffy homemade rolls or focaccia bread.
Leftovers?
Tomato pie is delicious served cold, and will keep up to 4 days in the refrigerator. Tomato pie can be frozen, but be aware that it will release moisture and soften the pastry as it reheats.
More Favorite Tomato Recipes
Too Many Tomatoes? We’ve got you covered with these easy favorites.
Did you make this Tomato Pie? Be sure to leave a rating and a comment below!
Tomato Pie
A flaky crust filled with juicy ripe garden tomatoes, topped with cheese, and baked until golden!
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Preheat oven to 450°F.
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Peel the tomatoes and slice them into ¼-inch thick slices.
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Sprinkle the tomato slices with kosher salt and place them in a single layer on a paper towel-lined baking sheet to draw out excess juice.
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Prepare the pie crust by poking it with the tines of a fork. Sprinkle ¼ cup of mozzarella on the bottom and bake for 10 minutes or until lightly browned. Set aside to cool.
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In a separate bowl, combine ¼ cup cheddar cheese and ¼ cup mozzarella.
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Season the tomato slices with garlic powder, oregano, and freshly ground black pepper. In the pie crust, add half of the tomato slices, half of the cheese and half of the basil. Repeat the layers. Top with halved grape tomatoes.
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In a small bowl, combine the remaining ¼ cup cheddar cheese, ½ cup mozzarella cheese, and mayonnaise. Dot the mayo mixture over the grape tomatoes.
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Reduce the temperature to 350°F and bake the pie uncovered for 35 to 40 minutes or until the crust is golden and the tomatoes are tender.
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Cool for 30 minutes before serving.
Keep leftovers in the fridge for up to 4 days. This pie can be served warm, at room temperature, or cold.
Calories: 194 | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 546mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 4.1mg | Calcium: 162mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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