The Best Homemade Tomato Pie Recipe

I’ve always found tomato pie to be a dish that captures the essence of summer in every bite. Its simple ingredients—ripe tomatoes, a flaky crust, and a creamy cheese blend—come together in a way that feels both comforting and elegant. The real magic lies in the balance of flavors and textures, making it a standout dish for any gathering. What makes this recipe special, though, might just surprise you.

Recipe

Let me tell you, this homemade tomato pie is a game-changer—it’s the kind of dish that will have everyone at your table begging for seconds.

Imagine this: a buttery, flaky crust cradling layers of juicy, sun-ripened tomatoes, creamy cheese, and fresh herbs that sing with flavor.

The secret? A splash of tangy mayo and a sprinkle of sharp cheddar that meld together in the oven to create a savory, golden topping.

This recipe is a summer staple in my house, and it’s become my go-to for potlucks and family dinners because it’s as simple as it’s delicious.

Trust me, once you take that first bite of warm, melty goodness, you’ll understand why this pie is legendary.

Ingredients

The secret to an unforgettable tomato pie lies in balancing fresh, vibrant flavors with rich, creamy textures. Quality ingredients make all the difference—opt for ripe, in-season tomatoes and freshly grated cheese for maximum impact. Here’s what you’ll need:

For the Crust:

• 1 9-inch pie crust (homemade or store-bought) – A buttery, flaky crust is non-negotiable. If using store-bought, blind bake it first for extra crispness.
• 1 tbsp olive oil – Brushed on the crust before baking to prevent sogginess.

For the Filling:

• 2 lbs ripe tomatoes (a mix of heirloom and Roma) – Heirlooms add sweetness, while Romas hold their shape. Slice them ¼-inch thick and pat dry to avoid a watery pie.
• 1 tsp salt – Draws out excess moisture from the tomatoes. Don’t skip this step!
• 1 cup shredded sharp cheddar cheese – Freshly grated melts better than pre-shredded.
• ½ cup grated Parmesan – Adds a salty, umami punch.
• ½ cup mayonnaise – The creamy binder. For a lighter option, try Greek yogurt mixed with a touch of Dijon.
• 2 cloves garlic, minced – Fresh is best here; jarred won’t deliver the same depth.
• ¼ cup fresh basil, chopped – Dried basil lacks brightness. No fresh basil? Sub with parsley or oregano.

For the Topping:

• ½ cup panko breadcrumbs – Adds crunch. For gluten-free, use crushed crackers.
• 1 tbsp melted butter – Mix with breadcrumbs for golden perfection.
• Pinch of red pepper flakes – Optional, but adds a subtle kick.

Little Wins:

• Extra basil leaves – For garnish. A few whole leaves on top make it look straight from a farmhouse table.
• Drizzle of balsamic glaze – Adds a sweet-tart finish. Serve on the side for dipping.

How to Make the Best Classic Tomato Pie Recipe

• Roll out your pie dough and press it into the dish, making sure it fits snugly along the edges. Crimp the edges for a decorative finish, which also helps to seal in the filling.
• Slice 4-5 ripe tomatoes (about ½-inch thick) and arrange them in a single layer on paper towels. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. This prevents a soggy crust.
• Blot the tomato slices gently with another paper towel to remove any remaining liquid. This step guarantees your pie stays firm and flavorful.
• Layer the tomatoes in the pie crust, slightly overlapping them for even coverage. Season lightly with salt and pepper to enhance the natural sweetness of the tomatoes.
• In a mixing bowl, combine 1 cup mayonnaise, 1 cup shredded sharp cheddar cheese, and ¼ cup chopped fresh basil. This creamy mixture adds richness and depth to the pie.

If you don’t have basil, parsley or chives work beautifully as substitutes.

• Spread the mayonnaise mixture evenly over the tomatoes using a spatula. Make sure to cover the entire surface for a consistent texture.
• Sprinkle ½ cup grated Parmesan cheese on top for a golden, cheesy crust that adds a delightful crunch.

Feel free to add a dash of paprika or Italian seasoning for extra flavor.

• Bake the pie for 30-35 minutes or until the top is bubbly and lightly browned. Keep an eye on it during the last 5 minutes to prevent over-browning.
• Let the pie cool for at least 10 minutes before slicing. This allows the filling to set, making it easier to cut neat slices.
• Garnish with fresh basil leaves or a drizzle of balsamic glaze for a finishing touch.

Serve warm or at room temperature for the best flavor and texture.

– Store any leftovers in the refrigerator, covered, for up to 3 days. Reheat in the oven for a few minutes to restore the crust’s crispness.

Nutrition

This homemade tomato pie is a delicious and nutritious dish. Here are the nutrition facts per serving:

Chef Tips

While the nutritional profile of this tomato pie is impressive, getting the dish just right depends on a few key techniques.

I always slice the tomatoes evenly and salt them to draw out excess moisture. Pre-baking the crust guarantees it stays crisp.

Use a mix of cheeses for depth and add fresh basil just before serving to keep its flavor vibrant. These steps make all the difference.