By Krista Teigen
Published Jun 17, 2024
When tomato season rolls around, all I crave is this tomato pie. It’s like a quiche, only more tomato-forward and a bit creamier and cheesier. Less egg, more filling– what’s not to love?! Even my kids who aren’t the biggest tomato fans love this Southern tomato pie! It has the perfect balance of fresh tomatoes and herbs coupled with a creamy, cheesy spread that I could eat with a spoon!
In the height of tomato season, I can’t help but make this savory Southern tomato pie! It’s so rich and fresh! Plus, it’s super easy to throw together on hot summer nights. I love the combination of juicy tomatoes and creamy cheese filling. So yummy!
What’s in This Tomato Pie Recipe?
- Pie Crust : I used a store-bought crust to make this recipe super quick and easy, but homemade gives it an extra special touch when I have the time to make it.
- Tomatoes: I highly recommend using Roma tomatoes if available since they are lower in moisture than most other varieties of tomatoes, which will help prevent the pie from turning out soggy. Although I have tested this recipe with tons of different types of tomatoes, and it’s always delicious!
- Salt: Salting the tomatoes helps to draw out excess moisture more quickly to prevent a soggy pie.
- Bacon: Crumbled cooked bacon adds a bit of umami flavor to this pie but can easily be left out for any vegetarians.
- Cheese: I like a sharp white cheddar for its tangy flavor, but just about any melting cheese will work here.
- Mayonnaise : The egg in mayo helps bind the cheese and herbs together to create a cohesive pie. Other great options include plain yogurt, ricotta cheese , and cream cheese.
- Green Onions: Add a bit of fresh onion flavor to the filling.
- Garlic: Enhances the savory flavor of the filling.
- Basil: Fresh basil adds a fresh and herbal flavor to the pie.
Tips for Success
- There’s no need to peel the tomatoes, but you certainly can if you’d like. To peel, cut an “x” at the bottom of each tomato with a sharp paring knife, briefly boil, then drop into ice water to loosen the peels.
- Salt and drain the tomatoes for at least 20 minutes to prevent a soggy, greasy pie.
- For a more robust flavor (and different texture), try baking the tomatoes in a low oven to dry them out instead of salting and draining.
- Let the pie cool for a bit before slicing for cleaner slices.
How to Store and Reheat
This tomato pie is best served immediately after baking, but it will keep in the refrigerator for up to 3 days. Keep in mind that it will likely turn soggy the longer it sits due to the nature of the moist filling. I highly recommend reheating it in a 350°F oven for 15-20 minutes to prevent the pie from becoming too soggy. I do not recommend freezing this pie, as both the tomatoes and the mayonnaise do not freeze well.
Serving Suggestions
This Southern tomato pie is super versatile! As a main, I like to serve it with a hearty cobb salad , corn ribs , or cucumber onion salad . It also makes a great side for smoked pulled pork or grilled chicken thighs .
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust
- ▢ 5 large ripe tomatoes
- ▢ 1 teaspoon kosher salt
- ▢ 6 slices bacon
- ▢ 2 cups freshly shredded sharp white cheddar cheese
- ▢ ¾ cup mayonnaise
- ▢ 3 green onions chopped
- ▢ 2 cloves garlic minced
- ▢ ¼ cup chopped fresh basil
Instructions
- Preheat the oven to 350°F. Roll out the pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. 1 9-inch refrigerated pie crust
- Slice the tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with salt. Let the tomatoes sit for 20 minutes. 5 large ripe tomatoes, 1 teaspoon kosher salt
- While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool.
- Cook the bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces. 6 slices bacon
- In a bowl, combine the bacon, cheese, mayonnaise, green onions, garlic, and basil. 2 cups freshly shredded sharp white cheddar cheese, ¾ cup mayonnaise, 3 green onions, 2 cloves garlic, ¼ cup chopped fresh basil
- Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust.
- Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes.
- Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned.
- Let the pie cool for at least 20 minutes before slicing.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Tomato Pie Step by Step
Prep the Pie Crust: Preheat the oven to 350°F. Roll out a 9-inch refrigerated (or homemade) pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate.
Drain the Tomatoes: Slice 5 large ripe tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with 1 teaspoon of kosher salt. Let the tomatoes sit for 20 minutes.
Bake the Crust and Make the Filling: While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool. Cook 6 slices of bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces.In a bowl, combine the chopped bacon with 2 cups of freshly shredded sharp white cheddar cheese, ¾ cup of mayonnaise, 3 chopped green onions, 2 minced cloves of garlic, and ¼ cup of chopped fresh basil.
Arrange the Tomatoes: Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust.
Layer the Pie: Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes.
Bake the Pie: Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned. Let the pie cool for at least 20 minutes before slicing.
More Savory Pie Recipes To Try
- Chicken Pot Pie Casserole
- Cheeseburger Hand Pies
- Curry Chicken Hand Pies
- …Browse All Our Pie Recipes !
Tomato Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust
- 5 large ripe tomatoes
- 1 teaspoon kosher salt
- 6 slices bacon
- 2 cups freshly shredded sharp white cheddar cheese
- ¾ cup mayonnaise
- 3 green onions chopped
- 2 cloves garlic minced
- ¼ cup chopped fresh basil
Instructions
- Preheat the oven to 350°F. Roll out the pie crust and transfer it into a 9-inch pie dish, pressing the dough into the bottom and sides, and crimping the edges. Refrigerate. 1 9-inch refrigerated pie crust
- Slice the tomatoes to about ¼-inch thickness. Place them in a single layer on a baking sheet(s) lined with a paper towel. Sprinkle with salt. Let the tomatoes sit for 20 minutes. 5 large ripe tomatoes, 1 teaspoon kosher salt
- While the tomatoes drain, remove the pie crust from the refrigerator. Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels. Bake for 15 minutes. Then, let the crust cool.
- Cook the bacon until crisp. Then, transfer to a plate lined with a paper towel to drain. Once drained, chop into small pieces. 6 slices bacon
- In a bowl, combine the bacon, cheese, mayonnaise, green onions, garlic, and basil. 2 cups freshly shredded sharp white cheddar cheese, ¾ cup mayonnaise, 3 green onions, 2 cloves garlic, ¼ cup chopped fresh basil
- Gently pat the tomato slices dry with a paper towel. Then, arrange ⅓ of the tomato slices in a single layer in the pie crust.
- Top the tomatoes with half of the cheese mixture. Then, continue with another layer of tomatoes and cheese mixture. Top with a final layer of tomatoes.
- Bake for 40-45 minutes until the crust is golden brown and the filling is set. Check the pie halfway through and cover the crust with aluminum foil if it’s getting too browned.
- Let the pie cool for at least 20 minutes before slicing.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
