Easy Tomato Pie Recipe – Southern Summer Classic You’ll Love

I still remember the first time I tasted tomato pie—it was a sultry July afternoon, and my friend brought over a slice of this creamy, savory pie made with sun-ripe tomatoes layered under a bubbly cheese topping. It was rustic, refreshing, and unexpectedly comforting. That memory inspired my version, centered around an easy tomato pie recipe that anyone can tackle—even on busy weeknights. With simple ingredients—fresh tomatoes, cheddar, mayo, and fragrant basil—this pie strikes a perfect balance between flavor and ease. Let’s jump in and make your new favorite summer staple!

The Story and Southern Roots of Tomato Pie

A Southern Staple with Garden Fresh Charm

The easy tomato pie recipe has its roots deep in Southern tradition. It’s a dish born from abundance—when the garden spills over with ripe tomatoes in July and August. Unlike pizza-style “tomato pies” found in the Northeast, Southern tomato pie is a savory tart made with sliced tomatoes, mayonnaise, herbs, and cheese, all baked in a buttery pie crust. I first tried it at a roadside diner in Savannah, where the waitress handed me a slice and said, “It’s how we survive summer down here.”

It reminded me of the layered richness in this apple crisp cheesecake, where soft fruit and a sturdy base come together beautifully. Tomato pie has that same balance—fresh yet indulgent.

Why It’s Still a Go-To Today

What makes this dish endure? Simplicity and flexibility. The ingredients are pantry staples. The process is forgiving. And every bite tastes like summer—especially when paired with a light salad or cold lemonade. You can serve it warm or cold, make it ahead, or reheat slices for lunch. It’s perfect for potlucks, brunches, or a quick weeknight dinner.

And while traditional versions rely on cheddar and Duke’s mayo, I’ve tasted takes that use goat cheese, ricotta, or even pesto. Just like the variations found in my raspberry shortbread bars, tomato pie welcomes creativity—and always delivers comfort.

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How to Build the Perfect Easy Tomato Pie Recipe

Do You Need to Peel the Tomatoes?

One of the most common questions about any easy tomato pie recipe is whether you need to peel the tomatoes. The answer? It depends. If you’re using thick-skinned or large heirloom varieties, peeling can help with texture. But if you’re working with ripe, thin-skinned tomatoes—like Roma or vine-ripened—you can skip it. The skin softens during baking, and a rustic touch is part of the pie’s charm.

To peel easily, just score the tomatoes with an “X,” blanch in boiling water for 30 seconds, and slip off the skins. It’s a tip I learned while prepping produce for my French coconut pie, where texture matters just as much as flavor.

Tips to Keep Tomato Pie from Getting Runny

A soggy tomato pie is the one thing that can spoil the fun. Tomatoes are juicy—and when they bake, that moisture can turn your crust into soup. To avoid this, here are a few key tricks:

• Salt and drain your tomatoes. Slice them, sprinkle with salt, and let them sit for 20–30 minutes. Pat them dry with paper towels before layering.
• Use a firm base like shredded cheese or breadcrumbs under the tomatoes. This barrier absorbs moisture as it bakes.
• Bake your crust first. Par-baking the crust helps keep it crisp—just like I do in my peach cheesecake bombs for a clean, firm bottom.

These small steps make a big difference—and they’ll keep your easy tomato pie recipe perfectly sliceable and crave-worthy.

Choosing Ingredients That Make This Tomato Pie Shine

What Kind of Tomatoes Work Best?

For the best results in any easy tomato pie recipe, go for firm, ripe tomatoes with rich flavor and lower moisture. Roma tomatoes are a favorite—they’re meaty and less watery than slicing varieties. Heirlooms like Cherokee Purple or Brandywine bring a burst of color and tang, though they need extra draining.

Avoid overly soft or out-of-season tomatoes, which can lead to bland or watery results. And always taste your tomatoes first—if they’re sweet, tangy, and bold raw, they’ll shine even more when baked. It’s the same logic I use when selecting fruit for my raspberry-white chocolate muffins: flavor up front makes flavor later.

Flavor Boosters You Shouldn’t Skip

To turn this pie from good to unforgettable, layer in simple but powerful ingredients. A touch of fresh basil or thyme adds garden-fresh notes. Sharp cheddar provides the classic bite, while a handful of mozzarella brings that dreamy melt. A little Duke’s mayo or a blend with sour cream makes the topping creamy without being greasy.

Don’t be afraid to add garlic powder, a dash of cayenne, or even smoked paprika to the mix. I often pull flavor ideas from dishes like my pistachio raspberry cake, where contrast and richness bring the recipe to life.

These layers create depth—and turn a handful of humble ingredients into a showstopper.

Finishing and Serving Your Easy Tomato Pie Recipe

How to Assemble and Bake It Right

Once your ingredients are prepped and your crust is par-baked, it’s time to bring this easy tomato pie recipe together. Start with a thin layer of shredded cheese at the bottom. Then add a layer of salted, drained tomatoes, sprinkle in chopped basil, and repeat. Finish with the signature mayo-cheese mixture spread gently across the top.

Bake at 375°F for about 30–35 minutes, or until the top is golden and bubbling and the crust is crisp. Let it cool for at least 15 minutes before slicing—this helps the filling set and makes serving clean and easy.

Much like my rhubarb muffins with Greek yogurt, letting the pie rest is part of what elevates the texture and experience.

Best Ways to Serve and Store

Tomato pie is delicious warm, room temperature, or chilled. Serve it with a fresh green salad or iced tea on the porch—it’s pure summer. Leftovers hold up well for 2–3 days in the fridge. To reheat, place slices in a 325°F oven until warmed through and the crust re-crisps.

If you like fruit-meets-savory, you might also enjoy my French strawberry cake, which follows a similar philosophy—fresh ingredients, bold flavor, and rustic charm.

Frequently Asked Questions

Conclusion

Tomato pie proves that a few garden ingredients and a simple method can create something unforgettable. This easy tomato pie recipe is all about flavor, texture, and tradition—with just enough flexibility to make it your own. Whether it’s a weekend bake or a summer party star, it brings together everything we love about home cooking: freshness, comfort, and that little bit of Southern charm.

Want more seasonal flavor and behind-the-scenes peeks? Follow me on Facebook and see what’s baking next on Pinterest. Let’s keep this pie conversation going.