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A close‑up view of a baked tomato pie in a white ceramic dish with one wedge removed: the flaky golden crust holds layers of juicy tomato slices and melted cheese that stretches as the slice is lifted, and the top is sprinkled with fresh herbs.

Tomato Pie

A savory Southern style pie loaded with layered, salted Tomato Pie and a creamy cheese‑mayo topping in a flaky crust perfect for late‑summer gatherings.
5 from 1 vote
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Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: Best tomato pie recipe, Easy tomato pie recipe, Healthy tomato pie, Sourdough discard tomato pie, Southern tomato pie, Tomato pie casserole, Tomato pie near me, Tomato pie with bacon
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 290kcal
Cost: $12

Equipment

  • 1 9″ pie pan (deep‑dish)
  • 1 Sharp knife (for slicing tomatoes)
  • 1 Cutting board
  • 1 Colander (for draining tomatoes)
  • 1 Paper towels
  • 1 Mixing bowl (for cheese‑mayo mixture)
  • 1 Spoon or spatula (for spreading topping)

Ingredients

  • 2 lb Ripe tomatoes sliced ½″ thick - salted & drained
  • 1 Pie crust - store‑bought or homemade blind‑baked
  • 1 tablespoon Coarse salt - for drawing out tomato moisture
  • ¼ cup Fresh basil - thinly sliced
  • 1 cup Sharp cheddar cheese - shredded
  • 1 cup Mozzarella cheese - shredded
  • ½ cup Mayonnaise
  • 1 tablespoon Dijon mustard
  • — — Optional extras: - thinly sliced onion thyme, garlic powder, black pepper, Parmesan

Instructions

  • Salt tomato slices on both sides and drain thoroughly on paper towels.
    A bright top‑down view of a marble countertop showing tomato slices arranged on a metal tray for draining, next to small bowls of coarse salt, thinly sliced onion, red pepper flakes, dried herbs, and a bunch of fresh thyme, with a linen napkin at the corner.
  • Blind‑bake the pie crust at 375°F for 10 minutes and let it cool.
    An overhead shot of a pre‑baked pie crust in a pan lined with parchment, topped with a single layer of sliced tomatoes, chopped green onions, fresh basil, and crumbled bacon, the pastry edge crimped and ready for the cheese topping.
  • Stir together shredded cheeses, mayonnaise, Dijon mustard, garlic powder, and pepper.
    A close top‑down view of a glass bowl showing the cheese‑and‑mayo blend: strands of shredded cheddar coated in creamy mayonnaise swirl around a silver fork.
  • Arrange half the tomatoes, scatter basil, spread topping, then repeat layers.
    An overhead shot of a pie pan piled with the cheese‑mayo mixture over the tomato and herb layer: the pale yellow topping is spread into peaks ready for baking.
  • Bake assembled pie at 350°F for 30 minutes until bubbly and golden.
    A top‑down view of a fully baked tomato pie in a deep‑dish crust: the cheese topping is blistered to a rich golden‑brown, with a crimped edge of flaky pastry visible all around.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 125g | Calories: 290kcal (15%) | Carbohydrates: 18g (6%) | Protein: 7g (14%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 25mg (8%) | Sodium: 620mg (27%) | Potassium: 300mg (9%) | Fiber: 1g (4%) | Sugar: 4g (4%) | Vitamin A: 600IU (12%) | Vitamin C: 12mg (15%) | Calcium: 150mg (15%) | Iron: 0.2mg (1%)
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