Irresistibly Best Tomato Pie: A Comforting Classic You’ll Crave

Why You’ll Love This Recipe

I like this recipe because it’s simple yet incredibly flavorful. The combination of sweet tomatoes, savory cheese, and herbs makes it both comforting and refreshing. I also love how versatile it is—sometimes I use heirloom tomatoes for a colorful twist, and I can easily swap cheeses to suit my taste. It’s the kind of dish that feels special but doesn’t take much effort, which makes it one I come back to again and again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (9-inch) pie crust, pre-baked
4 large ripe tomatoes, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh basil leaves, chopped
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil (for drizzling)

Directions

1. I preheat the oven to 375°F (190°C). I place the tomato slices on paper towels, sprinkle them with salt, and let them sit for 10 minutes to draw out excess moisture. Then, I pat them dry.

2. I arrange a layer of tomato slices on the bottom of the pre-baked pie crust. I sprinkle with black pepper and chopped basil.

3. In a bowl, I mix together mozzarella, cheddar, mayonnaise, garlic powder, and onion powder until smooth.

4. I spread the cheese mixture evenly over the tomatoes.

5. I top with the remaining tomato slices and drizzle lightly with olive oil.

6. I bake the pie for 30–35 minutes, until the top is golden and bubbly.

7. I let it cool for about 10 minutes before slicing and serving warm or at room temperature.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes to prep and 35 minutes to bake, so I usually have it ready in about 55 minutes.

Variations

I sometimes swap mozzarella for fontina or provolone for a different flavor. Adding caramelized onions or a layer of sautéed spinach gives the pie more depth. For extra richness, I sprinkle Parmesan on top before baking. Using heirloom tomatoes not only makes the pie look beautiful but also adds a naturally sweet flavor.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I place slices in the oven at 350°F for 10–12 minutes so the crust stays crisp. I avoid microwaving since it can make the crust soggy.

FAQs

Can I make tomato pie ahead of time?

Yes, I sometimes bake it earlier in the day and serve it at room temperature.

How do I prevent a soggy crust?

I pre-bake the crust and pat the tomatoes dry before layering.

Can I freeze tomato pie?

I don’t recommend freezing since tomatoes release water and change texture when thawed.

What’s the best crust to use?

I use a store-bought or homemade pie crust, but puff pastry also works well.

Can I add more herbs?

Yes, fresh thyme or oregano pairs nicely with the basil.

Can I use low-fat mayonnaise?

Yes, but full-fat gives the filling a creamier texture.

Can I use cherry tomatoes?

Yes, I halve them and arrange in layers—just make sure to dry them well first.

Is this pie served hot or cold?

I like it warm, but it’s also delicious at room temperature.

Can I make this gluten-free?

Yes, I use a gluten-free pie crust for an easy substitution.

Can I make it cheesier?

Definitely—I sometimes add extra mozzarella or even a little cream cheese to the filling.

Conclusion

I love how this Tomato Pie combines simple ingredients into such a comforting dish. With its flaky crust, juicy tomatoes, and creamy, cheesy filling, it’s a recipe I turn to whenever I want something hearty yet fresh. Whether I serve it for brunch, lunch, or as a side dish, it always disappears quickly and leaves me craving another slice.