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partial overhead view of a tomato pie topped with basil.
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5 from 3 votes

Tomato Pie Recipe

This tomato pie has the perfect balance of fresh tomatoes and herbs coupled with a creamy, cheesy spread that I could eat with a spoon!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner, Lunch, Main Course, pie
Cuisine: American
Servings: 8 slices
Author: Krista Teigen

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
    ingredients for tomato pie.
  • 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
    sliced tomatoes draining on paper towels.
  • 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
    cheese filling for tomato pie in a glass bowl.
  • 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.
    sliced tomatoes layered in a prebaked 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.
    cheese filling over sliced tomatoes in a prebaked pie crust.
  • 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.
    baked tomato pie topped with basil.
  • Let the pie cool for at least 20 minutes before slicing.

Notes

Storage: Tomato pie is best served fresh but will keep for up to 3 days in the refrigerator. 

Nutrition

Serving: 1slice | Calories: 408kcal | Carbohydrates: 16g | Protein: 11g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 43mg | Sodium: 805mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1331IU | Vitamin C: 17mg | Calcium: 224mg | Iron: 1mg