Summer Tomato Pie Recipe -
Summer Tomato Pie Recipe

Summer Tomato Pie

Recipe by  

"This is a simple but delicious side dish. It could also be a main course for a vegetarian. It's great for using all those wonderful summer tomatoes from the garden! You can change the cheeses to fit your taste as well as the seasoning. Blue cheese and fennel, Swiss cheese and thyme, Gouda and dill, whatever your favorites are."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2013

A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic, spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also, from another recipe, dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust, and I succeeded! The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked.

Most Helpful Critical Review
Aug 22, 2013

My grandmother made this same recipe as did my Aunt Nina and several ladies in our community when I was growing up, although some did substitute green onion or minced onion for the garlic because at the time garlic powder wasn't readily available and fresh garlic wasn't always something they had in their gardens. Some used dill instead of basil because that is what they grew to make their dill pickles. There is a reason to salt the tomatoes, to draw out the moisture so the pie is not soggy. If you slice them thinly there is no need to skin them. Many southern recipes are handed around from person to person with no one knowing who came up with the original. This one is good but if you want one that is truly EXCELLENT try the one on Sweet Tea and Cornbread's blog, it is even richer and creamier than this one -- and I loved my GRANNY's tomato pie, but ST&C just takes it over the top.

Aug 10, 2012

Super easy, fast and best of all delicious!

Aug 05, 2013

I decreased the amount of garlic and put in half an onion, as that's the way my family always made it. I also used dried basil, as I didn't have any fresh and it was just as good. Tomato pie has been around down here as long as anyone can remember; it's a staple at southern luncheons and family gatherings. It's a staple dish in old family cookbooks, and it's a dish that many young women learn to make when helping their mothers in the kitchen. The recipe changes from person to person and region to region, but underneath it's the same delicious tomato pie that all of us know and love. Paula Dean deserves credit for introducing it to a wider audience, but I'll bet you anything this was a dish she learned from her momma. So while some people may have learned this recipe from watching cooking shows, many of us learned to cook this from our mothers, aunts, and grandmothers, in a kitchen full of love and laughter and the warm aroma of southern cooking.

Aug 01, 2014

Absolutely delicious and easy. I only made one change. I coated the prepared, cooled,crust with mayo. I have had other Tomato pies get a soggy crust. This might have helped, but, the pie didn't last long enought to find out. A real keeper for fresh tomatoes and basil.

Aug 21, 2012

I hate to give something 5 stars when I've altered the recipe, but I didn't change it much. I omitted the garlic and added thinly sliced onions instead. It was unbelievably delicious. Will be making this again and again and again!

Aug 13, 2012

My Husband made this yesterday and everyone loved it. We have already decided to have it this weekend. What a great dish to take to pot lucks and parties!

Aug 31, 2012

This was really delicious Elizabeth and such a great way to use up our bumper crop of tomatoes! My only addition was adding seasonings to the mayo along with some parm. Hubby LOVED this and thank you!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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