Southern Tomato Pie is a truly magical culinary masterpiece and the quintessential summer dish. Made with fresh, vibrant ingredients straight from the farmer’s market and a simple homemade pie crust, this savory pie easily earns its place among your favorite summertime classics.
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🍅 The Ingredients
Farm-fresh vegetables and herbs, combined with quality cheese, crispy bacon, and a flaky homemade pie crust, come together to make this tomato pie truly unforgettable. Find ingredient notes (including substitutions and variations) below.
🧀 Substitutions and Variations
- Tomatoes – Heirloom tomatoes are colorful, flavorful, and hold up well in baking. However, any type of tomato will work. Try to avoid hot-house tomatoes, as they aren’t as flavorful. Ripe, juicy tomatoes are best.
- Cheese – You can’t go wrong with your choice of cheese. Any cheese that melts well is perfect. We love the combination of cheddar and Gruyére, but Monterey Jack, Fontina, Swiss, and mozzarella are all excellent options. Any type of blue cheese would be good, but it will have a stronger flavor profile.
- Bacon – If you want the pie to be vegetarian, leave the bacon out. Other substitutions (or additions) such as cooked, cubed pancetta, prosciutto, sausage (Italian or breakfast), and even pepperoni, are amazing!
- Herbs – Fresh is definitely best, but in a pinch, you can use dried herbs. You’ll use half of the amount called for in the recipe. Basil and oregano are wonderful, but you can also use fresh rosemary, thyme, mint, sage, or marjoram.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Start a Southern Tomato Pie
- Step 1: Par-bake the pie dough for 15 minutes.
- Step 2: Place the sliced tomatoes on paper towels on a baking sheet and salt them.
- Step 3: After 15 minutes, place the salted tomatoes on a baking rack on a baking sheet. Bake the tomatoes for 45 minutes.
- Step 4: Cook the bacon until it starts to crisp, then add the onion and cook a few minutes.
- Step 5: Remove the tomatoes and let them cool for 20 minutes on the rack.
- Step 6: Mix together the mayonnaise, bacon/onion, Dijon, egg, and both cheeses
Expert Tip
One problem some home cooks have is that when baked, the tomatoes exude a lot of water and make the pie crust soggy. Placing them on paper towels and then sprinkling salt on them naturally brings out the moisture. Roasting them concentrates the flavor and also helps to remove excess water.
👨🍳 How To Build and Bake a Southern Tomato Pie
- Step 1: Add one-third of the filling to the crust.
- Step 2: Next, add a layer of tomatoes. Sprinkle on salt, pepper, and half of the herbs.
- Step 3: Repeat this process.
- Step 4: Add one more layer of the filling and sprinkle more cheese.
- Step 5: Add the 3 remaining tomatoes on top.
- Step 6:
Bake for 40 minutes and then let rest for 1 hour. Top with chopped fresh herbs.
🍽️ How To Serve and Store
- It’s very hard to resist digging into this amazing pie as soon as it comes out of the oven.
- But try and resist; if you slice into the pie too soon, the filling will spread. If you’re okay with that, then go for it. This pie is incredible hot, warm or room temperature.
- For storing, cover with plastic wrap (or place in an air-tight container with a lid), and refrigerate. Take the pie out of the fridge 1 to 2 hours before serving.
- If desired, you can briefly microwave a slice to warm it up before digging in.
🙋🏽♂️ Frequently Asked Questions
Can I use store-bought pie crust instead of homemade for Southern Tomato Pie?
Yes, store-bought pie crust works well and can save time, though a homemade crust adds extra flakiness and flavor.
What type of tomatoes are best for Southern Tomato Pie?
Ripe, juicy tomatoes like heirloom or vine-ripened tomatoes are ideal for the best flavor and texture.
Can I make Southern Tomato Pie ahead of time?
Absolutely! You can assemble the pie a day in advance and refrigerate it, then bake it fresh before serving.
Is Southern Tomato Pie a healthy dish?
While Southern Tomato Pie features fresh vegetables and herbs, it is also rich in cheese and bacon, so it’s best enjoyed as an occasional indulgence rather than a daily health food.
😋 Other Amazing Tomato Recipes
Ready to make the best summertime pie on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Southern Tomato Pie
Southern Tomato Pie is the perfect summer dish. Use your favorite variety of fresh tomatoes, and cheeses….go with a wonderful pie crust, basil, and a touch of onion. Wow! Amazing!!
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Servings: 8 people
Calories: 412kcal
Video
Equipment
- baking pan with a baking rack
- 9-inch pie dish
- Pie weights or dried beans or rice
Ingredients
Pie Crust
For the Tomato Pie
- 3 lbs tomatoes sliced
- Kosher salt
- 4 slices bacon roughly chopped
- 1 small onion finely diced
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1 cup Cheddar cheese shredded
- 1 cup Gruyére cheese shredded
- ½ teaspoon ground black pepper
- ½ cup basil fresh, chopped
- ¼ cup oregano chopped
Instructions
- Preheat the oven to 425°F.
- Par-bake the pie crust: Place the pie dough in the pie dish. Now, line with parchment paper. Add weights, or 1 cup dried beans, or 1 cup dried rice on top. Bake for 15 minutes.1 pie crust
- Meanwhile, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomatoes on the paper towels and sprinkle salt over the tops of the tomatoes. Let them rest for 15 to 20 minutes.3 lbs tomatoes, Kosher salt
- Remove the pie from the oven, and then remove the parchment paper and weights. Let cool completely.
- Reduce the oven to 350°F.
- On a separate baking sheet with a rack, place all but 3 of the tomatoes and roast in the oven for 40 to 45 minutes. Hold the 3 tomatoes for topping the pie after assembling.
- Meanwhile, heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and the grease is being rendered.4 slices bacon
- Add the chopped onion and cook until translucent, about 4 to 5 more minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Set aside.1 small onion
- Once the tomatoes are done roasting, remove from the oven and let cool for at least 20 minutes, still on the rack(s).
- Make the filling by mixing together in a medium bowl the mayonnaise, cooked bacon/onion mixture, Dijon mustard, egg, and both cheeses. Stir until completely combined.½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 egg, 1 cup Cheddar cheese, 1 cup Gruyére cheese
- Add a thin layer of the filling to the par-baked pie crust. Use a knife to spread the filling.
- Next, using a spatula, carefully add a layer of the roasted tomatoes. Sprinkle freshly ground black pepper over the tomatoes.½ teaspoon ground black pepper
- Now, sprinkle half the fresh basil and fresh oregano on top of the tomatoes.½ cup basil, ¼ cup oregano
- Repeat this layering of filling, tomatoes, pepper and herbs. Add one more layer of the filling on top. Sprinkle more shredded cheese to cover any gaps.
- Add the three remaining tomatoes on top and sprinkle on a little more of the herbs.
- Bake for 40 minutes, until bubbly and lightly browned on top.
- Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The tomatoes are somewhat fragile after roasting. Carefully use a small spatula (and your hands) to transfer them from the baking rack to the pie.
In the video, we used a combination of Fontina and Cheddar; we also enjoy a combination of Gruyére and Cheddar. Go with your favorite melting cheese(s), and you can’t go wrong.
The pie can be assembled up to a day in advance, refrigerated (covered), and then baked the next day.
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Let it come to room temperature before serving. Gently reheat in the microwave, if desired.
Nutrition
Calories: 412kcal | Carbohydrates: 20g | Protein: 14g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 497mg | Potassium: 521mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 24mg | Calcium: 323mg | Iron: 2mg
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Robert Bennett says
Hi ya’ll. We made this today. It is in the resting for an hour stage. It looks delicious. We can’t wait to try it. We made your shrimp and cheese grits, SOOO yummy. Will reply on tomato pie. Can’t wait. Thank you!!!
Kris Longwell says
Hi Robert! We are so so happy you made the tomato pie AND the shrimp and grits! Two of our all-time favorites. Please let us know how the pie turned out! And thank you so so much for the wonderful review. That means the world to us! Please stay in touch! All the best, Kris & Wesley
Nanners says
An instant classic! I first made this after my partner brought home a case of tomatoes a friend had gifted/cursed him with. Since then, I’ve been making near industrial sized batches for family gatherings, including a lake trip where we could hear Loon calls as we ate! Thanks again for sharing!
Kris Longwell says
Hi there! You just made our day! Feasting on Tomato Pie while listening to Loons on the lake sounds like the PERFECT day!!! We are so so happy you are having such great success with the pie! Thank you a million times over for sharing and for the wonderful review! We can’t express enough how much that means to us! Please stay in touch!! xoxo Kris & Wesley
Cathy says
This was just amazing! Salting and slow roasting the tomatoes was a game changer. The fresh herbs and creamy cheeses with the mayo were scrumptious. I honestly think it was even better the next day! Thanks so much for the detailed video. Looking forward to making this every year during tomato season.
Kris Longwell says
Hi Cathy! Yay!!! We are so so happy you made the tomato pie and had such great success! We agree, it gets even better the next day! Thank you so very much for sharing with us and for the awesome review! That truly means the world to us! xoxo Kris & Wesley
Kelly says
This as an appetizer with small cherry tomatoes sliced on top of each bite sounds so cute.
Kris Longwell says
For sure! That would be awesome!! We’ll try that out for sure, and so should you!!! xoxo
Laura Casey says
Oh my, was this GOOD….. add it tonight after all my generous friends left bags of tomatoes at our door!
I used cheddar and Monterey Jack cheese in the filling, with a sprinkle of parmigiana cheese on top when it came out of the oven. YUM…..I believe the fresh herbs made all the difference, I used fresh basil, thyme, and tarragon and it was so tasty…..my husband went back for 2nds…..little is left, such a hit. Plan to make this for Sept. book club. Thank you for such a fine recipe!
Kris Longwell says
Hi Laura! Woo hoo!!! WOW!! You’ve got pretty amazing friends who will drop off bags of homegrown tomatoes at your doorstep! We are so so happy that you had such great success with the dish and that your hubby loved it, too!! Thank you so much for sharing and for the wonderful review! That honestly means so much to us! Please stay in touch! And have fun at the Sept. Book Club! Be sure to let us know what everyone thinks!!
Adel Forsythe says
My first time making tomato pie and it was so delicious! Fresh tomatoes and herbs from my garden was a crowd pleaser. Thanks!
Laura Anne says
Could you use sour cream instead of mayonnaise if your husband is a big baby about mayo and might see you using it?
Kris Longwell says
LOL!!! Sure! Or, you could use yogurt, too. He’ll be happy that you did! Please us know if you make the pie and what you (and your man) think of it!
Winston Welty says
Hi guys — Well another home run, served to universal acclaim, as usual with your recipes. But I do have a question. In the video you clearly specify 1 cup each of the fontina and cheddar in the filling. But the printed recipe only lists ½ cup of each. Which is correct? I wound up using about ¾ cup of the cheddar and ⅝ cup of the fontina, and it was delicious. For the final cheese topping I used a mixture of the two, instead of the straight fontina that you mention in the video.
As far as mayonnaise goes, there wasn’t enough left in my Duke’s jar, so I made up the balance with Sir Kensington’s avocado oil mayo. As you indicated, there was no fall off in flavor.
As always, thanks for the inspiration. Since this recipe is about 4 months old on YouTube, I’m hoping that you’re still checking the comments. Keep up the good work!
Fr, Winston
Kris Longwell says
Hi Fr, Winston!! We are so so happy you enjoyed our Southern Tomato Pie recipe! And THANK YOU SO MUCH for giving us the heads up about the quantity for cheese! This is one of those recipes that you really can’t go wrong with 1/2 cup of 1 cup. We probably went back and upped the cheese amount, because, you know…we do love our cheese!!! We think your quantity of 3/4 cup sounds perfect. Thanks again and it’s always wonderful to hear from you! All the best, Kris & Wesley
Elizabeth says
The egg I think is the secret to lightness. I’ve always made and loved tomato pie but yours was ambrosia to my senses! I’ll never go back to my old recipes.
Kris Longwell says
Yay!! We are so happy you had such great success with our tomato pie recipe and we absolutely love it, too. The egg definitely adds a nice lightness that is really yummy. Thanks so much for letting us know and for the wonderful review!! Stay in touch! All the best, Kris & Wesley
kevin mcdonald says
hi
I made this a few weeks ago to rave reviews by family and friends. I was thinking of doing this again as an appetizer. Could I make this in a 9×12 baking dish and then cut into small squares? Thoughts? Can’t wait to eat it again!
Kris Longwell says
Hi Kevin! That’s so great to hear! So glad you had success with the tomato pie…it’s really so delicious, right? Yes!! Serving as an appetizer in smaller square is brilliant! We just may do that, too!! Let us know how it turns out! Thanks again, Kris & Wesley
Debbie Hibbs says
Can this be made without the crust?
krislongwell says
Hi Debbie! You could certainly make this pie without the crust, but then it would be more like a casserole, which would still be delicious! The crust is what gives it the “pie” taste and experience, but sure! It would still be very yummy without the crust. Let us know if you try it and what you think! All the best, Kris & Wesley
Mary Kay Chilton says
I made this and it surpassed expectations! I’m a southern gal, but haven’t seen roasting the tomatoes before, which indeed deepened the flavors and it didn’t come out watery at all. I followed the recipe exactly except for bacon (didn’t have any on hand and wanted to get this recipe done!) It was amazing! Have been eating leftovers which are just as delicious. You’re right, let it firm up an hour or so – the perfect brunch star. Thank you for your recipes, bring more.
(BTW, I’m gluten free and have been able to adapt your recipes so far using GF subs)
krislongwell says
Hi Mary Kay!!! You have no idea how happy this makes us to hear!! We are thrilled you loved our tomato pie and that you had success with the recipe!! And aren’t the leftovers amazing? And so very glad you’ve been ablaze to adapt our recipes to GF…that’s just awesome. Thank you SO MUCH for letting us know and the great review. Means the world to us! Please stay in touch!! All the best, Kris & Wesley
Mary Kay Chilton says
Made it again tonight, I can’t get enough! And it’s just me solo this week, so I’ll be eating it for lunch and dinner. I’m obsessed! XXOO
krislongwell says
FANTASTIC!! It really is sort of addictive, isn’t it! It’s so good warm or room temp!! So so so glad you love it as much as we do!!! xoxox
Wendy Howell says
Going to make your version tonight! Let you know tomorrow –
Have a great evening!
Wendy
krislongwell says
Awesome!!
Wendy Howell says
This dish is one of my summer favorites , I find it difficult not to make every week?! I have a hard time waiting for that first batch of tomatoes from the garden. But I do! Becuz store bought just doesn’t cut it! I have incorporated some roasted San Marzanos from the previous years bounty- with my fresh tomatoes- works wonderfully. However, I have never added bacon or yellow or white onion- I typically use a green onion, (scallion) and gives just enough accent to the dish. I may have to try your recipe?! Thank you!
krislongwell says
Hi Wendy! It really is a summertime classic, isn’t it! As soon as those beautiful tomatoes are at their peak, this is one of the first dishes we make. Roasted San Marzanos sound heavenly! Let us know if you try out version and what you think!! All the best, Kris & Wesley
Mario @ MC2 Creative Living says
Hey guys, Love you blog and this recipes looks yummy! I will make sure to make it for my husband as I’m sure he will love it, thanks for sharing!
krislongwell says
Thanks, Mario! This is one of our favorite recipes. Let us know how it turns out. Best, Kris & Weseley