Tomato Pie is one of those recipes that you definitely want to keep on hand for this time of year.


Tomato Pie Recipe | ©


Full of delicious, fresh tomatoes, sweet Vidalia onions, and cheesy goodness, there really couldn’t be anything wrong with tomato pie in my humble opinion.

It is perfect for serving warm for supper or a luncheon. Tomato pie just works for all sorts of occasions and everyone seems to love it. If they like tomatoes that is.

Tomato Pie Recipe | ©


My brother-in-law, Roy, isn’t a fan of tomatoes, so I skip including this on the menu the times that I know we’re RVing together or they are coming by for supper. In reality though, I probably should plan to include it on the menu since that would leave a whole lot more for those of us who do love tomatoes.

I think that sounds like a brilliant plan. Don’t you?


Tomato Pie Recipe | ©

If you’ve never made tomato pie, there are just a few tricks.

You’ll want to slice your tomatoes and then lay the tomato slices onto a paper towel lined sheet pan. Sprinkle your tomato slices with salt, cover them with another paper towel, and then allow them to rest for at least 15 minutes or so to allow a great deal of the moisture to drain onto the paper towels. While you are working on this step, you can start with the other parts of getting your tomato pie ready or you could’ve done this earlier in the day just letting your tomatoes rest on the paper towels so they are good and dry by supper time.

Okay, here’s the recipe for my Tomato Pie. I really think you’ll love it. Let me know!

Tomato Pie Recipe

Tomato Pie is a perfect summertime recipe. Get this family-favorite recipe for Tomato Pie full of ripe tomatoes, sweet onions, and cheesy goodness!
4.5 from 2 votes

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Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6
Author: Robyn Stone | Add a Pinch


  • 1 9- inch unbaked pie crust
  • 3 medium tomatoes thinly sliced
  • 1 teaspoon Kosher salt
  • 1 medium Vidalia onion thinly sliced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped basil
  • 1 cup grated cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise


  • Preheat oven to 425º F. Prepare pie crust for blind baking by placing unbaked pie crust into pie plate, crimping edges and pricking bottom and sides with a fork for venting. Then, line unbaked pie crust with a sheet of parchment paper and fill with dried beans. Bake pie crust until lightly golden brown, about 20 minutes. Remove from oven, remove dried beans and parchment paper (storing for later use) and set aside. Reduce oven to 350º F.
  • In the meantime, spread tomatoes onto a baking sheet lined with paper towels. Sprinkle tomato slices with salt and then top with another layer of paper towels. Allow tomatoes to rest for at least 15 minutes to dry as much as possible.
  • Layer tomatoes and onion slices in pie crust until filled. Sprinkle with black pepper and drizzle with olive oil. Sprinkle on chopped basil.
  • Mix together cheddar and Parmesan cheeses in a small bowl with mayonnaise. Spread on top of Tomato Pie to ensure completely covered.
  • Bake Tomato Pie at 350º F for approximately 40 minutes.
  • Remove from oven and allow to rest for about 5 minutes before slicing.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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32 Comments Leave a comment or review

  1. I love tomato pie! What does the mayo do for the pie besides acting like glue to bind the cheeses together?

    1. It gives the “filling” a somewhat creamy or sauce-like texture and really helps accent the taste of the tomatoes; otherwise, it would be tomatoes topped with melted cheese. I love tomato pie!

  2. I bought fresh tomatoes at the Chattanooga Market yesterday. I will have to try this. I think I will add it to my family beach week menu as well. Do you have a simple pie crust recipe. I would love to make a good crust.

  3. Perfect for this time of year! We’ve got tons of ripe tomatoes on the vine already 🙂 I’m pinning this recipe!

  4. This sounds awesome but I have a couple questions.

    What are the dried beans for?
    What is “preparing the pie crust for blind baking”?

    Thank you!

    1. The dried beans are to hold the crust down so it doesn’t puff up. Blind baking is baking a pie shell without a filling. You would blind bake a shell for banana cream pie. Apple pie would be baked with the filling.

  5. I made this, this past weekend and it was absolutely AMAZING! Thank you for sharing such a wonderful recipe. It is even good left over!

  6. I was wondering if you can bake then freeze this. I made the recipe and it turned out great! I still have so many tomatoes and I would like to make it again and maybe freeze it. Any guesses on the best method to freeze then instructions on how to thaw and bake? Again, a wonderful recipe- thanks for sharing it!

  7. Robyn,
    Just happened upon this recipe & I am going to try it this weekend…as we enter into fall! I’m celebrating my best friend’s birthday & she loves goat cheese. Not to step on your pretty painted toes, but I think I may a few drops of goat cheese throughout the pie for some tang. Do you think that will complement?
    Thanks for sharing your delish recipe!

  8. When I print out your recipes, all I get is a picture of the recipe but no words just a blank piece of paper. What do I need to do?

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