Tomato Pie

If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: Serves 6


  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 cup chopped yellow or red onion (about 1/3 onion, diced)
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 cup sliced basil (about 8 large leaves)*
  • 2 cups (8 oz, 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
  • 1/2 cup (120 ml) mayonnaise
  • 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
  • Freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.


1 Pre-bake the crust: Preheat your oven to 350°F (175°C).

If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.

If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.

Pre-bake the homemade crust for 15 minutes, then remove the foil, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes.

2 Salt and drain the tomatoes: Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.


3 Layer pre-baked pie shell with onions, tomatoes, basil: Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell.

Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

tomato-pie-method-2 tomato-pie-method-3

4 Make cheese mixture, spread over tomatoes: In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of  freshly ground black pepper.

The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.

tomato-pie-method-4 tomato-pie-method-5

5 Bake: Place in oven and bake at 350°F (175°C) until browned and bubbly, anywhere from 25 to 45 minutes.

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  • p

    This is a fabulous base recipe! Thank you! After blind baking the crust with weights, I added a layer of shredded asiago and let that brown. The crust remained crisp.


  • SwashB

    Used different cheese and veganese instead of mayo and the pie was great. Already have a request for anrepeat b


  • Beth

    This was yummy – a big hit with my husband. I added half a pound of cooked Italian sausage to make it even more hearty. I also put a very thin layer of mayonnaise on the cooked pie crust to keep it from getting soggy. Next time I will reduce the mayonnaise to 1/3 of a cup.


  • Gloria

    The pie was amazing first time making it !!! Thank you for the recipe , Basil to me was key for flavor so enjoyed and shared with friends !!!


  • Nancy Ruby

    I am going to make it tonight. Can I use puff pastry instead of pie crust?

    • Carrie Havranek

      Hi Nancy! Hmm, I don’t know that it would quite be the same thing or work the way you would want it to. Instead, I’d recommend the method involved in this Tomato Ricotta Tart Recipe, and use your puff pastry instead of the phyllo that it calls for. You should get similar results. Please let us know how it goes!

  • Jennifer

    Tasty summer dinner, with homemade crust. Made two pies and took one to neighbors. Added a bit more cheese and mayo. Tabasco adds a little kick. Fresh basil takes this recipe to a special level


  • Kathy

    Made this today. Peeled tomatoes and caramelized one large vidalia onion as others suggested, and used dried basil. Prebaked pie shell and it remained crisp. It was fantastic! Will make again.


  • Pat

    Fabulous! My husband wanted a Tomato Pie with our tomato harvest. He found this recipe. I thought any tomato pie sounded disgusting. We had it for dinner 3 nights, and we don’t usually eat leftovers that long. We used a refrigerated dough, 1/8 C lightly dried basil, carmelized the onions, put the tomatoes in a salad spinner to discard seeds and juice, and then salted them and drained them in a colander. A friend suggested using Duke’s mayo for good flavor. Again fabulous!

  • Bonne

    OMG! thank you for this simple & absolutely wonderful receipt! I don’t do a lot of cooking anymore as I’m all by myself, however I’m from Charleston,SC & I have been wanting a tomato pie forever! My friend used to make me one every summer, but I have moved away so I had to dust off the pie plate & rolling pin & have a go at it… NO! I bought a ready made pie shell!
    I’m sure a homemade one would be better but! Anyway you get the picture!


  • Dennis

    I made this recipe using peeled and diced ripe tomatoes, I also sautéed the onions with some garlic and finished them with a drizzle of thick balsamic vinegar. I used sharp white cheddar, mozzarella and parmigiana. It turned out fantastic. I made 2 pies and didn’t cook the second one until the next day and it was also great.


  • Jeanne Gunn

    I’ve been making this pie for a few years now, and everyone loves it! It’s a great way to use tomatoes from my garden. Love this dish. I play around with the cheeses too – sometimes more cheddar, other times more mozzarella. Add bacon for a little something extra. Thank you for this recipe!!


  • Heather

    Ok I made it just like the recipe stated and it just didn’t turn out the way I had hoped. First of all, if I try it again, I will peel the tomatoes first because that was a huge issue with it. The recipe never stated if they should be peeled so I didn’t. Second, even with a deep dish pie crust (store bought), the 3 cups seemed like way too much for the crust. Lastly with the 2 cups of cheese (I used a combo of monterey and cheddar) it just seemed to float in grease. I was so excited to make this only to be supremely disappointed.

  • Jordana

    I riffed on this recipe and won second place at a pie bake-off amongst 23 entries! I used black pepper and thyme in my crust recipe and lined it with slices of sharp provolone. My filling was caramelized Vidalias, roasted tomatoes, and sautéed squash as the filling. I’ve made the recipe as written before and really think that the onions need to be cooked, and that roasting the tomatoes helps cut down on the water (not to mention the flavor that roasting adds). This recipe is a great starting point – thank you for sharing!


    • Elise Bauer

      Hi Jordana, what fun, congratulations! I love your ideas of incorporating black pepper and thyme into the crust, as well as using already caramelized onions and roasted tomatoes. Roasting the tomatoes first would certainly address the water issue with this pie. Thanks for letting us know of the success you had with your changes!

  • Christie

    Made this for dinner and it was AMAZING. Does anyone have any suggestions if I were to make a couple of these pies a day before for a big group on how I would reheat them the next day? If you have any suggestions on reheating a tomato pie – send them along!


    • Summer Miller

      Hi, Christie! You could just rewarm them in a low oven — 300 for about 20 minutes. To prevent he edges of the crust from over browning, cover them in tinfoil. Good luck!

  • Yasmin

    I love tomato pie but can’t stand mayo. Is there any substitute for the mayo that you can recommend for this recipe?

    • Summer Miller

      Hi, Yasmin! Great question. You could try replacing it with pureed cottage cheese, plain Greek yogurt or sour cream. If you try it, let us know how it goes.

      • Carol

        I have the same recipe, but an alternate to try is also italian salad dressing instead of mayo.

        • [email protected]

          I just made this recipe. I added sautéed Vidalias and garlic as my first layer on the crust. I’m a vegan, so I made two pies. One with regular cheese and mayo for my husband and one with vegan mayo and vegan cheese for me. You should try vegan mayo if you hate regular. It’s sweet and tangy and the pies look identical. I love this pie so much.

  • Pam Green

    I grew up in New a gardening family. Towards the end of the summer, my Mom used to make a fabulous red and green tomato pie recipe that follows this recipe almost exactly. Sub half-ripe green tomatoes for about a third of the total.


  • Candace

    Absolutely delicious and easy to make! One of my favorites ever :)


  • Janet

    This was the best tomato pie I have ever had. Drying the tomatoes in the frig as one reader suggested and caramelizing onions made such a great pie. Thanks for the recipe!


  • Joy Walls

    This pie bright back memories of spending long days with my brother and Charleston born an bred sister in law. Absolutely wonderful!


  • Beverly

    Love it & it was so easy!


  • Kenneth McLaws

    I usually don’t follow instructions because I like to put my own twist on recipes but this one I followed exactly except I fried some bell peppers with the onions. The bell peppers, tomatoes, onions and basil all came from the garden and what a waste of good vegetables and time. I’m just glad I tried this first before making it for someone else.

    • Summer Miller

      Hi, Kenneth! I’m sorry the recipe didn’t work for you. Frying the onions, and adding fried bell peppers when the recipe didn’t call for frying or bell peppers could certainly alter the flavor of the recipe. I hope you try it again as written with better results next time.

      • Kenneth McLaws

        I said fry but I caramelized the onions and bell peppers and the recipe said that the caramelized onions would be even better and said to add corn or eggplant if you want to, I had bell peppers and it didn’t work for me or my guests.

        • Summer Miller

          Hi, Kenneth! Experimenting is fun and one of the best parts of cooking. You win some you lose some. Better luck next time!”

  • Jill

    Wow! I invited friends over for “pie night” with the challenge that each family would make a pie they have never tried before. I made Tomato Pie (with caramelized onions) and it was a hit. Simple recipe, and well written. Thanks! (The other pies we tried were Chess Pie and Cottage Pie!)

  • Lynn Hoover

    Perfect Pot Luck… I doubled it and put it in a lasagna pan And served it in squares. Sauté your onions in butter for sure!


  • Judy Zimpel

    I love this , but I left off the hot sauce as I don’t like hot seasoning.
    It was so tasty

  • Heidy

    Looks amazing

  • Rob Sebo Lubke

    I made this last summer for the first time with homegrown tomatoes and it was fabulous…making again today with hothouse tomatoes, hope they are okay. I am from Minnesota and had never heard of this but it is sooo good!


  • Melissa

    Hello! I’ve made this pie many times but it’s been a few years. Looking at it again with fresh eyes, I wanted to know if you have a preferred type of tomato that you like to use?

    • Elise Bauer

      Hi Melissa! I only make this pie during the peak of tomato season in the summer, when I can get the best sun-ripened tomatoes. I usually use roma (plum) tomatoes, because they are firmer and have a lot of flavor.

  • Ani

    Do you recommend your tomato pie recipe be made with your sour cream pie crust (minus the sugar)?

  • Denise Kasprzak

    Yes I made it and what a treat! Very delicious. For some who don’t care for tomatoes like my husband enjoyed this he had two pieces


  • Kathy

    Made this for dinner tonight. Yummy! I added some crumbled bacon to half on top of the onions, then a little on top so I knew where they were. Served with 2 slices of bacon and green salad for dinner. Big hit. I’ll make this again for sure!

  • Cynthia

    I’ve been making this since my daughter found your recipe in 2009. ALWAYS fabulous and a huge hit. I do carmelize the onion and use a variety of cheeses. I do freeze the pies. I cool them and then slice. That makes it easy to take out just a piece at a time (if you practice self control).

  • AV

    Loved it! Do you think one could freeze this dish in the assembled but pre-cooked state?


    • Elise Bauer

      Hi AV, good question! I haven’t tried freezing it. Generally raw tomatoes don’t freeze particularly well. That said, if you do try freezing it, please let us know how it turns out for you!

      • Cynthia

        Yes. It freezes very well.

      • Deb

        I LOVE Tomato Pies! This is a great recipe. When I have an abundance of tomatoes I do bake 2 or 3 at a time. I keep one for dinner and the others I cool, wrap in foil and freezer bag and freeze. Then from the freezer I set out to thaw and then place in a low heat oven to heat up before serving. Never had any complaints yet! ;)

  • Erin P.

    O-M-GOSH!!!!!! HEAVENLY recipe!. I can’t say enough about this recipe. This was my first attempt at a tomato pie. I made one last night and it was gobbled up and I made another one this morning. This time of year I have a lot of tomatoes. This will be added to my summer recipes for my garden tomatoes. I used a heavy cup of shredded gruyere I have a half cup of shredded sharp cheddar and a heavy half cup of shredded mozzarella. I also use more basil than the recipe calls for and I sauteed to carmelize my onions. I will definitely be making this again and again and again.


  • Ashlea

    I made this last night for dinner. It was delicious, and the kids loved it! It was more time consuming than I anticipated though. I sprinkled some of the cheese on the bottom of my prebaked, store bought crust before adding the caramelized onions just to help prevent any possible sogginess. Would definitely make again next time I have extr a tomatoes.


  • Valerie

    It was delicious! I made as written with caramelized onions and used colby jack (and some mozzarella) cheese. It is so good, I can’t wait to make it again. The tabasco and the fresh basil give it that extra something something. Easy peasy, too!


  • Dannialle

    Question about :
    If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Fill the pie with pie weights such as dry beans or rice to help hold the foil in place.

    Do you roll out the homemade crust then freeze it flat or put in in the pie crust in the pie plate and freeze it then cover it with aluminum foil?

    I am very confused as to what the steps for this are….

    • Elise Bauer

      Hi Dannialle, you roll out the homemade pie dough first, then form it into the bottom of a pie pan and trim the edges. Then you freeze it. Then you take the frozen pie crust, in the pan, and line the inside with aluminum foil. Fill it with pie weights and bake it, without the tomato filling. That’s the first step. Once you have a pre-baked pie shell you can proceed with the next steps.

      • Dannialle

        Thank you very much! It turned out great! I used caramelized onions.

  • Jim

    I’ve made pretty much the same recipe for years, but I usually just slice the tomatoes a day or two ahead of time, lay the slices on a paper towel on a plate uncovered in the refrigerator and let them dry. I then layer cheese tomatoes and basil alternately in the crust and top with the Mayo Cheese mixture. never had a soggy crust! And the refrigerator time seems to intensify the flavor of the tomatoes.


  • Amy

    Love this recipe! To be sure of an unsoggy bottom, I crushed cheese crackers & mixed with some parmesan to the pie before filling.


  • Bernie

    We all loved it!


  • Bernie

    We made this for dinner and loved it! I plan on using this for a baby shower we are giving. Could I bake it the day before and just reheat or do you think it best to bake just prior to serving?

    • Elise Bauer

      Hi Bernie, prebake the crust ahead of time (you can do that a day ahead) and then assemble and bake right before serving.

  • Karen Key

    I made it! Lol smelled so good baking on the oven, looks so good on the stove top. It’s so pretty I can’t hardly bare to cut it. Thanks for the recipe


  • Randee

    I’ve now made this three times and it’s wonderful!!

    If your pie is more on the dense side, you definitely want to cook it the entire 45 minutes.
    The recipe is a keeper and a wonderful gift to give as well!

  • Abby

    Amazingly delicious! I made it exactly as directed and it was perfect. My husband loved it. A good way to use up the extra tomatoes. I’ll definitely be making this again!!


  • Nancy

    A great recipe!!

  • Katy

    This is a tried and true! Made similar version many times. I like the addition of onion especially since I am low on tomatoes! My pro tip? A crisp crust is key. In addition to salting and draining the tomatoes, I sprinkle about a 1/4in layer of coarse grated Parmesan on the crust after the blind bake for extra moisture barrier.


  • Debbie

    Outstanding. I caramelized the onions rather than just raw and it really gave a depth of flavor. Will definitely make this again.


  • Laura

    I fried 3 strips of bacon, rendering the fat, sautéed 1/2 of a large, chopped Vidalia onion, in the reserved fat and let it all cool. I crumbled the bacon and put it in the bottom layer with the onion. Also, for zing, I always add Ken’s Balsamic Vinaigrette, about 2 Tbsp, to the mayo mixture.


  • Janna

    Do you serve warm?

  • Brandee

    Absolutely delicious!! Everytime I make it someone always asks for the recipe.


  • Jody

    Love this recipe! My friends are hooked too. Just made 4 with shrimp added to pass out well 1 is for us


  • Makenzi

    Can I use dry basil instead of fresh basil

    • Elise Bauer

      Hi Makenzi, I haven’t tried making it with dry basil, but I don’t see why it wouldn’t work. You wouldn’t need as much, perhaps only a couple teaspoons. Mix the dried basil up with the chopped tomatoes in the colander so it has a chance to rehydrate. Make sure your dried herbs are still good. Dried herbs tend to lose their flavor after a year and need to be replenished.

  • JoeFalcone

    How do you get 3-cups of tomatoes out of 3-4 tomatoes. This is what the recipe says???Please explain.
    I would love to make this tomato pie but need correct recipe.
    Thank You
    Joe Falcone

    • Elise Bauer

      Hi Joe, Tomatoes come in different sizes. I usually use garden tomatoes or farmer’s market tomatoes for this recipe, and I only make the recipe at the peak of tomato season in late summer when the tomatoes are big and ripe. Just use as many tomatoes as you need to get about 3 cups of chopped tomatoes.

  • Steve Antkowiak

    Do you only do this step if you use a homemade pie crust?

    Pre-bake it for 15 minutes, then remove the foil, use the tines of a fork to poke a few small holes in the bottom of the crust (for venting), and bake for 10 more minutes.

  • Beth

    Can’t wait to try your Tomato Pie Recipe, Elise! Love your simple, but detailed instructions, and especially LOVE your user-friendly printable options. One suggestion, when I requested to have it printed, it automatically printed two pages,and the second one was always blank, since it all fit on the first page. Please correct that. Otherwise, I have already signed up for your site because you have made me a believer! Keep up the good work!

    • Elise Bauer

      Hi Beth, thanks for your comment! I’ve adjusted this recipe so that it should all print on one page now. That said, there is a spacing issue at the bottom of the print pages that I was unaware of, so thank you for bringing it to our attention!

    • Sharon

      Hi Elise, have been making tomato pies for years but not your recipe. OMG!!! HUGE difference in taste. Truly the best. Great flavor!! Followed recipe but added 1/2 cup sour cream to cheeses and used total 16 oz. of cheeses. Thank you so much for this recipe.

  • Linda Riddle

    Great recipe! Bought deep dish pie crusts, I added 1T cornstarch to tomatoes and a chopped jalapeno. Delicious!

  • Laverne

    I just read that if you “paint” your raw pie crust with egg white before filling, it will not get soggy. I’ll try it and let you know if it works because my tomatoes are very ripe!!

  • Carol

    This is one of the most enjoyable ways a person can use extra tomatoes! I made it last night, but used a frozen puff pastry crust recipe that I had come across and it saves the time of making your own crust. Although I prefer the homemade crust, the puff pastry worked beautifully and it is great to remember if you are pressed for time. I also put my own spin on using mayo and used cream cheese and sour cream- about I/2 cup of each with a tsp of garlic powder to hold it all together and just sliced the tomatoes. Oh my gosh, it is so good!


  • Vicki

    This was absolutely amazing. I added corn from the cob we had leftover. Next time, I will saute or caramelize the onions instead of adding raw. It was still good, but I think the onion could be tender. I made the pie crust and from now on, that will be my “go to” crust.

  • Carol

    Just made this today. My crust was very soggy. I used 3 large tomatoes, squeezed and left in collender. Perhaps better if u see Roma tomatoes. Very disappointed. What type tomatoes
    did you use.

  • Linda Grimes

    This was amazing! We were fortunate enough to have someone give us a bag of the most incredible homegrown tomatoes, so I made this yesterday. I did caramelize the onions ( I used half yellow and half purple) and I did not chop the tomatoes, but just sliced them and then blotted with paper towels. The crust did not come out soggy…follow Elise’s directions and blind bake your crust first and it shouldn’t be a problem. I was short on time, so I used a Trader Joe’s pie crust…try it, they’re very flaky and are a great substitute if you don’t have time to make your own. This gets a big thumbs up in our house…my husband couldn’t stop raving about it. Thanks, Elise!

  • Carol at Wild Goose Mama

    Perfect recipe for this time of year. I love savory pies because they microwave so well. There is also the awesome option in a recipe like this to tweak it, which most cooks can’t resist doing, without screwing up.

  • Laura

    Fantastic! Only change I made is I used a torte plate instead of a pie pan so filling would be thinner. I used parmesan and provolone for cheeses. Great recipe!

  • Sel

    tomato pie pizza has been on the net it seems forever….i use puff pastry for my crust and just enjoy the fact of such a easy crust. Otherwise your
    recipe is just fine. I will bring out the importance of usine Roma tomatoes. The other types are just to juicy and will cause the crust to be soggy. I love making layers of tomatoes, cheese and herbs between the puff pastry
    layers. Try it out there. Also one could use the italian meats per taste.

  • Aurora Schenker

    Why did my crust come out soggy .?

    • Elise Bauer

      Hi Aurora, you probably needed to squeeze even more moisture out of the tomatoes.

  • Laura Spiller

    Can you use grape tomatoes instead? I have an abundance right now and I’m trying to come up with ways to use them up.

    • Elise Bauer

      Hi Laura, as long as you use the same amount (about 3 cups) of chopped tomatoes, I think you’ll be fine.

  • Staci Moeller

    Really tasty! I added cottage cheese to my cheese mixture of sharp cheddar and a mexi-blend for extra gooeyness.

  • Karen

    This pie is delicious! I caramelized the onions as suggested (used 1 Vidalia) and added @5 slices of crumbled bacon after the tomato and before the basil layer. I used 2 cups of Gruyere for the cheese. Otherwise, I followed the recipe exactly. My husband raved about this dish. Thank you for a great recipe!

  • Gay Cook

    has anyone tried freezing a pie?


    I’ve made this quite successfully in large sheet pans year round using good quality canned (Italian) tomatoes.

  • Sandy

    OMG! Layered your ingredients with mushrooms and spinach and added some chopped bacon! Served it with grilled chicken and even the picky hubs ate it without complaint! Totally skipped the salt and we didnt miss it :)

  • Gay Lynn matyuf

    I lightly salt my sliced and skinned tomatoes, let em drain at least 1 1\2 hrs tossing them in collander to get as much juice out of them as possible. Then just before layering them in the crust, I put em in a salad spinner to really dry them! Messy, but very helpful.

  • James Reed

    I don’t salt the tomatoes, but I do wrap them in a towel and put all of my weight on them to get out as much liquid as I possibly can. I also only add a little salt to the topping. Other variations are that I caramelize the onions, and I add some cooked Italian sausage (and sometimes a little pepperoni too) on top of the tomatoes and below the topping. making sure to get as much liquid and grease out of everything before building the pie. No complaints from anyone to date.

  • John

    Also, scalding and peeling tomatoes I think makes for a better texture.

  • John

    FanTAStic! I substituted 3 eggs for the mayo. Dried basil is okay if you don’t have fresh. MMMMMMMMM!!!!

    • Peggy

      I have made this several times — originally following the recipe and then several variations (changing the cheeses, adding bacon, adding garlic, etc). Since my garden basil is just about finished, and my indoor plants not yet ready to harvest, today I am going to try it with some of the pesto I made when basil was in full production.

  • Amelia

    Can I freeze leftovers?

    • Elise Bauer

      Hi Amelia, good question! I haven’t tried freezing leftover tomato pie, but if you do, please let us know how it turns out for you.

  • Marianne

    This was absolutely wonderful. I made a quick pie crust using a cuisinart recipe, worth the extra step to have homemade crust with homegrown tomatoes. I also used my own habanero based hot sauce – closest thing to this is Trader Joes habanero hot sauce. Thank you so much – this one is a keeper!

  • Dianne Hartwick

    Morning Elise – gorgeous day in Vancouver BC – hope yours is shining, too!

    To follow up from my comment above re: freezing your delish Tomato Pie: I made it a second time for a girlfriend and it was as big a hit as it was for my other friends ( Debbie’s hubby keeps craving it LOL); then I froze a piece.

    It was a little runny on reheat but oh so good!

    This recipe is absolutely great and will be repeated here a whole bunch!


  • Darla

    Just made this tonight. The flavor was delicious, but found the dish, overall, to be a little too salty. Makes sense, due to salting the tomatoes and using salty ingredients like cheese and mayonnaise. Definitely will make this again next year, but I think I will refrain from adding additional salt. Also, I had some grilled eggplant on hand and diced it, then added it to half the pie – it was a great flavor combo! One last note: between processing the tomatoes, chopping the onion, waiting for my crust to defrost (it was rolled up), and measuring out the other ingredients, my prep time was much longer than the estimate! Thanks for a tasty recipe!

  • marie

    Tried this recipe as we have a lot of tomatoes in the garden. Was very excited about the recipe but had to toss it out! the mayo flavor came out too strong. If I try again, will use the suggestion of yogurt.

  • Karin

    This pie is in the oven right now- very excited to try it after my sister’s recommendation. I have a question, though – was anybody else able to prep this in ten minutes?

  • catherine hamblet

    Tomato pie recipe turned out fantastic. What oven temperature should I have to rehat and time to reheat

    • Elise Bauer

      Hi Catherine, I don’t know. I’m guessing 350°F would work for 15 minutes to reheat? Maybe longer. You’ll have to experiment.

  • Dianne Hartwick

    Elise, I totally enjoy your recipe site!

    Thanks for featuring this Tomato Pie which I baked exactly as you posted, including the “All Butter Crust for Sweet and Savory Pies (Pâte Brisée) Recipe”. I’ve never been great at baking pie crusts but this is a keeper.

    WOW – what a hit when I took it over to friends for dinner the other night – both who are superb cooks! They made a spinach egg salad and we had a great dinner!

    Draining/squeezing the tomatoes as you advised and freezing the pie shell prior to baking really worked well; no slipping with tin foil pressed inside. I definitely was careful not to add too much ice water to the flour/butter mix – just pinched as suggested. Perfect instructions!

    Does the Tomato Pie freeze by chance?

    Happy Labor Day as it is in Vancouver BC!


    • Elise Bauer

      Hi Dianne, I haven’t tried freezing tomato pie, but if you do, please let us know how it turns out for you!

      • Dianne Hartwick

        Will do, Elise . . . I plan on a repeat bake of this delish pie soon & will freeze a piece to test.

        Btw . . . . spoke to girlfriend today & she’s still raving about your Tomato Pie. Thanks again!

  • Liz

    Be careful on the ‘sprinkle’ of salt. The pie was delicious but the topping was way too salty!

  • Teresa

    I had never heard of Tomato Pie before and was very intrigued as besides sounding and looking delicious, would be a wonderful way to use our garden tomatoes. Wow, what a hit at my Mom’s birthday dinner this evening!!! Everyone enjoyed it including my sceptical 7 year old who had seconds! Made per recipe and also followed recipe for Pie Crust. Thanks to your specific instructions, I made my first flakey pie crust! I am so excited. Will definately make again and will be making my own pie crusts now with greater confidence. Thank you Elise. I love your blog.


  • Victoria

    I made this tonight for dinner and it was awesome! My husband commented that it was the kind of thing he could just eating and eating and eating. The only thing I would do differently is weight the crust, which I forgot to do, so had to dock it while baking to reduce the puffs. I used the sharp cheddar/Monterey Jack combination and red onion and can’t wait to try it with mozzarella/Greuyere. I was surprised that the onions cooked without sauteing them first. I was surprised at how “potent” the pie tasted with so little ingredients. I used a potato ricer to squeeze out the tomatoes, which worked well. Normally I hate cooked recipes that call for mayo (it kind of grosses me out to heat/cook mayo, for some reason) but I tried it anyway and it came out great. I was surprised that a whole teaspoon of hot sauce did not make the dish taste hot- just good. Can’t wait to make this again. Thanks for introducing us to “Tomato Pie.”

  • Michael Williams

    I prepared this exactly as directed. I must say, it was very, very good. Better than very, very good. Now that I have my baseline, I probably will expand. Bacon, spinach, maybe peas, the variations are probably endless. This is going to be freakin’ killer. I can’t wait!!!

  • Catherine

    on the pie I need to use a double crust pastry pie recipe. How can I use this recipe with a pastry top, any ideas on this work?

  • Maureen Irvine

    An interesting recipe! Here in Northern Ireland we are more used to Quiche,.with egg added and no mayo. I will certainly try your variation Else!

    • Pat N

      Maureen Irving…….I posted earlier this week that adding about 6 stripes of crumbled crisp bacon really takes this recipe up a few notches. When you try the original maybe the next time you could add the bacon. You can thank me later. lol

  • eugeniakukla

    I tried this recipe last evening for dinner. OM gosh, how wonderful and delicious.

  • Susan

    Delicious pie! I riffed on the topping by using my favorite pimento cheese spread. It uses shredded cheese, mayo and includes pimentos and a little grated onion in the mix.


  • Mary Schumacher

    Wow! This was soooo delicious! I saw the recipe and realized that I had some cherry tomatoes that waiting to be used & practically forgotten about. And as I was baking the crust, I thought of the zucchini that also needed to be eaten. So I shredded the zucchini and mixed with the tomatoes and added some garlic. Obviously with the addition of zucchini I had too much for one pie crust, so just baked in two smaller baking dished for easy take for lunch leftovers. Definitely a fabulous veggie side or a meatless main dish. Gluten-free without the crust, too!

  • s

    I haven’t checked your site for a couple weeks and checked in this morning..we actually had your tomato pie last night and I need to make one for my in laws as well. How coincidental that you featured what I have been craving lately and finally made last night! We’ve also been enjoying your baked fish with ritz crackers this summer. Yum.


  • Mary Fisher

    The only problem with this recipe is the waste of tomato juice.

    • Phyl

      Try boiling the juice to reduce by half and then add enough sun dried tomatoes to soak up the juice and add back into the tomato layer of the pie.

    • Peggy

      Don’t waste the Juice!! Add it to soups, stews, pot roast, etc. Or use it in place of water when cooking rice (depending on what it is being served with).

  • Pat N.

    Not a true tomato pie, it does not have crumbled crisp bacon.

    • Elise Bauer

      Crumbled crisp bacon would be a lovely addition!

      • Pat N

        Elise, Am so glad you mentioned Frank’s Hot Sauce. It has been in our home for the last 18-20 years. This summer we found Cholula Hot Sauce and it is great also. Hope you try the bacon in your next tomato pie, it does take it up a couple notches.

  • Paulette Schneider

    I’ve made tomato pies for years. Old Paula Dean recipe. I’ve modified mine to lower the saturated fat content, by swapping half the mayo for plain non-fat greek yogurt. I play with the cheese and seasonings. Right now my favorite is manouri cheese (hope I spelled that correctly) and zatar.

  • Marita

    So funny you posted this recipe today, as it’s already on our menu for tonight! I’ve been making this wonderful tomato pie of yours once each summer for several years now when the tomatoes are at their peak. I always use Cougar Gold cheese, which is a sharp white cheddar made at Washington State University, and it’s rich and wonderful in this pie. Thanks so much for sharing – it’s become a summer tradition!

  • Betty Prudden

    Has anyone tried to make it in a 9×13 casserole…It would be easier to travel with. I have made it in traditional pie plates…need answer fast have to cook it tomorrow as covered dish is 2 days away.

    • Betty Prudden

      I made it in the casserole…used 2 round pie crusts cut to size with a little edge going up the sides…it was wonderful….I really drained the tomato’s…took 8 tomato’s …to cover bottom ..also put shredded cheddar on top of crust
      and the tomato’s on top of that…did not get soggy..

  • Scott

    We have been playing with this recipe all through July and I wanted to add a few variations: Try substituting Hellmans Balsamic mayo, add fresh basil, and try adding fresh crab meat to the layers. Next up: chopped bacon!

  • Sylvia

    I made this today and it was yummy. Next time I will precook the onions somewhat. The bonus was that I took the juice from the tomatoes and made a great vinagarette.

  • melissa

    I walked into my Post office today and the Post Master had the place smelling so, good, She said ” She just ate the rest of her tomatoe pie” I was such in a awww that she gave me the website were to go , And I made it for dinner. I will next time tweek it with some cream cheese added to the mayo mixture with the shredded cheese. My kids loved it and my hubby said” do not get rid of this recipe ..” Thanks Post Master Of Lequire Oklahoma…….

  • Mattie

    I don’t like mayo and would like to substitute it completely. What should I use?

    • Elise Bauer

      No idea. Mayo is essential to this particular recipe.

    • Martha

      I subbed plain Greek yogurt because my dtr is allergic to mayo. It tasted great to us

  • Heather B

    Can you make this ahead of time and bake it a day later?

    • Elise Bauer

      I wouldn’t recommend doing that. You would have to refrigerate it, and chilling fresh tomatoes pretty much ruins them, destroys their flavor and makes them mealy.

  • Martha

    Actually I used plain yogurt and only half a cup and it worked fine. My daughter is allergic to mayo so had to find a substitute.

  • Bondforever

    Thank you for this awesome recipe! I have been making it for few years now and had to leave a “Thank you”…finally!

  • Mary C.

    I just had to tell you how much I (and my husband) love this pie! I have made it three times in as many weeks. Thank you!!!!

  • kim

    can i travel with this and reheat it???

    • Elise Bauer

      Depends on how you travel. If it’s a few hours ahead, sure. Though it’s never as good as just baked.

  • Mark Boxshus

    Hello Elise…….LONG time no chat, but I still follow you religiously…….lol

    I made this pie last night, and people loved it. I’m now conjuring up other recipes using alternate cheese blends, perhaps including a dash of mustard on the crust and possibly even including an egg as well. And while I’m on a roll, today I’m making up your cheese biscuits.

    Thanks for your never ending supply of delicious, inspiring recipes. Perhaps, now that my life has slowed down to a manageable level of chaos, I can resume posting on my own blog as well.

    Hi Mark, you are very welcome! Yes, the tomato pie is open to all sorts of wonderful variation. ~Elise

  • Susan smith

    Love this pie…I have also made it using green tomatoes!

  • Maddie

    Just add bacon to make it even more amazing!

  • Michael

    Good base recipe, even to an upstate NY native like myself who have always had the “other” kind of tomato pie, but mayo is repulsive to me so I had to try something else. After a few failed attempts, I substituted 1/3 cup Mascarpone Cheese and 1/4 plain greek yogurt along with a little extra salt and pepper and 1 tsp yellow mustard to balance out the extra sweetness from the mascarpone. Worked like a charm.

  • Jaclynn

    Thank you so much for putting this recipe out because I was looking online for a recipe that had sequential order it in because my daughter Claire had a project to make a recipe for sequential order and she picked your recipe. And guess what……everybody loved it she got an At and I owe it all to you because you put your recipe online for everyone to look at and thankfully we saw it!

  • Jane Roberts

    Tomato Pie is a fantastic southern favorite of mine. To those of you who have an aversion to mayonnaise, like myself, try greek yogurt, adding a small amount of white vinegar and using 1/2 cup instead of 3/4. I have found greek yogurt to be a wonderfully versatile substitute for mayonnaise, sour cream, and cream cheese. Enjoy!

  • chloe

    this was wayyyy too rich for me, i only had a small slice and felt ridiculously full and a little sick. the topping was just too rich for me, i wish there was an alternative suggested for the mayo.

    • Laura Spiller

      Someone above used 3 eggs and said it worked great at a sub for the mayo

  • Sharyl

    This was so divine! I carmelized the onions and added a few difference kinds of cheeses, but besides that I didn’t change much. IT WAS SO GOOD I ate the whole thing myself within the course of a week. It was worth EVERY. SINGLE. CALORIE.

  • linda monach

    I can’t believe I just discovered this gem of a recipe – it is amazing. Tomatoes are so good right now we were looking for creative recipes to use them and came across your pie – I could eat it every week. Thanks for sharing Elise!

  • Laurie

    Dang it!! I thought I’d located the recipe I used last summer for the incredible tomato tart. I still can’t find it so I’ll have to recreate it from memory. I think it was the simplest thing, though, and a previous poster mentioned a puff pastry sheet, which is what the recipe I am fruitlessly searching for used also. But I think this was pretty much it:

    1 sheet puff pastry – the recipe said to shape it into a circle; I just buy the Trader Joe’s (which is FINALLY available again!) square one and turn up the edges slightly.
    Put it on a baking sheet slightly larger than the puff pastry, brush with a thin layer of dijon mustard, then sprinkle with a layer of Gruyere or good Swiss, then a layer of prosciutto, then a layer of thickly sliced good meaty tomatoes. Salt and pepper the top, bake at 425 or 450 for 15 or 20 minutes.
    BEST THING EVER. My teenage son said it was better than any pizza he’d ever eaten.

  • Lindsay

    I absolutely LOVE this recipe!! I have been told that this is the best thing I have made. Thank you so much for sharing!

    I just posted about it on my site and provided my favorite pie crust recipe that works really well with the tomato pie.

    Keep them coming, yum!

  • Rosie

    This was excellent and we also caramelized the onions for some extra ‘oomph’. Its also a great way to use up different odds and ends of cheeses as I used a combo of sharp white cheddar, gruyere and mozz. My husband and I ate the entire thing last night. We kept going back for that elusive, ‘one more piece’. Thank you-I will definitely make this again.

  • Sarah

    I’ve made this several times. Caramelizing the onions is worth the extra time. I do not think light or low-fat mayo works well, though.

    Next time I might try it with some dijon mustard!

  • Lisa

    I tried this same recipe in a cupcake size so that I could freeze a sidedish-sized portion and eat at will. It worked! I heated one up in the microwave for 1 minute and it tasted great. Reheating in the oven would also work. I’ve shared this with lots of people. Rave reviews by all!

  • Rebecca

    This looks delish! Can you use light mayo? I heard it might make it watery, not sure if that is true or not.

    No idea. If you try it with light mayo, please let us know how it turns out for you. ~Elise

  • Tom in Boston

    Thanks so much for re-posting this recipe! I made it last night, and it simply ROCKED! Absolutely delicious! Keep up the good work!

  • Carolyn

    Hi Elise, I see a couple of questions regarding freezing these pies. I personally don’t recommend freezing them, it makes for a very soggy, limp, nasty tasting pie. I made one for a friend and she was unable to eat it at the time, so she put it in the freezer…yuk!

    Thanks for letting us know Carolyn. I had a suspicion that might be the case. ~Elise

  • debra stone

    I made the tomatoe pie and substituted fresh homemade pesto instead of using the chopped basil, it worked out great. Also used pepper jack and cheddar cheese combination for topping.

  • Susie

    I have made this pie twice now. The second time I added shrimp to the recipe. This is a wonderful pie. Very fresh tasting. There are many substitutions that can be made, but the original is the best. Anyone who doesn’t like this pie, doesn’t know what good is! Thank you for the recipe.

  • randi

    Made this last week and have been requested to make again this week. Thumbs up on caramelizing the onions first. I could eat this as my main meal.

  • Pat O'Neal

    I love the tomato pie recipe! Can the pie be prepared, baked and then frozen for future use?
    Thanks for your advice.

    Perhaps. If you try it, please let us know how it turns out for you. ~Elise

  • Mary

    Made this for dinner last night, and I can’t stop thinking about it. AMAZING! Really, the best pie ever. Wish I had a pie contest;)

    Use light mayo from Trader Joe’s, and it worked like a charm.

  • Hannah

    Thanks for the recipe! This pie was a hit at a family party, most of whom said, “interesting” when I brought it. They were later asking for the recipe. I carmelized the onions, red and white, with vinegar, and used pepper jack and mozzarella cheeses. The hot sauce added a nice little kick. This will be added to my rotation!!

  • sonya wolf

    Been cooking for 43 yrs. this was the worse tomato pie I ever made. Sonya Wolf,dinner was a mess tonight.

    • Maxine

      I have been cooking for 50 years. You must have done something wrong or you just didn’t like the ingredients. The only thing wrong with it is that it is fattening. And this web site is fantastic because people actually try the recipe and state what works and what doesn’t work for them. I find that very helpful.

    • Pat N

      Sonya Wolf……Since all tomato pies have about the same ingredients, I can’t imagine why this was the worst. My guess is that this recipe is not the first one you have called the ‘worst ever’.

  • Gertie Sioux

    This is the best! I have made it about 3x this summer! I add some chopped pepproncini (the light green pickled peppers) on top of the tomatoes, you can add less hotsauce if you do this, but it adds a really yummy kick! My relatives back in NC love this recipe too!

  • Gordon Phillips

    Oh My… This is delicious! I used fresh tomatoes from the garden out back – I doubled the recipe and made two pies. I used 1/2 tsp of smoked paprika and about 1 Tbsp of Tony Chachere’s Original Creole Seasoning so cut those amounts in half for a single pie. I used a Mozzarella sharp Cheddar mix – I cannot believe how delicious this is! I Will make this again :)


  • Sam Maser

    Just made three of these. (Gave two as thank-you gifts to neighbors who helped jump our car’s dead battery yesterday in a torrential downpour. Without their help, our daughter wouldn’t have gotten to sleep away camp!)

    The one I kept for myself and my husband is DELICIOUS. I used tomatoes I bought at a farm stand in the country yesterday (after aforementioned camp drop off). I made it for us to have for dinner later today, but when it came out of the oven (at about 3 p.m.), it smelled so good that I just had to cut a sliver to eat immediately! I can see it will be great at room temperature as well, and all it needs is a green salad with a mustardy dressing.

    I made no changes to the recipe, but I did caramelize the onions. (I used store-bought pie crusts.) Now that I’ve made it once the original way, I look forward to experimenting with alternate fillings and cheeses! I know that zucchini with dill and feta would work wonderfully.

    BTW, I’ve been getting the Simply Recipes e-mails for a while now, but this is the first recipe I’ve actually made. Now I’ll definitely be trying others!

  • Terri S

    This recipe is SO good! I added bacon bits the first time I made it and the second time I added shredded left over turkey breast and bacon bits. YUM! I can’t wait to have the leftovers for lunch. Reheats nicely!

  • Mitch

    This recipe was a little disappointing. The mayo gave is a sweet taste that did not add much. For now I’m sticking with a more traditional version that uses a coating of Dijon on the crust.

  • DebSG

    I made this last night. AMAZING and really easy! I added some Dijon (brushed on crust, added to cheese mixture)and threw in some extra veggies (thin sliced zucchini, red and green peppers). I don’t care for mayo, and thought about using a substitute. In the end, I had faith in the recipe and was really happy with the results. One thing I’d do differently is to be more careful in adding salt to the cheese mixture. I almost used too much. My family loved it, though, and asked me to make another pie tonight!

  • Tim

    My wife is from New Orleans, and Tomato Pie has been a summer staple at our house for many years. Her family recipe includes bacon (no surprise there), and of course it’s always Vidalia onion sauteed until translucent. The trick mentioned above (Carolyn?) about using a salad spinner to get the liquid out of the tomatoes is a great idea; why did I never think of that? I generally mix a bit of the mayo/cheese mixture in with the tomato to help it get down toward the bottom of the pie.

    Great recipe, as usual.

  • Myia

    Loved it! So good! Will make it again and again! Great dish to take pot luck…

  • Mary Morris

    I live in the heart of good tomato country, near the central valley of California. This dish brings out all of the fresh taste of vine-ripened tomatoes along with the basil I grow in my yard (in the shade) plus carmelized onions, no big deal to prepare, just cook low and slow, and you will get the great sweet flavor. The pie is absolutely delicious – Mary

  • Lisa Argue

    This was a great recipe, i cooked it last night (added fresh spinach and crumbled bacon on top of the tomatoes). My husband said “we have frozen pizza for a back up right?” but he loved it too!

  • Nicole

    I made this tonight and it was absolutely delicious. I caramelized the onions and added a bit of parmesan to the crust. So, so good. The husband mmmmed and cooed all throughout dinner. It’s a winner. Make it.

  • Frances

    I love this recipe! I printed this recipe when you first put it on your site, and have made it several times since. You rock!! Thank you for your wonderful site!


  • maria

    Wow… this is soooo good! Thank you! It’s wonderful that you urge people to try their own versions, too. I was hesitant to use so much mayo, and substituted 1/4 cup of it with softened cream cheese. Used combo of moz and parmesean for the topping, and seasoned with white pepper and a little hot sauce, omitting salt because of the parm. But I did season the tomatoes with salt / pepper and hot sauce called for in the recipe. Also, after squeezing and shredding the tomatoes, I let them sit in a strainer for a while and drip, and then pressed to expel more juices. The bottom of the crust (store-bought, I must admit) stayed nice and flaky and the pie was still nice and moist. Next time I will try carmelizing the onions first. It won’t be long before I make this wonderfule pie again!

  • Gayle


  • Kate

    I LOVE THIS RECIPE! I’ve made it for a few parties and now my friends often request it.

  • Chrissy

    I made this last night and used mozzarella and feta. I also added prosciutto, which I basically chopped very fine so it wouldn’t leave large, cumbersome ribbons throughout the pie. It was amazing. My son, 6 yrs old, had 2 slices and wanted more! Great recipe, thank you for sharing!


  • Pam Green

    I have a similar family recipe made the same way. Alternate slices of red and green tomatoes until the shell is full. Top with 1/2 cup of mayo mixed with 1/2 cup grated parmesan and a clove of minced garlic.

  • Charlene

    I made this last night. DH was so skeptical beforehand but then he had seconds and kept saying it was really good. Thanks for another great way to use up my tomato bounty, Elise.


  • Adjoran

    You can substitute either fat-free sour cream or fat-free plain yogurt for half the mayo. For even better flavor, caramelize the onions first.

    It is very important to squeeze or drain the tomatoes – too much juice makes the crust a soggy mess.

  • Andrea

    Do you think this could be frozen?

    Haven’t tried to freeze it, but if you do, please let us know how it turns out for you. ~Elise

  • Linda

    This sounds a lot like a savoury clafouti. You make it without a crust. Ingredients:
    10gr butter-this is to butter the dish with
    100gr flour-about 2/3 cup
    3 eggs
    2dl milk–1 cup
    1/2dl cream-1/3 cup
    25gr melted butter-about 3 Tabl.
    breadcrumbs, salt, basil
    grilled vegetables-tomatoes and zuchinni and onions
    Sprinkle with parmasean cheese and bake. So yummy.

  • Alice

    I made this pie a “zillion” times last year and, while I thought it was good, I thought family and friends just “liked” it also. I was not prepared for the outpouring of fresh tomatoes from others gardens and fresh pie shells to make “YOUR FAMOUS TOMATO PIE” that I have received this year. My pie? I assure you I told eveyone where I got this recipe. It is absolutely the best..and I did not change a thing.

  • Lisa

    Made this the first time you posted it… I was a bit tentative. But, wow. Loved it, and brought it to gatherings ever after. Takes a bit of coaxing to get people to try it, but once they do, they love it.


  • Brittany

    This is amazing. I used half mayo half sour cream. I also added ham and feta to tomatoes. It was delicious. I can’t wait to share with others.

  • Andrew

    My Mom used 1C of lemon curdled lowfat milk and after it was thickened she beat in an egg. She used the german hot and spicy mustard whole grain that I like on the crust. She layered the carmelized onions and garlic, then the tomatoes, but added sliced jalapenos and chopped cilantro. She poured the liquid stuff on top, then sprinkled a little parmesean, queso fresco. She used a press in gluten free crust she baked for about 10 min first. It was so good, we ate it all and wanted more. Next time, she baked 4 10 in tomato pies, and they are just as good cold with a little salsa, room temp any which way, and reheated Dad added a touch of blue cheese. Man makes cheese too, and I think this would go good with any cheese you like

  • Nicole

    Just made this ‘delicious’ tomato pie recipe for the first time today! Yummy! Yummy! Yummy!
    My tomato garden is about 2 weeks away from first harvest, so I substituted with Wegman’s ‘Kitchen cut’ Plum Roma tomatoes. I used mozzarella & Gruyere to make the “gooey cheese snowball”! I can not wait to make this recipe again!!

  • carolyn

    Hi Elise,
    Love your recipes…they are “simply” simple and delicious. Thank you. I’m from Charleston and of course I know all about Tomato pies! Your recipe is the same one I’ve used for years! Down here we only use Duke’s mayo :) and may I suggest using Vidalla onions? It brings a sweeter flavor to the pie. Also, try this trick (my own, I might add) after cutting up tomatoes run them through your salad spinner! No more soggy pies!

    Great tips on the Vidalia onions and the salad spinner for the tomatoes, thanks! ~Elise

  • Ashley Brent

    This pie is exactly what I’ve been looking for to bring to a family Memorial Day cookout this weekend. I plan on baking two of them and wanted to know if anyone has any suggestions as to the best way to bring it to the party? They will be one of the side dishes (along with your broccoli salad Elise) and so eaten an hour or 2 after I arrive. Should I bake it right before and serve it room temperature, or bring the pre-baked pie shells and the remaining ingredients to assemble and bake there? Any advice would be great please and thank you again Elise for such incredible recipes and photos!

  • Marina

    I had never heard of Tomato Pie prior to visiting your blog. I can’t even remember how I first came across your blog, but I am glad I did!

    This recipe looked too good not to try so I made it using pesto as I didn’t have any basil nearby. I have made it several times since, always using the pesto and it still remains a favourite, especially when we have friends visiting as it never fails to impress.

    Many thanks for sharing this wonderful pie with us all.

  • Tina

    Loved the recipe! My family couldn’t take the mayonnaise. Made the pie gooey and the texture stimulated the gag reflex. Next time I’m going to skip the mayo and see how it goes.

    Great recipes, I love your site I get dinner ideas from here everytime!

  • Jess

    I always make this in smaller tart shells since finding the recipe and it turns out superb. Great for family dinners and such.

  • Elizabeth

    Made this last Saturday when a good friend came over for dinner. She is one of those fantastic friends I can always count on who actually gets excited about being my “guinea pig”(when it comes to new recipes). I’ve never even heard of tomato pie, but it looked so good, I had to try it.
    The pie was absolutely amazing!! As other readers have mentioned, I too was a little intimidated by the amount of mayo called for in this recipe, but I can attest….it is in there for a reason peeps…Have a little faith….You won’t be disappointed!

  • Donna Bridgers

    Used 2 cans of flavored, diced Contadina tomatoes, drained in a colander and squeezed. Was delicious. I need to check out your other recipes. Thank you.

  • Robyn K,

    This recipe looks really good. I am wondering if this could work as smaller tarts that could be served as an appetizer, instead of in the larger, pie format?

    Probably. Best to make it in the summer though, when tomatoes are in season. ~Elise

  • Heather L

    I have an extreme aversion to mayo…would anything else be able to substitute? Ricotta? Sour cream? Otherwise this recipe looks great and I’d really like to try it, but mayonnaise is maybe the grossest substance ever.

    Hi Heather, this tomato pie requires mayonnaise. You could try it with something else, but I have no idea how it will turn out. ~Elise

  • Cathy Mac

    I use half cream cheese and half mayo to make it a little better for you, and it came out great. I also added a spoonful of garlic to the cheese mixture and added feta cheese to the shredded mozz/cheddar combo. FABULOUS!!!!


    I have made this recipe for many years and it gets gobbled up each time. It’s definitely not a low-cal recipe but it’s worth the “waist” and it’s always a hit.

  • Amber

    This is alot like a recipe my sister-in-law makes. Instead of a pie crust, use Flaky Layers Grands Biscuits. Pull them apart to create 2 biscuits (they must be quite cold to do this). Place biscuit sections in mini-muffin tins much like you would a regular pie crust. Mix together 3 chopped plum tomatoes, 1 small onion, half cup of mayo, 1 teaspoon dried basil, salt, pepper, half cup of cheese (your choice – I use cheddar) and a quarter cup cooked bacon. Spoon filling in and bake as directed on the biscut package. Makes about a dozen. Take to a party and watch them disappear! SOOOO YUMMY!

  • Lisa

    This recipe is delicious! I used Gruyere, Mozzarella plus a tiny bit of Cheddar. The mayo gives this dish just the right zip. What a great summer recipe and so easy to make!! Thanks!

  • Jessie

    Thank you again for another fantastic recipe! As always, it was so delicious and so easy. I tried it once using the original recipe, which was amazing, then I added a few twists of my own the next time around – I caramelized the onion, used shredded zucchini, sweet corn and some fresh thyme. I seriously can’t stop eating it.

    To all of you mayonnaise-haters out there, what are you so afraid of? I used a low-fat olive oil based mayo with a jack/cheddar combo, and when the mixture baked the result was a lightly puffy, tangy, cheesy heaven. It looks like you’ve added an egg, but it tastes so much better! You won’t even remember that you used mayo – I promise!

    Elise you are the best!

  • Julie

    We had this for dinner tonight and it was a hit! I used both cheddar cheese and monteray jack. Blanched and peeled the tomatoes first – then diced and allowed to sit on paper towels to drain – even blotted again before putting in shell – also carmelizing the onions gave such a smoky rich flavor to the dish….
    This was a delicious recipe!! Thanks so much – my family was delighted!

  • arunie

    Hi Elise,
    Fantastic Recipe! I made it for our block party yesterday and it was completely devoured. Everyone loved it! I made it about 2 hours before the party and just let it sit/cool at room temperature. You have a fantastic website. Your patee brisee is my go to for any tart/pie recipe. Keep up the great work!

  • Gail

    I’m always amazed at how many people read a recipe, think it sounds delicious, and then make it the first time with completely different ingredients! I don’t mean subbing light mayo (Hellman’s Light works perfectly, by the way) for regular, but if you sub ricotta or sour cream or add some of the crazy stuff people say they added, you’re making a different recipe.

  • Lori Lee

    I made this pie for myself tonight and it was delicious! I used half gruyere and half sharp cheddar for the cheeses. I think I’ll be having it for dinner all week. It’s very rich and a single serving goes a long way. I can’t wait until the heirlooms are in season so I can use them for a pie. Thanks for the great recipe!

  • Ashley

    O man this sounds delish! I am going to leave half the mayo out, and mix the cheese/mayo mixture with goat cheese and bread crumbs. Then add spinach to the tomato mix! mmm can’t wait!

  • Brooke

    I made this for my neighborhood block party and it went over so well that it was gone by the time I got to it. Luckily, my fiance` still had one bite left!

  • Margaret Pierce

    This is a great recipe! I would like to make it during the winter months. Would can tomatoes work?

    I haven’t tried it with canned tomatoes, but if you do, I suggest squeezing as much liquid out of the tomatoes first as possible. ~Elise

  • busymomma

    This was so delicious. I did use a layer of Coarse Dijon on the crust before filling and used green onions because I had them on hand also cleaned up cheese odds and ends in the fridge The mayo works it… Wow how lovely and no one touched the mushroom and goat cheese quiche I served as well…. Thank you for sharing this lovely recipe

  • Kenzi

    I made this recipe a couple of weeks ago and it was delicious! The only recommendation I would have is to saute the onions before adding to the pie crust, because mine stayed rather hard after baking.

    Good luck!

  • Celina

    I have never heard of tomato pie, and frankly wasn’t optimistic about the recipe. But since you have never let me down (and because I had a ton of unused tomatoes from my garden sitting on my counter) I tried it. It was a hit! My guests went back for seconds. Bravo!

  • Daniel

    This recipe looked so delicious that my girlfriend and I decided to try it — unfortunately, the result was *way* to basil-y. I really wanted to like it, but the amount of basil called for rendered it inedible. I still recommend the recipe, but go light on the basil when making it!

  • Brenda

    This came out so much better than I imagined. The caramelized onions really make this dish.

  • MG

    Thanks so much for this recipe. I was visiting my parents for vacation and my dad had a ton of ripe tomatoes from his garden. I made this with a homeade pie crust, carmelized onions and thinly sliced sweet jalepeno peppers and it was amazing!

  • Lauren

    I made this for dinner the other night, but didn’t have mayonnaise on hand so I made my own from an emulsion of egg, vinegar, and olive oil. Hubby and I both agreed that light mayo is the way to go–we thought it was way too heavy with the homemade version. Also, we actually didn’t like the pie-crust texture with this one. We thought it would have been much better with a bready consistency…perhaps pizza dough or even biscuit dough in the pie pan. Just my two cents!

  • Erika

    I just love your site. I made this a couple weeks ago when we had some house guests and it was a hit. I loved it and my husband who was skeptical of the concept was surprised by how much he liked it. I highly recommend this!

  • Sonja Lovas

    Saw the Tomato pie recipe and remembered it while visiting relatives in MN. Made it for Labor Day and it was the hit of the party!

  • Renea Pominville

    Made this last week for dinner was supper yummy, even my hubby who is not a tomato fan loved it. I did carmalize the onions. I also added one link of left over italian sausage. I also just used 1/4c. of mayo mixed with a table spoon of olive oil and used pepper flakes in stead of hot sauce. Turned out great!

  • katherine Mynard

    Just read my comment and would like to correct – I sauteed some red ONIONS in olive oil (not tomatoes). Bought a large BAG of red & yellow baby tomatoes… Sorry about the typos. Just finished off the pie last night – reheated really well in the oven.

  • Stephanie Manley

    Surprisingly good. I made these for a cocktail party this weekend. I did one as you wrote, and one with gargonzola.

    Thanks for sharing this recipe.

  • Katherine Mynard

    Hi Elise

    I found your web site when I googled quince jam as I have a fruiting quince tree in my back garden and notic+ed your recipe for tomato pie. I have just served it to my family and it was delicious and particularly enjoyed by my 9 year old son. I bought a large back of red and yellow baby tomatoes on sale in the supermarket (also 2 red peppers) and roasted them with olive oil, salt, pepper and basil and let them cool. I sauteed some red tomatoes in olive oil and put these in the bottom of the cooked pastry case, then filled with the tomatoes (loads) and topped with grated cheddar and gruyere cheese mixed with mayo and also an egg to bind it. The end result was delicious. The roasted tomatoes were really full of flavour and I did not need to squeeze out the water, the pastry case stayed crisp. The pie looked like your lovely photo. I have subscribed to your web site and look forward to recieving more inspiring recipes. As a ‘foodie’ I always read the recipes and adapt and I really enjoyed this one.

    So glad you enjoyed the pie! ~Elise

  • Arnease Moore

    Used spinach leaves instead of basil. Cut the mayo with equal sour cream too. Warmed leftovers in toaster oven and they were great.
    Wondered if there was a way to make it as ‘impossible pie’ with ‘bisquik’.

  • Marcy


    This is the 1st time growing my own tomatoes in South Carolina! And though they aren’t Jersey beefsteaks (SUPER YUM for those who have never experienced one!!), they are really good. Tomato Pie?? My room mate who is strictly plain, meat and potates, no muss, no fuss, loved it. I wanted to make it and had all the ingrediants but cheese wise, I had 5 cheese Italian and sharp cheddar. Cheddar definitely was not be a good choice for a good melting cheese but I have some smoky gouda that might be interesting. ANyway, thanks for a great recipe–I could have eaten the whole thing myself in 1 day!! Five stars!!*****



    I have been making this recipe for a couple of years. Every time I make it people really enjoy it. I highly recommend trying it. I haven’t used corn in mine but that sounds good. The fresh basil is very important. I add chopped garlic (of course I put that in just about everything).

  • Heidi

    Oh My! What a recipe, I made this for dinner tonight and is it ever good. Definitely a keeper. Thanks for sharing.

  • Jen

    I am addicted to this! I have made it twice this week already and I’m thinking of making it again. Yummy!

  • kelly

    I made this last night. Wow. It is soooo good.
    I will be making this again for a dinner party/BBQ this weekend. Yum.

  • geekgrrl1

    I tried this the other night to rave reviews from hubby. I used a “press in the pan” pie crust recipe, substituted seeded roma tomatoes as they have less juice, spread sweet onion mustard on the crust, and used ricotta and an egg with hot sauce instead of the cheese and sprinkled garlic red pepper spice over the top. It was excellent. Next time I will increase the spices a little to suit our tastes, and try a cheese-mayo blend to compare. Definitely a keeper!

  • Tasha

    I made this tonight and it was incredible! I expected to like it, but I had no idea that we would love it as much as we did. This will definitely become a regular at our house during tomato season. Thanks again for sharing!

  • Michaela

    I made this last night but a bit different… when you mentioned pizza I was instantly inspired!!! Added chopped green bell pepper with the onion, and some finely chopped pepperoni and italian sausage between that layer and the tomato. Amazing!! Thank you for your fun recipes!!! :)

  • Raven

    This was realllllllyyy good! The only thing that I would personally change is the cheeses. It was a little to rich for me with the three different cheese. I think I would stick to just Mozzarella maybe, perhaps add just a little bit of Parmesan on top of that, or like one of the other posters said use Ricotta instead of mayo. I just think that it was too rich for my blood with the pie crust AND the three cheeses.

    I used fresh tomatoes and basil from my garden and it was just absolutely fabulous! My family really enjoyed it and I cannot wait to make it again with the little substitutions I have seen throughout the comment thread.

    Thanks so much for the recipe!

  • Steve

    Tomato season is in full swing and so is basil. Friends and family are handing me tomatoes and I was quickly running out of ideas. I saw this recipe and thought it would be worthwhile even though my wife and daughter scoffed at the idea. They quickly changed their minds after the first bite. Thanks for the recipe.

  • carolyn t at

    Oh, Elise, this pie was absolutely divine! Amazing flavor. I used gruyere and mozzarella, which was so, so good. I want another occasion to make this soon before tomato season is gone. Thanks so much for sharing the recipe. I wrote it up on my blog (giving you all the credit).

  • Danielle Wallace

    This is a wonderful recipe. We used cherry tomatoes from our garden. I squeezed the juice from the tomatoes into a sauce for my kids. Instead of the mayo I used ricotta. It was wonderful, thanks! I’ll use it tonight for a dinner with friends again.

  • Kelly

    I made this for a weekend lunch and it was great. Even my picky toddler scarfed it up.

    I used a Swedish cheese called Vasterbotten, which I can only describe as a mating of cheddar and parmesan, mixed with fresh mozzarella and added a bit of mustard as per a suggestion in one of the earlier comments.

    The only thing that went a little wrong, which might just be because I didn’t get enough water out of the tomatoes, was how runny the pie was initially. I had planned to serve it hot but our first slice was sort of like soup in a crust. It held together much better at room temperature.

  • Ryan Blizzard

    Let me just say this is an awsome idea. I made this for my wife and her friend. The friend is alergic to onions, so I substituted shredded zuchinni.

  • Jim

    Heaven! I caramelized my onions for this recipe and it was just great. My friends in the south say they make tomato pie all the time, just not always with tomato! The use whatever soft vegetable they have, zucchini, squash, etc. I think I’ll try that next time.

  • chas

    I just made this pie and it was so good. If you click on the pastry link and make that crust be sure to read all the directions carefully. I was a little longer making the pie than I thought I would be, but is was worth it. Great buttery crust. I also put a few slices of thinly sliced zucchini over the tomatoes. After I cut the first slice, lots of liquid came oozing out. I used a paper towel to blot it up.I hope the crust does not get soggy in the fridge. I want to try it cold tomorrow for my lunch. I forgot to put the basil in, and I sprinkled a little red pepper flakes in instead of the hot sauce.

  • Mickey

    Never heard of this before…but a quick review of my garden/pantry revealed I had everything I needed!

    I substituted puff pastry since I had one on hand and was too lazy to make a fresh crust (my wife is the pie-maestro in our house anyway)…pre-baked it for 5 min with some weights in the center and heavily docked.

    I used only 1/2 cup mayo, it seemed to work fine and lightened it a tad. I used mozzarella, provolone, and parm…plus a 1/2 tsp of dried red chili flakes.

    VERY delicious! Thanks Elise!

  • Libby

    Oh my word this is so good, try it you wont regret it.

  • Ellen

    MMM..our family loves tomato pie. Last night I used some sweet yellow peppers and some red candy onions with the tomatoes..mmmmm
    Here is the crust recipe I use. It works well with all the juices. I do remove the seeds and some of the juice before hand.

    “No one can fail pie crust.”

    AKA: Stir and roll pie crust
    2 cups flour
    1/2 cup oil
    1 1/2 tsp. salt
    1/4 cup very cold milk

    Stir and roll between waxed paper.
    Makes a 9 inch crust.
    to pre bake use a 425* oven.
    It stays together best if rolled into a ball and handled with your hands a bit.

    To save time I just press it into the pie pan. Then add the tomato mixture and topping. No pre bake needed. Works just wonderfully!

  • Margaret

    Just made this for dinner and it was delicious! Thanks so much for the great recipe.

  • Kay

    It was delicious! The onions and Franks Hot Sauce were perfect additions. My husband is not a tomato lover, but he loved this. I would like to cut out the fat a little. Any of you who have used less mayo or low fat products?

  • Judy Shonyo

    Awesome! Great right out of the oven with a light salad but, even better cold the next day. This is a keeper. Changed nothing in the recipe. Perfect.

  • Kathleen

    While I’d wanted to try this using caramelized onions, heirloom tomatoes, homemade piecrust, etc., I was short on time and energy a couple of nights ago when I needed a side dish for dinner, and so decided to go the quick route: very ordinary grocery store tomatoes, store-brand pre-made piecrust, and a bag of Kraft Mexican-style Four Cheese Blend. And guess what…it was still great!

    Now, I confess the basil was a fancy one from my herb garden, but I don’t think that was the reason–I expect it’s just that this recipe is forgiving and can elevate mundane ingredients into something better than they started out.

    I still want to try it with some farmer’s market tomatoes and well-caramelized Creole onions, but, on reflection, that might be dangerous…I could have eaten half of my first attempt at one sitting…if I use really good ingredients, what will happen to my self-restraint?? No matter…this will be going to the next potluck I attend, and I suspect the other folks present will make sure I don’t hurt myself!

  • Heather

    I am making this tonight for dinner. I had my husband read the recipe and all he could say was,”When are you making this?”. I was wondering though if I could substitute rolled out premade crescent roll dough for the crust as a variation instead of a pie crust. Any thoughts? I will post later and let you know how dinner turns out. :)

    I think it would work just fine. But in either case, please let us know how it turns out. ~Elise

  • Becky

    OMG, this is fan-friggin-tastic. I made this a few nights ago and my boyfriend nearly ate the whole pie. My grandmother’s birthday is this weekend, and I already have requests to bring this as a side. My cheese mix was medium cheddar and parmesan…very tangy, uber yummy. I also carmelized the onions. Snap!

  • Jen

    Made this last night, seeded the tomatoes then let them drain after chopping in a colander. I used a mix of cheddar/monterey jack/mozzerella. It was to die for – so fabulous. Even had a slice cold for breakfast. Yum! THANK YOU!

  • Randi Lynne

    I made this last night discovered a juicy pie from not squeezing the tomatoes well enough. I added some blue cheese in the mayo mixture and it was lovely. I thought it turned out pretty amazing for my first tomato pie! Thanks for the great recipe!

  • KristineB

    I had the same reaction (worse actually) when I first heard of my college roommate’s family recipe for Onion Pie! I didn’t particularly care for cooked onions at the time, but that recipe brought me back around.

  • andrea

    I’ve never had tomatoes pie before but it sounded good and I read the reviews. I thought it was good but not outstanding. My guess did not like the hottiness of it. Someone making it for the first time may want to cut the tobasso in half.

  • Tracy

    This is one of those recipes that looked intriguing (and obviously delicious based on the reviews), but as I was assembling everything I wasn’t quite confident in what the final taste would be – usually in my mind I have a taste expectation for what I’m cooking.

    Well, this tomato pie completely blew me away, and my dinner guests! The rich gooey browned cheese (I used sharp cheddar and mozz) added a smokiness to the pie and all the flavors melded together perfectly.

    I followed the recipe fairly faithfully, except embellished by adding a thin layer of dijon mustard to the crust before topping with everything else and substituting caramelized shallots/garlic for the chopped red onion. I used quite a bit of that Franks Hot Sauce (almost 2 tablespoons) which I think also contributed to the smoky tang of the cheese crust. DEFINITELY A KEEPER!!!

  • Kacy

    Thank you so much for sharing this recipe! I first had tomato pie when I was a kid and have loved it ever since. People always thought I was crazy when I made it for them…until they had a bite. Hopefully everyone who follows your site will give this one a try!

  • Jeska

    Amazing. And amazingly filling, too.
    I love it when I can cook a main dish without feeling like I’m missing the meat.

    The hubby was a bit skeptical but quickly changed his tune.

    I didn’t have tabasco, so I put in a can of mild green chilies and sprinkled the top with just a pinch of cayenne.

  • Everyday Mommy

    I’ve made Tomato pie before and this recipe is very similar. I made it this evening as I have homegrowns in abundance. I substituted cilantro for the basil and added a bit of cumin to the mayo mixture. Deelish!

  • geekgrrl

    I am looking forward to trying this pie but I have a question about the mayonaise. To me mayo is “Kraft Miracle Whip” and not Hellmans Mayo which tastes bland and boring. Which should be used here?

    I used Real Foods (Hellmans) but if you prefer Miracle Whip, or making your own mayonnaise for that matter, go for it. ~Elise

  • JuliaZ

    I despise mayo. I won’t eat anything that has mayo and can usually ferret it out if it’s in a recipe.

    Is there ANY substitute? I love the idea of tomato pie, and we have tons of ripe home-grown maters right now, so maybe I will try a thick and dry roux instead.

    Mayo is just an emulsion of oil and egg, with a little acid like lemon juice or vinegar. It is a very useful combination of ingredients for this recipe. You could just skip the mayo if you want, then you’ll have something more like a pizza pie, which would be good on its own. ~Elise

  • Beth

    Made this last night, including the pie crust recipe and I have a question. The bottom of the pan (tart pan w/removeable bottom) had grease in it. Some of it even leaked out the bottom. I assume it is from the mayo/cheese mixture. I make an artichoke dip with similar ingredients and when baked too long, it breaks. I was afraid of that happening but I had to cook it the full 45 minutes, maybe even 50 to get the top to brown. Any suggestions? I loved this and would really like to perfect it. Thanks, Elise.

    I wouldn’t use a tart pan, or if using a pan with a removable bottom, put a pan in a rack beneath it to catch any drippings. There is a lot of butter in the dough recipe, which is where most of what you are seeing is coming from. ~Elise

  • Megan

    This looks wonderful! One question I have is whether steps 1-4 can be done ahead of time. I’d like to prep this in the afternoon, but then maybe refrigerate it and bake it an hour or two later. Would this be okay, or would it result in a soggy crust?

    Thanks for the advice!

    I think it would get soggy. You could easily prep all of the ingredients and then assemble when you want to bake. ~Elise

  • Paula

    What a hit this recipe is. So many positive comments and suggestions. It’s a versatile one too. I made a small (8″) pie just for two of us. I put a thin layer of Dijon mustard on the bottom of the crust before adding the tomatoes. It added a nice tang. Next time I might use basil pesto instead, just for variety. The cheese layer is superb. Thanks Elise – the timing on this was perfect.

  • missvitamin

    I’m going to try this and also a “mexican” version subbing/adding cilantro and adding green chiles. Thanks!

    Great idea. I’ve been thinking about doing that too. You could even use Mexican melty cheese. ~Elise

  • Sally

    I left the mayo out and added green olives, bacon bits, and blue cheese for a change. Yummy

  • Madame Fromage

    Holy crow, I just happened upon your blog thru Food in Jars, and I couldn’t believe that I found myself staring at the same thing I ate last week. Tomato pie! Until this summer, I’d never heard of it, but then I visited a friend in upstate NY who presented me with a succulent tomato pie and this very recipe. What’s the origin? I’d love to know. I saw that the last issue of Gourmet Mag also had a recipe for T.P. — from James Beard, no less — but it involved a crust on top and bottom, made from biscuit dough. Anyway, thanks for the post. I can’t explain why 3/4 cup of mayo makes this recipe taste so damn good, but it does, it really does.

  • lgarrison

    Hello Elise,

    I have made a number of your recipes and this is another hit! Like someone else who posted, I have never heard of tomato pie. Anyhow, very good with a nice salad. I was wondering how you would feel about substituting about 1/4 cup of the mayo for cream cheese. Either I used too much mayo or maybe my organic mayo is very strong. It was very good but I would like to take off some of that mayo edge. Next time I really want to try it with the homemade crust. Thanks again, I will be making this again this week :)

    I say go for it, and let us know how it turns out. You might also try using sour cream instead of cream cheese, for a little more tang. ~Elise

  • Julie

    Ok this looks amazing! Anything topped cheese, mayo, and hot sauce gets an A+ in my book! One odd questions though…do the tomatoes taste raw or uncooked? I love cooked tomatoes but I really don’t like the taste or texture of a raw tomato. I know I’m weird…a foody who can’t appreciate the beautiful flavor of a fresh from the garden tomato!

    The tomatoes are definitely cooked. ~Elise

  • Jane

    Hi Elise,

    This looks amazing! I’m wondering if anyone has frozen a pie for winter enjoyment? I’d love to make up a bunch of these while the homegrown tomatoes are abundant, then savor the flavor that just can’t be had from a grocery store tomato when they are not. What do you think?

    I LOVE your site! Your photos are so appetizing. I salivate every time I come to your pages! Yum!

  • Susan at Sticky,Gooey,Creamy,Chewy

    Just wanted to say that I made this pie tonight for dinner and it was every bit as delicious as I expected it to be. The whole family loved it! Thanks!

  • Teri

    I almost didn’t read even look at this recipe when I first read the name of it (tomato pie?!?!), but I am so glad I did! I made it for dinner tonight and it was great (I actually ate it cold, when I got home from work). I brushed the pie crust with dijon honey mustard, left out the hot sauce (so the kids would eat it, but of course they didn’t), used a cheese nacho mix and fat-free mayo. I think it wasn’t quite as nice as yours on the top because of the fat-free mayo, next time I’ll go with the regular. Oh yes, I also sauteed the onions with some garlic. Yum!!

  • carmen

    I just made a very similar Tomato Pie. The recipe won a contest on NPR and the main difference is that it used a Bisquick crust. I’ve had such an abbundance of tomatoes from my garden this year, and this was a great way to use some up.

  • Anelle

    I love tomato pie! I recently discovered that it existed as well. I have been making 1-2 a week since then with the grape tomatoes I have that are going crazy.

    The recipe I have is very similar to yours, but as you say, things can change. I have not yet made one with a crust, either. I also used sour cream instead of may one time (I have a particular aversion to mayo, so if I can avoid it, I do), and it was fantastic. It was more like pizza soup than any sort of pie, but it was amazing pizza soup.

    We have tried all different cheeses, but so far our favorite was mozzarella, parmesan, and feta.

  • Peggy

    I wonder if this would be good with canned diced tomatoes? I was thinking of the Muir Glen fire roasted tomatoes and green chiles if you drained them really well. I love that smokey flavor.

  • aimee

    Ah tomato pie means it’s summer in the south! YUM!

    We mix an egg, dried mustard, and bread crumbs in with the cheese mixture…

  • Wendy

    Dear Elise-this may not be the proper place to ask this question, but I was unable to find a better one. This recipe looks wonderful, but as you mentioned to another poster- not suitable for picnics. I have recently joined my church group that delivers home cooked dinners to members in need (new mothers, sick, hard times, etc.) and I want a few things (the usual lasagnas, mex pie, etc. have all been claimed). I just love your recipes…do you have any suggestions?

    I would take a look at our casserole recipes. The talerine casserole I think would work well for your need. ~Elise

  • Jebediah Webb

    This looks *awesome*. One way to prevent your crust from getting soggy would be too cut the tomatoes in half and scoop out all the flesh and seeds with a spoon. Then sprinkle some kosher salt inside each tomato half and put them cut-side down on a plate for 15 minutes or so. The salt will draw out excess moisture.

  • Erica

    How funny – I posted something similar yesterday – a caramelized onion, tomato, goat cheese tart. Yes, the caramelized onions are great! I like that you use a lot of tomatoes. It’s kind of like a cross between a tart and a quiche. Lovely as usual!

  • Beth

    Elise, I am the worst pie crust maker ever but do like to work with frozen puff pastry. How do you think this would work as a tart? Thanks.

    Should be good, it you try it please let us know how it turns out. ~Elise

  • brian kirby

    This is very simiar to a pie my Mum used to cook, and I still do.
    However, instead of hot pepper sauce,(which sounds delicious, and I will try.)She put English mustard powder in with the cheese.

    Also slowly sautee the onions until they
    begin to brown at the edges,and just at the end throw in a crushed garlic clove.
    This tends to sweeten the pie a little.

    Verdict :- Either way, DELICIOUS.

  • Sandy

    Any suggestions on how to keep the crust from getting too soggy? I’m single, and am dying to make this, but I’ll be the only one eating it for a week so need some hints on how to keep it from getting too wet. Par-bake the crust? Egg wash? Help?

    You definitely want to pre-bake the crust. An egg wash while you’re doing that will probably help. Squeezing out the liquid from the tomatoes will help too. ~Elise

  • Sabrina

    Can this be served at room temperature at a picnic? I’m looking for good recipes to make for my son’s second birthday that I’m hosting outdoors and this sounds amazing but didn’t know if it would work at a picnic!

    It would be about as good as pizza is at room temperature. Actually, a little better. But I don’t think it would make a good picnic item. ~Elise

  • Carolyn

    I was surprised to see that your tomato pie is actually a tomato pie. In most of NJ, tomato pie means pizza with the sauce on the top. But then, we turn right to turn left, too, so I’m getting used to being a cultural anomaly. Luckily this looks delicious from all angles!

  • Debi (Table Talk)

    Elise, this savory tart is a fantastic way to use the beautiful tomatoes of summer.
    I make a tomato tart that has lots of fresh herbs and a little Dijon mustard in the crust.

  • Lee

    This is very similar to the tomato pie that my mother-in-law makes. (Tomato pie is a VERY Southern thing; check out the modified pimento cheese on top!) She slices the tomatoes and lays them out on paper towels to soak up some of the liquid (this works really well for tomato tea sandwiches, too), slices and sautes the onions, brushes the par-baked crust with a little Dijon, adds some chiffonaded basil, and makes her own pimento-less cheese for the topping. Excellent! Hmmm. That reminds me, I’ve got a lot of tomatoes from the garden needing to be used…

  • Carrie

    Oh mercy that looks good. With all the tomatoes we’ve gotten out of our garden so far I can’t believe I haven’t made a tomato pie yet. My grandma always made these. She would spread a little mustard on the pie crust before adding the tomatoes. Thanks for the recipe – it will be on my menu this week!

  • Stacey Snacks

    I have 3 recipes for tomato pie that I love in the summer months when Jersey tomatoes are fantastic!
    I use Gruyere and mustard with sliced tomatoes on top, but I love the mayo/cheddar combo too!
    My mouth is watering!

    • Sheena

      I would love the gruyere and mustard recipe. I’m not a huge mayo fan!