Masters of kitchen
When summer hits and garden tomatoes are bursting with flavor, there’s no better way to showcase them than with a Cheesy Tomato Pie. Picture this: juicy, sun-ripened tomatoes layered into a golden, flaky crust and topped with a gooey, savory cheese and mayonnaise mixture that bubbles beautifully in the oven. It’s rich, tangy, and full of comforting Southern charm.
This classic dish is more than just a pie—it’s a celebration of summer produce and backyard garden goodness. With every bite, you get a perfect balance of sweet tomatoes, creamy cheese, and herby freshness. It’s satisfying yet light, cozy but not heavy—ideal for brunches, picnics, and easy dinners.
What makes it even better? It’s endlessly versatile. Swap out cheeses, add a spicy kick, or toss in crispy bacon for extra depth. Whether you’re feeding a crowd or looking for a new family favorite, tomato pie always delivers.
What Is Cheesy Tomato Pie? A Southern Staple Explained
Cheesy Tomato Pie has long been a staple in Southern kitchens, especially during the summer months when tomatoes are at their peak. It’s not quite a quiche, not quite a tart—but somewhere delightfully in between.
At its core, this dish features a flaky pie crust (homemade or store-bought), layered with fresh, sliced tomatoes that have been salted and drained to reduce excess moisture. The real magic comes from the creamy topping: a mixture of mayonnaise and shredded cheese—often a combo of cheddar, mozzarella, and Parmesan. Fresh herbs like basil, chives, or oregano add brightness and depth.
While similar to a savory tart, tomato pie stands apart with its Southern identity, comforting texture, and use of mayonnaise as a key ingredient. It’s rustic, hearty, and full of character.
Many families have their own version passed down through generations, often customized with extras like onions, hot sauce, or even a handful of sweet corn. Whether you serve it warm from the oven or cooled to room temperature, it’s a dish that’s hard not to fall in love with—especially when tomatoes are at their freshest.
Ingredients Overview + Tips for Choosing the Best
The beauty of a great Cheesy Tomato Pie lies in the quality of its ingredients. Here’s what you’ll need—and some expert tips to elevate your pie:
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Fresh, ripe tomatoes: Always choose firm, juicy tomatoes at the peak of ripeness. Heirlooms and beefsteak varieties work beautifully. Avoid overly watery or mealy tomatoes—they’ll ruin the texture.
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Cheese blend: For the best flavor and melt, use a mix of sharp cheddar, mozzarella for stretch, and Parmesan for a salty, nutty kick. This combination adds richness and complexity.
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Mayonnaise: Yes, mayonnaise is essential! It binds the cheese into a luscious topping that bakes into a golden, creamy layer. Use full-fat mayo for the best results.
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Pie crust: A buttery, flaky crust is the foundation of this pie. Homemade crust will always taste better, but a quality store-bought one can save time.
Optional flavor boosters:
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Thinly sliced onions: Add sweetness and depth
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Fresh basil or oregano: Bright herbal flavor
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A dash of hot sauce: Adds heat
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Crispy bacon or pancetta: Brings a smoky element
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Corn kernels: Sweetness and texture
Bold tip: Salt your tomato slices and let them rest for 20–30 minutes. Then blot them with paper towels. This draws out moisture and prevents a soggy pie.
Step-by-Step Guide: How to Make the Perfect Cheesy Tomato Pie
This foolproof guide walks you through every step of crafting the ultimate Cheesy Tomato Pie from scratch:
Step 1: Prep the Tomatoes
Slice your tomatoes into ¼-inch rounds. Sprinkle them with salt and lay them out on paper towels. Let them sit for 20–30 minutes to release excess moisture, then gently blot them dry.
Bold tip: This step is crucial—skipping it can leave you with a watery, mushy pie.
Step 2: Blind Bake the Pie Crust
Preheat your oven to 375°F (190°C). Roll out your pie dough into a 9-inch pie plate. Prick the bottom with a fork, line it with parchment paper, and fill with pie weights or beans. Bake for 10–12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Let it cool slightly.
Step 3: Make the Cheese-Mayo Topping
In a bowl, mix about 1 cup of shredded cheddar, ½ cup of mozzarella, ¼ cup of grated Parmesan, and ¾ cup of mayonnaise. Add chopped basil, a pinch of black pepper, and a few dashes of hot sauce if desired.
Step 4: Assemble the Layers
Start with a layer of tomatoes at the bottom of the crust. Sprinkle a bit of chopped onion or herbs if using. Add another layer of tomatoes, then top everything with the cheese-mayo mixture. Smooth it gently with a spatula.
Step 5: Bake to Perfection
Place the pie in the oven and bake at 375°F for about 30–35 minutes, or until the top is bubbly and golden. The edges should be crisp, and the filling should be set.
Let it cool for 10–15 minutes before slicing. You can serve it warm, at room temperature, or even cold from the fridge the next day—it’s always delicious.
Common Mistakes to Avoid
Even a simple pie like this has its pitfalls. Here are the most common mistakes—and how to steer clear of them:
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Skipping the tomato prep: Always salt and drain your slices to prevent sogginess.
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Using just one type of cheese: A blend adds more flavor and better texture.
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Not blind baking the crust: This keeps the base crisp and prevents a soggy bottom.
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Overfilling: Too many tomatoes or cheese can make the pie overflow or bake unevenly.
Take a few extra minutes to prep carefully and your Cheesy Tomato Pie will turn out golden, flavorful, and sliceable every time.
Tasty Variations of Cheesy Tomato Pie to Try
One of the best things about Cheesy Tomato Pie is how flexible it is. Once you’ve mastered the classic version, try one of these crave-worthy spins:
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Bacon Tomato Pie
Add crispy, crumbled bacon between the tomato layers for a smoky-salty flavor that balances perfectly with the creamy cheese.Advertisement -
Herbed Tomato Pie
Fresh herbs like thyme, rosemary, and chives bring a fragrant, earthy note. Combine several for a garden-inspired pie bursting with aroma. -
Spicy Version
Love heat? Mix in diced jalapeños, a pinch of red pepper flakes, or use pepper jack cheese in your blend. It’s bold, punchy, and not for the faint of heart. -
Caprese Twist
Inspired by the Italian classic, this version uses mozzarella, sliced cherry tomatoes, fresh basil, and a drizzle of balsamic glaze after baking. Light and elegant. -
Corn & Tomato Pie
A true taste of summer—sweet corn kernels pair wonderfully with juicy tomatoes. Toss in a handful for added texture and natural sweetness. -
Gluten-Free Version
Swap out the traditional crust for a gluten-free pie shell or even an almond flour crust. You’ll still get that satisfying bite with no compromise on flavor.
Tip: Mix and match these ideas! A spicy bacon tomato pie with herbs? Yes, please.
Whether you’re catering to dietary needs or just experimenting with flavor, these variations guarantee a fresh new experience every time.
What to Serve With Cheesy Tomato Pie
Cheesy Tomato Pie is hearty enough to stand on its own, but pairing it with the right sides makes it even better. Here are a few fresh and easy ideas:
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Crisp side salads: A peppery arugula salad with lemon vinaigrette balances the richness of the pie. Or go classic with mixed greens and cherry tomatoes.
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Grilled vegetables: Zucchini, green beans, or asparagus are all great options—lightly seasoned and grilled to perfection.
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Light breakfast fare: Serve warm slices with scrambled eggs or a poached egg on top for a savory brunch moment.
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Refreshing drinks: A cold glass of white wine, iced tea, or even lemonade makes this dish sing on a warm day.
Whether it’s brunch, lunch, or dinner, keep your sides fresh, vibrant, and simple to let the pie shine.
How to Store, Reheat, and Freeze Cheesy Tomato Pie
This pie stores surprisingly well—perfect for leftovers or meal prep. Here’s how to keep it tasting fresh:
Storage
Let the pie cool completely before storing. Cover tightly with foil or transfer slices to an airtight container. Refrigerate for up to 3 days.
Reheating
For best texture, reheat slices in a toaster oven or conventional oven at 350°F for about 10–15 minutes. This crisps up the crust again and melts the cheese evenly.
Avoid the microwave—it’ll make the crust soggy and the filling rubbery.
Freezing
You can freeze a fully baked pie. Wrap it in plastic wrap, then foil, and freeze for up to 2 months.
To reheat, let it thaw in the fridge overnight and then warm in the oven at 350°F for 20–25 minutes.
Refreshing the Crust
To perk up the crust, bake on the lower oven rack so the base crisps nicely. You can also brush the edges with olive oil or butter before reheating for extra flavor.
Make-Ahead Tips & Time-Saving Hacks
Planning ahead? You can absolutely streamline this recipe. These time-saving tips make prep a breeze:
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Blind bake the crust up to a day ahead. Let it cool completely and store it at room temperature wrapped in foil.
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Prep tomato slices in advance: salt, drain, and blot dry. Store them in a sealed container lined with paper towels in the fridge.
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Mix the cheese-mayo topping ahead of time and refrigerate until ready to assemble.
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Assemble the pie in the morning and keep it covered in the fridge. Just bake fresh before serving.
Bonus Tip: Double the recipe and freeze one for later—it’s the ultimate summer shortcut.
These tricks make it easy to get dinner (or brunch) on the table without stress.
Frequently Asked Questions (FAQs)
Why is my tomato pie watery?
This usually happens when the tomatoes weren’t properly drained. Always salt and blot them to remove excess moisture. Also, blind baking the crust helps avoid sogginess.
Can I make tomato pie without mayonnaise?
Yes! Substitute with Greek yogurt, sour cream, or even cream cheese for a different texture. It won’t be quite as creamy but still delicious.
What cheese works best in tomato pie?
A blend of sharp cheddar, mozzarella, and Parmesan gives the best flavor and texture. Feel free to get creative with fontina, Gruyère, or pepper jack.
Can I use heirloom tomatoes?
Absolutely! Heirlooms are perfect thanks to their intense flavor and beautiful color. Just be sure to slice and drain them well.
Is cheesy tomato pie served hot or cold?
It can be served hot, warm, or even chilled. Most people prefer it warm or at room temperature when the flavors really shine.
Final Thoughts: A Comforting Slice of Summer
Cheesy Tomato Pie is the kind of recipe that brings people together—whether it’s for a lazy summer lunch, a weekend brunch, or a simple dinner on the patio. With its golden crust, juicy tomatoes, and creamy cheese topping, it hits all the right comfort notes while still feeling fresh and seasonal.
Don’t be afraid to put your own twist on it. Add bacon, spice it up, or use whatever herbs are growing in your garden. And when you do, leave a comment below—we’d love to hear your favorite version!
This dish is summer in every slice.
Cheesy Tomato Pie
Equipment
- 9-inch pie plate
- Baking sheet (optional, for easy transfer)
- Mixing bowl
- Spatula or spoon
- Paper towels
- Foil or parchment paper
- Pie weights or dried beans (for blind baking)
Ingredients
- 1 pie crust store-bought or homemade
- 3 –4 ripe tomatoes sliced
- ½ tsp salt for draining tomatoes
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 2 tbsp chopped fresh basil
- ¼ tsp black pepper
- Optional: ¼ cup sliced onions 1 tbsp hot sauce, ¼ cup crumbled bacon
Instructions
- Preheat oven to 375°F (190°C).
- Prep the tomatoes: Slice tomatoes, sprinkle with salt, and let them sit on paper towels for 20–30 minutes. Blot dry.
- Blind bake the crust: Line the crust in a 9-inch pie plate. Prick with a fork, line with parchment, and add weights. Bake for 10–12 minutes. Remove weights and bake 5 more minutes until golden.
- Mix the topping: In a bowl, combine cheddar, mozzarella, Parmesan, mayonnaise, basil, black pepper, and any optional ingredients.
- Assemble the pie: Layer tomatoes in the crust, sprinkle with onions or herbs if using, and top with the cheese-mayo mixture.
- Bake for 30–35 minutes, until golden and bubbly.
- Cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Tomato tip: Always salt and drain to prevent soggy pie.
- Use heirloom tomatoes for color and flavor variety.
- Make it spicy with jalapeños or pepper jack.
- Prep ahead: crust, tomatoes, and filling can all be made in advance.
- Can be served warm, cold, or room temperature.