Tomato Pie is my all time favorite recipe of summer. Fresh, flavor-packed summer tomatoes combined with fresh basil, mouthwatering cheeses, baked to a crisp with a garlic breadcrumb topping. Even tomato-haters love it!
Originally published August 25, 2011; updated July 6, 2018
This dish,Tomato Pie, is my all-time summer favorite recipe; bar none. It is one I set my sights on at summer’s start, barely able to wait until when the tomatoes are perfect to make the tomato pie recipe.
Tomatoes seem to have a polarizing effect; you love them or you don’t, very little middle ground. I’ve made this tomato pie for many over the years, and it has caused even ‘tomato haters’ to swoon. Seriously.
What is Tomato Pie?
Tomato Pie is a savory pie with a traditional pie crust filled with a mix of fresh tomatoes for filling. The tomatoes are tossed with fresh basil, breadcrumbs, two types of cheese and garlic.
When baked the tomato pie recipe retains a nice texture of fresh tomatoes and the flavor is irresistible. This tomato pie illustrates that it only takes a few wholesome ingredients combined in the right way to have a fantastic recipe.
This is Not the Same as Southern Tomato Pie!
If you search for tomato pie recipes online you’ll find a popular southern version that includes mayonnaise and cheddar cheese. It makes a more dense pie of a different sort.
This tomato pie recipes has only a handful of wholesome ingredients: tomatoes, garlic, breadcrumbs, basil and cheese (less fatty types of cheese which help keep the tomato pie fresh and not soggy).
What Does Tomato Pie Taste Like?
First when cooking the Tomato Pie, the house fills with the buttery smell of pie crust punctuated by the flavor of cooking garlic (is there any better smell in a kitchen?).
When taking a bite, the tomatoes are firm; there is a wonderful crunch from the bread crumbs, the distinct flavor of Pecorino cheese, garlic, and the buttery taste of the crust.
Though it’s best served right after cooking, it does stand up the next day. It does not get watery or sloppy in the crust as one might expect.
How to Make Tomato Pie
A prepared pie crust is pre-baked (also known as ‘blind baking’) and set aside.
A mixture of fresh sliced tomatoes, halved yellow cherry tomatoes and halved red cherry tomatoes are tossed together in a mixing bowl.
In a separate small mixing bowl, salt, pepper, minced garlic and fresh basil are combined and tossed in with the tomatoes. The mixture is left to sit for 10 minutes.
In another bowl, grated mozzarella cheese, pecorino (or asiago) cheese are tossed together with breadcrumbs.
Some of the breadcrumb/cheese mixture is sprinkled in the pre-baked crust, followed by a layer of the tomatoes. The layering is repeated ending with a sprinkling of the breadcrumb mixture.
The pie is baked for 20-30 minutes and served warm immediately.
TIME SAVING TIP: use a prepared crust! All you’ll need to do is bake it, not make it!
Why This Tomato Pie Is Never Soggy
In the years I’ve been making this tomato pie recipe it has never been soggy. I believe there are some specific reasons why:
- Pre-baking the crust allows the crust to be crisper before adding the tomatoes
- Sprinkling some of the breadcrumbs and cheese on the crust before adding the tomatoes may absorb excess liquid
- The tomatoes are spooned into the crust with a slotted spoon which drains some liquids before the tomato pie is constructed
- The tomatoes are either slices (medium tomatoes) or halved (cherry tomatoes) which releases less juice than chopped tomatoes
Does Tomato Pie Need to be Refrigerated?
Tomato Pie is best eaten right after it is cooked, either hot or cooled to room temperature. Leftovers can be saved by tightly sealing the tomato pie with plastic wrap and refridgerating.
Reheat chilled tomato pie in a low temperature oven or the microwave.
Can Tomato Pie be Frozen?
I have never frozen a tomato pie and feel it’s best fresh. Though it probably could be frozen I believe the tomatoes would lose their wonderful texture and the crunch of the breadcrumb mixture would also be lost.
The Origin of this Tomato Pie Recipe
I discovered this dish about ten years ago in one of my favorite cookbooks Fresh From The Garden Cookbook by Ann Lovejoy. Admittedly it was the diminutive size of the cookbook that first drew my attention, however after flipping through it, the seasonal recipes really spoke to my food tastes.
Ann hails from the Pacific Northwest which is the equivalent of foodie Nirvana in my opinion. Every aspect of the foodscape is available locally there, from wonderful local produce, seafood, meats and fantastic growing opportunities in one’s garden.
If you’ve tried this Fresh Savory Tomato Pie recipe please RATE THE RECIPE below!
Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST to see more delicious food, travel and what I’m up to!
How to Make Fresh Savory Tomato Pie – Step by Step:
Fresh Savory Tomato Pie
Ingredients
- Prepared Pie Crust recipe for an 8 inch to 9 inch pie crust (or purchased pie crust)*
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper , freshly ground
- 2 cloves Garlic , minced or pressed
- 2 tablespoons finely shredded fresh Basil Leaves
- 4 medium ripe Tomatoes , cored, cut in half and sliced
- 1 cup Yellow Cherry Tomatoes , cut in half**
- 1 cup Red Cherry Tomatoes , cut in half**
- 1 cup fine Bread Crumbs (I used Ian's Gluten-Free Panko Crumbs)***
- ½ cup coarsely grated fresh Mozzarella cheese
- ½ cup coarsely grated Pecorino or Asiago cheese
Instructions
- Preheat the oven to 400 degrees. Line an 8 inch or 9 inch pie pan with pie crust OR take the lazy-girl route like me and use a purchased pie crust (see below). If you are gluten free, adapt the crust type to your needs.
- Prick the crust all over with a fork and bake until lightly browned (8-12 minutes; check frequently after 8 minutes so it does not brown too much). Remove the crust and set aside. Leave the oven on.
- While the pie crust is cooking, place all the tomatoes in a medium sized mixing bowl.
- In a separate small mixing bowl, mix together the salt, pepper, garlic and basil. Sprinkle over tomatoes, gently stir to incorporate with the tomatoes and let sit for 10 minutes.
- In another medium mixing bowl, combine the cheeses and bread crumbs. Toss to fully combine.
- Sprinkle a light layer of the bread crumb-cheese mixture in the bottom of the prepared pie crust. Using a slotted spoon, add a layer of the tomatoes on top of the bread crumbs and cheese. Continue layering in this way, ending with a sprinkling of the bread crumbs and cheese.
- Bake until warmed through, about 20 to 30 minutes. Serve immediately.
Recipe Notes
Recipe adapted from Fresh from the Garden Cookbook.
*I often use Whole Foods Gluten-Free Pie Crust found in the frozen section. Let it thaw before using.
**Use any combination of colored Cherry Tomatoes you love. The color adds a great dimension to the recipe as well as varied flavors.
***Another option with bread crumbs is to make your own which I often do. Toast some slices of bread either in a toaster or under a broiler. Process them through a blender or food processor into crumbs. If they are still moist, spread them out on a baking sheet under a broiler for 30 seconds (keep an eye on them so they don't burn). Extras can be stored in the freezer in a sealed plastic bag or freezer-proof container.
Viviane Bauquet Farre says
Delightful! It's nearly an adaption of pizza… The tomatoes in your photographs look perfectly ripe and they appear to pop out of the webpage (I can only imagine how good the pie was…) Great recipe!
Claudia says
I have never met a tomato pie I didn't love. Now that at least my cherry tomatoes are in – i'm in with this!
Asian-spice mix says
The tomato pie look YUM,,,,I had a lot of tomatoes right now,i will make this pie maybe tommorow,i will save this recipe,thanks for sharing,buzzed ya,,,
Ridwan
janet@cupcakestocaviar says
Delicous!! I loveeeeee a good tomato pie and this time of the year, I bet that one was spectacular tasting. 🙂
Boulder Locavore says
Hi Paula! This is a volume situation for the tomatoes since you are fitting it into a pie shell (vs. weight). I think you want 4 tomatoes that are 3-4 inches in diameter (or the equivalent of that if using larger tomatoes) for the large tomatoes. You can certainly pile this high in the crust too. Hope this helps! Toni
Rebecca from Chow and Chatter says
wow I can see why its your favorite summer recipe looks amazing
Shirley says
Beautiful pie and gorgeous tomatoes! As for tomato haters, I don't understand 'em.
Eliotseats says
What beautiful tomatoes. I am envious!!! This looks like a great recipe.
Lauren says
It's easy to see why this is your favorite. It looks soo good! I was planning to buy some heirloom tomatoes at the farmer's market this weekend and make a caprese salad. I think the plan has changed =D
Thanks for sharing!
Kels says
I've had a tomato pie on my to-do list for a while now! Thanks for sharing this recipe – it sounds perfect!
Paula @ Dishing the Divine says
DINNER!!!! Never heard of tomato pie, but I picked 50 pounds of tomatoes yesterday, so this is a clear winner for my dinner tonight! My tomatoes are sometimes larger than usual. Do we have any idea of the rough number of pounds of larger tomatoes that we're looking for?
tartedujour says
I'm in! I love this tomato pie and your heirloom tomatoes are spectacular! Way to go girl!
Anne@frommysweetheart says
What a beautiful pie! Even more so with the heirloom tomatoes! I imagine there is a savory sweetness to it as well. Gorgeous photos, too! : )
The Procrastobaker says
Ive been wanting to make a tommy pie for a while now, i cant think of a better way to showcase them in all their freshness once the garden starts to churn them out at a crazy rate! Your pie looks…well…lets just say i think my hunt for THE recipe is over 🙂 seriously gorgeous recipe indeed
Barbara | Creative Culinary says
Could you bring me some of this pretty please? I had yogurt and granola for dinner last night and again this morning for breakfast. Do you know how good THIS looks? Hmm, I have a crust and tomatoes…maybe I could pull this off today? Love it, love the photos.
Elyse @The Cultural Dish says
This looks so delicious and it is definitely something that my boyfriend would go nuts over!
Chef Dennis says
Toni
what a delicious pie! Those tomatoes look outstanding and all that wonderful cheese to top it off with, I know my wife would love your tomato pie!
Congrats on the top 9 my friend!
Dennis
Jennifer says
What an unusual pie! Sounds super. Tomatoes are after all – a fruit.
Lauren at Keep It Sweet says
This pie looks amazing! What a wonderful way to celebrate the summer tomatoes.
Kath says
That looks fantastic, Dennis! It's going on my “must-try” list!
Kath says
Oops…I mentioned Dennis because he introduced me to your post via foodbuzz. And I'm glad he did!
Sandi says
I could have stopped at #4 and started eating then…beautiful!
Stephanie @ Eat. Drink. Love. says
What a beautiful dish! Can I have a big slice?!
Mercedes says
When anyone says something is their favorite summer dish, I have to try it! This looks delicious and something different for dinner! Thanks for sharing!
Anonymous says
Beautiful! I can taste it while reading the recipe. Hopefully we have enough tomatoes left to make this. Otherwise, I'm off to the farmer's market Wed pm 🙂 Kate @ kateiscooking
Jill Colonna says
Bravo on top9 – can almost taste that gorgeous looking crust and the tomatoes are also a work of art!
The Culinary Lens says
This really does scream SUMMER.. Fantastic looking heirlooms
Lizzy says
Stunning, Toni!!! Your photos of the tomatoes alone have my mouth watering…I can only imagine how fabulous your pie tastes!
Peggy says
Just made a tomato pie last week and it was so delicious! Definitely going to have to try it your way next time though =)
Ally says
This looks incredible! Like a margarita pizza in a pie!
xo
http://allykayler.blogspot.com
aworldwithoutfood says
big fan of heirlooms, and this tomato pie looks delicious
Val says
A tomato pie is something I never think of making but everytime I see a recipe for it, it makes so much sense to go and bake one. Judging by your version I am totally missing out here and must get on with it and bake one myself before summer is out for good!
Ann says
This looks delicious and your photos are stunning!
Chef Fresco says
My husband found this on FoodGawker and we couldn't wait to try it. Made it for dinner tonight and it was amazing!! Wonderful recipe!
Boulder Locavore says
Late to comment but Thank You for taking the time to comment! I feel it's a recipe that far surpasses one's expectations and I can't wait to have it with each new summer.
Trisha says
Hi there,
I know this post is from a while ago however, I made this pie the other day… It was soooooo delicious! But, my pie became so juicy, the tomatos were full of water and I even drained juices before filling my pie crust. Once I took it out of the oven it was like soup…. Help, what am I doing wrong?
-Trisha
Boulder Locavore says
Hi Trisha! First of all I'm so sorry you had this experience. There is nothing worse than being set on making something and having it not turn out as you planned. Having said that I will admit I'm stumped. I assume you followed the recipe fully? I've made this pie countless times, as have friends and family and no one has ever come across this experience. Did you use canned tomatoes by any chance?
Sue Rintz says
I usually shake my tomatoes in flour along with the spices when baking a tomato pie–it is hard to tell which ones will get “watery”, so perhaps it will help you. Sorry for the late date, but this is the first time I have been on this site. Take care and God bless!
The Dusty Baker says
Knew you'd save me – needed inspiration for a new dish to leave the boss family for my days off, and with all the amazing produce out here this is perfect! Thanks laaaaady! Xoxo
Anisa/The Lazy Homesteader says
This recipe was recommended by someone in my CSA – I tried it last night and it was so delicious! Thanks!
Toni | Boulder Locavore says
Anisa! I’m so glad you both tried it and ‘reported back’! I would say of this recipe it is so much more than you imagine it to be when you read it; isn’t it? I’ve never liked ‘cooked tomatoes’ and I cannot get enough of this in the tomato months. I’m making my first of the year tonight after a large haul of tomatoes at my CSA tonight! Thanks again.
Laura says
Yum, I’ve been searching for a tomato pie recipe and this looks delicious! On my list for next summer…!
Tricia @ Saving room for dessert says
Sounds wonderful Toni! You know I adore tomatoes – this needs to be on my list 🙂
Mary says
So fresh and delicious.
Stacie says
That looks really good. I’ve never had tomato pie before. I think I’d love it. It has such a tasty look to it.
Bill Sweeney says
I love tomatoes! I’ve never heard of anything close to this. I would LOVE to try this some time.
Toni Dash says
I hope you will Bill! It was such an exciting recipe when I first discovered it too. Really unlike any other summer dish and such fantastic texture and flavor.
Vera Sweeney says
This looks amazing and unique! WE love tomatoes, and this would be something we would like to try.
Toni Dash says
Do it Vera! Seriously, you won’t be sorry. I thought it was going to be one thing before making it the first time and it was so extraordinary and packed with flavor.
Melissa Chapman says
It is great to find a recipe to use the tomatoes which are so fresh in season right now. I will try and make one of these when I buy my next batch.
Toni Dash says
I hope you’ll love it as much as I do Melissa! It’s VERY easy to make too (love that part).
robin rue says
I’ve actually never heard of anything like this before, but wow, it looks amazing. I can’t wait to make one.
Jeanine says
Wow, tomato pie. I’d never think to make anything like this but it looks os delicious. I would love to try it out!
Karen Morse says
I always assumed it would be watery and I’m so glad this recipe isn’t and that it stands even if it’s been a day. I wouldn’t mind making this, tomatoes are so good and they’re really nice during the summer!
Carol Cassara says
A dish that you’ll definitely enjoy most during the summer especially with all the fresh tomatoes available. I would love to try and make this dish it looks so appetizing!
peter says
What a great pie! I love tomatoes and pie crust. I am so gonna make this
Shannon Gurnee says
I am always looking for new recipes and this one sounds delicious! Only thing is that my kids may not eat the tomatoes, so maybe I’ll puree them.
Toni Dash says
Shannon if you purée them the recipe really won’t turn out the same. It will produce too much liquid. My kids are not tomato fans either but they liked this! The garlic, strong cheese and breadcrumbs make it a win.
Kiwi says
I never in my life had a tomato pie but I am intrigued! Wow this is pretty cool and looks incredibly savory!
Annemarie LeBlanc says
Delicious! I have never made one, but my sister does make a really mean tomato pie! This made me run to her house and beg her to make one using your recipe!
katrina m gehman says
i need to save this for later as my mom would love it if i made this for her.
Toni Dash says
That’s so nice! I do believe she would.
Catvills says
Looks like a deep dish pizza to me and oh so yummy! I want to try making one at home. I will get all my ingredients ready and start the pie process. Wish mine would turn out as perfect as yours!
Toni Dash says
If you follow the recipe as written yours WILL come out like mine!
Megan @ MegUnprocessed says
It’s the perfect season for this gorgeous pie! Great shot!!
Carolyn says
This pie is gorgeous! I can’t wait to try this!
Erin says
I make this recipe every summer and dream about the moment the tomatoes are in season. Blind bakeing the crust and draining the tomatoes make it have a really nice texture. Thank you for the wonderful recipe.