Thursday 23 September 2021

Tomato Pie

Learn to make tomato pie, as it's a great recipe to use up tomatoes at this time of year. Any tomatoes will do, but if you have some that have dropped from the vine or have a bit of soft spot to cut off, this is perfect because they are all hidden in the pie anyway. I'll include the actual recipe at the end.

Full disclosure: I still make it a bit too sloppy, but I'm getting better. Perhaps you can learn from my mistakes. 

To start you need a standard pie crust. I make it easy on myself sometimes and use a frozen pie crust, so make sure it is thawed, which doesn't take long.

When thawed, I crimp the edges for two reasons: it makes it look more "homemade", it helps hold in the filling better.

You need to "blind bake" the crust. That means it needs to be put in the oven for several minutes to crisp up first before you put anything into it. I imagine that's because it is a rather sloppy pie in the end.

This time I took a suggestion from the interweb and put in some parchment paper (scrunch it up first, then smooth it out, so it fits better into the crust) and then poured some form of hard, dried beans onto it. I had lentils, so I used those. Note: in retrospect, I would choose a different method - the crust under the parchment remained moist, not baked, so I had to stick it back in the oven to crisp up a bit. Next time, use fancy baking weights to blind bake and no parchment! The reason for weights is to keep the bottom of the crust from bubbling up while it bakes.

While the pie is in the oven, choose approximately 4 or 5 tomatoes. It all depends on how big your tomatoes are, perhaps 3 or 4 if they are quite large. Slice them in "medium slices" and let them start to drain. I use a colander for this. Some recipes suggest to sprinkle them with salt to leach some of the moisture out. I don't bother. 

In the end, I needed more than this. You can also place the slices on paper towel to absorb moisture. A quicker way to deal with sloppiness is to just pop out some of the seed casings which hold a great deal of moisture. If I were to do it again, I'd seed them, and  lay them on paper towels.

In addition to tomatoes, you need a bunch of green onions, chopped.

You also need some chopped garlic. You can use cloves, or pre-chopped in a jar.

As well, you need several basil leaves. It is best with fresh basil, which you may also have in your garden, but I imagine dried basil is fine, too.

Begin assembling the tomato pie by putting in a layer of slices in the bottom of the pre-baked crust.

There is no need to be precise with this. Just remember you have another layer to go, plus a topping, so don't make that first layer too high. Next, sprinkle with half of the combined onions, basil, garlic, salt, and pepper.

Then lay down the next (last) layer of tomato slices.

Don't forget to sprinkle salt and pepper on the layer. Follow by putting the rest of the onion, garlic, basil mixture on top.

Now, you create the topping using shredded cheddar and mozzarella cheese mixed with salad dressing (like miracle whip) or mayonnaise. I did not have any mozzarella, so I used some parmesan cheese instead. I prefer mozzarella, for what it's worth.

"Spread" the cheese mixture on top of the pie. You will not be able to actually spread it, you'll more likely plop clumps of it from a spoon, but it will spread as it melts in the oven.

Finally you bake your tomato pie. This is how mine looked.

As you can see from the picture, I put my pie crust, which comes frozen in the tin foil form, inside another pie pan. This is because I always end up cutting through the tin foil when slicing. As well, I find the tin foil pans too flimsy for a substantial pie like this.

You may want to let your tomato pie sit a bit before slicing. Mine was still pretty liquidy, but really yummy regardless. As I said earlier, I think getting a bit more moisture out of the tomatoes wouldn't be a bad idea next time.

Tomato Pie Recipe


1 pie crust

aprx. 4 tomatoes, sliced

aprx. 10 basil leaves, chopped

1/2 cup chopped green onions

2 cups (or less) grated cheddar and mozzarella cheese, combined

3/4 cup miracle whip salad dressing or mayonnaise (or less)

salt and pepper

aprx. 1 clove minced garlic

Blind bake (pre-bake) pie crust at 375 degrees for 10 minutes, remove from oven, and reduce oven heat to 350 degrees. Lay tomato slices in a colander and sprinkle with salt and let drain, or pop seed pockets out and lay on paper towels to absorb moisture. 

Lay half of the tomato slices in the pie crust. Mix the green onions, basil and garlic together in a small bowl. Sprinkle half of this mixture over the tomato layer. Sprinkle with salt and pepper. 

Follow with a layer of the remaining tomato slices. Sprinkle with the rest of the onion/basil/garlic mixture and sprinkle with salt and pepper.

Create topping by combining grated cheddar and mozzarella cheese (or cheese of your choice) with mayonnaise or salad dressing. Spread this mixture on top of the pie. 

Bake for 30 minutes at 350 degrees. Let sit a few minutes before slicing.


  1. I might have to give that recipe a go as we still have a lot of tomatoes to use. We roasted a load today with red peppers, garlic, onion and chilli to make soup for the freezer.

    1. That’s is something I’ve never done, roasting and then freezing. Good idea.

    2. We put the whole lot through a food mill before freezing as soup.

  2. I've never eaten tomato pie, but it DOES look good!

  3. I have never had tomato pie before. Looks like I have been missing out.

  4. Your hydrangea header is beautiful!
    Your pie looks good, and your tomatoes look amazing! May I ask what variety they are?

    1. I planted what I had leftover from last year’s seeds: big beef and mortgage lifter, I think it was called. I’m not sure what is pictured.

  5. This looks wonderful! I have made tomato pie before... but years ago. I no longer can eat tomatoes because they are acidic, but this recipe sure looks good.

    1. That’s a shame! I think I’ve seen low-acid tomatoes in seed catalogues. The yellow ones, perhaps.

  6. My recipe box that would be under tomato quiche. I shall give it a go round๐Ÿ‘

  7. If it's got garlic I avoid it. Maybe I'm a vampire. Could try it without.

  8. We will eat that, as we have tomatoes on the vine
    We will so try this. We have cherry tomatoes and some larger one.

    Have you ever tried "fried green tomatoes"? Is a book by Fanny Farmer and a movie. Eat the tomatoes and read, and watch TV.

  9. All I can say is....Yum! Of course I love anything topped with cheese and tomatoes are so healthy. I use the pre-chopped garlic all the time, it's so convenient. Love your new header photo!

  10. This sounds and looks lovely. Once more of my tomatoes ripen I am going to give this a try. I use pre-chopped garlic as well. So much easier to use.

    God bless.

  11. Your tomato pie looks very good and makes a great meal. The combination of cheese and fresh tomatoes sounds delicious.

  12. I had never heard of tomato pie until you posted about it recently. As soon as I saw that it called for cheese I knew it had to be good. Cheese is my most favorite thing in all the world. It looked delicious and I'm sure it was.

  13. Gotta say at first the thought of "tomato pie" didn't sound like something I'd ever try, but thanks to your excellent tutorial and great pictures . . . oh my, that looks soooo good!

    P.S. Your blog header photos are always so gorgeous!

  14. I never heard of tomato pie. It sounds delicious. Unfortunately here in western Maine our growing season for tomatoes short. We get only three or four weeks of vine ripe tomatoes and they are not the quality we grew down south. I usually eat tomato sandwiches a couple of times a week during our tomato season. I don't like the store bought tomatoes - they are tastless.
    the Ol'Buzzard

  15. I never heard of tomato pie, but I'm sharing your recipe with my daughter so that she might try to make it. Thank you for sharing. It sounds delicious. Enjoy your day, hugs, Edna B.

  16. I don't think I've ever had Tomato Pie before. But hey, I love tomatoes and I love pie, so I should really make this!

  17. I have never heard of this kind of pie. It looks so yummy. Happy Friday.
    Have a great weekend. xoxo Kris

  18. We love tomato pie here! Never have had those special pie weights, though I’d like to have some. I have the same dried beans that I just keep using over and over.๐Ÿ˜‚

  19. Well, that looks delightful. I've never made a tomato pie! It does look as though the cheesy part is a huge factor in the yummyness.

  20. That looks to die for, so delicious and colorful. I love tomatoes and this would be just the dish to show it off. Thanks! I'm saving this one.

  21. Lovely!
    I have never had one. Anything with proper tomatoes in them is guaranteed scrumptious.

  22. During our summer out here in Colorado I've become reacquainted with fresh, homegrown tomatoes (thanks to my generous neighbors) and I think a tomato pie would be fabulous! I'm going to try it. PS. Had some very tasty & sweet orange, low-acid tomatoes for those on a low acid diet. Thanks for the post!

  23. That looks absolutely delish! I am saving the recipe!