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overhead shot of a tomato pie fresh out of the oven with a slice missing
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4.7 from 10 votes

Tomato Pie

Hands up if you're ready to slice into a fresh, cheesy Tomato Pie! This gift to the savory pie world is about to be a top contender on your list of dinnertime favorites if it isn't already up there. Made with fresh tomatoes, plenty of cheese, all baked in a buttery pie crust, I promise you won't be able to stop at one slice.
Prep Time20 mins
Cook Time30 mins
Waiting time10 mins
Total Time1 hr
Course: Brunch, Dinner
Cuisine: American
Keyword: tomato pie
Servings: 6
Calories: 408kcal


  • 1 9" pie crust
  • 1 lb tomatoes chopped
  • ½ medium onion chopped
  • ¼ cup basil fresh, chopped
  • 1 cup sharp cheddar shredded
  • 1 cup mozzarella shredded
  • ½ cup mayonnaise
  • 1 tsp garlic powder
  • 1 tsp hot sauce
  • ¼ tsp salt or to taste
  • ½ tsp pepper or to taste


  • Prep: Preheat the oven to 450F. Prep a 9" pie dish with the pie crust.
  • Prep tomatoes: Salt the tomatoes and set them aside to drain on a paper towel or kitchen towel lined plate for about 10 minutes. Carefully squeeze as much excess moisture out of the tomatoes with paper towel or the kitchen towel.
  • Layer: the tomatoes, onion, and basil into the pie shell.
  • Cheese mixture: Mix the cheeses, mayonnaise, garlic powder, hot sauce, salt, and pepper together. Spread this mixture over the tomatoes.
  • Bake: for 25-30 minutes or until browned and bubbly. Let the pie cool down fully before slicing and serving.



  1. I usually keep the leftover pie in the pie dish, and wrap it well with plastic wrap to store in the fridge. You can also transfer the slices to an airtight container. It will last 4-5 days.


Serving: 1slice | Calories: 408kcal | Carbohydrates: 19g | Protein: 12g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 591mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1010IU | Vitamin C: 12mg | Calcium: 247mg | Iron: 1mg