Tomato Pie


I made this wonderful tomato pie earlier in the week. As we were leaving the strawberry festival last weekend, I spotted a stand full of garden fresh tomatoes and onions, so I got two baskets of tomatoes and a few onions. When we got home I made a big tomato and onion sandwich with mayonnaise (a combination of my two favorite sandwiches, vidalia onion and fresh tomato into my ultimate, although I know odd, sandwich). I knew I just had to make a tomato pie with what we didn’t eat that day. The next day I made this simple tomato pie for dinner. It really only works with the freshest garden tomatoes, so if you don’t live where you can get fresh tomatoes now, you may want to wait until summer to try this delicious treat. However, I think the tomatoes on the vine or hydroponic tomatoes available in the grocery store may work for this recipe, but I have never tried them.

I served this classic southern comfort food with a small salad. It’s just pie heaven on a plate, and the perfect way to use up over ripe tomatoes.

Tip: Slice tomatoes in half and squeeze out excess juice before slicing to reduce water in the pie.

recipe photo

Yield: Serves 4

Tomato Pie

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4.67 stars (3 reviews)
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1 pre-made or homemade pie crust
1 large sweet onion, sliced
5 - 6 very fresh, preferably farmer's market or garden tomatoes, sliced
1 cup mayonnaise
1 cup cheddar cheese
1 teaspoon dried Italian herbs
1 cup sliced fresh mozzarella
salt and pepper


1. Preheat oven to 350 degrees. Place pie crust in pie plate. Prick piecrust with a fork and pre-bake pie crust for 10 minutes. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced tomatoes, around in a circle, and some in the middle. Add salt and pepper. Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl. Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes. Place sliced cheese on top of mayonnaise layer.

2. Bake for about 30 minutes, at 350 degrees, or until cheese is golden.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  16 Responses to “Tomato Pie”

  1. Feast on the Cheap — March 14, 2011 @ 10:03 am

    Oh wow.

  2. Aggie — March 14, 2011 @ 5:26 pm

    Probably should not be looking at blogs when I’m hungry…lol. This looks absolutely amazing and is totally making my mouth water! Beautiful photography!

  3. Lana @ Never Enough Thyme — March 15, 2011 @ 8:43 pm

    Beautiful tomato pie! Can’t wait for good, fresh tomatoes to make one myself.

  4. Jaime {sophistimom} — April 14, 2011 @ 3:01 pm

    Wow, Angie, THIS looks AMAAAZING!!

  5. Elizabeth — May 27, 2012 @ 9:14 pm

    What an amazing idea!!

  6. Cara — July 25, 2012 @ 7:39 pm

    And I see no calories or fat either! (this is where the sarcasm font would come in handy) I’ll make it tomorrow with tomatoes from my garden.

  7. Becca @ Amuse Your Bouche — August 6, 2012 @ 1:50 pm

    Oh my word this sounds amazing.

  8. Kaye — August 26, 2012 @ 6:03 pm

    This does look great – my recipe calls or pre-baking the pie crust. Also calls or putting sliced tomatoes in a strainer & salting thus releasing some of yhe liquids. If anyone runs into a soggy pie, might try that.

  9. Darlene — April 7, 2013 @ 9:07 am

    Looks great. Could not print.

  10. deb — September 16, 2013 @ 1:20 pm

    Tastes great! Very easy to fix. Love it!

  11. Tammy W — November 15, 2014 @ 4:39 pm

    Just thought I would write you a great big THANK YOU for this Tomato Pie recipe. I had six tomatoes in various stages of ripeness that I sliced into this pie, one of which was green. Amazing flavors.

  12. Nancy — March 29, 2015 @ 2:17 pm

    Thanks so much for sharing this recipe. I had this recipe and misplaced it. Have been searching every where for it,
    I have made a tomato pie using the canned diced tomatoes. You have to really let them drain. I have used the plain and the herb mixed ones. It was delicious. The fresh tomatoes are the very best but when you are craving this delicious pie, you will try anything. Thanks again for sharing.

  13. Kay — July 17, 2017 @ 4:22 pm

    Do you think sour cream or plain Greek yogurt would work instead of mayo?

  14. Amy — August 3, 2017 @ 11:01 pm

    This is absolutely the BEST tomato pie I’ve ever tasted. I just made this tonight, and already want to make it again!!! I used up a lot of smaller garden tomatoes and had ‘chunks’ of tomato vs. the slices, but it did not matter. DELISH!! Thank you for the recipe!

  15. E Woods — August 4, 2017 @ 8:32 pm

    I fixed the soggy crust, don’t worry about draining tomatoes, fix in a casserole dish. When finished baking, let rest 15 minutes.. while your “short” biscuits bake. While eating your pie you have a wonderful gravy for your hot butter milk biscuits. Even sweet onions can over power in flavor, try green onions. you may want to try fresh chopped basil(12 leaves) the final touch is a packet of bacon bits sprinkled on top. Biscuits , 1stick melted butter 1 cup buttermilk and 2 cups self rising flour. Drop by heaping tablespoon, and bake at 425 for about 12 to 15 min watch for the browning. Enjoy,

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