Easy Tomato Pie Recipe

Hey everyone! Summer is finally here, and you know what that means – fresh, juicy tomatoes from the garden! There’s nothing quite like them, and today I’m sharing a recipe that truly celebrates those beautiful summer tomatoes: a classic southern tomato pie.

This pie is bursting with flavor. It’s got layers of ripe tomatoes, a creamy cheese filling, and a buttery, salty cracker topping that takes it over the top. It’s the perfect side dish for a summer barbecue or a light lunch on its own.

Now, I know some folks like to make their own pie crust, and that’s totally fine! But for those of us who are short on time (or maybe just not that great with pastry), a good quality frozen deep dish crust works just like a charm. No shame in keeping things simple, especially during the hot summer months.

Here’s what you’ll need:

  • A deep dish frozen pie crust (store-bought is just fine!)
  • Fresh tomatoes – I love using heirlooms for their vibrant colors, but roma tomatoes work well too.
  • Cheese – pick your favorite! I’ve tried mozzarella, provolone, and gruyere, and they’ve all been delicious. Cheddar cheese is a classic choice as well.
  • Mayonnaise
  • Green onions
  • Salt and pepper
  • Fresh basil
  • Ritz crackers (for the topping)
  • Butter

The beauty of this recipe is that it’s flexible. Don’t have fresh basil? No worries! Use some dried herbs or even a sprinkle of Italian seasoning. The important thing is to have fun and experiment a little.

Now, let’s get baking!

First things first, preheat your oven according to the instructions on the frozen pie crust package. While it’s baking, slice your tomatoes and pat them dry with paper towels. We don’t want a soggy pie!

Next, we’ll make the filling. Feel free to grate your own cheese or use pre-shredded for convenience. Now comes the fun part: mixing together the cheese, mayonnaise, green onions, and basil. This creamy mixture adds a delicious layer of flavor to the pie.

Once the crust is pre-baked, start layering the tomatoes in a single layer on the bottom. Season them with a sprinkle of salt and pepper. Keep adding tomato layers until the crust is almost full. Now, spread that yummy cheese mixture over the top.

Here’s where things get interesting! We’re going to make a buttery cracker topping that adds a delightful crunch to the pie. Simply crush some Ritz crackers and mix them with melted butter. Sprinkle this crumbly goodness over the top of the pie, then cover it loosely with aluminum foil.

Pop the pie in the oven and bake for about 25 minutes, or until the topping is golden brown and bubbly. The end result? A beautiful tomato pie with a flaky crust and a flavor explosion in every bite.

Serve your pie warm with a light salad or some fresh fruit for a perfectly balanced summer meal. Leftovers (if there are any!) can be stored in the fridge, but trust me, this pie tends to disappear fast.

So there you have it, folks! A delicious and easy summer recipe that’s sure to become a favorite. Enjoy the sunshine, and happy baking!

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Easy Tomato Pie Recipe

Easy Tomato Pie Recipe

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Fresh, juicy tomatoes from the garden! There’s nothing quite like them, and today I’m sharing a recipe that truly celebrates those beautiful summer tomatoes: a classic southern tomato pie.

  • Total Time: 45
  • Yield: 6 1x

Ingredients

Scale
  • Pre-baked deep dish pie crust (store-bought is fine)
  • 34 tomatoes, sliced
  • 1/2 cup mayonnaise
  • 2 cups shredded cheese (Gruyere, provolone, or mozzarella)
  • 1/2 teaspoon dried basil
  • 1/4 cup chopped green onion
  • 12 crackers, crumbled
  • 2 tablespoons melted butter

Instructions

  1. Pat dry and layer tomato slices in the pre-baked crust. Season with salt and pepper.
  2. Mix cheese, mayo, basil, and green onion. Spread over tomatoes.
  3. Combine crumbled crackers and melted butter. Sprinkle on top of the pie.
  4. Bake covered at 350°F (175°C) for 25 minutes.
  • Author: Anwar
  • Prep Time: 10
  • Cook Time: 25
  • Category: Main Dish
  • Cuisine: American

Nutrition

  • Calories: 503kcal
  • Sugar: 4g
  • Sodium: 615mg
  • Fat: 40g
  • Saturated Fat: 15g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 62mg

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