Tomato Pie

Some of you probably remember how long I’ve wanted a garden of my own. Because, honestly, there’s nothing quite like the taste of freshly picked, sun-warmed, juicy tomatoes from your backyard. It’s LITERALLY the fruit of your hard labor and patience. Well, I may not have one YET, but luckily, my neighbor is a gardening fan and is incredibly generous. You should have seen the joy on my face when she brought these fresh heirloom tomatoes to my doorstep. ❤️ The first thing I made was a chunky tomato salsa, and now this savory, delicious homemade Southern Tomato Pie.

What Kind of Tomatoes Should I Use for Tomato Pie?

Even though prices are going through the roof, heirloom tomatoes are best for this recipe whenever you can afford it. They have the most intense tomatoey taste, they’re beautiful, and they’re the most natural. But if you don’t have easy access to them, Roma tomatoes are fine.

What You Need

How to Make Tomato Pie

Preheat oven to 375℉ (190℃). Prep Tomatoes – Core tomatoes, and then slice about ⅛ inch off the tops and bottoms of each tomato. Slice them into about ¼-inch-thick slices. Line a baking sheet with a few paper towels, then place them in a single layer on the paper towel. Salt the tomatoes and set aside. (Photo 1) Prep Pie Crust – Line the bottom of the pie crust with parchment paper and add dried beans to ensure the bottom doesn’t lift. Bake for 8-10 minutes in the preheated oven, remove from the oven, and let it cool. You don’t want the pie crust to get too brown. Remove from the oven and set aside. (Photo 2) Filling – In a large, heavy sauté pan, cook the chopped bacon until brown and crispy for 5-6 minutes. Remove from pan and transfer to a paper towel to drain. Mix parmesan cheese, mayonnaise, lemon juice, thyme, Creole seasoning, and salt and pepper to taste in a small mixing bowl. (Photos 3-4) Assemble – Layer half of the tomatoes on the bottom of the crust. Spread the mayo mixture evenly across the tomatoes with an offset spatula, then add the bacon and mozzarella. Place reserved tomato slices on top of the cheese. Sprinkle the top of the pie with crushed crackers if desired. (Photos 5-8) Bake – Reduce the heat to 350℉ (180℃) and bake for 35-40 minutes or until the edges turn golden brown and the tomatoes are softened. If the pie crust starts over-browning, cover the edges with aluminum foil. Serve – Allow the pie to cool for 20 minutes before serving. Garnish with basil if desired. Use a well-sharpened knife to ensure nice, clean slices.

Recipe Notes

Feel free to tweak this recipe to suit your preference and available ingredients. Here are just a few suggestions that you can make for this homemade pie.

Make-Ahead and Storage Instructions

You can absolutely make this tomato pie ahead of time to save prep time on a crazy weeknight. Assemble it in the morning, put it in the fridge, and pop it in the oven in the evening for a quick and easy meal. Bake it first if you want to freeze it. Then, wrap it up whole or in slices so you can reheat them at a moment’s notice.

What to Serve With Tomato Pie

Perfect for meatless Mondays, brunch, or a side dish. Serve it next to Southern fried chicken, corn on the cob, cucumber tomato salad, and a pitcher of ice-cold Southern sweet tea.