Tomato Pie - This is so addictively delicious! The perfect way to bake with fresh garden tomatoes and basil!

We’re enjoying the last hurrah of our fresh garden tomatoes – and we’ve saved one of the best recipes for last…this fantastic Tomato Pie!

This delicious savory pie combines fresh tomatoes, basil and sweet onions in a pie crust with a zesty topping of sharp cheddar cheese, mayonnaise and a little bit of hot sauce.  This tomato pie is so delicious – it’s almost addictive, and Jack and I often fight over who gets to eat the last piece of pie!

Tomato Pie - This is so addictively delicious! The perfect way to bake with fresh garden tomatoes and basil!

This tomato pie is perfect at this time of year and the aromas filling the house as it bakes in the oven are amazing!  There are many variations of tomato pie recipes – some adding a Ritz cracker topping – but we like this version the best.

I do want to note that one very important step in making this tomato pie is to make sure that you remove as much liquid as possible from the tomatoes before baking.  Too much juice – and your pie will end up soggy!  But not to worry – we share an easy tip in the recipe.  After you’ve diced the tomatoes, place them in a sieve or strainer over a bowl and sprinkle the tomatoes with some salt.  Allow the tomatoes to sit for several hours, stirring occasionally, and you’ll be amazed at how much liquid drains out of the tomatoes!   This step takes a little bit longer than just squeezing the tomatoes to remove their juices, but the end result is so much better – it’s worth the extra time.

Adapted from Simply Recipes

Tomato Pie - A Family Feast

Tomato Pie

  • Prep Time: 6 hours
  • Cook Time: 35 mins
  • Total Time: 6 hours 35 minutes
  • Yield: 6 servings


  • 45 fresh tomatoes, cut in half horizontally and squeezed to remove seeds and excess juices, and chopped into 1-inch pieces (yield approximately 3 cups)
  • Salt
  • 1 partially-baked 9-inch pie crust (see instructions here)
  • ½ cup finely diced sweet Vidalia onion (about ½ a medium onion)
  • ¼ cup finely sliced basil (8 leaves)
  • 2 cups grated sharp white cheddar cheese (or other cheeses of your choice)
  • ¾ cup mayonnaise
  • 1 teaspoon sriracha (or other hot sauce of your choice – adjust amount according to your tastes)
  • Freshly ground black pepper


  1. About 4-6 hours before baking (or overnight), place the diced tomatoes in a sieve or strainer over a bowl and sprinkle generously with the salt. Stir to combine. Allow the tomatoes to drain of their liquid, stirring occasionally and gently pressing down on the tomatoes (use a large spoon or a small flat bowl to press the tomatoes against the sieve), until the tomatoes are very well drained. Blot with a paper towel if necessary to remove extra moisture.
  2. While the tomatoes are draining, pre-bake your pie crust. (See instructions here
  3. When ready to bake, preheat the oven to 350 degrees.
  4. Spread the diced onion in the bottom of the pie crust. Spread the well-drained tomatoes over the onions, then sprinkle the basil over the tomatoes.
  5. In a medium bowl, combine the grated cheese, mayonnaise, sriracha and a generous grind of black pepper. Mix to combine (the mixture will be very thick). Spread the cheese mixture over the tomatoes in the pie plate.
  6. Bake in the oven until golden brown and bubbly – approximately 25-35 minutes.
  7. Let sit for 10-15 minutes to firm up before serving.

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  • Paula Salmon wrote:

    Absolutely delicious! Can this be frozen? If so, should I freeze after cooking or before?

    • Martha wrote:

      I wouldn’t recommend freezing this Paula…I just don’t think the texture will be the same once it is thawed. But if you try it anyway – please let us know how it comes out!

  • George Ward wrote:

    I love this on the ceramic cooker outside. I add Mushrooms and Bacon to my pies just to add flavor.

    • Martha wrote:

      Great suggestions George! Sounds delicious!

  • Carol wrote:

    I made the tomato pie this week, and I have to say I looked at some other recipes for tomato pie but yours seemed to make the most sense as far as squeezing the tomatoes and partially cooking the crust, so I followed it . only difference was that I added Greek yogurt to the mayo. I have never tasted tomato pie before and I absolutely love it. I have to say that if I followed the other recipes, I may not have been so thrilled, so thanks for taking the time to explain things so nicely!

    • Martha wrote:

      Thank you Carol! We’ve made this a few times before publishing and wanted to share our tips and tricks so it turned out the best possible! We’re glad you enjoyed the recipe and your Greek yogurt swap sounds healthier and delicious! Thank you for writing to us!

  • Chung-Ah | Damn Delicious wrote:

    I think I need to stock up on some tomatoes so I can make this!

    • Martha Pesa wrote:

      Hope you enjoy it as much as we do Chung-Ah!

  • patricia acree wrote:

    I have a lot of tomatoes starting to ripen and going to make this recipe.. Can it be made ahead of time and reheated. Thanks for sharing.

    • Martha Pesa wrote:

      Yes it can! I’d suggest bringing it back up to room temperature before baking. Hope you enjoy the recipe!

      • patricia acree wrote:

        Thanks for the reply and the tip. I

  • Kathy wrote:

    I’ve never had Tomato Pie. It sure looks delicious!

    • Martha wrote:

      Thanks Kathy – hope you enjoy it if you try making it!

  • Marcy wrote:

    Looks A-MAZE-ZING!!!!!! I love a good tomato pie with a big green salad for dinner!! Thanks for the tip on tomatoes, I do this with cucumber for tzatziki but never thought about it for ‘maters too!!!!

    • Martha Pesa wrote:

      Thanks Marcy! And I never thought about using the same technique for cucumbers…! Thank YOU for sharing that with us! Martha

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