I love making this tomato pie when fresh tomatoes are in season. It’s an ideal way to highlight their natural sweetness while enjoying a savory, creamy filling. The spicy kick from the hot sauce and the freshness of green onions make every bite burst with flavor. I also love how it looks—vibrant, rustic, and perfect for sharing at a summer lunch or picnic.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Pounds Roma tomatoes sliced into 1/4-inch thick slices 1 Tbsp Salt plus more if needed 1 Store-bought pie crust 1 Cup Mayonnaise 1-2 tsp Louisiana or Tabasco hot sauce 1 tsp Garlic powder 1/2 tsp Pepper 1 1/2 Cups Sharp cheddar cheese freshly shredded 3 Green onions sliced
Directions
I preheat the oven to 400°F.
I line a large baking sheet with paper towels and lay the tomato slices on top, sprinkling them generously with salt.
I let them sit for 30–45 minutes to draw out excess moisture.
While the tomatoes rest, I spray a pie pan with non-stick spray and roll out the pie crust, gently pressing it into the pan.
I tuck the edges under and crimp them with a fork, then poke holes in the bottom.
I bake the crust for 10–12 minutes until golden and cooked through.
I pat the tomatoes dry with another paper towel sheet, making sure not to rinse the salt off.
In a medium bowl, I mix together mayonnaise, hot sauce, garlic powder, and pepper, then fold in the shredded cheddar cheese and sliced green onions.
I layer one-third of the tomatoes in the crust, spread half the cheese mixture on top, add another layer of tomatoes, then the remaining cheese mixture, and finish with the last layer of tomatoes.
I bake the pie for 45–55 minutes until the cheese is melted, bubbly, and slightly browned.
I let it cool for about 10 minutes so it can set before slicing. I like to garnish it with extra green onions for color and freshness.
Servings and Timing
This tomato pie serves 6 people. It takes about 2 hours total—1 hour of prep (including draining the tomatoes) and 1 hour of baking time.
Variations
I sometimes like to add a bit of mozzarella or Parmesan cheese for extra depth. If I’m craving a fresher flavor, I sprinkle chopped basil or parsley between the tomato layers. To make it spicier, I increase the hot sauce or use a pepper jack cheese blend.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in a 350°F oven for about 10 minutes or until heated through. I avoid microwaving it because that can make the crust soggy.
FAQs
Why do I need to salt the tomatoes first?
I do this to draw out excess moisture so the pie doesn’t become watery during baking.
Can I make this with homemade pie crust?
Yes, I can use homemade crust for an even flakier, richer base.
What kind of tomatoes work best?
I prefer Roma tomatoes because they’re firm and have less liquid than other varieties.
Can I use low-fat mayonnaise?
Yes, but it might make the filling slightly less creamy.
How can I make this vegetarian-friendly?
It already is! I just make sure my pie crust doesn’t contain lard if I want to keep it strictly vegetarian.
Can I add other vegetables?
Yes, I sometimes layer in thin slices of zucchini or caramelized onions for extra flavor.
Why is my pie watery?
It’s likely because the tomatoes weren’t drained long enough. I make sure to salt and dry them well before assembling.
Can I make tomato pie ahead of time?
Yes, I can bake it a day in advance and reheat it gently before serving.
What cheese can I substitute for cheddar?
I like to try Monterey Jack, Gruyère, or a blend of mozzarella and Parmesan for a different flavor.
Can I freeze tomato pie?
I don’t recommend freezing it because the tomatoes can release water and affect the texture when thawed.
Conclusion
This tomato pie is one of my favorite summer recipes—it’s creamy, tangy, and bursting with fresh flavor. I love how the layers of tomatoes and cheese come together inside a golden crust, creating a dish that’s both comforting and elegant. Whether I serve it warm or at room temperature, it’s always a crowd-pleaser that reminds me why simple, seasonal ingredients are the best.
A rustic, savory pie made with layers of juicy Roma tomatoes, creamy cheese filling, and a flaky golden crust—perfect for showcasing the flavors of summer in every comforting slice.
Total Time:2 hours
Yield:6 servings
Ingredients
2 pounds Roma tomatoes, sliced into 1/4-inch thick slices
1 tablespoon salt, plus more to taste
1 store-bought pie crust
1 cup mayonnaise
1–2 teaspoons Louisiana or Tabasco hot sauce
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 cups sharp cheddar cheese, freshly shredded
3 green onions, sliced
Instructions
Preheat oven to 400°F (200°C).
Line a baking sheet with paper towels and lay tomato slices on top. Sprinkle generously with salt and let sit for 30–45 minutes to draw out excess moisture.
Meanwhile, spray a pie pan with non-stick spray and roll out the pie crust into the pan. Tuck the edges under and crimp with a fork, then prick the bottom with a fork.
Bake the crust for 10–12 minutes until lightly golden and cooked through. Set aside to cool slightly.
Pat the tomatoes dry with paper towels, making sure not to rinse off the salt.
In a medium bowl, mix together mayonnaise, hot sauce, garlic powder, and pepper. Fold in shredded cheddar cheese and sliced green onions.
Layer one-third of the tomatoes in the crust, spread half of the cheese mixture on top, add another layer of tomatoes, then the remaining cheese mixture, and finish with the last layer of tomatoes.
Bake for 45–55 minutes, until the cheese is melted, bubbly, and lightly browned.
Let cool for 10 minutes before slicing. Garnish with extra green onions if desired and serve warm or at room temperature.
Notes
Salt and dry the tomatoes thoroughly to prevent a watery pie.
Add mozzarella, Parmesan, or bacon for extra flavor.
Sprinkle fresh basil or parsley between layers for a bright finish.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the oven at 350°F to keep the crust crisp—avoid microwaving.
