Tomato pie is a Southern classic dish sometimes known as Alabama pie.
Juicy tomatoes are layered with fresh basil and cheese and baked into a flaky pastry crust!
Bake up this southern classic as a savory app or a light lunch. Easy as pie!
The Best Tomato Pie Recipe
- Tomato pie (AKA Alabama Pie) is an every day but also an elegant dish that can be served hot and fresh from the oven, warmed, or even cold!
- Savory, a little sweet, but always delicious, this is a meat-free meal that everyone will love any time of day!
- Similar to a deep-dish pizza pie, this pie takes advantage of all the ripest tomatoes in season!
Ingredients and Variations
Crust: A ready-made pie crust is a timesaver, but you can make your own with Bisquick mix! Be sure to ‘dock’ it by poking it with a fork to keep it from puffing up too much!
Tomatoes: Romas are best because they stay firm and have thinner skins, but any variety will do! Add colorful yellow, orange, or purple grape tomatoes for color and sweet-tart flavor and a stunning presentation!
Cheese: Choose extra melty cheeses like mozzarella and cheddar. Both will seal the crust and help bind all the ingredients together like a sauce while providing amazing flavor! A sprinkle of tangy feta crumbles or blue cheese would be a tasty add-in, too!
Seasonings: Fresh basil is a must-have for flavor and presentation, but dried can work in a pinch. An Italian herb blend, will add dimension to the flavor of tomato pie as well!
Variations: Layer in some thinly sliced zucchini, summer squash, red onions, sliced green onions, or even bacon bits for pops of color and flavor. Thinly sliced potatoes turn tomato pie into an easy shepherd’s pie using some leftover ground lamb, beef, or sausage!
How to Make Tomato Pie
- Bake up this southern classic as a savory app or a light lunch. Easy as pie!
- Sprinkle mozzarella cheese on the prepared pie crust and bake for 10 minutes.
- Add layers of tomatoes sprinkled with basil. Continue to layer the tomatoes and basil in a circular fashion around the crust (as per the recipe below).
- Mix mayonnaise, cheese, onion, garlic powder, and oregano and spread over the layered tomatoes.
- Top with grape tomato haves and remaining mozzarella cheese. Bake until the crust is golden brown and the tomatoes are cooked through.
- Rest tomato pie 20 minutes before serving. Garnish with fresh basil, if desired.
Storing Tomato Pie
Keep leftover tomato pie covered in the refrigerator for up to 3 days. Serve chilled or reheated in the microwave with a kale salad, or a fresh beef and barley soup. Freeze individual portions wrapped in plastic wrap and placed in zippered bags for up to one month. Thaw overnight in the refrigerator and enjoy chilled or reheat as directed.
Have you tried this recipe for Tomato Pie? Leave a comment and rating below!
- 1 pie crust
- 1 cup mozzarella cheese shredded, divided
- 1 ¼-1 ½ pounds Roma tomatoes or heirloom tomatoes, cut into ¼ inch slices
- 1 teaspoon kosher salt
- ⅓ cup fresh basil leaves chopped, plus more for garnish
- ½ cup mayonnaise
- ½ cup cheddar cheese shredded
- ¼ cup red onion chopped, optional
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon freshly ground black pepper plus more to taste
- 1 cup grape tomatoes halved, or additional tomato slices
- Preheat oven to 450°F.
- Place prepared pie crust dough in a pie plate. Dock pie crust (poke with a fork) and sprinkle with ½ cup mozzarella cheese. Bake for 10 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
- Meanwhile, peel tomatoes if desired, and slice into ¼-inch thick slices. Place on paper towels in a single layer and sprinkle with salt.
- With the paper towel, dab tomatoes to remove excess moisture. To the cooled pie crust, add a layer of tomatoes. Sprinkle with basil. Repeat to use all tomatoes and basil.
- In a medium bowl, combine mayonnaise, cheddar cheese, onion if using, garlic powder, oregano, and pepper. Gently spread over tomatoes.
- Top with grape tomato halves and sprinkle with remaining ½ cup mozzarella cheese.
- Bake for 30-40 minutes, until the crust is golden brown and tomatoes are cooked through.
- Allow to rest for 30 minutes before serving. Garnish with basil and serve.
- Refrigerate leftover tomato pie covered for up to 3 days.
- Wrap individual portions first in plastic wrap, then in zippered bags to freeze for up to one month.
- Thaw overnight in the refrigerator and enjoy chilled or reheat in the microwave.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
Adapted from Spend With Pennies