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Tomato Pie

Total Time

Prep: 50 min. + chilling Bake: 30 min.


8 servings

This tomato pie recipe is a summer must-have! Use sunny tomatoes that are firm, but not too ripe, so the results are delicious rather than too juicy. —Lois Morgan, Edisto Beach, South Carolina
Tomato Pie Recipe photo by Taste of Home


  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • 3/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon minced fresh oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium tomatoes (1-3/4 pounds), cut into 1/4-inch slices
  • 4 bacon strips, cooked and crumbled


  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  3. Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack.
  4. In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 396 calories, 32g fat (12g saturated fat), 49mg cholesterol, 466mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 7g protein.

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Average Rating:
  • justmbeth
    Oct 8, 2017

    Very good. I was worried that there was too much mayo but it turned out ok. Leftovers get a bit runny but still was good.

  • sgronholz
    Aug 27, 2015

    I made this pie for our brunch this past weekend and we thought it was outstanding! I found the previous comments quite helpful and followed several of them when I prepared the pie. Since I was using my heirloom tomatoes, I drained the slices on paper towels and added an egg to the mayonnaise mixture. I also substituted my garden-fresh basil for the oregano and omitted the coriander. The crust is delicious and takes a bit of time to prepare, so in the future, I will make it the night before. Definitely a "keeper" recipe and one that's well worth the extra effort!

  • tennmcclain
    Jul 28, 2015

    This is excellent! I added a little marjoram along with coriander and oregano. My husband and I love it!

  • jpdakine
    Sep 3, 2014

    Yummy - could eat the whole pie myself! Added basil as I have a great crop in the gaden

  • dcscake_OH
    Nov 17, 2013

    Great recipes.. I layed my tomatoes on paper towels to drain, and I used fresh basil from my garden. My family loved this recipes.

  • keverwann
    Sep 24, 2013

    This was really good, but it took my pie 45 minutes (not 5-10) to come to bubbly... By then the tomatoes had really broken down and there was a 1/2 inch of soupy stuff in the bottom of the pie crust. It tasted good, but next time I won't wait for bubbles! I made a pie crust with my regular shortening recipe instead of the one matched with this recipe.

  • kascps02
    Aug 18, 2013

    I make this with fresh basil & garlic, instead of the coriander & oregano, and it gets rave reviews. I lay the fresh tomatoes on paper towels to drain as they are too juicy to go straight into the pie. Absolutely delicious recipe!

  • cemickiewicz
    Jul 20, 2013

    This wasn't as complicated as I thought. I have a problem with dough as I usually cook it too much and the results are crunchy. Regardless, this was still a very tasty dish. Will definitely make it again - so I can practice working with dough.

  • lcazares
    Jul 10, 2013

    I made this today and it was an instant hit with the whole family. At my daughter's suggestion I added a layer of sliced polenta with rounds about 3/4" thick on the bottom of the pie shell for the last 15 minutes of baking, then continued with the layers as directed. Yummy!

  • veggiemama
    Jul 9, 2013

    This dish was outstanding! Yes, the crust was a pain, but WOW was it good! My 3 year old ate 2 huge pieces before we cut him off!