Tomato Pie

Total Time

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


8 servings

Updated: Aug. 22, 2023
Make sure your tomatoes are firm and not too ripe. Ripe tomatoes will add too much moisture to the pie. —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; cover and 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 crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust 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. For filling, in a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange a third of the tomatoes in crust; spread with a 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.

Southern Tomato Pie Recipe Tips

What is the difference between tomato pie and pizza?

"Tomato pie" can refer to several different dishes—including pizza, in some cases. This recipe is for Southern-style tomato pie, which is made in a pie crust with fresh tomatoes, cheddar cheese, mayonnaise and bacon.
But in other parts of the U.S., "tomato pie" is a regional pizza style. Philadelphia tomato pie is known for its thick, square crust topped with chunky tomato sauce but rarely any cheese. In Trenton, New Jersey, tomato pie is a type of pizza that has a round, thin, crust with cheese in the middle and sauce on top.

Where did Southern tomato pie originate?

Tomato pie came about as a great way to use up an abundance of summer tomatoes, pantry staples and one of a Southerner's favorite ingredients: mayo. For more classic dishes from the American South, check out these iconic Southern comfort food recipes.

Can you freeze tomato pie?

We don't recommend freezing this tomato pie because it has a high water content. Instead, wrap any leftovers and store them in the fridge for 2-3 days. You can reheat tomato pie in a 350° oven for 18-20 minutes, or in the microwave for 1-2 minutes.

How can I make this Southern tomato pie more easily?

If you're looking to make this tomato pie recipe more quickly, you can use a pre-made crust, or store-bought puff pastry or biscuit dough instead of a homemade crust. (Here are the best pre-made pie crusts, according to our Test Kitchen.) You can also use canned tomatoes, and different types of cheese or herbs, depending on what you have on hand.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant and Teddy Nykiel, Taste of Home Associate Digital Editor

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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