Easy Homemade Tomato Pie

Cook Time:
45 minutes
8 Servings

Whether you’re from the South or are a pie lover looking for a new twist on this classic comfort food, our tomato pie recipe will delight your taste buds. I love making tomato pie using fresh tomatoes from the Eckert’s farm, and the easy tomato pie recipe below will help you get started. If you’ve never had tomato pie, you’re in for a treat!

What Is Tomato Pie?

This Southern summertime dish has been around for decades. It consists of a pie crust with a chopped tomato filling and a top layer of shredded cheese, mayonnaise and seasonings. I also add some chopped onions before the tomatoes for a little extra zing. Note that this is not to be confused with Italian tomato pie, which is basically a variation of pizza.

Red tomato pies are easy and delicious — and they’re also vegetarian, meaning even more people can enjoy them. If you want to satisfy your sweet tooth, a green tomato pie with buttered and sugared green tomatoes has a taste similar to green apple pie for summertime desserts.

Southern Tomato Pie Tips

An important thing to remember when making a tomato pie is to get as much moisture out of the tomatoes as possible before adding them to the crust. Too much liquid will make the bottom soggy. Adding a little cornmeal to the bottom of the crust helps soak up any remaining moisture.

You can also add your own twists, such as using different cheeses, adding more hot sauce or increasing the fillings for a deep-dish crust. Visit Eckert’s Belleville Farm to pick your own fresh tomatoes in season, or get some pre-picked Eckert’s tomatoes at our Belleville Country Store for use in this tasty pie!


Eat well this summer!


  • 1 9-inch pie shell (store-bought or homemade)
  • 1/2 cup chopped red or yellow onion
  • 3 cups chopped tomatoes (3-4 large tomatoes)
  • 1/2 tsp kosher salt
  • 1/4 cup sliced basil (or 4 tsp dried basil)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup mayonnaise
  • 1/2 tsp hot pepper sauce
  • 1/4 tsp ground black pepper
  • 1.5 tsp yellow cornmeal


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the pie shell in a standard 9-inch pie pan. Prebake for 8-10 minutes (25 minutes for a homemade crust).
  3. While prebaking the crust, squeeze as much moisture as you can from the chopped tomatoes using paper towels. Sprinkle them with slat and place them in a colander to drain.
  4. Remove the crust from the oven and sprinkle the cornmeal on the bottom.
  5. Spread the chopped onion inside the crust. Layer the tomatoes over the onions and sprinkle the basil on top.
  6. Mix the shredded cheese, mayonnaise, hot pepper sauce and black pepper in a medium bowl. Spread the mixture over the tomatoes.
  7. Bake for approximately 45 minutes until the cheese mixture is browned and bubbly.
  8. Let it cool for 90 minutes. Slice it and serve.
  9. Makes eight servings. Store the leftovers covered in the refrigerator for up to seven days.


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