Go Back
+ servings
Overhead view of a tomato pie on a cutting board.

Tomato Pie

This savory pie is layered with fresh sliced tomatoes, topped with a cheesy herb mayonnaise mixture and baked to perfection. Serving up a slice is southern hospitality at its finest!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 1 baked deep dish pie crust
  • 5-6 medium firm ripe tomatoes about 1 ¾ pounds, sliced ¼ inch thick
  • ½ teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • cup mayonnaise
  • ½ cup sliced green onions
  • 1 teaspoon dried dill weed
  • ¼ cup chopped fresh basil loosely packed
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon panko bread crumbs


  • Preheat your oven to 350 degrees F.
  • Line a large rimmed baking sheet with paper towels (I use 3 layers of paper towels). Place sliced tomatoes in a single layer on paper towels and sprinkle evenly with salt. Allow to drain fluid for 10 minutes. Flip tomato slices and let drain for another 10 minutes. Blot with paper towels to remove excess moisture.
  • Layer tomato slices in the pre-baked pie shell. Reserve 5 slices for topping.
  • Stir together cheeses, mayonnaise, green onions, dill weed, basil, pepper and garlic powder in a large bowl until combined.
  • Spread cheese mixture over tomatoes.
  • Top with reserved 5 tomato slices, then sprinkle evenly with bread crumbs.
  • Bake for 35 to 45 minutes, or until lightly browned and cheese is melted.*
  • Allow to cool for at least 15 minutes before slicing and serving.


  • *Placing the pie shell on a baking sheet when baking makes it easier to get in and out of the oven!
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Roma tomatoes can also be used in this recipe.