Irresistible Old-Fashioned Tomato Pie Recipe You Must Try Now

July 22, 2025

There’s nothing quite like the smell of an old-fashioned tomato pie baking in the oven on a summer afternoon. My grandmother used to make this Southern classic every July when her garden tomatoes were at their peak, and now I can’t imagine the season without it. As a third-generation home cook who’s spent years perfecting my pie game, I’m excited to share this foolproof version that balances juicy tomatoes with a creamy cheese topping and the flakiest crust you’ll ever taste.

This isn’t just another recipe—it’s a slice of my childhood, adapted with all the little tricks I’ve learned through trial and error (and plenty of soggy crust disasters!). Whether you grew up eating tomato pie or are discovering it for the first time, I promise this version will become one of those recipes you’ll want to pass down.

Old-fashioned tomato pie - detail 1

Why You’ll Love This Old-Fashioned Tomato Pie

Oh honey, this tomato pie is about to become your new summer obsession! Here’s why:

  • Comfort in every bite – That creamy, cheesy top with juicy tomatoes? Pure Southern hug on a plate
  • Easier than you think – I promise, even pie-crust-phobes can handle this one
  • Tomato glory – Finally, a way to use up all those garden tomatoes without another boring salad
  • Crowd-pleaser magic – Served warm or room temp, it’s perfect for potlucks and porch suppers

Trust me, after one bite, you’ll understand why this recipe’s been passed down through generations!

Ingredients for Old-Fashioned Tomato Pie

Gather these simple ingredients and let’s make some magic happen. I’ve broken everything down so you can assemble them like building blocks for the perfect pie:

  • The foundation: 1 9-inch pie crust (homemade makes my heart happy, but store-bought works in a pinch!)
  • The star: 4 large tomatoes, sliced about 1/4-inch thick (look for that perfect ripe-but-firm texture)
  • The prep: 1 tsp salt for drawing out excess tomato water

For that dreamy topping:

  • 1/2 cup mayonnaise (the secret glue that holds everything together)
  • 1 cup shredded sharp cheddar cheese (because mild is just sad, y’all)
  • 1/4 cup chopped fresh basil (please don’t use dried – we’re making memories here!)
  • 1/4 cup grated Parmesan cheese (the golden crown that makes it irresistible)

Ingredient Notes & Substitutions

Here’s where I get real with you about swaps and tips from my many tomato pie adventures:

  • Cheese shuffle: Mozzarella works great if you’re out of cheddar, and pepper jack adds a fun kick!
  • Mayo magic: Try Greek yogurt for a lighter version – just add a squeeze of lemon to brighten it up
  • Tomato truth: Those beefsteak tomatoes from the farmers market? Perfect. Avoid those sad, watery grocery store tomatoes if you can
  • Herb options: No basil? Fresh oregano or thyme make lovely stand-ins in a pinch

Remember – the better your ingredients, the more incredible your pie will taste. But don’t stress if you need to make substitutions – some of my best pies came from “Oh no, I’m out of…” moments!

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How to Make Old-Fashioned Tomato Pie

Alright, let’s get baking! I’ll walk you through each step just like Grandma taught me – with plenty of love and a few extra tricks I’ve picked up along the way.

  1. Prep those tomatoes: First, arrange your tomato slices in a colander and sprinkle with that 1 tsp salt. Let them sit for 10 minutes while you prep other ingredients – this draws out excess moisture so your pie doesn’t become a soggy mess!
  2. Heat things up: Preheat your oven to 375°F (190°C). If you’re using homemade crust, now’s a good time to roll it out and fit it into your pie dish.
  3. Layer with care: After patting tomato slices dry with paper towels (trust me, do this!), arrange them in your crust. Sprinkle with black pepper – don’t be shy!
  4. Mix the magic: In a bowl, stir together mayo, cheddar, and basil until it’s one happy creamy mixture. Dollop it over tomatoes, then gently spread with a spatula.
  5. The finishing touch: Sprinkle Parmesan evenly over the top – this creates that gorgeous golden crust we all love.
  6. Bake to perfection: Pop it in the oven for 30 minutes until bubbly and golden brown. Let it cool for 10 minutes before slicing – I know it’s hard to wait!

Pro Tips for Perfect Tomato Pie

Here’s my golden rule: moisture control is everything! Always blot those tomato slices well, and if you’re worried about sogginess, try blind-baking your crust for 10 minutes before adding fillings. Also – resist overloading with tomatoes – too many layers lead to weepy pie!

Serving Suggestions for Old-Fashioned Tomato Pie

Oh, let me tell you how we serve this beauty down South! My absolute favorite is with a simple green salad – the crispness cuts through that rich pie perfectly. For summer picnics, nothing beats pairing it with sweet iced tea (extra mint, please!). And if you’re feeling fancy? Some roasted corn on the cob makes it a meal Grandma would’ve proudly served on her Sunday table.

Storing and Reheating Your Tomato Pie

Now let’s talk about leftovers – though in my house, we rarely have any! If you do manage to save some pie, here’s how to keep it tasting fresh:

  • Room temp: Fine for a few hours if you’re serving it at a party (Southern ladies have been doing this for generations!)
  • Fridge life: Cover tightly with foil and it’ll keep for 3 days – the mayo-cheese topping acts like a natural preservative
  • Reheating magic: Skip the microwave! Warm slices in a 350°F oven for 10 minutes to bring back that crisp crust

Pro tip: The flavors actually deepen overnight – next-day tomato pie might just become your new favorite breakfast!

Old-Fashioned Tomato Pie Nutritional Info

Now let’s chat numbers – but remember, these values dance around depending on your exact ingredients! My estimate per generous slice (we don’t do skimpy portions here): about 320 calories with 22g fat. That creamy cheese topping does most of the heavy lifting, while those beautiful tomatoes keep things balanced with natural sweetness and just 4g of sugar per serving. As Grandma used to say, “A little indulgence keeps the soul happy!”

Old-Fashioned Tomato Pie FAQs

Over the years, I’ve gotten every question imaginable about this recipe – here are the ones that come up most often with my tried-and-true answers:

Can I use gluten-free crust?

Absolutely! I’ve tested this with every gluten-free pie crust under the sun, and my favorite is one made with almond flour – it adds a lovely nuttiness that pairs beautifully with the tomatoes. Just be sure to pre-bake it for about 8 minutes first to prevent sogginess.

How do I keep my tomato pie from getting watery?

This is the #1 tomato pie disaster! My triple-defense system: 1) Always salt and drain those tomato slices first, 2) Blot them dry like you’re preparing them for a photoshoot, and 3) Don’t skip the Parmesan topping – it creates a protective golden barrier that seals in juiciness without sogginess.

What’s the best tomato variety to use?

For classic Southern tomato pie, you want meaty, low-moisture tomatoes like beefsteak or heirlooms. My grandma swore by Mortgage Lifters (those big pink ones!), but any ripe-yet-firm garden tomato will shine. Avoid those mealy grocery store tomatoes unless they’re your only option – then definitely double up on the draining step!

Old-fashioned tomato pie - detail 3

Got more questions? Just holler – I could talk tomato pie all day!

Share Your Tomato Pie Experience

I’d love to see your masterpiece! Tag me on social with your tomato pie creations – crust fails and all – because every pie tells a delicious story.

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Irresistible Old-Fashioned Tomato Pie Recipe You Must Try Now

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A classic Southern dish with a flaky crust, juicy tomatoes, and a creamy cheese topping.

  • Author: Kitchen Hub
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

Scale
  • 1 9-inch pie crust
  • 4 large tomatoes, sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place tomato slices in a colander and sprinkle with salt. Let drain for 10 minutes.
  3. Layer tomatoes in the pie crust. Sprinkle with black pepper.
  4. Mix mayonnaise, cheddar cheese, and basil in a bowl. Spread over tomatoes.
  5. Sprinkle Parmesan cheese on top.
  6. Bake for 30 minutes or until golden brown.
  7. Cool for 10 minutes before slicing.

Notes

  • Use ripe but firm tomatoes for best results.
  • Blot tomato slices with a paper towel to remove excess moisture.
  • Substitute mozzarella for cheddar if preferred.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 25mg

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