Every summer, when tomatoes ripen on the vine, I can’t help but think of Grandma’s tomato pie cooling on her kitchen counter. The scent of buttery crust and fresh basil would fill the air, and we’d all hover nearby, waiting for that first perfect slice. This recipe traveled from her handwritten notecards to my own flour-dusted recipe box, and now it’s the dish I’m always asked to bring to potlucks. There’s something magical about how simple ingredients—ripe tomatoes, sharp cheddar, and that flaky homemade crust—come together to create pure comfort. It’s not just food; it’s a taste of home, of afternoons spent at Grandma’s table with juice dripping down our chins.
Why You’ll Love Grandma’s Tomato Pie
Trust me, this isn’t just any tomato pie—it’s the kind of recipe that makes people sneak seconds when they think no one’s looking. Here’s why it’s irresistible:
- That crust. Flaky, buttery, and just sturdy enough to hold all those juicy tomatoes without getting soggy (Grandma’s trick: ice-cold butter and a light hand with the rolling pin).
- The filling. Creamy cheddar and mayo melt into the tomatoes, creating a tangy, cheesy layer that’s pure comfort.
- Simple summer magic. Ripe tomatoes, fresh basil, and pantry staples—no fancy ingredients needed.
- Universal love. Serve it warm at a picnic or room temp at a potluck, and watch it disappear.
It’s the pie that turns tomato skeptics into believers. Every. Single. Time.
Ingredients for Grandma’s Tomato Pie
Gather these simple ingredients—the exact measurements matter here, just like Grandma taught me. No eyeballing or substitutions if you want that perfect balance of flavors and textures!
- For the crust: 2 cups all-purpose flour (spooned and leveled), ½ cup unsalted butter (cold and cubed—I pop mine in the freezer for 10 minutes first), ¼ cup ice water (literally ice cubes floating in it)
- For the filling: 4 large tomatoes (ripe but firm, sliced ¼-inch thick), 1 cup shredded sharp cheddar cheese (pack it lightly!), ½ cup full-fat mayonnaise (none of that “light” stuff), ¼ cup fresh basil leaves (chopped—no stems!), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Equipment note: You’ll need a standard 9-inch pie dish—glass or ceramic works best for even baking.
How to Make Grandma’s Tomato Pie
Okay, let’s get our hands floury! Follow these steps exactly like Grandma did—no shortcuts—and you’ll have a golden, bubbling masterpiece that’ll make your kitchen smell like nostalgia.
Step 1: Prepare the Crust
First, preheat your oven to 375°F (190°C). Now, grab that cold butter—it should feel like a firm stick of cold clay—and toss it with the flour in a big bowl. Use your fingertips to pinch the butter into the flour until it looks like coarse crumbs with some pea-sized bits left (those melt into flaky pockets later!). Drizzle in the ice water bit by bit, stirring with a fork until the dough just comes together. Don’t overmix! Roll it out on a floured surface to about ⅛-inch thick, then gently press it into your pie dish. Trim the edges and prick the bottom with a fork—this keeps it from puffing up like a balloon.
Step 2: Layer the Tomatoes
Here’s the secret: blot those tomato slices like your pie depends on it (because it kinda does!). Lay them out on paper towels, sprinkle with salt, and let them sit for 5 minutes—then press another towel on top to soak up extra juice. Layer them in the crust, overlapping slightly, and hit them with a fresh crack of black pepper. You’ll thank me later when your pie isn’t a soggy mess!
Step 3: Add the Cheese Filling
In a bowl, mix the shredded cheddar, mayo, and chopped basil until it’s all cozy and combined. Dollop it over the tomatoes and spread it evenly with a spatula—get right to the edges! The mayo melts into this creamy, tangy blanket that’ll make the tomatoes sing. Sneak a taste? I won’t tell.
Step 4: Bake and Serve
Slide that beauty into the oven and bake for 30-35 minutes until the crust is golden and the filling bubbles at the edges. Resist cutting into it right away! Let it cool for at least 10 minutes—this lets the cheese set so you get clean slices. Serve warm, with more basil sprinkled on top if you’re feeling fancy. Listen for the “oohs” and “ahhs”—Grandma would be proud.
Tips for the Best Grandma’s Tomato Pie
After making this pie more times than I can count (and eating the “mistakes” along the way), here are my foolproof tips for tomato pie perfection:
- Tomato prep is everything. Use firm, ripe tomatoes—too soft and they’ll turn mushy. And don’t skip the blotting! I use a whole roll of paper towels if I have to.
- Cold butter = flaky crust. If your kitchen’s warm, chill the dough for 20 minutes before rolling. Grandma used to say “butter should never know the oven’s coming.”
- Bacon makes it better. For special occasions, I layer in crispy chopped bacon under the cheese filling—trust me, it’s life-changing.
- Slice like a pro. A serrated knife cuts cleanly through those juicy layers without squishing the crust.
Follow these, and you’ll have a pie that even picky Uncle Ed will rave about.
Variations for Grandma’s Tomato Pie
While I’m fiercely loyal to the original, sometimes even Grandma would wink and say, “A little experiment never hurt nobody.” Here are my favorite twists that still honor her recipe’s spirit:
- Cheese swap: Try gruyère or fontina instead of cheddar for a richer flavor—just keep it sharp enough to stand up to the tomatoes.
- Herb garden upgrade: Swap basil for fresh thyme or a sprinkle of oregano if that’s what’s bursting from your garden.
- Sweet & savory: A layer of caramelized onions under the tomatoes adds depth (Grandma’s “secret” addition for holiday dinners).
No matter how you tweak it, the soul of this pie stays the same—pure, tomatoey joy.
Serving Suggestions
This tomato pie shines alongside simple summer dishes—just like Grandma always served it. A crisp green salad with balsamic dressing cuts through the richness perfectly, or try it with grilled zucchini for that smoky contrast. On cooler nights? A bowl of tomato basil soup makes it a full comfort meal. Leftovers (ha!) taste amazing cold for breakfast too—don’t judge till you’ve tried it.
Storing and Reheating Grandma’s Tomato Pie
Here’s how to keep that tomato pie tasting like it just came out of the oven (because cold pizza rules, but cold tomato pie? Not so much). Let it cool completely, then wrap tightly with plastic or foil—it’ll keep in the fridge for up to 3 days. When reheating, skip the microwave (that’s a soggy crust waiting to happen!) and instead pop slices in a 350°F oven for 10-15 minutes until warmed through. The cheese gets creamy again, the crust stays crisp, and honestly? Sometimes it tastes even better the second day when all those flavors have really gotten to know each other.
Nutritional Information
Now, Grandma never worried much about nutrition labels (her motto was “if it’s made with love, it’s good for you!”), but here’s the scoop per serving for those who like to know: about 320 calories, 22g fat, 25g carbs, and 6g protein. Remember—these numbers can change depending on your exact ingredients. That thick slice of extra-sharp cheddar you snuck in? Yeah, that counts. But hey, some things—like tomato pie happiness—are worth every delicious bite.
FAQs About Grandma’s Tomato Pie
Over the years, I’ve fielded every tomato pie question imaginable—here are the ones that come up most often, along with Grandma’s tried-and-true answers (plus a few of my own hard-earned lessons!).
Can I use store-bought crust to save time?
Grandma would side-eye you, but yes—in a pinch. Just blind-bake it first (5-7 minutes at 375°F with pie weights or dried beans) to prevent a soggy bottom. But really, her homemade crust takes 10 extra minutes and makes all the difference.
How do I keep my pie from getting watery?
Three words: blot, salt, and patience. Salting the tomatoes draws out moisture, blotting removes it, and letting the pie cool before slicing lets everything set up properly.
Can I make this ahead?
Absolutely! Prep the crust and filling separately up to a day ahead, but assemble and bake the same day for the crispiest results. Leftovers reheat beautifully (see my oven trick above).
What if my tomatoes are too juicy?
If they’re leaking like crazy after salting, gently squeeze slices between towels—or swap in meatier Roma tomatoes. Some juices are good; a flood is not.
Any cheesy alternatives for mayo-haters?
Try sour cream or Greek yogurt mixed with cheese, but don’t skip the fat entirely—it’s what makes that luscious, creamy layer Grandma loved.
So what are you waiting for? Grab those ripe tomatoes and get baking—this pie tastes like summer, love, and all those good kitchen memories rolled into one. When you make it, snap a pic and tell me in the comments: Did you stick to Grandma’s classic version, or did you add your own twist with bacon or caramelized onions? I can’t wait to hear how it turns out! And if your family falls for it like mine did, well… welcome to the tomato pie fan club. Just don’t blame me when they start requesting it every weekend.
PrintGrandma’s Tomato Pie Recipe: 4 Steps to Irresistible Comfort
A classic tomato pie recipe passed down through generations. It features a flaky crust, ripe tomatoes, and a creamy cheese filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 4 large tomatoes, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mix flour and butter until crumbly. Add ice water and knead into a dough.
- Roll dough into a pie crust and press into a 9-inch pie dish.
- Layer tomato slices in the crust, sprinkling with salt and pepper.
- Mix cheese, mayonnaise, and basil. Spread over tomatoes.
- Bake for 30-35 minutes until golden brown.
- Let 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.
- Add bacon or caramelized onions for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
