Deep Dish Tomato Pie Recipe

This classic southern dish is loaded with fresh and savory flavors.

If you love pizza but want something a little more special, this tomato pie recipe is about to become your new favorite. I layer juicy fresh tomatoes with a creamy three-cheese mixture, tuck it all into a flaky whole grain pie crust, and bake it until golden and bubbly. It’s got all the cozy, cheesy comfort of pizza, but with a deep dish twist that makes it feel just a bit fancier. Whether you call it a savory tomato pie or a Southern-style tomato tart, one bite and you’ll understand the hype.

Reasons to Love This Tomato Pie Recipe

There’s a lot to love about this deep dish tomato pie, and not just the flavor (though that alone would be enough).

• It’s ridiculously easy. No fancy technique required — just slice, layer, and bake.
• It’s a great way to use up summer tomatoes. When tomatoes are at their peak, this recipe lets them shine.
• It’s endlessly versatile. Serve it warm, at room temperature, or even cold, and it’s just as delicious every time.
• It’s a total crowd-pleaser. From backyard barbecues to potlucks to a quiet Sunday lunch, this pie fits right in.
• It’s lightened up. I use low-fat feta and part-skim mozzarella, so you get all that creamy, cheesy flavor without going overboard.

Ingredients You’ll Need for This Fresh Tomato Pie

Here’s everything that goes into this heirloom tomato pie. Simple, fresh ingredients are really the whole secret here.

• 1 deep dish pie crust, 9 inch (whole grain, prepared)
• 4 medium tomatoes, locally grown, varied colors (heirloom when in season)
• 1 teaspoon kosher or sea salt
• 8 ounces low-fat feta cheese crumbles
• 1 cup part-skim mozzarella cheese, finely grated
• 1/2 cup mayonnaise
• 1 large egg, lightly whisked
• 1/4 cup sweet onion, finely diced
• 1/4 cup fresh basil, chopped (lemon basil if you can find it)
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon black pepper
• 2 tablespoons parmesan cheese

How to Make Tomato Pie

Ready to put this tomato pie recipe together? Here’s exactly how I do it, step by step.

1. Preheat your oven to 425°F.
2. Press the pie crust into a 9-inch pie dish, then pop it in the fridge while you prep everything else.
3. Slice the tomatoes about 1/4-inch thick and lay them out on a paper-towel-lined baking sheet. Sprinkle with 1 teaspoon of salt — this draws out extra moisture so your pie doesn’t end up watery. Set them aside while you make the cheese mixture.
4. In a medium mixing bowl, stir together the feta, mozzarella, mayonnaise, egg, onion, basil, thyme, and pepper. Layer the pie: start with 1/3 of the cheese mixture, then 1/3 of the tomatoes, and repeat two more times, ending with tomatoes on top. Finish with a sprinkle of parmesan over the very top layer.
5. Bake for 25 minutes, then loosely cover with foil and continue baking for another 20 minutes, or until the top is golden and the filling is set.
6. Let the pie cool to room temperature before slicing — this helps it hold together when you cut in.
7. Enjoy your deep dish tomato pie the same day it’s baked for the best flavor and texture.

Ingredient Swaps and Additions

This tomato pie recipe is easy to make your own. A few swaps and add-ins I love:

• Cheese: Swap the feta for goat cheese, or use sharp cheddar in place of mozzarella for a different flavor profile.
• Crust: No whole grain crust on hand? A classic all-butter pie crust or even a gluten-free crust works great too.
• Herbs: Fresh oregano or chives make a nice addition alongside (or instead of) the basil and thyme.
• Heat: A pinch of red pepper flakes in the cheese mixture adds a subtle kick.
• Bacon: A few tablespoons of crumbled cooked bacon between the layers never hurts anyone.

Tomato Pie FAQ

What is tomato pie? Tomato pie is a savory dish made with layers of fresh tomatoes and a cheesy filling baked inside a pie crust. It’s especially popular in Southern cooking, where ripe summer tomatoes take center stage.

Can I make this tomato pie recipe ahead of time? You can slice the tomatoes and mix the cheese filling a few hours ahead and store them separately in the fridge, then assemble and bake when you’re ready. I don’t recommend baking it too far in advance, since it’s best enjoyed the same day.

What’s the best tomato to use? Locally grown, in-season tomatoes are ideal — heirloom varieties add gorgeous color and extra flavor. Just make sure they’re firm enough to slice cleanly.

Do I need to refrigerate leftover tomato pie? Yes, store any leftovers in the fridge in an airtight container and enjoy within a couple of days.

Can I make this a crustless tomato pie? Absolutely — simply skip the pie crust and bake the layered filling in a greased pie dish for a lighter, crustless version.

Recommended Side Dishes

This deep dish tomato pie is rich and satisfying on its own, but it pairs beautifully with something light and fresh on the side. Here are a few of my favorite sides to serve alongside it:

• Instant Pot Seasoned Green Beans
• Sheet Pan Greek Vegetables with Feta
• Fresh and Creamy Cucumber Salad
• The Best Minestrone Soup Recipe
• Parmesan Baked Asparagus

Wrapping Up This Tomato Pie Recipe

However you serve it, this tomato pie recipe is one you’ll want to make again and again. It’s cheesy, it’s fresh, it’s easy enough for a weeknight and impressive enough for company — really, what more could you ask for from a deep dish tomato pie? Give it a try the next time you’ve got a stack of ripe tomatoes on the counter, and I bet it becomes a regular in your rotation.

More Recipes You’ll Love

If this tomato pie recipe hit the spot, here are a few more cheesy, tomato-forward dishes worth adding to your list:

• Homemade Chicken Parmesan: A Beginner’s Guide
• The #1 Kid-Approved Spaghetti Recipe
• Easy Vegetable Ragu
• Tomato, Mozzarella, and Basil Panini (pictured above)
• Cheesy Pizza Pasta Bake

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