Fresh Tomato Pie

Fresh Tomato Pie

153 Reviews 10 Pics
Britt Terry
Recipe by  Britt Terry

“A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.”

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Adjust Servings

Original recipe yields 1 9-inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake the pastry shell for 8 to 10 minutes or until browned.
  3. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
  4. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
  5. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

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Reviews (153)

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This is a great pie that I have made frequently! I have made a few changes to make it more flavorful. I use the refrigerated pie crust that you unroll into the pie pan, just prick it a lot on the bottom. I also add chopped bacon (I usually cook up a whole package, whatever my husband doesn't steal from the plate goes into the pie, usually about 3/4 of a pound.) I like to use a 4 cheese Italian mixture you can get from the store of parmesean, romano, asaigo, and aged provolone. Use very fresh tomatoes!



This was delicious. I've made this several times and have tweaked it a bit. I pre-bake my crust a bit longer, pre-cooked the onions w/garlic. I sprinkle some Monterey Jack cheese, (I prefer this to Morzarella)to the bottom of the pre-baked crust and then added some spinach leaves so the crust doesn't get too soggy. It's important to drain the tomatoes well. The topping is what makes this taste so good so I double the amount. This is a good way to use up those home grown tomatoes! Thanks for the recipe, Britt.



What a wonderful treat! To cut down fat calories, I lined a dish with a couple of flour tortillas instead of a pie crust. This too eliminated any prior baking.

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Amount Per Serving (8 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Garden Fresh Tomato Soup


next recipe:

Fresh Tomato Zucchini Soup