Tomato Pie

Name: Tomato Pie
Total time: 40 min
Ingredients: 4 large tomatoes; 1 teaspoon kosher salt; 4 ounces mozzarella cheese, grated, about 1 cup; 4 ounces cheddar cheese, grated, about 1 cup; 1 cup mayonnaise; 1 bunch green onions, thinly sliced; ½ teaspoon black pepper; 4 to 6 slices bacon, cooked and crumbled; 1 parbaked pie shell; 3 tablespoons chopped fresh basil; assorted microgreens for garnish

The Garden & Saucier

Tomato Pie

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The Strategy:

A truly Southern classic, Tomato Pie is the ultimate celebration of the summer harvest. To ensure a perfectly crisp base rather than a soggy bottom, the secret is salting the tomatoes to draw out excess moisture and parbaking the crust before adding your filling. Layered with smoky bacon, fresh basil, and a decadent, bubbling mixture of sharp cheddar, mozzarella, and mayonnaise, this pie is deeply savory, incredibly rich, and the perfect comforting anchor for a leisurely summer lunch.

Serves: 6 to 8 | Total Time: 40 minutes till it’s ready

Ingredients

Tomatoes

4 large tomatoes
1 teaspoon kosher salt

Cheese Topping

4 ounces mozzarella cheese, grated, about 1 cup
4 ounces cheddar cheese, grated, about 1 cup
1 cup mayonnaise
1 bunch green onions, thinly sliced
½ teaspoon black pepper

Pie Base and Garnish

4 to 6 slices bacon, cooked and crumbled
1 parbaked pie shell
3 tablespoons chopped fresh basil
assorted microgreens for garnish

Overhead prep shot of fresh ingredients for Tomato Pie, including thick slices of red summer tomatoes, a parbaked crust, crumbled bacon, cheeses, mayonnaise, and fresh herbs

Instructions

Preheat your oven to 350°.
Slice the tomatoes and place them into a colander. Sprinkle the tomatoes with salt and let them sit for 10 minutes to release some of their juices.
Mix the cheeses and mayonnaise. Stir in the green onions. Season with salt and pepper.
Sprinkle the bacon over the bottom of the pie crust.
Layer the tomatoes on top of the bacon. Sprinkle the tomatoes with basil.
Spoon cheese topping over everything.
Bake the pie until the topping begins to turn golden and is melty and bubbling, about 15 to 20 minutes.
Remove the pie from the oven and cool.
Spread the microgreens over the top of the pie. Serve warm or at room temperature.

Extreme close-up action shot lifting a thick, deeply savory slice of Tomato Pie, with dramatic stretching melted cheddar and mozzarella cheese revealing layers of tomatoes and bacon

Thing to Note:

You get a head start on this delicious dish by using a refrigerated pie crust. We want to partially bake the crust before we fill it and then bake it again with the cheesy filling inside. To parbake the crust, preheat your oven to 400°. Lay the pie dough into a pie pan and crinkle the edges. Pierce the bottom of the dough with the tines of a fork. Lay a piece of parchment paper over the pie shell. Fill with pie weights or dried beans. Bake until the edges begin to turn golden, about 10 to 15 minutes. Remove the pie shell from the oven. Remove the parchment paper and the weights. Now you are ready to go! Layer the pie shell with all of your yummy tomato pie ingredients and finish in the oven.

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The Heart of the Table

There is something profoundly comforting about slicing into a warm, savory pie. It evokes a sense of deep nostalgia, of lazy Sunday afternoons and the unhurried pace of summer. When you serve a dish that requires such careful layering and patient baking, you are communicating a deep sense of care for the people gathered at your table. It encourages everyone to slow down, savor the rich, complex flavors, and sink into a relaxed, grateful state of communal connection.

An elegant, formal late-summer outdoor luncheon table setting featuring a dark ceramic dish of beautiful golden Tomato Pie, with a sophisticated gathering in the background

Neighborly Grace

THE PRESENTATION: Bake the pie in a heavy, dark ceramic dish to beautifully frame the golden, bubbling cheese topping. Allow the pie to cool slightly before slicing so the rich layers hold their shape. Serve on warm plates and garnish each slice with a delicate, vibrant pinch of fresh microgreens right at the table to cut through the richness.
THE POUR: A dry, structured rosé from Provence or a lightly oaked Chardonnay. The wine needs enough body to stand up to the rich cheese and savory bacon, but enough bright acidity to balance the sweetness of the summer tomatoes.
THE VIBE: Nostalgic, deeply satisfying, and effortlessly elegant. This is the absolute quintessential centerpiece for a slow, lingering late-summer luncheon served outdoors under the shade of mature trees.

Chef’s Recommendations

The Salad Beside the Slice: Balsamic Corn & Watercress Salad
The Porch Glass: Kentucky Derby Mint Juleps
The Main After the Slice: Goat Cheese and Prosciutto Stuffed Chicken Breasts
The Southern Sweet: Banana Pudding Ice Cream

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Tomato Pie

Tomato Pie

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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