Why You’ll Love This Recipe

This recipe highlights the natural sweetness of tomatoes combined with a creamy, cheesy topping that bakes to golden perfection. It’s simple to prepare yet feels special enough for gatherings. The balance of flaky crust, juicy tomatoes, and savory filling makes every bite satisfying. It’s also a great way to use fresh, in-season tomatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust, pre-baked
fresh tomatoes, sliced
salt
black pepper
fresh basil, chopped
green onions, sliced
mayonnaise
shredded mozzarella cheese
shredded cheddar cheese
garlic powder

Directions

Preheat your oven to 350°F (175°C).
Arrange the sliced tomatoes on paper towels and sprinkle lightly with salt. Let them sit for about 10 to 15 minutes to draw out excess moisture, then pat dry.
Place a layer of tomatoes in the pre-baked pie crust.
Sprinkle with black pepper, chopped basil, and green onions.
Repeat layers if needed, depending on the depth of the pie.
In a bowl, mix together mayonnaise, mozzarella cheese, cheddar cheese, and garlic powder.
Spread the cheese mixture evenly over the top of the tomatoes.
Bake for 30 to 35 minutes, or until the top is golden and bubbly.
Let the pie cool for at least 10 to 15 minutes before slicing.
Serve warm or at room temperature.

Servings and timing

This recipe serves about 6 to 8 people.

Prep time: 20 minutes
Cook time: 30 to 35 minutes
Total time: 50 to 55 minutes

Variations

You can add cooked bacon for a smoky flavor or include caramelized onions for extra sweetness. Swap mozzarella with provolone or use all cheddar for a sharper taste. Add a pinch of red pepper flakes for heat or use different herbs like thyme or oregano for variation.

Storage/Reheating

Store leftover tomato pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) until warmed through, or enjoy it cold or at room temperature. Avoid microwaving if possible to keep the crust from becoming soggy.

FAQs

Do I need to peel the tomatoes?

No, peeling is not necessary, but you can if you prefer a smoother texture.

How do I keep the pie from getting watery?

Salt and drain the tomatoes beforehand to remove excess moisture.

Can I use store-bought crust?

Yes, a store-bought crust works perfectly for convenience.

Can I make this ahead of time?

Yes, you can bake it ahead and reheat or serve at room temperature.

What type of tomatoes work best?

Ripe, firm tomatoes like Roma or vine-ripened varieties are ideal.

Can I freeze tomato pie?

Freezing is not recommended due to the high moisture content.

Is this served hot or cold?

It can be served warm, room temperature, or even chilled.

Can I make it without mayonnaise?

You can substitute with a mixture of sour cream and cheese, though the flavor will differ.

What can I serve with tomato pie?

A simple salad or soup pairs well with it.

Can I add protein?

Yes, cooked bacon or shredded chicken are great additions.

Conclusion

Masters Tomato Pie is a delicious, comforting dish that celebrates simple ingredients with bold flavor. With its creamy topping and fresh tomato layers, it’s a versatile recipe that works for many occasions and is sure to become a favorite.

Masters Tomato Pie Recipe

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Masters tomato pie is a Southern classic featuring layers of fresh tomatoes, herbs, and a creamy cheese topping baked in a flaky crust. It’s rich, savory, and perfect for brunch, lunch, or a light dinner.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C).
Arrange sliced tomatoes on paper towels, sprinkle with salt, and let sit for 10–15 minutes. Pat dry.
Layer tomatoes in the pre-baked pie crust.
Sprinkle with black pepper, basil, and green onions.
Repeat layers if needed.
In a bowl, mix mayonnaise, mozzarella, cheddar, and garlic powder.
Spread cheese mixture evenly over the tomatoes.
Bake for 30–35 minutes until golden and bubbly.
Let cool for 10–15 minutes before slicing.
Serve warm or at room temperature.

Notes

Drain tomatoes well to prevent a watery pie.
Use ripe but firm tomatoes for best texture.
Add cooked bacon or caramelized onions for variation.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven to maintain crust texture.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 40 mg