Tomato Pie

The Wildflower Cafe in Mentone, Alabama, is an adorable little restaurant with a big claim to fame: their absolutely mouth-watering tomato pie!

Tomato pie is a savory Southern pie full of juicy tomatoes and decadent cheeses.

No one does it better than the Wildflower, but this recipe is pretty darned close. 

I’ve taken a few liberties, like adding green onions and garlic. Once you try it, you'll wonder how you ever lived without it!

Why You’ll Love This Tomato Pie

Season Stretcher: There’s nothing better than fresh garden tomatoes. And this recipe helps you showcase and preserve them at their peak. Turn an abundance of garden produce into a memorable meal in just a few simple steps. 

Culinary Creativity: This recipe offers a unique twist on traditional pies. It combines savory ingredients in an unexpected way that delights and surprises.

Budget-Friendly: It uses simple, readily available ingredients and transforms them into an elegant dish.

Versatile Serving: Tomato pie works equally well as a main dish for brunch or lunch or as a light dinner. You can also serve it hot, warm, or at room temperature without compromising its appeal.

Ingredients

• Ripe Roma Tomatoes: Romas are perfect for this recipe because their firm texture holds up well during baking. They’re also fresh, juicy, and slightly acidic. 

• Pie Crust: Use your favorite recipe for a homemade pie crust, or pick up a store-bought one for convenience. Just be sure to bake it first before adding the filling. 

• Kosher Salt & Black Pepper: Essential seasonings enhance the natural flavors of the tomatoes and cheese. 

• Cornmeal: I sprinkle a little on the pre-baked crust to help absorb excess moisture from the tomatoes. This helps keep the bottom from becoming soggy. 

• Cheese: Use mozzarella and cheddar for a classic, cheesy combination that melts beautifully. It makes the filling gooey, rich, and savory. 

• Mayo: It helps hold the cheese mixture together and makes the filling extra creamy. 

• Fresh Basil Leaves: For a bright, aromatic flavor to complement the tomatoes beautifully. They also add a pop of green.

• Green Onions & Garlic: While not in the Wildflower Cafe’s original recipe, I always add them. They add depth, complexity, and an earthy deliciousness to every bite.  

How to Make Tomato Pie

This pie is so gorgeous and tasty, but it's so easy to make! In fact, it’s even easier than some sweet pie recipes I’ve tried. 

1. Prepare the tomatoes. Preheat the oven to 350 degrees Fahrenheit. Slice and arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle salt over them and let them drain for 30 minutes. Then, pat them thoroughly dry to remove excess moisture. 

2. Prepare the crust. Pre-bake the pie crust until lightly golden. (Usually 15 to 20 minutes.) Remove it from the oven and sprinkle a thin layer of cornmeal on the bottom to absorb moisture. 

3. Make the filling. Mix the cheeses, mayo, basil, onions, garlic, and black pepper in a large bowl. Combine thoroughly. 

4. Assemble. Layer 1/3 of the tomato slices in the pie crust’s bottom. Evenly spread half the filling mixture over them, then repeat. End with the final layer of tomatoes on top. 

5. Bake. Bake for 35 to 45 minutes or until the cheese is bubbly and the crust is golden. After removing the pie from the oven, let it cool for 15 to 20 minutes before slicing. 

6. Serve. Slice into wedges and serve warm. Enjoy! 

Tips for the Best Tomato Pie

The best thing about this recipe is that you can tweak it to make it your own. 

You can enhance the filling with crispy bacon, sauteed eggplants, caramelized onions, etc. You can also use different cheeses if you prefer. Here are a few more tips: 

• Pick top tomatoes. Roma tomatoes are the best choice for this pie. They have a lower water content and firmer flesh than other varieties. Be sure they're ripe and unblemished.

• Pick the best pie plate. Use a pie plate with a removable bottom. It just makes it easier to release the pie from the plate. If you plan to serve the pie directly from the dish, you can skip this step. 

• Don't deviate! Follow the recipe exactly. This doesn’t mean you can’t incorporate add-ins. But follow, and don’t skip the steps. Pre-bake the pie crust. Salt and drain the tomatoes. Add the cornmeal. Those things may seem tedious, but they’re hugely important.

• Keep sogginess at bay. Add a thin layer of breadcrumbs between every layer of the pie. They’ll help soak up excess juices from the tomatoes. 

• Give it an egg bath. Just a gentle brushing over the edges will help them turn nicely golden brown. 

• Don’t skip the cooling time. If you cut into the pie too soon, the filling won’t be set. It’ll be a huge mess. Let the pie cool properly for nice, clean, even slices. 

• Make it a meal. Serve the warm pie with a light side salad, focaccia, a cool pasta salad, or asparagus.

How to Store

Honestly, I could probably eat an entire tomato pie in a single sitting. But if you have leftovers, you can keep them for several days. 

To Store: Place the cooled pie in an air-tight container. Refrigerate for up to 4 days. If stacking slices, place paper towels between each layer. 

To Freeze: Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. 

To Reheat: Warm individual slices in the oven (350 degrees/10-12 minutes) or in the microwave (high/30-45 seconds). The microwave may cause the crust to become soggy, though.