Fresh Tomato Pie – A Summer Must!

When summer tomatoes are so prolific you no longer can imagine them in another salad; try this Fresh Tomato Pie. Warm tomato slices are combined with eggs, milk, and cheese before baking in a pie crust. Summer Heaven!

Whole Fresh Tomato Pie

I’ll be honest, I made something very similar to this Fresh Tomato Pie a couple of years ago and my thoughts were to revise it a bit, change the post date and have another go with it but then I had second thoughts. It was so good, why not just reinvent the wheel a bit and keep both wheels?

The original fresh tomato pie that I made was barely more than a crust filled with tomatoes and covered with some bread crumbs. As a matter of fact because of that very simplicity it’s not a particularly great pie to serve in any way other than a bowl; it really falls apart.

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I decided that I needed to take it to a new level and add some components that would not only make it more of a pie but also make it even more delicious. Heck you don’t need a pie in a shell for what I made before, simply slice some tomatoes, sprinkle some herbs and toss with some toasted breadcrumbs…that was about it!

Early Girl Garden Tomato

So I wanted more. Even though my tomato harvest is usually pathetic (hail, hail and more hail!), I decided to dedicate what little I had to this pie and there are no regrets.

My intent to change it up a bit was twofold; I wanted something a bit more filling and richer yes, but I also thought I had an old recipe in one of my binders that I sort of remembered having back in the ‘olden days’ that was exactly what I was looking for.

Slice of Whole Fresh Tomato Pie with Forkful Missing

Coming to the rescue as it often does, the recipe I was looking for was in my very old, ugly, yellow, cross-stitch designed recipe card binder from the same dear woman who had helped me make my first quiche.

As it turns out, this recipe is now all over the internet but I made a couple of my own changes and though I can’t actually remember that first one so many, many years ago I can say this one is sure good.

I made my favorite crust. Since discovering the amazing texture that results in using lard and butter; it’s hard to have anything else suffice. Good quality rendered lard is not always easy to find but I’ve discovered an online resource and it’s worth having it shipped to you. Seriously this crust is crust nirvana.

Alma’s filling called for a combination of cheddar cheese, mozzarella cheese and mayonnaise. I didn’t have any cheddar but did have some ricotta. Now I can’t imagine it any other way. Instead of layering the cheeses and topping the pie with mayonnaise I decided to mix all three of them together instead and dollop the mixture into two layers with the tomatoes and basil. SO good.

Last but not least, I brought one component of the savory tomato pie mentioned above to this recipe; it’s topped with a cheesy bread crumb mixture and I opted for doing something similar with Panko and Parmesan. Similar yes but absolutely not the same!

Slice of Whole Fresh Tomato Pie

If you’ve still got some fresh tomatoes or can acquire some soon; you must do this. I had it for breakfast, lunch and dinner one day and then breakfast the next morning. I mean in lieu of that I do think I could have just sat down and eaten the entire thing…so I really tried hard to pace myself.

While I am already seeing people talk about pumpkin, I’m a stalwart about some things and for me one of them is summer fruits and vegetables. If it’s summer I’m making what’s best about summer…tomatoes, watermelon, corn and peaches. Pumpkin can wait until October, today you should make this amazing Fresh Tomato Pie this summer!

If you love tomatoes like I do you’ll want to make each and every one of these dishes from my friends participating in The Food Network’s #SummerSoiree!

food network

PIN IT! ‘Fresh Tomato Pie’

Whole Fresh Tomato Pie with Parmesan and Breadcrumb Top Crust

Fresh Summer Tomato Pie

Fresh Tomato Pie

This pie is a celebration of summer, filled with fresh tomatoes and only barely held together. I might say 6-8 Servings but seriously…I would share a whole one for dinner!
4.50 from 50 or more votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Pastry and Pie
Cuisine American
Servings 6 -8 Servings
Calories 386 kcal


  • 1 recipe pastry for a single 9-inch pie crust homemade or store-bought
  • 3 to matoes thinly sliced
  • 2 tsp salt
  • 3 cloves garlic minced
  • ¼ cup chopped fresh basil
  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup mayonnaise

For Crumb Topping

  • ½ cup Panko bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 Tbsp butter melted


  • Preheat oven to 450 degrees
  • Press your pie crust into a 9-inch pie pan; prick bottom and sides with fork. Bake the crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from oven and cool completely.
  • Reduce oven temperature to 350 degrees
  • While the crust is baking, place tomatoes in single layers of a colander; sprinkle each layer with salt. Let sit for about 10 minutes to release moisture. Blot tomatoes gently with paper towels to remove most of the remaining moisture.
  • Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto the first layer of tomatoes.
  • Combine the ricotta cheese, mozzarella cheese and mayonnaise in a bowl and mix well. Dollop half of the mixture on top of the tomatoes, garlic and basil and gently spread to cover.
  • Repeat layering with remaining tomatoes, garlic, basil and cheese mixture.
  • Combine the Panko crumbs, Parmesan and melted butter and mix well. Sprinkle over the top of the pie.
  • Bake in the 350 degree oven until the cheese mixture is melted and bubbling and the pie crust and topping is a golden brown, about 30 minutes.
  • Serve warm or at room temperature.


I used my favorite crust with lard and butter but use whatever works for you.
I always keep a supply of Pillsbury crusts in the freezer; sometimes a last minute urge can’t be met with a homemade crust and I think the crusts that are rolled and that fit into your own pie pan are the best option for a pre-made crust..


Nutrition Facts
Fresh Tomato Pie
Serving Size
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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    1. Something old that is new again and without a doubt simply the best pie crust I have ever had. Who knew??? Well, guess my Grandma did. 🙂

  1. Yup, lard and butter for us in pie crusts too. We keep our lard in the freezer so it’ll last — we don’t make all that many pie crusts. Would definitely break out the lard for this, though! Smashing looking dish — SO much flavor. Gotta get farmer’s market tomatoes, though — we’re doing OK with cherry tomatoes, but that’s it this year (really hot, first too much, then too little rain).

    1. Once you have a lard and butter crust there is simply no going back is there and yes, I’ve got little packets all tucked into spots in my freezer! I’ve got some Early Girl that will work but you’re right, for this one I don’t use cherry tomatoes. I was a recipe for a cherry tomato pie…you have to remove all of the liquid and seeds…so like half of it? 🙂

      Hail has been my enemy. They would grow a bit and then get shreeded…tried again and shredded again. Never a big enough amount to start over, just enough to stunt them for a week or so…like 8 times!

    2. I freeze mine too John; I get a couple of pounds, give a bit to friends and the rest lasts for awhile. This crust does make AMAZING pie dough cookies if you’re ever in the mood. Cinnamon, sugar and bake. YUM.

    1. Then you HAVE to try this; none of my friends had ever had one either and now they’re all clamoring for more. It is just SO dang good!

    1. Agreed Joy and I’ve got a bunch on the counter ready for the next one. I seriously could eat the whole thing!

  2. What a wonderful recipe! I had some avocado rolls stuffed w tomato jam recently at a conference and fell in love. This is my sort of wonderful! oxox

    1. I’ve had it with and without the crumb topping Erika and I just prefer the extra crunch. Might not be required but for me it is!

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