Tomato Pie

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Tomato Pie Tomato Pie Recipe Courtesy of

Two cheeses and fresh basil bring out the goodness of the tomatoes.

Servings: 6 servings
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup grated mozzarella
1   9-inch prebaked deep dish pie shell
1/2 cup chopped green onion
10   fresh basil leaves, chopped
4   tomatoes, peeled and sliced
1 cup grated cheddar
1 cup mayonnaise
salt and pepper





Preheat oven to 350 degrees.

First, blanch the tomatoes and slice. Place the tomatoes in the collinder to drain.

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Layer the tomato slices, basil, and onion in pie shell.  Season with salt and pepper.  Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Show: Paula's Home Cooking/Savannah Country cookbook/Paula Deen and Friends cookbook
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Reader Comments:


This one is just like your other recipes it is simple but tasty and flavorful. To Ms.Anonymous 7/18/2013 that little word you referenced is a good example of how hate has not been eradicated and a reminder of how far our society has to grow in understanding race relations and educating people who are still either to oblivious to get it or just down right ignorant.

By Nancy on September 15, 2013


All are wonderful

By Janell O"Neal on September 04, 2013


Food network you should be ashamed from dropping Mrs. Deen from your network. You have added to a big problem in our society - that is letting a single word uttered years ago intimidate you into contributing to the ruination of a perfectly wonderful women who is a great cook!

By Anonymous on July 18, 2013


Hi Paula, My family and I recently went to a food festival and tried tomato pie for the first time. We all loved it!!! It looks like the tomatoes in my garden are almost ready. When I thought about finding a tomato pie recipe, the first person I thought of was you!! I will be trying your recipe and I know we will love it! My husband uses your recipe for fried chicken and it is the best chicken I have ever had!!! Wanted you to know that I am thinking of you:) Kelly Daniels

By Kelly Daniels on July 12, 2013


I enjoy watching you prepare some of the most delicious meals. Is this a diabetic friendly dish?

By Anonymous on April 22, 2013



By LAURA HIGHBAUGH on August 14, 2012


Hello Ms. Deen, I just made your "Tomato pie" it is wonderful. But I have question How do you stop the juice from the tomato and making true crust soggy?

By Howard Glass on July 11, 2012


My daughter gave me this recipe last summer and it is the same except she added 1 tbsp hot sauce to the mayonnaise mixture. The pie crust should be pre-baked before filling to avoid a mushy, gummy crust. Sprinkle the tomato slices with salt to accelerate and maximize drainage. I placed the slices on a hand towel and pressed the excess juice out after draining on a broiling rack. The pie still had a good bit of juice in it, but the flavor was so intense it was AWESOME!!!!!

By Melba on July 10, 2012


Love your recipes. I can't wait until fresh local tomatos come in to try this one.

By Carol Harrell on April 26, 2012


I absolutely love this recipe and make it quite often. I recently added sliced zucchini to the layers and it was fantastic. Thank You for all the deliteful recipes you share with us.

By Judi on February 05, 2012


In a word...Yummy! This is perfect for a potluck, brunch, or a quick dinner paired with a green salad. In fact, no recipes from Paula Deen have been nothing short of delicious. The deep dish crust is tasty, and the fresh basil adds a nice flavor. I've made this twice, and made it with dried basil and compared the two. Both are good, but I like the fresh basil as it compliments the tomato well. Very easy to prepare, and a "go to"recipe when I'm short on time.

By Shawnmarie on January 18, 2012



By ANNE on January 05, 2012


Dear Paula, I enjoy watching your show. You make fixing food so simple and you seem like such an easy going person. Not to fancy or fussy, but just my type of person to watch. I hope you will be on for a long, long time. I have learned a lot by watching you. I like to cook, but I don't want to do things fancy and with a lot of things you don't normally have in your home, or kitchen to work with. I am going to try and make the tomato pie. I see where someone said it was runny. Do you use certain tomatoe's with this? Just wondering. Keep up the good work, Alice

By Alice Kloppenburg on November 26, 2011


When I told my friends and family I was making tomato pie they all looked at me like I was crazy but every single one of them was wow'd at how good this was! I ended up having to make 2 in one weekend. This is definately going to be a summer time tradition

By Erin on November 18, 2011


A good friend baked your tomato pie for me and it was so delicious I got your recipe and have baked it for friends (who loved it too). I still have some homegrown ripe tomatoes so I'm going to make it again today. It's one of the best recipes I have and quite unique. Thanks for all the good ideas. Saw you on Dr. Oz recently. Looked like you two were having a lot of fun. Sue

By sue crooker on October 16, 2011


I LOVE THIS PIE!!! But I would love to know how to keep it from getting runny?... Please let me know someone. Thanks so much for the Yummy-ness!

By Vanessa Orr on September 19, 2011


Wow! What a great recipe! I'm a tomato lover and this is another way to enjoy my vegetable of choice. Thank you.

By Rhonda Lunn on September 17, 2011


love this pie!! easy to make, delicious, and especially great with Jersey tomatoes..out of this world! thanks, Paula!

By Michele Polk on September 15, 2011


This Pie gets deadly serious when you add crumpled crispy just fried bacon on it..

By Val on August 17, 2011


Made this last night to go with grilled hotdogs, was wonderful. Will be making this again now that fresh tomatoes are here. Thanks Mary

By mary on August 12, 2011

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