Tomato Pie

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Tomato Tart

When life gives you a box of tomatoes, you need to think bigger than a tomato sandwich.

Last weekend, our stepson, Kevin, and his wife, Suzanne, and their 5 kids came to visit. (Yay for grandkids time !!!!). It was Emma’s birthday (she turned 8) and she wanted to spend it with us at the Lake. With them came a juicy cantaloupe and a box of tomatoes from Kevin’s mom’s garden. If you’re keeping up here, that’s my husband’s first wife, who I like very much.

I don’t care how fresh tomatoes are at the market, there’s nothing better than tomatoes fresh from the vine, still warm from the sun. Those of you who grow your own know this.

I gave some thought to making jam or roasting them all up to add to dishes. But I wanted to try something new. A tomato pie. We were having friends over for dinner, and decided to use them as my guinea pigs so Carnivorous Maximus and I wouldn’t eat the entire pie ourselves. And thank God, because it was so good that’s exactly what would have happened.

Cook’s Tips:

This pie is all about tomatoes, so use your best ones.

Confession: the photo is a little incomplete. I needed to get a photo of the dish earlier in the day when the light is best. I then added another layer of tomatoes and slid it back in the oven.

If you don’t care for mayonnaise, try it with pesto!

5.0 from 1 reviews
Tomato Pie
Prep time
Cook time
Total time
Recipe type: Vegetarian Side
Serves: 8 slices
  • 1 store bought pie shell, or make your own
  • ½ cup grated mozzarella cheese
  • 8 tomatoes, or enough to make 3 layers of tomatoes in the pie
  • 3 Tbsp Gruyere Swiss cheese
  • 2 Tbsp mayonnaise
  • 2 tsp dried oregano
  • 1 tsp kosher salt (or to taste)
  • ½ tsp ground pepper
  1. Preheat the oven to 375˚F. Thaw the pie shell if it's frozen.
  2. Sprinkle a layer of mozzarella cheese on the bottom of the pie shell. Slice the tomatoes ¼" thick. Add a layer of sliced tomatoes on top of the cheese. Spread them with 1 Tbsp mayonnaise. Add a layer of Gruyere, a sprinkling of dried oregano, salt and pepper, a second layer of tomatoes. Spread with the final tablespoon of mayonnaise, a dusting of oregano, salt and pepper, and half of the remaining mozzarella cheese. Top with the final layer of tomatoes, oregano, salt and pepper, and the remaining mozzarella.
  3. Bake for 30 - 40 minutes, or until the crust is lightly browned, the cheeses are melted, and the tomatoes are soft.
  4. Serve warm.
Has life handed you a bunch of tomatoes? You’re in luck. This week on The Food Network’s blog, FN Dish, we’re celebrating tomatoes. Go check out the other recipes and our Pinterest Board, Let’s Pull Up a Chair.


The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Spiralized beet noodles sautéed in olive oil and apple cider vinegar, with spring onions, over whipped feta cheese. Finish with a fluff ball of sprouts and a drizzle of olive oil.
Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
Clam chowder with flavors of the Islands from coconut milk and lemongrass.
Cinnamon Raisin toasts, smeared with apricot jam, and topped with melty chocolate for a quick dessert.
Riced cauliflower and grated carrots sautéed with spring onions in coconut oil, and tossed with lime and cilantro.
Soft savory dinner rolls filled with garlic, Parmesan cheese, and basil.
Mashed fava beans with mint on crostini for a perfect appetizer - from the Vegetable Butcher cookbook.
Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce


  1. Tova Buckholder says

    Is there anything that I could substitute in place of the mayo? It looks really yummy but nobody in my family will eat mayo. 🙂

  2. says

    This looks wonderful! My husband is really picky about cheese, but he love gruyere. This would be such a delicious light summer dinner with a green salad. Definitely want to give it a try!

    • says

      There are so many cheese you can use with this, so have some fun with it. And I completely agree – all you need is a big green salad to call this dinner :-). If you eat meat, feel free to add some sausage to the layers!
      The Wimpy Vegetarian recently posted..Tomato PieMy Profile

  3. says

    This looks delicious. Tomato “pie” is really popular where I live, but it more of a paste sauce on top of a pizza crust. I really yummy, but this looks even better!

    • says

      Thanks Rachel! This dish is best when tomatoes are at their peak. Don’t even think of making this with winter tomatoes. And it’s so easy to make – especially if you don’t make your own pie crust.
      The Wimpy Vegetarian recently posted..Tomato PieMy Profile

    • says

      Dear puzzled in san francisco, aka Jules, LOL. Kosher salt is a favorite with chefs due to the shape of the salt and the fact it has fewer additives than the more common table salt. Benefits of the shape: it’s easy to pinch small amounts from a small bowl, and teaspoon for teaspoon, it’s less salt. By weight, it’s all the same. But table salt nestles more tightly together, so that a pinch will be more salt. So, if you’re still with me here, there’s a lot less risk of adding too much salt. If a recipe developer, like me, uses kosher salt in a recipe, we must mention it in the recipe. Otherwise if someone uses the same amount of salt with table salt, they’re going to be very unhappy with the salty result. As a side note, it’s also a great shape for salting meats for curing. Hope that helps, Jules!! Great to hear from you!
      The Wimpy Vegetarian recently posted..Lightened Maple Carrot Flan: #FallfestMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge