This tomato pie is a classic dish made with fresh tomatoes, cheese, herbs, and mayo in a buttery, flaky crust. The perfect solution for an abundance of late summer tomatoes.
This tomato pie is sorta like those amazing summery tomato sandwiches with mayo on white bread except warm. Perfect for late summer when the days are cooler yet you still crave the sandwich but with a little more sustenance.–Renee Schettler Rossi
- Quick Glance
- 30 M
- 1 H
- Makes one 10-inch pie
IngredientsEmail Grocery List
- For the pastry
- For the tomato pie filling
Recipe Testers Reviews
This was the best tomato pie that I've eaten thus far.
I made one of them exactly like the recipe, using white Cheddar cheese. It was gone within 1 hour!
Next, I made 2 more—one with mozzarella and another with a combination of Italian cheeses—and they were totally devoured by my 21-year-old son and his friends. They claimed it was the bomb, better than having pizza, and simple and easy to make to impress their girlfriends.
Oh, the memories! Summer chats with mom at the kitchen table after picking tomatoes from the garden. Our treat was thick slices of fresh, sweet tomato with a dollop of Hellmann’s. Nothing else…just give it to us straight.
Finamore’s tomato pie captures that garden freshness. The creamy blend of white Cheddar and mayo is a nice touch. The flaky biscuit crust is perfect. Delicious!
So good and so buttery—I had a hard time keeping myself from picking at the edges of the crust to munch on. The filling itself tasted like summer. I’m certain I’ll be using this recipe frequently when my tomatoes have ripened (without the mayo, though).
I was skeptical that the very wet dough would roll out and stick to the rolling pin. It did stick, but stayed together in one piece when gently peeled off. I loved the crispness of the crust in the finished pie.
This recipe sounded so good and the thought of using our bounty of fresh tomatoes in a different recipe was the clincher for me. The flavor of the warm tomatoes combined with the basil and chives and the creamy, though subtle, taste of the mayo was delicious. Definitely one I will make again and again.
Though I love to cook, baking is not my forte, especially pies, as I often have trouble with the crusts. This crust recipe was incredibly easy and forgiving to work with and was delightfully flaky!
Reading the recipe, I was excited to make this—I love tomatoes. Dealing with peeling and seeding the tomatoes, I was grumpy and not liking the recipe. Tasting the finished pie, it was all worth it! It’s like the best tomato soup in pie form with the bonus of a buttery crust on top (my bottom crust got soggy).
It took about 40 minutes from start to finish, easily doable on a weekday. Just watch your pie crust if you’re doing this on a hot summer day.
With an easy-to-make crust that holds up to the tomatoes, this tomato pie is a winner! The herbal, rich flavors that come through, bite after bite, are superb the same day you make it.
The tomato pie was quite pleasant and tasty. A nice breakfast or lunch.
The crust tasted fine but was a little soggy on the bottom. Perhaps the tomatoes could be salted and drained to help prevent this.