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

A wedge of tomato pie on a white plate with a fork in the background.

Tomato Pie

5 / 3 votes
For this tomato pie, ripe tomatoes, white Cheddar, and mayonnaise are all stuffed inside a buttery, flaky pie crust. Need I say more?
David Leite
Servings8 servings
Calories444 kcal
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour


For the pastry

  • 2 cups all-purpose flour, plus more for the work surface
  • 2 teaspoons baking powder
  • Coarse salt
  • 8 tablespoons (4 oz) unsalted butter, cut into chunks and chilled
  • 2/3 cup milk

For the tomato pie filling

  • 3 pounds ripe tomatoes, peeled, seeded, and sliced thick
  • 2 tablespoons chopped chives
  • 3 tablespoons chopped basil leaves
  • 4 ounces white Cheddar, shredded
  • Coarse salt
  • 2/3 cup mayonnaise


Make the pastry

  • In a bowl, combine the flour, baking powder, and 1/2 teaspoon salt and stir with a fork. Drop in the butter and, using a pastry blender, 2 knives, or your fingers. cut the butter into the flour until the butter pieces are about the size of small peas.
  • Add the milk and stir until you have a dough that hasn’t quite come together. Dump it on the counter and knead it a few times to work in the dry flour.
  • Divide the dough in half. On a lightly floured work surface, roll 1 portion out until it’s large enough to line a 10-inch pie plate. Cover the remaining portion and let it rest at room temperature or refrigerate it if your kitchen is swelteringly hot.

Make the tomato pie filling

  • Heat the oven to 400°F (200°C).
  • In a bowl, combine the tomatoes with the herbs, half the Cheddar, and some salt. Spread this evenly in the pastry. Slather the mayo on top of the tomatoes and scatter the remaining Cheddar on top.
  • Roll out the remaining portion of dough and top the pie. Trim the top and bottom crusts back to fit the pie plate, leaving no overhang over the edge of the plate. You can seal the crusts with either a fork or your fingers.
  • Bake the tomato pie until it’s golden, 20 to 25 minutes. Let it cool on a wire rack for a while before serving.
  • Slice and serve the pie while still warm. You can reheat leftover slices in the microwave or the oven.
Tasty by Roy Finamore

Adapted From


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Serving: 1 sliceCalories: 444 kcalCarbohydrates: 32 gProtein: 9 gFat: 32 gSaturated Fat: 13 gPolyunsaturated Fat: 9 gMonounsaturated Fat: 8 gTrans Fat: 1 gCholesterol: 55 mgSodium: 227 mgPotassium: 593 mgFiber: 3 gSugar: 6 gVitamin A: 2051 IUVitamin C: 24 mgCalcium: 199 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2007 Roy Finamore. Photo © 2007 Tina Rupp. All rights reserved.

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.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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