Nothing captures the essence of summer quite like a golden Tomato Pie fresh from the oven, with juicy tomatoes nestled in a buttery crust. Last August, my neighbor brought over a basket of gorgeous heirloom tomatoes from her garden, and I knew exactly what to make, this became our family's most requested summer dish!
The combination of ripe tomatoes, crispy bacon, and creamy cheese creates pure magic that tastes like sunshine on a plate. Whether you're using garden-fresh tomatoes or beautiful farmers market finds, this recipe transforms simple ingredients into something absolutely spectacular.
Why You'll Love This Bacon Tomato Pie
This tomato pie recipe delivers everything you want in a summer dish - fresh flavors, gorgeous presentation, and that perfect balance of savory and sweet. The flaky homemade crust holds layers of perfectly seasoned tomatoes, crispy bacon, and a rich cheese mixture that melts into pure comfort.
My husband declared this better than any restaurant version he's ever tried, and honestly, I have to agree! It's surprisingly easy to make ahead, perfect for potlucks, and uses those beautiful summer tomatoes when they're at their absolute peak. Plus, it's one of those recipes that makes your kitchen smell absolutely incredible while it bakes.
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What You'll Need
This old fashioned tomato pie starts with simple, quality ingredients that let those gorgeous summer tomatoes truly shine. I love how this recipe doesn't require anything fancy - just good tomatoes, a few pantry staples, and a little love.
Main Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 4-5 large ripe tomatoes, sliced ¼-inch thick
- 6 slices bacon, cooked and crumbled
- 1 large sweet onion, thinly sliced
- ½ cup mayonnaise
- ½ cup sharp cheddar cheese, grated
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Optional Extras
Fresh herbs like thyme or oregano add lovely depth, and a sprinkle of Parmesan cheese creates an extra layer of flavor. Some folks love adding a touch of Dijon mustard to the cheese mixture - my sister swears by this trick.
This fresh tomato pie recipe is super easy, full steps are in the recipe card.
How to Make Summer Tomato Pie
Prep the Tomatoes
Slice tomatoes ¼-inch thick and lay them on paper towels. Sprinkle generously with salt and let drain for 30 minutes. This crucial step removes excess moisture and prevents a soggy bottom crust.
Cook the Bacon and Onions
Cook bacon until crispy, then crumble and set aside. In the same pan, sauté sliced onions in bacon fat until golden and caramelized, about 8-10 minutes.
Make the Cheese Mixture
In a bowl, combine mayonnaise, grated cheddar cheese, chopped basil, garlic powder, and half the black pepper. Mix until well combined and creamy.
Q: Can I use cherry tomatoes for this tomato pie recipe? A: Absolutely! Cherry tomatoes work beautifully - just halve them and reduce the draining time to 15 minutes. They add lovely bursts of sweetness throughout the pie.
Assemble and Bake
Pat tomatoes dry and layer half in the pre-baked crust. Add caramelized onions, then remaining tomatoes. Top with bacon crumbles and spread the cheese mixture evenly over everything. Bake at 350°F for 30-35 minutes until golden and bubbly.
Aliana's Pro Tip
The secret to the perfect bacon tomato onion pie is patience with that tomato draining step, don't rush it! I learned this lesson the hard way when my first attempt turned into tomato soup in a crust.
Now I always salt my tomatoes and let them sit for at least 30 minutes, sometimes even an hour if they're particularly juicy.
Also, pre-baking your crust for 10 minutes prevents any sogginess and creates that perfect crispy base that holds up beautifully against all those delicious juices.
Follow Aliana on Pinterest →Ingredient Substitutions
Greek yogurt can replace mayonnaise for a lighter version, and turkey bacon works wonderfully for a healthier twist. For a vegetarian option, skip the bacon and add roasted red peppers instead.
Storage & Reheating Instructions
Store leftover tomato pie covered in the refrigerator for up to three days. Reheat individual slices in a 350°F oven for 10-12 minutes to restore the crust's crispness. This actually tastes amazing at room temperature too - perfect for picnics! I often make this the night before a gathering and serve it at room temperature the next day. The flavors have time to meld together beautifully.
What to Serve With Tomato Pie
A simple green salad with vinaigrette complements this rich pie perfectly. Grilled corn on the cob and fresh cucumber salad round out a beautiful summer meal. My family loves pairing this with sweet tea and watermelon slices for the ultimate Southern feast.
FAQs About Tomato Pie Recipe
Do I need to peel the tomatoes for this recipe?
No need to peel! The skins add nice texture and help hold the tomato slices together during baking.
Do I need to peel the tomatoes for this recipe?
No need to peel! The skins add nice texture and help hold the tomato slices together during baking.
Can I make this Amish tomato pie recipe ahead of time?
Yes! Assemble the pie up to 4 hours ahead and refrigerate. Add 5-10 extra minutes to the baking time if starting from cold.
What's the best type of tomato for homemade tomato pie?
Large, meaty tomatoes like beefsteak or heirloom varieties work best. They have less water content and more flavor than regular slicing tomatoes.
How do I prevent a soggy crust?
Salt and drain your tomatoes, pre-bake the crust, and make sure your oven is fully preheated before baking the assembled pie.
More Recipes You'll Love
If you're craving more summer comfort food, these recipes capture that same fresh, seasonal magic:
Zucchini Casserole - creamy, cheesy, and garden-fresh
Corn Salad - sweet summer kernels with herbs
Peach Cobbler - juicy fruit in a buttery crust
My Southern vegetables collection has plenty more ideas for using your garden bounty.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Related
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Pairing
These are my favorite dishes to serve with Tomato Pie Recipe:
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