Baked Tomato Pie

Easy Baked Tomato Pie – good easy baked tomato pie, bursting with tomato, basil, cheese, and bacon flavor!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Baked Tomato Pie

This pie is like a quiche, but without egg – it is cheesy, full of tomatoes, onions, and bacon – and is hearty enough to be a main dish, but works great as a side dish!

This easy tomato pie is simple, with good fresh ingredients and of course, a helping of bacon!

We love to serve this pie with Easy Eggs Benedicts Lobster BisqueThe Best Baked Pork TenderloinRotisserie Prime Riband Instant Pot Lobster Tails!

We hope you love this easy tomato side dish as much as we do!

How To Make Tomato Pie

Making tomato pie is fairly simple – we're blind baking a pie crust, then layering fresh sliced tomatoes, cheese, bacon, and a good hearty filling to bake to perfection!

Use This Method

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then sprinkle the salt evenly over all the tomatoes so they are all fully coated.
3. Then let them sit for at least 20 minutes to draw out all the moisture and blot off the water from both sides of the tomatoes using a towel once done.
4. Roll the pie crust out then gently press it into a pie pan and crimp the edges into whatever design that you prefer.
5. Poke the bottom of the crust with a fork then place a sheet of parchment paper in the center and pour in some baking beans
6. Bake the pie crust for 10 minutes then remove the baking beans and parchment paper.

1. Layer half of the tomatoes into the bottom of the pie crust then layer some basil on top and half of the onion and all the bacon then top it off with the remaining tomatoes.
2. Stir together the remaining onion, cheddar cheese, mozzarella cheese, mayonnaise, parmesan and Dijon in a large bowl then spread it out evenly on top of the pie.
3. Bake for 30 to 40 minutes or until the cheese on top of the pie has fully melted and has started to bubble around the edges.
4. Let the pie rest for at least 30 minutes before slicing and serving with additional fresh basil for garnish if desired.

Kitchen notes

We love using our baked bacon or air fried bacon since they are simple, easy to clean, and give solid crispy, crunchy, chewy bacon.

This pie can be prepped ahead of time and baked when ready to serve – we recommend only up to 24 hours in advance. store wrapped in tight plastic wrap and stored in the refrigerator until ready to bake.

A few answers

When is tomato pie done?

Tomato pie is done when the cheese has melted and the top and sides have browned.

How long can tomato pie be stored?

Tomato pie can be stored in an airtight container for up to four days in the refrigerator.

Serve it with

We love serving this tomato pie with The Best Easy Oven Roasted Asparagussolid Sauteed MushroomsThe Best Classic Green Bean CasseroleEasy Roasted Beets and SweetsThe Best Easy Buttery Soft Dinner Rolls Recipeand The Best French Onion Soup Ever!

For more good vegetable side dishes that pair perfectly with this tomato pie, please check out some of our recent vegetable sides:

You can find our complete vegetable side dish recipe index here.

What to Pair with Tomato Pie

We recommend pairing tomato pie with a dry full bodied red wine that isn't overpowering – like a pinot noir, chianti, burgundy, or a bolder white wine like a chardonnay that isn't too buttery, or overly sweet.

Tomato pie also pairs well with pilsners, a spicy bloody mary sangriaor mimosas.

The Best Easy Tomato Pie Recipe

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Ingredients

• 5-6 Roma or vine tomatoes, sliced
• ½ teaspoon move salt
• 1 9-inch pre-made pie crust
• ¼ – ⅓ cup of fresh basil
• ½ red onion, finally diced
• 6 slices of cooked bacon, chopped
• 2 cups of up freshly shredded cheddar cheese
• 1 cup of freshly shredded mozzarella cheese
• 1 cup of mayonnaise
• ½ cup of freshly grated parmesan cheese
• 1 tablespoon of Dijon mustard

Method

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then sprinkle the salt evenly over all the tomatoes so they are all fully coated.
3. Then let them sit for at least 20 minutes to draw out all the moisture and blot off the water from both sides of the tomatoes using a towel once done.
4. Roll the pie crust out then gently press it into a pie pan and crimp the edges into whatever design that you prefer.
5. Poke the bottom of the crust with a fork then place a sheet of parchment paper in the center and pour in some baking beans
6. Bake the pie crust for 10 minutes then remove the baking beans and parchment paper.
7. Layer half of the tomatoes into the bottom of the pie crust then layer some basil on top and half of the onion and all the bacon then top it off with the remaining tomatoes.
8. Stir together the remaining onion, cheddar cheese, mozzarella cheese, mayonnaise, parmesan and Dijon in a large bowl then spread it out evenly on top of the pie.
9. Bake for 30 to 40 minutes or until the cheese on top of the pie has fully melted and has started to bubble around the edges.
10. Let the pie rest for at least 30 minutes before slicing and serving with additional fresh basil for garnish if desired.