Tomato Pie Recipe

Every Year I get asked for this recipe and it is definitely one of my go to dishes to take to any get together! I am so happy to be sharing this recipe with all of you so you can try it with your family too!


  • 1 (9 or 10 Inch) Deep Dish Pie Crust, partially baked

  • 2 cans of Fire Roasted Tomatoes (can sub with Fresh Tomatoes in Summer)

  • Kosher Salt

  • 2 slices of Bacon, cooked and crumbled, divided

  • 1 small Vidalia or other sweet onion, quartered and sliced thin (about 1 cup)

  • 3 Cups of Shredded cheese (I use cheddar and parmesan)

  • Pinch of Granulated Sugar, optional

  • Freshly Cracked Black Pepper, to taste

  • Garlic Powder, to taste

  • 2 Tablespoons of chopped Basil

  • 1 cup of Olive Oil Mayonnaise

  • 1/2 Teaspoon Hot Sauce

  • 1/8 Cup of chopped Fresh Parsley


Open the frozen uncooked pie crust and dock crust with fork in several places.

Bake in a Preheated 400 degrees Fahrenheit oven for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set Aside to cool completely.

Meanwhile, empty canned tomatoes into a strainer to let juice drain out. I usually let them drain a few hours and Pat with paper towels.

Pat the tomatoes with a paper towel to help drain tomatoes better. Let tomatoes rest for 30 minutes in strainer while you prepare the bacon and onions. This helps your pie not be soggy.

Cook the Bacon fairly crisp, remove, set aside and saute the onions in the bacon drippings until tender, but not browned.

Preheat oven to 350 degrees F. Add Half a cup of the cheese and sauteed onions to the bottom of the cooled pie crust. Then layer with tomatoes on top.

Sprinkle lightly with sugar if using, then season to taste with black pepper and garlic seasoning And sprinkle bacon and rest if sautéed onions on top of the tomatoes.

In a small bowl, mix together the mayonnaise, hot sauce, a tsp full of sugar, parsley and the remaining 2 cups of cheese; spread evenly over the top.

Bake at 350 degrees F for about 40 to 45 minutes, or until cheese is bubbly and light golden brown on top. Let pie cool to room temperature before slicing, using a serrated knife. Best served Warm! Store any leftovers in the refrigerator And the next day!

Hope You Enjoy!

p.s. please tag VINTAGE PICKIN and share if you loved our favorite southern dish!

APRIL 23-24


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