Easy Tomato Pie recipe tastes like comforting cheesy southern tomato pie but without the work! Just mix and pat in a fluffy Bisquick crust, top with sharp cheddar cheese mayo filling, and layer on fresh tomato slices.
What is Tomato Pie?
Tomato Pie represents different dishes depending on the region. Italian Tomato pie, popular in the northeast, has a focaccia-like crust with tomato sauce spread on top.
This savory pie recipe represents southern tomato pie, which traditionally has a pie crust filled with cheese mayonnaise mixture, fresh herbs, and garden tomatoes.
How to Make Southern Tomato Pie Quicker and Easier!
Typically the pie shell is a traditional rolled-out pastry crust. Although this version tastes amazing, it requires extra time and steps making and rolling out a pie crust. Plus, home cooks potentially run into problems with the crust becoming soggy from the fresh tomatoes.
I wanted to mimic that old fashioned tomato pie taste, but take out the work. Therefore a doughy bisquick crust replaces the multi-step pie shell. Simply mix together bisquick, milk, cheese, herbs, and pat in the pie dish.
Fluffy bisquick crust creates the perfect combination of Italian Tomato Pie and Southern Tomato Pie melded into one. The doughier biscuit-like base also stands up to the tomato’s moisture.
How To Make Tomato Pie Not Soggy
Drain tomato slices on paper towels to soak up extra moisture and avoid a waterlogged, soggy tomato pie.
- Before the crust or filling is prepared, line a baking sheet with 2 layers of paper towels.
- Place fresh sliced tomatoes on the paper towels and top with an additional 2 layers.
- Pat gently and allow tomatoes to “drain” for at least 30 minutes while the bisquick crust and filling is prepared.
What is Good to Serve with Tomato Cheddar Pie?
Dishes you would typically serve with quiche will pair beautifully with this pie. Tomato Cheese Pie is filling with the doughy crust and creamy cheese filling, so serve lighter side dishes such as…
- green salads, such as Strawberry Feta Salad, Apple Pecan Salad, or a simple garden salad
- fresh fruit salad
- veggies, such as green bean salad, grilled zucchini, or roasted broccoli, or brussels sprouts
- soup
How To Make The Best Tomato Pie Recipe
- Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes.
- Meanwhile mix together bisquick, 1/2 cup shredded cheese, garlic powder, basil, oregano, milk, and melted butter.
- Press into a greased pie plate and preheat oven to 400 degrees fahrenheit. Store crust in refrigerator until ready to assemble.
- For cheese mayo filling mix together remaining cheddar cheese, mayonnaise, minced chives, apple cider vinegar, salt and pepper.
- Remove crust from fridge and spread on half cheese / mayo filling.
- Layer drained tomatoes on top, slightly overlapping.
- Spread remaining cheese / mayo filling on top of tomatoes.
- Bake for 30-35 minutes or until crust has browned and top is bubbly. Let stand 10-15 minutes before slicing.
How to Make Gluten Free Tomato Pie
This recipe can easily be adapted to make gluten free! Simply swap out the bisquick for a gluten free baking mix.
I’ve tried Bisquick Gluten Free Baking Mix and Pamela’s Gluten Free Baking Mix with success. King Arthur also makes a gluten baking mix that would most likely work, but I haven’t tested it with the recipe.
What Else Can be Added to this Recipe?
Want to doctor up that savory pie even more? Try adding any of these additional ingredients to the cheese mayo mixture.
- Sautéed onions
- Diced ham
- Cooked chopped bacon
- Minced fresh basil
- Cooked crumbled sausage
- Sprinkle bread crumbs on top before baking
Tips / Tricks for Making the BEST Tomato Pie
- Remember to slice and drain tomatoes on paper towels first before beginning recipe.
- Any type of tomato will work with this recipe. However, roma tomatoes do have the least amount of moisture content.
- There is no need to to peel the tomatoes. Just core and slice!
- Tomatoes should be arranged in a single layer, but they may overlap slightly to fit more in the pie plate.
- For lightly browned, golden cheese, broil the pie for 1-2 minutes at the end. Watch carefully so the crust doesn’t burn! Alternatively cover the crust with a pie shield before broiling.
- Instead of dried herbs, add fresh minced herbs to crust or use for a garnish when serving.
How Long Can Tomato Pie Sit Out?
After baking the Tomato Pie needs to sit for 10-15 minutes to make slicing easier. If you don’t plan on serving right away, tomato pie can be left out for up to 4-5 hours.
If you need to store longer than that allow the pie to cool completely, cover with foil, and refrigerate.
How to Store Tomato Pie
Leftovers:
Wrap up leftover pie and store up to 2 days in the refrigerator. Cover entire pie dish with aluminum foil or store pieces in an airtight container.
Reheating:
The key is to reheat gently so the bisquick crust doesn’t become overcooked and dense. The pie may be eaten cold, at room temperature or follow these instructions to warm.
Microwave: Place a slice on a microwave-safe plate and heat at 40% power for 1-2 minutes. Finish heating at full powder for 30 seconds – 1 minute. Do not overheat!
Oven: Place slices on a small foil-lined baking sheet. Heat in a 350º oven for 10-15 minutes, or until heated through. If crust starts to overcook, loosely tent foil around edges.
Can Tomato Pie Be Frozen?
It can, but it’s not recommended. The tomatoes will become very watery and soggy. Also, mayonnaise used in the filling does not freeze well, and might separate.
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Tomato Pie
Ingredients
- 2 large tomatoes, cored and cut into 1/4" slices
- 2 cups Bisquick baking mix, regular or gluten free
- 2 cups grated extra sharp cheddar cheese, divided
- 3/4 cup milk
- 2 tablespoons butter, melted and cooled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Filling:
- 1/2 cup mayonnaise, regular or light
- 2 tablespoons minced chives (or green onions)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes.
- Preheat oven to 400°F. Meanwhile mix together Bisquick, 1/2 cup shredded cheese, milk, butter, garlic powder, basil, and oregano. Press into a greased pie plate on the bottom and up sides. Store crust in refrigerator until ready to use.
- For filling mix together remaining cheddar cheese, mayonnaise, minced chives, apple cider vinegar, salt and pepper.
- After tomatoes have drained remove crust from refrigerator. Spread on half cheese / mayo filling. Layer drained tomatoes on top, slightly overlapping. Spread remaining cheese / mayo filling on top of tomatoes.
- Bake for 30-35 minutes or until crust has browned and top is bubbly. Let stand 10-15 minutes before slicing.
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Notes
- Sautéed onions
- Diced ham
- Cooked chopped bacon
- minced fresh basil
- Cooked crumbled sausage
- Sprinkle bread crumbs on top before baking
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe:
Pie Plate Baking Sheet Cheese Grater
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Renee lyles says
I am allergic to potato starch. All three of the baking mixes contain potato starch. Do you have a gluten free baking mix without potato starch? Please I used to love the Biscuit dumplings with chicken.
Melissa says
Hi Renee, I’d be happy to help you out. You would use whatever GF all-purpose flour you typically use without potato starch. Whisk in 3 teaspoons baking powder and 1/2 teaspoon salt. Then when you add the melted butter to the dough, increase the amount to 3 tablespoons total. Hope this helps!
Best,
Melissa