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Tomato Pie with Bacon

Tomato Pie with Bacon is wonderfully creamy and full of slices of ripe summer tomatoes, salty bacon and mozzarella and cheddar cheese all baked in a buttery pie crust.

When it comes to savory pies, you just can’t beat a tomato pie.

Whole Tomato Pie with Bacon in pie pan.

This is my standard Tomato Pie recipe, but this version with bacon is even more delicious. Isn’t everything better with bacon?

Classic Southern Recipe

Tomato Pie is a classic southern recipe for summer. We love our summer tomatoes, whether it be a simple tomato sandwich with Duke’s mayonnaise, a BLT, or a tomato pie.

This Tomato Pie with Bacon is very similar to a BLT Sandwich. You have your tomato slices, your bacon, and lots of mayonnaise.

Tomato Pie with Bacon

Tomato Pie can be eaten warm, at room temperature, or cold. It’s just a matter of personal preference. For a really good tomato pie, you want to use either vine-ripened home-grown tomatoes or ones that you have bought at a farmers market.  The tomatoes at the grocery store typically do not have enough flavor.

Recipe Tip

You’ll want to sprinkle the tomato slices with salt and let them sit on the counter a little while. This will bring some of the water out of the tomatoes. Blot them dry before adding them to the pie to prevent your pie from being soggy and liquidy.

Tomato Pie with Bacon

More Ways To Cook Summer Tomatoes

Tomato Pie with Bacon

Tomato Pie with Bacon

Tomato Pie with Bacon is wonderfully creamy and full of slices of ripe summer tomatoes, salty bacon and mozzarella and cheddar cheese all baked in a buttery pie crust.

PREP: 15 minutes
COOK: 35 minutes


  • 1 (9-inch) deep dish frozen pie crust
  • 1 egg white, lightly beaten
  • 3 large ripe tomatoes, cut into 1/2-inch slices
  • kosher salt
  • freshly ground black pepper
  • 1 cup mayonnaise
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 teaspoon dried basil
  • 2 green onions, sliced
  • 6 slices bacon, cooked and crumbled


  • Let pie crust sit at room temperature for 20 minutes.
    Preheat oven to 375 degrees.
  • Poke bottom of pie crust with fork. Brush with egg white. Bake for 12 minutes. Let cool
  • Place tomato slices in a colander and sprinkle with kosher salt. Let sit 10 minutes. Blot dry with paper towels.
  • Season tomato slices to taste with pepper and arrange in pie crust, saving three slices.
  • In a medium bowl, stir together mayonnaise, mozzarella cheese, cheddar cheese, basil, green onion, and half of bacon. Spread over tomatoes.
  • Arrange remaining 3 tomato slices on top and sprinkle with remaining bacon.
  • Bake in 350 degree oven for 35 to 40 minutes.


Calories: 390kcal
Course: Main Dish
Cuisine: Southern
Keyword: lunch, summer

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Tomato Pie with Bacon

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13 thoughts on “Tomato Pie with Bacon”

  1. Always a Go to Recipe for Steak Night as a Stellar Dinner Night 🥂🥂Great Recipe Super Easy 💯

  2. It came out too wet and sloppy and I followed the recipe, but had no dried basil. Put a teaspoon of roasted poblanos in the cheese mix. I should have removed the seeds from the tomatoes before I salted them. Or I should not have used such ripe, juicy tomatoes. I even let the pie bake longer and sit out longer to cool. Taste is good. But a runny mess. Sorry!

  3. Edward Cooper

    I put all the bacon in the mix and added Xtra cheese.
    I also julianed the green part of the onion & sliced the white part. And last but not least I added Carolina Reaper powder.

  4. Loved it!
    Made a few changes but it was perfect.
    Had mixture of cheeses that included Asiago cheese which I liked the additional flavor. Added butter vs egg wash to the crust for buttery flavor. And dehydrated the tomatoes a bit so they were less juicy! Yummy!!!

  5. I’ve made this recipe with just some slight variation and my whole family loves it. We make it at least 3-5 times a year.

  6. Flavors were excellent. The pie was soupy. I followed the recipe exactly patting the tomatoes dry. Since your website is my go to for all “my” successful recipes, I’d love your advice as to how it went wrong.
    Thanks Christin

    1. Lisa
      I break several ritz crackers and place them on top of baked pie shell. Then add the rest of the ingredients for my pie. I didnt prick the pie shell i just added ceramic pie weights.

      1. I dehydrated the tomatoes for about 20 min before adding to the pie.
        Cooking the crust first also helps avoid soggy bottom.

        If it is still an issue remove all the seeds but you lose some flavor that way.

  7. Mari Pershall Schmidt

    Can’t wait to try out your recipe. Planted 3 large tomato plants. Always looking for good tomato recipes.

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