Filled with tomato deliciousness through and through, this mouth-watering Cherry Tomato Pie is perfect for a summer brunch, lunch, or even a light dinner paired with a fresh vegetable salad.
If you have been blessed with an abundance of cherry tomatoes and basil from your garden this summer, you will adore this quick and easy recipe for Cherry Tomato Pie.
No garden, no worries, as this pie is just as good with cherry tomatoes and basil from the farmers’ market or grocery store. And, if you have never had tomato pie, you are in for a treat as it just screams summer!
Why you will love this recipe:
- I’ve made my share of tomato pies over the years with regular tomatoes, and while they are delicious, if you don’t slice and drain the tomatoes, you can end up with a soggy pie. Not so with this easy pie; with the cherry tomatoes, you can skip that step.
- Also, most regular tomato pie recipes call for a cup of mayonnaise, while this lighter version only calls for ½ of a cup.
- Finally, to make this the easiest and quickest pie ever, this recipe calls for a store-bought crust. Of course, if you are a purest, you can certainly make your favorite crust recipe, but since we are in the lazy days of summer, why would you?
Here’s what you will need:
Cherry tomatoes: Full of sunshine and vitamin C, roasted cherry tomatoes are the essence of this recipe. I like to use multicolored tomatoes, but you can use whatever kind you have on hand. Grape tomatoes also work.
Fontini cheese: You can’t have tomato pie without cheese, and Fontina cheese with its buttery, nutty flavor is a delicious melting cheese.
Chives: With a mild taste similar to scallions or shallots, fresh chives add not only great color but a delicate onion flavor. You can substitute dried chives but only use about a teaspoon because they have a much more concentrated flavor.
Mayonnaise: With its light, mild, and tangy flavor, mayonnaise unites all of the flavors and textures in this recipe.
Pie Crust: Yes, you can make your crust, and if you have a favorite, I encourage you to do so. However, if you are looking for convenience, pick up a purchased refrigerated or frozen crust at the grocery store—no need to prebake it either.
Basil: With its unforgettable fragrance and familiar taste, basil highlights the tomatoey goodness.
How to make it:
Begin by preheating your oven to 375 degrees F.
If you have a refrigerated crust, place it in a pie pan and crimp the edges. If you are using a frozen crust, let it sit out for about 20 minutes to thaw. No need to pre-bake it.
Mix the shredded cheese, mayonnaise, chives, and pepper in a small bowl and spread out evenly on the pie crust.
Slice the tomatoes in half and, if they are large, cut them into quarters. Although you don’t have to let them drain like regular tomato slices, I do place a folded paper towel under them in a bowl to catch any excess juice.
Pile the tomatoes on top of the cheese filling and spread out evenly. Top with a bit of kosher salt and ground black pepper.
Bake for 45 minutes or until the crust edges are golden brown and the cheese is bubbling up around the tomatoes.
Remove the pie from the oven and place it on a wire cooling rack. Let the pie cool for at least one hour before serving.
When the pie has cooled, and you are ready to serve it, roll up the basil leaves lengthwise like a cigar and cut them into thin ribbons or chiffonade. Sprinkle over the top.
What to serve with it:
I love a piece of this pie for breakfast or lunch. It also makes a beautiful centerpiece for a nice holiday brunch. For dinner, I like to pair it with purple hull peas, white acre peas, succotash, or squash casserole. It also pairs well with pecan-crusted fish, blackened shrimp, or crab cakes.
The cooking time for this recipe is 45 minutes at 375 degrees. However, all ovens cook differently. Oven temperature accuracy changes over time, and your pie may take more or less time to cook. The best thing to do is to keep an eye on it while it is cooking. When the crust is golden brown, and the cheese has melted and is bubbling up around the tomatoes, it is done.
Also, it needs to cool for at least an hour for the filling to firm up. If you try to cut it too soon, it will be runny.
If you don’t have Fontina, suitable substitutes include Gruyere, provolone, Gouda, or Emmenthal. This recipe is versatile and can be adapted to what you have on hand. I have also used a Mexican blend of cheese with excellent results.
After slicing the tomatoes, and before adding them to the pie, keep them in a bowl lined with a folded paper towel to catch any excess juice. If your tomatoes are over ripe, they will have more juice, so try to blot up any excess with a paper towel.
Instead of using a knife to chop up your chives, it’s easier to use kitchen shears to cut them up.
Before placing it in the oven, I usually put my pie pan on a baking sheet lined with parchment paper just in case anything bubbles over.
You can use either a regular nine-inch pie pan or a deep-dish pan.
Looking for more breakfast or brunch ideas and recipes, check out these roundups: 32 Mother’s Day Breakfast and Brunch Recipes, Easy Make-Ahead Christmas Breakfast and Brunch Recipes, and 25 Best Christmas Breakfast and Brunch Recipes.
If you like cherry tomatoes as we do, you might also like these popular recipes: Spaghetti with Fresh Cherry Tomato Sauce, Rustic Roasted Cherry Tomato Pizza, Spinach Bacon Quiche with Tomatoes, and Roasted Tomato Quiche with Goat Cheese.
And, finally, I hope you will also check out my delicious recipe for Easy Classic Southern Tomato Pie.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Cherry Tomato Pie Recipe
- 1 prepared piecrust refrigerated or frozen, if frozen, let thaw for 20 minutes
- 1½ cups grated Fontina cheese or your favorite blend, you can add up to ½ cup more cheese if desired
- ⅓ cup fresh chives chopped
- ½ cup mayonnaise
- 2 pints cherry tomatoes sliced in half, or quarters if large
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh basil leaves rinsed and sliced into thin ribbons or chiffonade
- Preheat the oven to 375 degrees.
- Place the refrigerated crust in a pie pan and crimp the edges if desired. No need to bake.
- Mix the cheese, mayonnaise, chives, and pepper in a small bowl and spread out evenly on the pie crust.
- Top the cheese filling with the cherry tomatoes. Sprinkle salt and pepper evenly over the tomatoes.
- Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.
- Place the pie on a wire cooling rack and let it cool for one hour.
- To chiffonade basil, place the leaves on top of each other and roll the stack into a tight cylinder. Use a sharp knife and cut into thin ribbons.
- Before slicing the pie, sprinkle the basil over the top.
**This recipe was originally published on June 21, 2016. It was republished on August 7, 2020, with expanded directions, new images, the addition of tips, and a few tweaks to the recipe including an adjustment in the amount of time it needs to cool.
I made this pie exactly as written and it was wonderful! It also looks so pretty with the mix of tomatoes from my garden. Thanks so much for helping me find a wonderful way to use all the beautiful little tomatoes that are overflowing this summer!
I’m so glad you enjoyed it, and thank you too for taking the time to let me know.
All the best,
Can this pie be frozen after cooking.
I’ve never tried freezing it so I can’t say for sure. Freezing may affect the texture of the tomatoes. If you do decide to freeze it, please let me know how it goes.
All the best,
I followed the recipe as written, and a lot of the information is incorrect.
Even after cooling in Frig for two hours, the filling (cheese) never firmed up. As a previous person said, it was more like a dip.
I still like this idea, but I’m going to try some ideas I have. Maybe add crushed Fritos to mix to give it more body and a taste like a tamale. Maybe a couple eggs would help it set up better also..
I’ll keep trying different things as I have ALOT of cherry tomatoes this year and don’t want to waste.
I’m so sorry you had problems with this recipe. I understand how frustrating it is to go to the trouble and expense to make a recipe and not have it turn out as you expected.
I have made this pie several times this summer and made it again yesterday, and the ingredients and measurements are correct. I can only think of a few things that might have negatively affected the texture of your pie. It’s possible your tomatoes were extra juicy and put off a lot of liquid that might have made your filling looser. Not allowing it to cool properly is another, but I see in your notes where you put it in the refrigerator for two hours. If by any chance the pie was hot when you refrigerated it, it would produce condensation which could affect it, and the last thing I can think of is your oven temperature might possibly be off. Other than that, I’m stumped!
Does this recipe really accept 2 pints of cherry tomatoes? Most similar recipes call for 2 cups or half the amount in this recipe. I just want to be sure before I try making this. It sounds good.
Yes, the tomatoes cook down a bit. But be sure to slice them or quarter if large!
I made this using a mix of cherry tomatoes from my garden. It was so good that I’m making another one.
The time and/or temp on this recipe is not correct. 375 for 35 minutes does not bake this pie. Maybe 425 for 35 min would. At 375 this took closer to an hour.
Hi Karen, I’m sorry you had a problem with this recipe and I’m sorry it took so long to get back with you. It had been a while since I last made it and I wanted to test it again before responding. I made it last night and 35 minutes at 375 degrees is correct. Now with that said, all ovens even when set at the same temperature can vary by 25-50 degrees. It’s best to go by whether the crust is golden brown and the cheese has bubbled up around the tomatoes. When it comes out of the oven the filling will be runny until it cools and firms up. I did change the cooling time originally listed in the recipe from 10 minutes to one hour to account for this.
All the best,
Second time making this recipe. First one had runny filling even after 10 minute waiting period. We have had lots of rain so wondering if our cherry tomatoes are extra juicy. Enjoyed the pie warm and cold! Second pie is in oven now.
I’m not sure why your pie would be runny, I’m hoping it firmed up as it cooled. But, I am so glad you enjoyed it. Thank you for letting me know.
I’m going to try making this pie, but after I cut up the tomatoes, I’m going to mix in a little bit of flour with them before pouring them into the crust. Also, I’m going to add the basil with the tomatoes when I add them to the crust to bake.
I would suggest roasting those cherry tomatoes w fresh garlic til they burst first
It was more of a dip than a pie…. we scooped it out of the shell and ate it on crackers. The filling was very loose even when cooled. Very rich but very tasty !
I can imagine why the filling didn’t firm up, but I’m so happy you were creative enough to figure out a way to enjoy it as a dip! Thank you so much for letting me know!
My garden has so many cherry tomatoes. I found this recipe through a google search. It looks amazing! I can’t wait to try it.
Hi Monica, I so hope you enjoy the tomato pie! Let me know how it turns out!
All my best,
Made this today and it was delicious and so easy. I always have odds and ends of cheese and used a mixture of gruyere and havarti. Yum!
Sharon, this sounds very good and I love the use of the fontina and chives which I have an abundance in my herb garden. I will definitely try this different version.
It is delicious and much easier and quicker than a regular tomato pie! Not that there is anything wrong with regular tomato pies. I love them too!