When summer tomatoes are at their peak, this 4-ingredient tomato pie is one of those simple recipes that feels almost too easy for how good it turns out. It has Southern roots and leans on a few basic ingredients to let ripe garden tomatoes really shine, baked into a flaky crust with a rich, cheesy topping that turns golden and bubbly in the oven. This is exactly the kind of back-pocket recipe I love during busy weeks when produce is plentiful but dinner needs to stay low-effort.
Serve tomato pie warm or at room temperature with a crisp green salad, grilled corn, or a bowl of fruit for an easy summer meal. It also works well alongside grilled chicken, burgers, or iced tea on a casual porch dinner kind of night, and leftovers make a great light lunch the next day.
4-Ingredient Tomato Pie
Servings: 6
Ingredients
1 prepared 9-inch pie crust
3 to 4 medium ripe tomatoes, sliced
2 cups shredded cheddar cheese
1/2 cup mayonnaise
Directions
1. Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie plate if needed, then arrange the tomato slices evenly in the crust, slightly overlapping them.
2. In a medium bowl, stir the shredded cheddar cheese and mayonnaise together until combined into a thick mixture.
3. Spread the cheese mixture over the tomatoes, covering the top as evenly as possible.
4. Bake for 30 to 35 minutes, until the topping is melted, bubbly, and golden brown and the crust is nicely browned.
5. Let the pie rest for 10 to 15 minutes before slicing and serving.
Variations & Tips
Use the ripest tomatoes: Since there are so few ingredients here, good tomatoes make all the difference. If yours are especially juicy, let the slices rest on paper towels for a few minutes before assembling so the pie stays a little firmer when sliced.
Switch the cheese: Sharp cheddar gives this pie its classic flavor, but a mix of cheddar and mozzarella makes the topping a little stretchier and milder. If you are cooking for kids or picky eaters, that blend usually goes over really well.
Make it ahead: You can assemble the pie a few hours in advance and refrigerate it until ready to bake. That is a lifesaver on busy weeknights or when you are trying to make the most of a big haul of garden tomatoes.
Serve warm, not piping hot: Giving the pie a short rest after baking helps the filling settle and makes it easier to cut clean slices. It is still delicious warm, and the tomato flavor comes through even more once it is not straight from the oven.