Last updated on July 19th, 2017
This morning, I planned to film a gardening video for you. Alas, when videographer Andy Milford arrived with his camera, tripod, and laptop in tow, a minor monsoon tore through the Hudson Valley. Filming outdoors was out of the question.
We made a cooking video for you! The recipe is for a simple, and simply delicious, Tomato Pie.
Now, why film the recipe for Tomato Pie when the photographic step-by-step version already exists within the archives of this site? Because I happened to have the required ingredients on hand!
If you’ve already made this Tomato Pie, please post your review in the comments section below. Otherwise, sit back and enjoy the video!
Note: In the video, I used large biscuits (a/k/a”grands”) for the crust. For a better — and thinner — crust, use standard-size biscuits from a 7.5 ounce can, as directed in the printable recipe below.
Another note: We finally filmed a (totally unscripted) garden tour for you! Watch it here.
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Here’s the printable:
A biscuit crust...summer-fresh tomatoes...fragrant basil, and a mayo-and-cheese topping...this pie is totally awesome, dude.
- 10 biscuits from a 7.5 oz package
- 2 large, perfectly ripe tomatoes, thickly sliced
- Kosher salt and freshly-ground black pepper
- Fresh basil leaves (as many as you like), sliced into thin strips
- 1 cup mayonnaise
- 1 cup extra-sharp cheddar cheese
- Preheat oven to 375 degrees. Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against sides and bottom of plate to form a crust. Layer thick slices from 2 large tomatoes on the dough, and give them a sprinkling of salt and pepper. Then toss on a handful of freshly-chopped basil. Top the pie with one cup mayonnaise combined with one cup shredded cheddar cheese. Bake for 30-35 minutes on the lower-middle rack of a preheated 375-degree oven. To insure a firm, not runny pie, let rest for 30 minutes before serving.
If you like a thick crust, use "jumbo" size biscuits.
Jen clark says
My daughter made this last year and it really is to die for….thank you Kevin for always producing these incredible and oh so easy recipes…
Jerry Miller says
Hi, I going to have to try this recipe. I’m anticipating my first tomato from my garden in a few days; unfortunately, the tomato is the size of a large marble. I’ll need to wait a while longer until my harvest is large enough to make this recipe.
I love fresh tomatoes from the garden; there’s nothing like it!
Kevin Lee Jacobs says
Hi Jen – So glad you liked the pie!
Hi Jerry – Yes, home-grown tomatoes are THE best tomatoes!
I made it last year for a family gathering after seeing it on your site. A bit hit. My tomatoes are not ready yet, but when they are, I hope to make it again. Thanks for all the good recipes and gardening tips.
Louise Brouillette says
Kevin, I’ve been making this pie since you first posted the recipe. It never fails, and it’s a crowd pleaser at pot-lucks! Thanks for the video!
Yum! I made this from your site a few years ago and can’t wait to make it again this Summer! Thanks for the video!
Thanks so much Kevin. Looks so good going to make it this week. Any of your recipes I have tried have always been the best. Love all your shows, gardens, and tips on house cleaning.
Love the video! I made your pie this weekend for my non-tomato loving husband and he actually asked for seconds! Thanks for making me look good 🙂 It was to die for!
badger gardener says
This is such an amazingly simple, but absolutely delicious recipe. Everyone I’ve made it for asks for the recipe. Right now I’m chilling out on our last night in the lovely Black Hills of South Dakota and as much as I don’t want to leave, this video makes me excited to get back to my garden and see the progress my tomatoes have made. I have some red brandywines that I am growing just for this pie.
Rhonda Strahler says
Can’t wait till my tomatoes are ripe!!!!
I presume the ‘biscuits’ you use would be what we ‘basil not baysil’ people here in the UK would call scones? I would like to try this but thought I should check
Hello and happy summer!
Found this recipe last year and enjoyed it immensely… a different take on a summer snack, that’s easy to make.
Looking forward to making it again next week while joining a family vacation.
Made this last year and lt was wonderful! I plan on making it several times this summer as soon as the ripe tomatoes hit my local farm stand.
Looks great! Would love to try making this. For those of us that live in other parts of the world. Please describe what type of biscuits you are using.
Ooops! Had I watched the video first… You did a good job explaining the biscuits. Thnx
Mary W says
Yes I did make it – looks so good and easy, too. BUT, tomatoes are past season now (FL) and the store bought batch of tomatoes still on their vine didn’t taste as good as home grown. I expected this and the rest of the pie was very good and everything just seems to work together great. Thanks for a great ‘regular’ on my menu!
linda hulsey says
tomatoes almost ripe cant wait to make this hubby wants me to add bacon wonder how that will be he is thinking of bacon and tomato sandwiches and the basil is like the lettuce anyway i might add some cooked drained bacon pieces for him….thanks Kevin for the recipe i think i saw this recipe before but didnt go for it
Gail L says
I have already made this pie twice this summer… I love it!
I got the recipe from you a while back when you previously posted it.
I live for each summers’ tomato season so I can enjoy this pie. This year though, I was only able to find the Grands large biscuits, not regular size.
I felt it ended up with too much biscuit compared to the tomato/mayo/cheese filling. Also, I am babying my basil plants in this extreme heat (Virginia) so I will continue to have fresh basil to make this.
Thinking maybe I should bring a basil plant indoors as a back up!
Next time, I think will use crescent dough or the flaky biscuit dough and peel the biscuits in half to cut down on the bread crust.
Kevin Lee Jacobs says
Hi Gail L – Like you, the only biscuits I had on hand were “Grands,” and these do produce a thick crust. The best crust comes from the smaller, standard-size biscuits sold in a 7.5 ounce “can.”
Hi Kevin – Happy irony to see your tomato pie video – I just bought the fixings to make my first pie this season – I think I made 5 last year. My half-healthy take on the pie is to do 1/2 cup mayo and 1/2 cup greek yogurt – still has the tang with a little less naughty. Keep up the wonderful work!
Kevin Lee Jacobs says
Hi Krysia – I think the half-mayo half-Greek yogurt idea is a delicious compromise!
Jennifer Geiger says
I do love making this pie each summer. My tomatoes are starting to change color so I predict I’ll be able to enjoy my first tomato pie in the next week or so!
Looks great, but watching my weight, I’ll use 2% Cracker Barrel extra sharp cheddar. Do you think sour cream could substitute for the mayo?
Wasn’t sure what you meant by ” biscuits” in the recipe so I watched your video- what a delight.auch a simple recipe but still mainly wholesome and old fashioned
Really nice to see you in the video
I love your many recipes and simple approach to the gardens , you give a lot of joy to so many people
Thank you! When I (aue)
Happy summer morning Kevin,
I did something wrong – my bottom crust was soggy! Could you prebake with weights? Help, the flavor was summer, but with damp feet!
Thanks so much.
Julie R says
Kevin, I love this easy to make tomato pie. But for some reason, I have had a little bump in the road with making mine. It didn’t turn out quite the way your’s did, the second time I made it. The second time, the crust was soggy when the pie looked like it was done cooking. So I put it back in to the oven for a few more minutes, but the crust still remained soggy. I am wondering if anyone else has had this happen to them when they made tomato pie. Do you think it would be a good idea to cook the biscuit crust for a few minutes on it’s own, before putting the toppings on it, and then pop the whole entire pie in the oven once the crust has had a few minutes of cooking by itself ? I will make it again soon and hopefully it will turn out better this next time. And also, thanks Kevin for the tip on how to cut the Basil.
Kevin Lee Jacobs says
Hi Cynthia and Julie R – I, personally, enjoy the juicy lower crust. But if you don’t, my advice is to do the following: lay the sliced tomatoes in a single layer on paper towels, and lightly salt them. The salt will encourage excess juice to escape in 15-30 minutes. Afterwards, assemble and bake the pie as usual. Just keep in mind that a biscuit crust can not — and should not — resemble a traditional pastry crust. Hope this was helpful to you!
Julie R says
Thanks for the reply Kevin, it was helpful to me and I will try what you suggested with the tomatoes, the next time I make Tomato Pie. = )
Deborah Goodman says
For Kim. No biscuits are not the same as scones. Although Kevin does have a very good scone recipe! Biscuits here in the U.S. are like a flat roll but made without yeast. that’s the best way I can describe it. Kevin has a good recipe for those too. By the way Kevin, can we use home made biscuits for this recipe? I prefer home made over the canned ones.
Thank you for this recipe. Made this tonight and it was AMAZING. Super easy to make and the taste is delicious. This will be my go-to potluck recipe from now on.
Linda George says
I made this last summer when you posted the recipe….EXCELLENT, VERY YUMMY! Can’t wait to make it again this summer. Some tomatoes here in Oregon but mine have a few weeks til ripe. Thanks for the great tips and recipes.
Did your Tomato Pie last summer and enjoyed it very much. Saw recently a video of similar pie where tomatoes were sliced, lightly sprinkled with salt and allowed to let some of their juice out and then patted with a towel to dry them. Well, let me tell you, the result was astounding! First, you use more tomatoes slices; secondly, the crust does not get as soggy and reheating leftovers the next day gives you a better result. Also, try adding a layer of caramelized onion between layers of tomatoes….The ideas are endless since your basic pie is such a solid invention.
Thanks for all the great posts.
Kevin, my 4 year old son watched this video with me when you first posted it and we finally got to make it last week. He was so excited to make it with me that he asked about 4 times during the day if it was time yet. At dinner, he was actually quoting your video. He was so thrilled, that it took him until half way through his piece to realize he really didn’t care for it. It was quite funny! Not to worry, the rest of us thought it was fantastic and overate! It is so great to have a pleasing family meal for a weeknight.
Janice B says
I just found out about your website from a friend and she told me to try the tomato pie. I took your suggestion from the video and substituted yogurt for the mayo–actually I used 3/4 cup of yogurt (2% fage plain) and 1/4 cup mayo. The results can be summed up in one word—Fantastic! I really like your website and recipes! Keep up the inspirational work!
Kevin Lee Jacobs says
Hi Janice B – So glad you tried — and liked — the pie.
I made your pie many times last summer. This year I want to try thinner crusts. I thought crescent rolls would be interesting.
By the way, my ladies lunch guests loved it last summer.
My husband cannot eat red tomatoes, due to the acid. Sooooooo I will visit the farmers’ market and buy yellow heirloom tomatoes to make this pie this coming week. Thank you Kevin for all your yummy and easy recipes.
Kevin Lee Jacobs says
Hi Phyllis – Should be delicious with yellow tomatoes. Enjoy!
Yummy can’t wait to make again
I made this twice last summer and it was soooooo delicious! I’ve been using my tomatos to make BLTs but started to think of this recipe and am drooling about it. As soon as more of my tomatos ripen I’ll make a few more. Thanks for this wonderful easy to make recipe!
charlie johnstone says
I made thir killer tomato pie. If I’d ordered and paid for this in a very good restaurant I couldn’t be more pleased. Dead easy and totally delicious.
Kevin Lee Jacobs says
Hi Charlie – I’m so glad you liked this recipe, and that you took the time to tell me so!
Shirley Cayze says
Hi! I have repeatedly looked for a can of biscuits that size . I only find 17.5 oz. have they increased the sizes or is this a typo?
Btw really enjoy your articles and garden pics! Love your tamale pie and so do my grandkids!!
I’ve been wanting to do this recipe for a while and finally yesterday I got a gift of freshly picked tomatoes, but I didnt have the biscuits and didnt have much time to make them so… (forgive me Kevin ◉_◉) I just did the recipe and substituted the crust for cooked potatoes (a bit mashed with salt). I also added finely chopped jalapeños to the cheese. It was amazing and sure enough, I will do the real pie this weekend; I already printed Kevin’s biscuit recipe. Thank you for a wonderful recipe and inspiration!
Hi Kevin! My daughter absolutely loves your tomato pie recipe! I’m from the U.K. (Manchester not London) but I get a kick out of your basil/basil pronunciations lol. I don’t like to use all mayonaise so I compromise with half mayo/half greek yogurt – delicious! Get my tomatoes and basil from the garden so it’s all good! 🙂
Grammie Pam says
I made this today using a beautiful heirloom tomato that was so big I only needed the one tomato .
I decided to try mixing a half of a cup. mayonnaise along with 1/2 cup whole milk yogurt for the topping and it turned out awesome.
My 19 year old grandson ate it first before he ate the barbecue ribs and he said it was really good and he doesn’t really like tomatoes.
It made a perfect weather day even better.
I am making this right now. It is in the oven as we speak. I used a pie crust instead of biscuits. I have made it before that way and it is much better, at least for us, then canned biscuits. Otherwise this is a great recipe.