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Tomato Pie

Elizabeth Heiskell shares a tomato pie recipe
Elizabeth Heiskell shares a tomato pie recipe on the TODAY show, August 5 2016.Nathan R. Congleton / TODAY


  • 1 9-inch pie crust, fully baked
  • 4 heirloom tomatoes, sliced
  • 10 leaves basil, chiffonade
  • 1 cup mozzarella
  • 1 cup parmesan
  • 1 cup mayonnaise
  • ½ cup goat cheese
  • Salt and pepper, to taste

Chef notes

Spice up your summer barbecue lineup with a side dish that will blow away the usual suspects. Here, Elizabeth Heiskell shares a tomato pie recipe that's super easy thanks to store-bought pie crust. It's the perfect way to spotlight juicy, delicious summer tomatoes before they go out of season!


Preheat oven to 350 degrees.

Place sliced tomatoes in a colander and generously salt them. Let drain for 15 minutes.

Remove from colander, pat dry with paper towels.

Mix mayonnaise with mozzarella and parmesan. Set aside.

Layer tomatoes, basil, goat cheese and salt and pepper on the pie crust. Finish layering with tomatoes.

Top with mayonnaise mixture and spread evenly, completely covering the tomatoes

Bake at 350 degrees until lightly browned, about 20 minutes