This Tomato and Bacon Pie is pure Southern comfort, especially when tomatoes are at their peak. Juicy, garden-fresh tomatoes are layered into a lightly pre-baked crust, then topped with sweet onion, fragrant basil, and plenty of crispy bacon. The finishing layer—a creamy blend of mozzarella, mayonnaise, and Italian seasoning—bakes into a golden, savory topping that holds everything together. The result is rich without being heavy, with a perfect balance of fresh, salty, and creamy flavors. The aroma alone—tomatoes, basil, and bacon mingling in the oven—is enough to make anyone hover in the kitchen.
I made this for the first time during tomato season and immediately understood why it’s such a beloved Southern classic. It’s fantastic warm, but honestly, I like it even more after it’s chilled in the fridge, when the layers fully set and the flavors deepen. We’ve even enjoyed leftovers for breakfast with a cup of coffee, which tells you just how versatile it is.
If you have fresh tomatoes to use up and want something truly special, this pie is a must-make. Love this recipe? Pin it to your Summer Dinner Recipes board on Pinterest so you don’t lose it!
Southern Tomato and Bacon Pie with Basil and Mozzarella
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes40
minutes480
kcalA classic Southern tomato pie layered with fresh tomatoes, basil, bacon, and a creamy cheese topping.
Ingredients
5 Roma tomatoes, sliced
10 fresh basil leaves, chopped
½ cup red onion, finely chopped
1 refrigerated 9-inch pie crust
6 slices bacon, cooked and crumbled
2 cups mozzarella cheese, shredded
¾ cup mayonnaise
1 tsp Italian seasoning
2 tbsp Parmesan cheese, grated
salt and black pepper, to taste
Directions
- Preheat the oven to 205°C / 400°F. Fit the pie crust into a 9-inch pie plate, prick the bottom with a fork, and trim edges if needed. Bake for about 6 minutes, just until lightly set. Remove from oven and reduce heat to 175°C / 350°F.
- Place the tomato slices in a single layer in a colander. Sprinkle lightly with salt and let drain for 30 minutes. Pat very dry with paper towels to prevent a soggy pie.
- Layer the drained tomato slices evenly in the pre-baked crust. Sprinkle with chopped basil and red onion, then top with the crumbled bacon. Season lightly with salt and pepper.
- In a bowl, combine the mozzarella cheese, mayonnaise, and Italian seasoning. Spread evenly over the tomato layer and sprinkle with Parmesan cheese.
- Bake at 175°C / 350°F for about 30 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before slicing, or chill completely and serve cold if desired.
Cooking Notes
- Draining and drying the tomatoes is essential for a firm pie.
- Roma tomatoes work best due to lower moisture.
- Chilling the pie makes slicing easier and enhances flavor.
- A glass pie plate helps monitor crust browning.
Nutrition
Estimated Nutrition per Serving (Yields: 6 servings)
- Calories: 480 kcal
- Fat: 36.5 g
- Carb: 22.4 g
- Protein: 16.8 g
Recipe Science
Tomato pie depends on moisture control and emulsified fat structure for success. Salting and draining the tomatoes removes excess water, preventing dilution of flavor and soggy crust. Pre-baking the crust further protects it by setting starches before filling is added.
The cheese-and-mayonnaise topping forms a stable emulsion. As it bakes, egg proteins in the mayonnaise set while fats melt, creating a cohesive, sliceable layer that binds the filling. Bacon contributes rendered fat and umami, while basil adds volatile aromatic compounds that brighten the richness.
From a practical standpoint, this dish fits seasonal cooking well and improves with rest. Dietary Notes & Health Alerts: One serving exceeds 20% of the FDA daily value for saturated fat and sodium, classifying both as High. To reduce impact, use part-skim mozzarella, turkey bacon, and a lighter hand with added salt.
Why You’ll Love This Recipe
- Peak Summer Flavor: Perfect for garden or farmers market tomatoes.
- Make-Ahead Friendly: Even better chilled.
- Comforting and Versatile: Works for dinner, brunch, or breakfast.
- Classic Southern Favorite: Timeless and crowd-pleasing.
FAQ
- Can I make this ahead of time?
Yes, it’s excellent made a day ahead and chilled. - What if I don’t like mayonnaise?
Greek yogurt or sour cream can be substituted, though flavor will change. - Can I add other herbs?
Yes, thyme or chives work well. - How do I store leftovers?
Refrigerate covered up to 3 days.
Conclusion
This tomato and bacon pie is a celebration of simple ingredients done right. Don’t rush it, trust the process, and enjoy how the flavors come together—that’s the magic of seasonal cooking. Do you prefer this pie warm or chilled? Happy cooking, from my kitchen to yours!
