This is a savory, herbaceous pie that highlights the bounty of tomatoes from summer’s end. This easy Tomato Pie is perfect for Meatless Monday. Simply omit the bacon or sub with vegan bacon. I found myself slicing slivers of it cold straight from the fridge, though I did allow the family to have some too.


  • 3 pounds assorted medium to large heirloom tomatoes
  • 1 teaspoon kosher salt, divided
  • 6 thick-cut bacon slices, diced, or vegan bacon, optional
  • 2 large shallots, chopped
  • 2 garlic cloves, finely chopped (2 teaspoons)
  • 6 ounces aged extra-sharp white cheddar cheese, grated (about 1 1/2 cups)
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh basil
  • 1/4 cup thinly sliced fresh chives
  • 1 large egg
  • 9-inch pie shell store bought or homemade
  • Fresh basil leaves
  • Minced fresh chives


  1. Preheat oven to 400°F.
  2. Set aside enough tomato slices to cover the top of the pie, about 7-8 slices and place on top of paper towels to absorb the excess juice. Sprinkle with a little kosher salt and set aside.
  3. Place a wire rack coated with cooking spray or oil onto a rimmed baking sheet and arrange the remaining tomatoes in a single layer and sprinkle with 1/2 teaspoon salt. Bake for 45-50 minutes or until blistered and slightly dried. Cool completely, about 1 hour.
  4. Meanwhile, cook bacon, if using, in a frying pan over medium-high heat until fat is beginning to render, 4-5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, about 6-7 more minutes. Stir in garlic; and cook for about a minute and until fragrant. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
  5. Stir together cheese, mayonnaise of choice, basil, chives, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in the bacon and garlic.
  6. Spread a third of cheese mixture into the pie crust and then layer on half of the roasted tomato slices in an overlapping pattern then repeat this step.
  7. Spread the last of the cheese mixture on top of tomato slices and then top the pie with the reserved sliced fresh tomatoes. Press the tomatoes and filling into the crust. Bake the pie until the filling is set, about 40-45 minutes and then transfer to the wire rack, and let cool for at least an hour before serving. Garnish with basil and chives, kosher salt to taste and freshly ground pepper to taste.