Bacon Onion Tomato Pie is a savory Southern-style pie filled with juicy tomatoes, smoky bacon, tender onions, and a creamy cheddar topping baked inside a flaky pie crust. It’s rich and comforting, with plenty of fresh tomato flavor in every slice.
The tomatoes are really the star here, so removing some of their excess moisture before assembling the pie makes a big difference. That simple step helps keep the crust from becoming soggy while concentrating the tomato flavor.
This pie combines several classic comfort-food flavors in one dish. Fresh tomatoes bring juiciness and acidity, bacon adds smoky richness, and cheddar creates a creamy, cheesy finish.
It’s also versatile enough for several meals. Serve a warm wedge for brunch, lunch, or dinner with a simple salad or vegetable on the side.
And while it looks impressive when sliced, the preparation is straightforward. A prepared pie crust can make the recipe even easier when you don’t want to make pastry from scratch.
Crispy bacon and sautéed onion add plenty of savory flavor between the tomato layers. A creamy cheddar mixture goes over the top and bakes into a bubbly, lightly golden layer.
Give the finished pie time to rest before slicing. Straight from the oven, the filling is very hot and soft, but after 10–15 minutes it settles enough to cut into much neater wedges.
Ingredients You’ll Need
You’ll need a handful of simple ingredients:
- Pie crust
- Tomatoes
- Bacon
- Yellow onion
- Sharp cheddar cheese
- Mayonnaise
- Garlic powder
- Salt
- Black pepper
How To Make Bacon Onion Tomato Pie
Step 1: Preheat the oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
Step 2: Slice the tomatoes into approximately ¼-inch-thick rounds. Arrange them on paper towels and sprinkle lightly with salt. Let them sit for about 15–20 minutes to release excess moisture.
Step 3: While the tomatoes drain, cook the bacon in a skillet until crisp. Transfer it to paper towels, let it cool slightly, and crumble it into pieces.
Step 4: Drain most of the bacon grease from the skillet. Add the diced onion and cook for about 4–5 minutes, until softened.
Step 5: Blot the tomato slices thoroughly with additional paper towels. Removing as much surface moisture as possible helps prevent a watery pie.
Step 6: Arrange half of the tomato slices across the bottom of the pie crust. Sprinkle with half of the cooked onion and half of the crumbled bacon.
Step 7: Add the remaining tomatoes, onion, and bacon to create another layer.
Step 8: In a small bowl, stir together the shredded cheddar, mayonnaise, garlic powder, and black pepper until evenly combined.
Step 9: Gently spread the cheddar mixture over the tomatoes, taking it almost to the edges of the crust.
Step 10: Bake for 30–35 minutes, until the cheese topping is melted and golden and the filling is hot.
Step 11: Let the pie rest for 10–15 minutes before cutting into wedges and serving.
Bacon Onion Tomato Pie Variations
Extra-Cheesy Tomato Pie
Add a little additional sharp cheddar when you want a thicker, cheesier topping.
Tomato And Swiss Pie
Replace part of the cheddar with shredded Swiss cheese for a mild, nutty flavor.
Garlic Tomato Pie
Increase the garlic powder slightly for a stronger savory flavor.
Caramelized Onion Tomato Pie
Cook the onions slowly until deeply golden before adding them to the tomato layers for a sweeter, richer onion flavor.
Spicy Bacon Tomato Pie
Add a small amount of crushed red pepper to the cheese mixture for gentle heat.
How Do I Keep Tomato Pie From Getting Soggy?
Removing excess moisture from the tomatoes is especially important. Salt the slices, let them drain on paper towels, and blot them thoroughly before assembling the pie.
What Tomatoes Work Best?
Firm, ripe slicing tomatoes work well. Avoid extremely soft or overripe tomatoes because they tend to release much more liquid.
Should I Cook The Bacon First?
Yes. Cook the bacon until crisp before adding it to the pie. Raw bacon would release too much grease and wouldn’t develop the same texture.
Can I Use A Store-Bought Pie Crust?
Absolutely. A refrigerated or frozen prepared pie crust makes this recipe considerably faster.
Why Does The Pie Need To Rest?
The tomato filling and cheese topping are very soft straight from the oven. Resting gives everything time to settle, making the pie easier to slice.
Can I Make Tomato Pie Ahead?
You can prepare some components ahead, but the pie has its best texture when assembled and baked relatively close to serving.
Storing Bacon Onion Tomato Pie
Let leftovers cool, then cover the pie or transfer individual slices to an airtight container. Refrigerate within two hours and use within about 3–4 days.
Reheat slices in a 350°F oven until thoroughly warm. The oven works particularly well because it helps the crust regain some of its texture.
What To Serve With Bacon Onion Tomato Pie
- Fresh green salad: A crisp salad with tangy vinaigrette balances the rich bacon and creamy cheddar topping.
- Green beans: Simply cooked green beans make an easy vegetable side without competing with the tomato flavor.
- Roasted broccoli: Crisp-edged broccoli gives you a nice contrast to the soft tomato filling.
- Fresh fruit: Berries, melon, or grapes work especially well when serving the pie for brunch or lunch.
- Roasted potatoes: Golden potatoes turn a wedge of tomato pie into an especially hearty dinner.
- Chicken soup: A smaller slice works nicely alongside a warm bowl of simple chicken soup.
Take the time to drain and blot the tomatoes thoroughly. Tomatoes naturally contain a lot of water, and removing some of it before assembly is the easiest way to protect the crust.
And don’t cut the pie immediately after baking. A 10–15 minute rest makes a noticeable difference in how well each wedge holds together.
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