Mimi’s Tomato Pie

I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes, which I hadn’t previously.

This savory pie is made with ripe tomatoes, so I only make it in the summer.


If you love the combination of tomatoes, Swiss cheese and bacon, and basil, you’ll love this pie. It’s simple and wonderful.

Mimi’s Tomato Pie
printable recipe below

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces sliced or grated Swiss cheese
Salt
Pepper
8 ounces bacon, preferably uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Fahrenheit until just lightly golden. Remove the weights and let the crust cool.

Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust. I use two sizes of tomatoes and two different varieties.

When you’re ready to assemble the pie, begin by placing 1/3 of the Swiss cheese on the crust.

Add 1/2 of the tomato slices, filling in as many holes as possible using the smaller slices.

Season the tomatoes generously with salt and pepper, then add the other half of the cheese and tomatoes, seasoning the tomatoes. You will end up with 2 layers of cheese and 2 layers of tomatoes.

Lay the bacon slices in a lattice or radial pattern on top of the tomatoes.

Bake the pie at for 30 minutes, then raise the heat up to 375 degrees and continue baking for 20 minutes. The bacon should be cooked and the cheese bubbly.

Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.


The pie is good with a nice Viognier, an Albariño or a rosé.

Oh, and the pie is really good heated up for breakfast…

As I mentioned above, if you love tomatoes, cheese and bacon…

Tomato Pie

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces grated Swiss cheese
Salt
Pepper
8 ounces uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Farenheit until just lightly golden. Remove the weights and let the crust cool.
Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust.
When you’re ready to assemble the pie, begin by placing half of the Swiss cheese on the crust.
Add half of the sliced tomatoes, filling in as many holes as possible.
Season the tomatoes generously with salt and pepper, then top with the remaining cheese and tomatoes, again seasoning them with salt and pepper.
Bake the tomato pie at for 30 minutes, then raise the heat up to 375 degrees and bake for another 20 minutes.
The bacon should be cooked and the cheese bubbly.
Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.

By Published On: August 5th, 201976 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

76 Comments

  1. Travel Gourmet August 5, 2019 at 6:07 AM - Reply

    I do love those ingredients and the pie sounds delicious!

    • chef mimi August 5, 2019 at 6:09 AM - Reply

      Thank you Kay! It’s been a summer favorite for decades!

    • Cathy Ng August 6, 2019 at 9:39 AM - Reply

      I love her recipe but my husband doesn’t eat bacon, can I substitute it with something else less fattening?

  2. Kim Bultman August 5, 2019 at 6:30 AM - Reply

    Loved your food memory, Chef Mimi. Clipping recipes was a way of life before the internet. (I still do!) Didn’t think you sounded pompous at all labeling it Mimi’s Tomato Pie. It’s got “you” written all over it! Wonderful way to enjoy summer’s bounty. xo

    • chef mimi August 5, 2019 at 6:32 AM - Reply

      Thanks, Kim. I looked so hard to find my original recipe card written in my pathetic handwriting from way back when but couldn’t find it anywhere. Collecting recipes is a major joy in life, isn’t it/!! Here’s to summer ripe tomatoes.

      • Kim Bultman August 16, 2019 at 1:41 PM

        Gotta love recipe cards and summer ripe tomatoes, Mimi. Does anyone else besides us remember those now that we can Google? My recipe cards — 3 generations’ worth — burned up in the fire of 2014. (Boo, hiss!) Much worse loss than household goods, but oh well. I’m trying to reconstruct “my” cookbook (family faves) from a wonky save my computer tech managed to salvage — I’m talking total retyping and two computers since then — but, patience is a virtue. :) Still smiling about your pathetic handwriting. Most of my recipes (and letters) are scrawled, but the message (or food memory) gets across. In the meantime, I’m eating and cooking well — from scratch, friends’ contributions, or memory! xo

      • chef mimi August 16, 2019 at 7:47 PM

        Oh that’s awful. I should have assumed that, since i know about your fire. I’m really sorry.

  3. Adrianne - Sweet Caramel Sunday August 5, 2019 at 8:22 AM - Reply

    This looks delicious Mimi! I could go a piece right now, cheers!

    • chef mimi August 5, 2019 at 8:40 AM - Reply

      Me, too!

  4. Nadia August 5, 2019 at 9:05 AM - Reply

    I lové thé sound of this. Going to try a version with chèvre and lardons

    • chef mimi August 5, 2019 at 9:08 AM - Reply

      You will probably need a “stickier” cheese to help keep the tomatoes in place, but you could always dot the chèvre on top?

  5. Susan@savoringtimeinthekitchen August 5, 2019 at 10:26 AM - Reply

    I can’t wait until my stubborn tomatoes start to ripen so I can make tomato pies, Mimi! Everything seems to be taking a little longer in the garden this year due to our very cool and rainy spring. This sounds like such a delicious version with the bacon on top! .

    • chef mimi August 5, 2019 at 11:13 AM - Reply

      We had the same problem. My zucchini are still no-shows.

  6. Laura August 5, 2019 at 12:15 PM - Reply

    This sounds amazing, Mimi! I have an abundance of heirloom tomatoes on my counter right now. Thinking this sounds like the perfect dinner and breakfast!

    • chef mimi August 5, 2019 at 1:56 PM - Reply

      It’s so simple and so yummy !

  7. canelakitchen August 5, 2019 at 12:58 PM - Reply

    looks wonderful !!

    • chef mimi August 6, 2019 at 5:40 AM - Reply

      Thank you!

  8. Alex August 5, 2019 at 3:16 PM - Reply

    Sinful but delicious – especially the addition of bacon :-)

    • chef mimi August 6, 2019 at 5:40 AM - Reply

      Not terrible sinful! Lots of healthy tomatoes!

  9. Katherine | Love In My Oven August 5, 2019 at 3:42 PM - Reply

    Mimi, I can’t lie – I’ve never been a tomato lover. BUT I do love bacon!! My husband would be a very happy man with this dish in front of him!

    • chef mimi August 5, 2019 at 5:07 PM - Reply

      My husband won’t eat them raw, but he will cooked. Oh well. You’re missing out!!!!

  10. cookingontheweekends August 5, 2019 at 7:12 PM - Reply

    WOW! I’m definitely going to try this. That bacon! On those sweet tomatoes! I’m totally in.

    • chef mimi August 5, 2019 at 8:23 PM - Reply

      Thank you. It’s really delicious !

  11. StefanGourmet August 6, 2019 at 1:32 AM - Reply

    This looks great! Uncured bacon, is that pork belly?

    • chef mimi August 6, 2019 at 5:45 AM - Reply

      I found this online: Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. … Uncured bacon is, generally, left in a more natural, green state than cured bacon and so tastes more like the pork belly itself. All I know is that is more flavorful and less salty, so I prefer it. Obviously healthier as well.

      • StefanGourmet August 6, 2019 at 11:58 AM

        Oh I definitely agree on using the version without nitrates, which is why I cure my own pancetta. The definition of curing that I know is: “Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites, or sugar, with the aim of drawing moisture out of the food by the process of osmosis.” The nitrates are added to eliminate the risk of botulism.

      • chef mimi August 6, 2019 at 2:22 PM

        I never realized that was the purpose of nitrates in meats.

      • StefanGourmet August 6, 2019 at 2:49 PM

        The other reason is a pink color.

      • chef mimi August 6, 2019 at 4:22 PM

        Interesting. It’s too humid where I live to cure meat, which is unfortunate because I’d love to try.

      • StefanGourmet August 7, 2019 at 2:22 AM

        You could of course buy a curing fridge. Also great for dry aging meat for Dave 😉

      • chef mimi August 7, 2019 at 6:18 AM

        A curing fridge? I didn’t know about this! Great present idea…

  12. Kiki August 6, 2019 at 2:23 AM - Reply

    😍😍😍Looks and sounds fabulous! I mean, bacon as a main ingredient – what’s not to like… Guess I’ll have to wait for the tomatoes in my parents’ garden to ripen, but I’ll definitely try this.

    • chef mimi August 6, 2019 at 5:42 AM - Reply

      It’s meaty, cheesy, smoky, and satisfying. I hope you can get your hands on some ripe tomatoes soon!

  13. Tandy | Lavender and Lime August 6, 2019 at 2:50 AM - Reply

    This is my kind of lunch! Love your colourful baking beans :)

    • chef mimi August 6, 2019 at 5:45 AM - Reply

      I know! You don’t even need a green salad, but it would work. It’s quite “meaty!”

  14. David August 6, 2019 at 8:53 PM - Reply

    Wow! That is some pie! I want to make it with my homemade pancetta! Yum!

    • chef mimi August 6, 2019 at 8:54 PM - Reply

      Mmmmmmmm. Stop showing off please. 😬

  15. Frank Fariello August 7, 2019 at 7:02 AM - Reply

    This really does look like a fine pie! I can see why it turned you on to tomatoes? Or then again, maybe it was the bacon? ;-)

    • chef mimi August 7, 2019 at 7:08 AM - Reply

      I really think it was the tomatoes. They’re not raw, but not cooked like in a sauce. My husband still won’t eat raw tomatoes, but he will eat this pie. But, the bacon helps!!!

  16. kitchenriffs August 7, 2019 at 10:26 AM - Reply

    I rarely make tomato pies for some reason. Silly, because they’re wonderful. Yours looks terrific — thanks.

    • chef mimi August 7, 2019 at 10:29 AM - Reply

      Thank you. I think it’s pretty terrific. I have another tomato pie, an Italian recipe on the blog, that basically a rich tomato sauce baked in a pie crust. God bless tomatoes.

  17. 2pots2cook August 8, 2019 at 4:11 AM - Reply

    Mimi dear, this is amazing ! There is abundance of tomatoes of all sorts here so I will be definitely make this one while the season is still on. Thank you so much !

    • chef mimi August 8, 2019 at 5:52 AM - Reply

      You are so welcome! Enjoy!

  18. Jeff the Chef August 8, 2019 at 5:27 AM - Reply

    How gorgeous and interesting.

    • chef mimi August 8, 2019 at 5:53 AM - Reply

      I always use the word interesting when I’m not sure about a recipe. Trust me on this one. Tomatoes baked with cheeses and bacon. And then some basil.

  19. Dawn @ Girl Heart Food August 8, 2019 at 1:21 PM - Reply

    With those beautiful tomatoes, basil and bacon, there is no going wrong here! So much deliciousness in one dish :)

    • chef mimi August 8, 2019 at 1:25 PM - Reply

      So simple, yet so much deliciousness! Exactly!

  20. sherry August 9, 2019 at 6:59 AM - Reply

    i’m not a fan of tomatoes but this does look tasty esp. with all that bacon. i used to make a tomato tarte tatin which was pretty darn delish. cheers sherry

    • chef mimi August 9, 2019 at 7:23 AM - Reply

      Well it’s probably very similar. I like baked tomatoes in tarts and pies. It brings out sweetness I think.

  21. Our Growing Paynes August 9, 2019 at 10:07 AM - Reply

    this looks amazing and perfect for keeping up with all those ripening tomatoes. They are coming in fast!

    • chef mimi August 9, 2019 at 10:24 AM - Reply

      I know. It’s wonderful!

  22. Michelle August 9, 2019 at 7:05 PM - Reply

    Clever use of the cheese to keep the tomato juices from ruining the crust. Remember Betsy McCall?

    • chef mimi August 9, 2019 at 7:31 PM - Reply

      Wait, was she a doll?

      • Michelle August 9, 2019 at 7:36 PM

        Paper doll. She and family and friends (and cute outfits to cut out) were in McCall’s Magazine. I loved her!

      • chef mimi August 9, 2019 at 7:37 PM

        Omg yes! A paper doll! With the little tabs on the dresses that folded over her cut out. Wow. Good memory!

      • Michelle August 9, 2019 at 7:38 PM

        The little tabs—exactly!

  23. Ron Jardot August 9, 2019 at 11:13 PM - Reply

    Just finished pulling out of oven! So good I ate half of it!

    • chef mimi August 10, 2019 at 6:31 AM - Reply

      Wow! Well I’m not surprised! Thank you, what an honor.

  24. popsiclesociety August 10, 2019 at 10:04 PM - Reply

    What a fun pie Mimi! 3 awesome ingredients: tomatoes, cheese and bacon! What a great combination! I would chose a rosé with it 😉🥂

    • chef mimi August 11, 2019 at 7:02 AM - Reply

      They are so good baked together!

  25. FrugalHausfrau August 11, 2019 at 3:30 PM - Reply

    I was not expecting the bacon twist – I bet it just seeps down and flavors everything. It’s on my list to make!!

    • chef mimi August 11, 2019 at 4:35 PM - Reply

      It does! And it’s so good with baked tomatoes, so different than with raw, although that’s good too!

  26. Inger Wilkerson August 11, 2019 at 3:38 PM - Reply

    This is not your ordinary Tomato Pie. I thought the multiple layers were unusual and then I saw the bacon. Awesome job!

    • chef mimi August 11, 2019 at 4:36 PM - Reply

      You mean unique, not unusual, right?!! Kidding, no, it’s truly an awesome combination, especially with the basil.

  27. Ashley August 11, 2019 at 6:48 PM - Reply

    F.A.B.U.L.O.U.S.

    • chef mimi August 11, 2019 at 6:53 PM - Reply

      Yeah, you’re exactly right!!!

  28. Gaila Perez August 12, 2019 at 3:15 AM - Reply

    This combination is simple but yet delicious 😋 I love it! you can’t go wrong when using bacon, in my book at least! I love your pictures Mimi!! thanks for sharing!

    • chef mimi August 12, 2019 at 6:47 AM - Reply

      Thanks so much!

  29. David @ Spiced August 12, 2019 at 7:50 AM - Reply

    I love a good tomato pie! I grew up eating tomato pie in the South, and I’ve made it a couple times since then…but it’s been a while. I should make one this season! And that addition of bacon is nothing short of genius. :-)

    • chef mimi August 12, 2019 at 10:05 AM - Reply

      Thank you. It’s a fabulous combination, as you know!

  30. Kelly | Foodtasia August 12, 2019 at 9:08 AM - Reply

    Oh my, Mimi! I’d eat the whole pie! It looks so delicious. Definitely trying this while tomatoes are still in season!

    • chef mimi August 12, 2019 at 10:04 AM - Reply

      Thanks! It’s really delicious, and hard to stop yourself from eating too much!

  31. Emma @ Bake Then Eat August 13, 2019 at 9:49 PM - Reply

    I would love this without the bacon but my hubby would want lashings of bacon on his pie. You are right tomatoes taste the best when they are in season.

    • chef mimi August 14, 2019 at 10:38 AM - Reply

      Sometimes I can find good cherry tomatoes in the winter but then, sometimes their skins are tough. So you might as well enjoy tomatoes when they’re garden-fresh!

  32. sippitysup August 15, 2019 at 12:28 PM - Reply

    I make at least one tomato pie a summer and I’ve never added bacon. Consider this recipe on the “the list”. GREG

    • chef mimi August 15, 2019 at 1:40 PM - Reply

      And I’m not one of those bacon freaks, but this all works really well together.

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