What city is famous for tomato pie?

Utica, New York, and Philadelphia are both known for regional versions of tomato pie — often served cold and without cheese on top.

How to make tomato pie not soggy?

Drain tomatoes, salt them, blind bake the crust, and layer cheese under the tomatoes to create a barrier.

Tomato pie is usually eaten cold and uses less sauce or cheese. It often features mayo and is baked in a pie shell, not pizza dough.

It originates from Northern England, where savory pies are a culinary staple.

Basil, oregano, mozzarella, feta, caramelized onions, and even roasted garlic pair beautifully with tomato pie.

Absolutely. Wrap and freeze before baking, or reheat baked leftovers in an oven to keep the crust crisp.

A savory Southern-style pie layered with crispy bacon, sweet onions, juicy tomatoes, and gooey cheese in a creamy filling.

Scale

Preheat oven to 350°F (175°C).
Cook bacon until crispy, then crumble and set aside.
In the bacon drippings, sauté sliced onions until soft and golden. Remove from heat.
Layer the pie crust with cooked bacon, sautéed onions, and sliced tomatoes.
In a bowl, mix mozzarella cheese, mayonnaise, sour cream, flour, garlic powder, black pepper, and salt until well combined.
Spread the cheese mixture over the layered ingredients in the pie crust.
Bake for 30–35 minutes, until bubbly and golden on top.
Let cool slightly, garnish with chopped chives or parsley if desired, and serve warm.

For best results, salt the tomato slices and let them sit on paper towels for 10 minutes to remove excess moisture before adding to the pie.

Keywords: bacon, onion, tomato, pie, savory, southern, cheese