Rustic Baking Pan Tomato Pie Recipe

An easy tomato pie recipe that lets your garden tomatoes shine

This tomato pie recipe is a rustic twist on the classic—baked in a rectangular pan, featuring layers of juicy fresh tomatoes, simple seasoning, and a flaky crust. It’s light, savory, and perfect for showcasing both large slicing tomatoes and cherry varieties. A great option when you’re craving something cozy but not too heavy.

This post is all about a tomato pie recipe.

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Origins of Tomato Pie

It’s said that the origins of tomato pie is Italy, more specifically from Palermo, Sicily. It was allegedly brought to the United States to Philadelphia back in 1910. It’s similar to Sicilian pizza because they’re both cooked in a rectangular shape and served in rectangular shapes. This obviously contrasts in comparison to a traditional pizza that’s cooked in the round and cut into triangular shapes.

Different areas along the East Coast call this pie by different names.

In Philadelphia, it’s referred to as tomato pie, church pie, or gravy pie.

The New York area calls it tomato pie.

In Rhode Island, it’s called bakery pie, party pizza, pizza strips, red bread, strip pizza, and red strips.

All of these different names for it are quite interesting, and I’d be curious as to where they all came from. The name tomato pie, just makes sense though.

Because that’s exactly what it is – a pie with tomatoes.

What Tools You Need to Make Tomato Pie

One of the best things about making a homemade tomato pie is that you don’t need any fancy equipment—just a few simple kitchen items you most likely have on hand. Whether you’re baking a traditional round pie or a rustic sheet-pan version, these tools will help you pull it all together with ease:

✔️ Baking Dish or Pie Pan

You can use a 9-inch pie dish for the classic round version, or a 9×13 baking dish or sheet pan for a more rustic, slab-style tomato pie. Just be sure it has slightly raised edges to catch all the juicy goodness.

✔️ Rolling Pin

If you’re using homemade dough or store-bought pie crust, a rolling pin helps shape it evenly before placing it in the pan. (A wine bottle works in a pinch!)

✔️ Sharp Knife or Mandoline

Slicing tomatoes evenly is key to a good bake. A sharp chef’s knife or mandoline slicer ensures thin, consistent slices that cook evenly.

✔️ Cutting Board

A good, sturdy cutting board will make prep easier and keep your counters clean while slicing tomatoes and herbs.

✔️ Mixing Bowl

Use a small bowl to mix any fillings, seasonings, or cheese before layering. If you’re making a mayo-cheese topping (like in the classic version), a bowl is essential for combining the ingredients.

✔️ Paper Towels or Kitchen Towel

After slicing the tomatoes, let them rest on paper towels to release excess moisture. This helps prevent a soggy crust.

✔️ Spatula or Pie Server

A wide spatula or pie server makes it easy to lift slices out of the dish without breaking them—especially if you’re working with a tender crust or juicy filling.

📝 Ingredients:

1 sheet of pie dough or biscuit-style dough (enough to cover the base of a 9×13 pan)
4–5 medium garden tomatoes, sliced
1 cup cherry or grape tomatoes, halved
2 tablespoons olive oil
1 tablespoon tomato paste (optional, for extra depth)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder or minced garlic
Fresh basil or other herbs (such as thyme or oregano), roughly chopped

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
Prepare the crust: Roll out your dough and press it into the bottom of the pan. It doesn’t need to go up the sides—just a flat, even base works fine. Prick it a few times with a fork to prevent bubbling.
Spread the base: If using, smear a thin layer of tomato paste across the crust to deepen the tomato flavor.
Layer the tomatoes: Arrange your sliced tomatoes and halved cherry tomatoes over the dough. Try to overlap the slices slightly to avoid gaps.
Season: Drizzle olive oil over the tomatoes. Sprinkle evenly with salt, pepper, garlic powder, and your fresh herbs.
Bake for 30–35 minutes, or until the crust is golden on the edges and the tomatoes are soft and slightly roasted.
Cool slightly before slicing into squares. Serve warm, at room temperature, or even chilled the next day.

Tips

Add a sprinkle of Parmigiano Reggiano before baking if you’d like a touch of cheese.
A drizzle of balsamic glaze or pesto over the top adds even more flavor.
This recipe is ideal for mixing different tomato varieties—color and shape variation adds visual appeal.

This post was all about a tomato pie recipe.

Rustic Baking Pan Tomato Pie Recipe

Origins of Tomato Pie