12 Tomatoes Tomato Pie Recipe: Sweet-Tart Filling With Crispy Lattice Top

Transforming twelve ripe tomatoes into a sweet-tart tomato pie with a crispy lattice top is the perfect way to celebrate summer’s bounty. This recipe bridges the gap between savory and sweet, delivering a filling that balances ripe tomato sweetness with just enough acidity to keep every bite vibrant.

The lattice crust adds a delicate crunch that contrasts beautifully with the soft, jammy filling underneath.

What sets this tomato pie apart is the careful balance of flavors—ripe tomatoes simmered with sugar and herbs create a filling that’s rich yet light, never cloying.

The secret lies in peeling and chopping the tomatoes uniformly (or blending them for a smoother texture), then simmering them until they reduce to a thick, fragrant purée. A buttery pie crust, either classic or gluten-free, provides the sturdy base needed to hold the filling without sogginess.

When baked to golden perfection, this pie delivers a crispy lattice top that shatters with each bite, revealing layers of jammy tomato filling beneath. The aroma alone—warm tomatoes, fresh herbs, and buttery crust—will have everyone gathering around your table.

Serve it warm with a dollop of whipped cream or a sprinkle of flaky sea salt to enhance the sweet-tart contrast.

Perfect for summer potlucks, brunch gatherings, or as a unique dessert option, this tomato pie proves that fruit-based desserts can be just as impressive as traditional pies. The technique is straightforward, but the result is anything but ordinary—elevated, flavorful, and unforgettable.

Ingredients for 12 tomatoes tomato pie

Twelve ripe tomatoes transform into a sweet-tart pie with a delicate lattice crust—simple ingredients for an unforgettable dessert.

The tomatoes are the heart of this pie, so select uniformly ripe ones—just slightly underripe is fine. Local farmers markets often have the best selection, or grab vine-ripened from the grocery store’s produce section. For the crust, cold butter is non-negotiable—it creates the perfect flaky layers. If you’re short on time, pre-made pie crust from the store works, but homemade delivers that restaurant-quality crunch. The herbs? Fresh is ideal, but dried works in a pinch—just double the amount. I always grab extra basil because it brightens the filling beautifully.

No fresh basil? Dried basil at half the amount gets you close, though the flavor will be more muted. Short on butter? Coconut oil or shortening works for the crust, though texture will differ slightly. The sugar amount is flexible—adjust based on how sweet your tomatoes are. If you prefer a smoother filling, blend the tomatoes first before simmering. For the lattice, cutting the strips evenly ensures that perfect shatter. And if you’re worried about the crust getting soggy, blind-bake it for 10 minutes before adding the filling.

The filling keeps well in the fridge for 4-5 days, though the crust stays crispest when baked fresh. For make-ahead prep, assemble the pie crust and filling, then refrigerate overnight before baking—this enhances the tomato flavors. The crust itself can be made 2 days ahead and stored wrapped in plastic. Once baked, serve warm with that whipped cream and flaky sea salt—trust me, it elevates everything. Leftovers reheat beautifully in a 350°F oven for 10-15 minutes.

Step-by-step instructions for sweet-tart tomato pie

Here’s how to create a perfectly balanced tomato pie with a crisp lattice crust.

Preheat your oven to 375°F. Cut the 12 whole ripe tomatoes in half crosswise and remove the seeds and excess liquid using a spoon. Place the tomato halves cut-side up in a baking dish and bake for 20 minutes until they begin to soften and release their juices.

Transfer the baked tomatoes to a food processor along with the 0.25 cup chopped fresh basil leaves, 1 tbsp chopped fresh thyme leaves, 1 tbsp chopped fresh rosemary, 0.5 cup granulated sugar, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp lemon juice. Pulse until smooth, scraping down the sides as needed. The filling should be thick but pourable—if it’s too thick, add 1-2 tablespoons ice water to reach the right consistency.

In a large bowl, combine the 2.5 cups all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper. Cut in the 0.75 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Gradually add the 0.5 cup ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix—just combine until the dough holds when pressed. Turn the dough onto a lightly floured surface and knead it 4-5 times until smooth. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the dough to the pie dish and trim the edges to ½-inch. Crimp the edges by folding the overhang inward and pinching it with your fingers or a fork. Pour the tomato filling into the crust, spreading it evenly.

Roll out the second dough disk and cut it into strips about ½-inch wide for the lattice top. Arrange half the strips horizontally across the filling, spacing them ¼-inch apart. Fold back every other strip, then lay the remaining strips perpendicular to the first layer. Unfold the folded strips and press gently to create a classic lattice pattern. Brush the lattice with a little water to help it brown.

Bake the pie in the preheated oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently at the edges. If the lattice starts browning too quickly, loosely cover it with aluminum foil.

Remove the pie from the oven and let it cool for 1 hour before slicing. The filling should set slightly as it cools, creating a perfect balance between sweet and tangy flavors. For serving, whip the 0.25 cup heavy cream with a hand mixer until soft peaks form, then sprinkle with 1 tbsp flaky sea salt. Serve the pie warm with a dollop of whipped cream.

Storing and reheating this 12 tomatoes tomato pie

Fridge Storage Tips

The filling alone keeps beautifully in an airtight container for 4-5 days—just store it in the fridge after simmering. If you’ve already assembled the pie but aren’t baking it immediately, cover it tightly with plastic wrap and refrigerate overnight.

The flavors actually deepen as the tomatoes rest, so this is a great way to make-ahead. Just remember to bring it to room temperature before baking for even cooking. 💫

Freezer Prep

For longer storage, the unbaked pie crust can be wrapped in plastic and frozen for up to 2 months. Thaw it overnight in the fridge before rolling out. The tomato filling freezes well too—pour it into a freezer-safe container, leaving ½-inch headspace for expansion.

Thaw overnight in the fridge before assembling. Never freeze the fully assembled pie, as the crust may get soggy when thawed. ❄️

Reheating Leftovers

Slice the cooled pie and reheat individual portions in a 350°F oven for 10-15 minutes until warm through. For a quick fix, microwave slices on 50% power for 1-2 minutes, covered with a damp paper towel.

The lattice will soften slightly, but the filling stays rich and flavorful. If reheating feels dry, add a splash of water or apple juice to the filling before baking. 🔥

Crust Refresh

If the lattice loses its crispness when reheating, pop the pie back in the oven for 5-10 minutes at 375°F to crisp it up again. For extra shine, brush the warm lattice with a little melted butter before serving.

This works especially well if you’ve stored the pie fully assembled and want to revive it for guests. The contrast of warm filling and crisp lattice is what makes this pie shine! 💛

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