If you’ve never had Southern Tomato Pie, get ready to fall in love with a dish that’s as comforting as a front porch swing on a warm evening. This classic Southern favorite is a beautiful mix of ripe, juicy tomatoes, a flaky buttery crust, and a creamy, cheesy topping that melts into every bite. It’s savory, slightly tangy, and absolutely irresistible. Whether you serve it as a main course, a side dish, or even a brunch star, this pie is pure Southern comfort on a plate.
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Why You’ll Love Southern Tomato Pie
Classic Southern Flavor: This dish is a staple in Southern kitchens for a reason—fresh tomatoes, creamy cheese, and a buttery crust come together in the most delicious way.
Perfect for Any Meal: Serve it for breakfast, brunch, lunch, or dinner. It’s that versatile!
Simple Yet Elegant: Made with humble ingredients but packed with flavor, this pie is a crowd-pleaser.
Great for Using Garden Tomatoes: If you’ve got an abundance of summer tomatoes, this is the best way to use them.
Ingredients in Southern Tomato Pie
This recipe is built on simple ingredients that shine together beautifully:
Pie Crust: A buttery, flaky crust is the foundation of this pie. You can use homemade or store-bought.
Tomatoes: Fresh, ripe tomatoes are the star of the show—go for heirloom or vine-ripened for the best flavor.
Salt: Draws out excess moisture from the tomatoes to prevent a soggy crust.
Mayonnaise: Adds creaminess and binds the topping together.
Cheese: A mix of sharp cheddar and mozzarella creates a gooey, flavorful topping.
Fresh Basil: A must-have ingredient for that signature fresh and herby taste.
Green Onions: Adds a mild, savory bite.
Black Pepper & Garlic Powder: Simple seasonings that enhance every bite.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Tomatoes: Slice the tomatoes and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture, then pat dry with paper towels.
Prebake the Crust: Roll out the pie crust into a pie dish, prick the bottom with a fork, and bake until lightly golden. Let it cool slightly.
Layer the Tomatoes: Arrange the sliced tomatoes in the pre-baked crust. Sprinkle with chopped basil and green onions for extra flavor.
Make the Topping: In a bowl, mix mayonnaise, shredded cheddar, and mozzarella cheese. Spread this creamy mixture evenly over the tomatoes.
Bake Until Golden: Place the pie in the oven and bake until the top is bubbly and golden brown.
Cool and Serve: Let the pie cool slightly before slicing. Serve warm or at room temperature.
How to Serve Southern Tomato Pie
With a Side Salad: A crisp green salad with a light vinaigrette balances the richness of the pie.
As a Brunch Star: Pair with scrambled eggs and fresh fruit for a Southern-style brunch.
With a Bowl of Soup: A warm bowl of tomato bisque or gazpacho makes for the ultimate tomato-lover’s meal.
On Its Own: Honestly, this pie is so good, it doesn’t need anything else!
Additional Tips
Use Fresh, Firm Tomatoes: Overripe tomatoes can make the pie too watery.
Don’t Skip Salting the Tomatoes: This step prevents a soggy crust.
Homemade Crust vs. Store-Bought: A homemade crust gives the best flavor, but a good-quality store-bought crust works too.
Customize the Cheese: Try swapping mozzarella for Monterey Jack or Gruyère for a different twist.
Make-Ahead Tip: You can bake the crust and prep the tomato layers in advance, then assemble and bake when ready.
FAQ Section
Q1: Can I make this pie ahead of time?
A1: Yes! It’s delicious served warm or at room temperature, making it perfect for meal prep.
Q2: How do I store leftovers?
A2: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q3: Can I freeze Southern Tomato Pie?
A3: Freezing isn’t recommended, as tomatoes release water when thawed, which can make the crust soggy.
Q4: What’s the best way to keep the crust from getting soggy?
A4: Salting and draining the tomatoes is key! You can also brush the crust with a light egg wash before prebaking to create a moisture barrier.
Q5: Can I use a different crust?
A5: Absolutely! A biscuit crust or puff pastry can be a fun twist.
Q6: Can I make it without mayonnaise?
A6: Yes! Try substituting sour cream or Greek yogurt for a similar creamy texture.
Q7: What other herbs work well in this recipe?
A7: Fresh thyme, oregano, or chives can all complement the flavors beautifully.
Q8: Can I add meat to this recipe?
A8: Yes! Crumbled bacon or cooked sausage make great additions.
Q9: What if my tomatoes are too watery?
A9: Let them drain longer, or give them a quick roast in the oven to dry them out before layering.
Q10: Can I use cherry tomatoes?
A10: Yes! Just slice them in half and follow the same steps to remove excess moisture.
Southern Tomato Pie is a true taste of Southern hospitality—simple, comforting, and bursting with fresh flavor. Whether you’re making it for a summer gathering or a cozy dinner at home, this dish is guaranteed to be a hit. Enjoy!
Print
Southern Tomato Pie
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Description
This Southern-style Tomato Pie is packed with layers of fresh tomatoes, cheese, and a creamy mayo mixture, all baked in a buttery pie crust. A savory dish that’s perfect for brunch, lunch, or dinner!
Ingredients
For the Pie:
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1 (9-inch) homemade or store-bought pie crust
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1 teaspoon kosher salt
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4 large tomatoes (about 1 1/2 lbs), seeded and chopped (4 cups)
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1 tablespoon cornmeal
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3/4 cup sharp cheddar cheese, shredded
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1/2 cup yellow onion, chopped
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1/4 cup fresh basil, sliced
For the Mayo Mixture:
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3/4 cup mayonnaise
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1 clove garlic, minced
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1/4 teaspoon cayenne pepper (or up to 1/2 teaspoon for extra spice)
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Fresh ground black pepper, to taste
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1/2 cup sharp cheddar cheese, shredded
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1/2 cup mozzarella cheese, shredded
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1/2 cup gruyere cheese, shredded
For Topping:
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1/4 cup sharp cheddar cheese, shredded
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1/4 cup mozzarella cheese, shredded
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1/4 cup gruyere cheese, shredded
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Fresh basil, for garnish
Instructions
Prepare the Pie Crust:
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If making homemade pie crust, roll it out into a 9-inch pie pan and par-bake it. (Blind-bake with pie weights, then bake for 3–4 minutes more without weights.) Let cool.
Prepare the Tomatoes:
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Seed the tomatoes: Cut in half crosswise and squeeze out seeds and excess juice.
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Chop the tomatoes into bite-sized pieces, then place them in a colander.
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Salt the tomatoes with 1 teaspoon kosher salt and let sit for at least 15 minutes, stirring occasionally. This helps draw out excess moisture.
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Dry the tomatoes by spreading them on paper towels and pressing another layer of paper towels on top.
Assemble the Pie:
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Preheat oven to 375°F (190°C). Place a baking sheet or pizza stone on the center rack to heat up.
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Layer the pie:
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Sprinkle 1 tablespoon cornmeal over the bottom of the pie crust.
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Add ¾ cup shredded cheddar cheese.
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Sprinkle ½ cup chopped onion and ¼ cup fresh basil over the cheese.
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Spread half of the dried tomatoes over the basil.
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Make the Mayo Mixture & Finish Layering:
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In a bowl, mix together ¾ cup mayo, minced garlic, cayenne, black pepper, ½ cup cheddar, ½ cup mozzarella, and ½ cup gruyere.
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Spread this mixture evenly over the tomatoes in the pie crust.
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Add the remaining tomatoes on top.
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Finish with ¼ cup cheddar, ¼ cup mozzarella, and ¼ cup gruyere cheese.
Bake the Pie:
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Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
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Place the pie on the hot baking sheet or stone in the oven and bake for 40–45 minutes until golden brown.
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Remove the foil in the last 5–10 minutes if the edges aren’t browning enough.
Cool & Serve:
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Let the pie cool for 15–30 minutes before slicing. Garnish with fresh basil and serve warm.
Storage:
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Cover and refrigerate leftovers for up to 5 days. The longer it sits, the softer the crust will become.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg