Name: Delicious Southern Tomato Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 (9-inch) pie crust, pre-baked; 4-5 ripe tomatoes, sliced; 1/2 cup mayonnaise; 1/2 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1/4 cup chopped green onions; Salt and pepper to taste

Jump to Recipe

I’ve tweaked Nana’s original recipe over the years, adding my own little touches, but the heart of it remains the same. It’s the perfect dish for when unexpected guests drop by, a potluck staple, or just a simple weeknight meal. It’s incredibly easy to make, and trust me, your family is going to love this southern tomato pie as much as mine does.

This southern tomato pie recipe is not just a recipe, it is a journey that I will love for you to take. The deliciousness, ease and practicality will surprise you. I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

1 (9-inch) pie crust, pre-baked: I usually buy a pre-made crust to save time, but if you’re feeling ambitious, feel free to make your own.

4-5 medium tomatoes, sliced: Ripe, juicy tomatoes are key! Heirloom varieties are fantastic if you can find them.
1 cup shredded cheddar cheese: I prefer sharp cheddar for that extra zing, but you can use a mild or medium cheddar if you prefer.
1/2 cup mayonnaise: Don’t skimp on the mayo! It adds richness and creaminess to the filling.

1/4 cup chopped fresh basil: Fresh basil is a must! It adds a bright, herbaceous flavor that complements the tomatoes perfectly.
1/4 cup chopped green onions: Green onions add a subtle oniony flavor that enhances the overall taste of the pie.
2 tablespoons all-purpose flour: This helps to thicken the filling and prevent it from being too runny.

1 teaspoon garlic powder: Adds a touch of garlicky goodness.
1/2 teaspoon salt: Balances the sweetness of the tomatoes.
1/4 teaspoon black pepper: Adds a touch of spice.

Optional: 1/4 cup grated Parmesan cheese: For topping (adds a salty, nutty flavor)

Okay, let’s talk ingredients for a minute. First, the tomatoes. This is where quality truly shines. In the summer, I try to use tomatoes fresh from the garden. Nothing beats the taste of a sun-ripened tomato! If you have access to a farmer’s market, even better. You can find some incredible heirloom tomato pie varieties there that will elevate your pie to a whole new level. If you have to buy from the grocery store, look for tomatoes that are firm, heavy for their size, and have a vibrant color. Roma tomatoes, beefsteak tomatoes or early girl tomatoes are among the best choices for making tomato pie.

Next, the cheese. Cheddar is the classic choice, and I usually go for sharp cheddar for that extra flavor kick. However, feel free to experiment! A blend of cheddar and Gruyere, or even a little bit of Monterey Jack, can be delicious. My kids prefer mild cheese, but you can absolutely use sharp cheddar for more flavor. You can even add some crumbled feta cheese to your **southern tomato pie** for a unique flavor profile.

Now, about the mayonnaise. Yes, it’s a crucial ingredient! Don’t be tempted to use a low-fat version. The full-fat mayonnaise is what gives the filling its creamy texture and rich flavor. I always keep a large jar on hand because it’s so versatile. You can use it in potato salad, sandwiches, and, of course, tomato pie! Duke’s mayonnaise or Hellmann’s mayonnaise are both great choices for this recipe.

Lastly, the herbs. Fresh basil is a must. It adds a bright, herbaceous note that perfectly complements the sweetness of the tomatoes. I grow my own basil in a pot on my kitchen windowsill, so I always have some on hand. The green onions add a subtle oniony flavor that balances the richness of the other ingredients. If you can’t find fresh herbs, dried works fine – just use half the amount. Store the unused portion in the fridge to prolong its freshness. Other good herbs to use for a tomato pie include thyme, oregano, or chives.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Make sure your oven is properly preheated. This ensures that the crust bakes evenly and the filling sets properly. If your oven tends to cook unevenly, rotate the pie halfway through baking.

Prepare the tomatoes: Slice the tomatoes about 1/4 inch thick. Place the sliced tomatoes on a few layers of paper towels and sprinkle with salt. Let them sit for about 30 minutes to drain excess moisture. This is a crucial step to prevent the pie from becoming soggy. You can also gently press down on the tomato slices with a paper towel to remove even more moisture.
Mix the filling: In a medium bowl, combine the cheddar cheese, mayonnaise, basil, green onions, flour, garlic powder, salt, and pepper. Mix well until everything is evenly combined. Make sure there are no lumps of flour in the filling mixture.
Assemble the pie: Arrange a layer of tomato slices in the pre-baked pie crust. Spread about half of the cheese mixture evenly over the tomatoes. Repeat with another layer of tomato slices and the remaining cheese mixture. Get creative with your arrangement! You can create a beautiful pattern with the tomato slices.

Bake the pie: Sprinkle the optional Parmesan cheese over the top of the pie. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on the pie while it’s baking, and if the crust starts to get too brown, cover it with foil.
Cool and serve: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set up properly. If you try to slice it too soon, it will be a soupy mess!

Okay, let’s get into the nitty-gritty of making this southern tomato pie. The most important step is prepping the tomatoes. Don’t skip the salting and draining! I learned the hard way that if you don’t remove the excess moisture, your pie will be a soggy mess. I also pat them dry with paper towels before layering them into the crust.

When you’re mixing the filling, make sure everything is well combined. You want the cheese, mayonnaise, herbs, and spices to be evenly distributed throughout the mixture. I use a fork to mix everything together, but a spoon will work just as well. You can also use a whisk to make sure everything is fully combined.

Layering the tomatoes and cheese mixture is where you can get creative. I like to arrange the tomato slices in a circular pattern, overlapping them slightly. This not only looks pretty, but it also helps to distribute the tomatoes evenly throughout the pie. Don’t worry if it looks a little messy at first – mine always does too! Feel free to experiment with different patterns and arrangements.

Baking time can vary depending on your oven, so keep a close eye on the pie. You’ll know it’s ready when the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil to prevent it from burning. I learned the hard way to let it rest for a few minutes – trust me on this one! A good way to check if the pie is done is to insert a knife into the center. If it comes out clean, then it is done.

Finally, the most important step: letting the pie cool before slicing. This allows the filling to set up properly, so you can get nice, clean slices. I know it’s tempting to dig in right away, but trust me, it’s worth the wait. Plus, the aroma wafting through your kitchen as it cools is simply divine. My husband always asks me to make extra because he loves the leftovers for lunch.

Serving Ideas

Serving this southern tomato pie is just as fun as making it! In my house, we usually serve it warm, but it’s also delicious at room temperature. I love to serve this with a simple green salad and some crusty bread. The salad adds a refreshing contrast to the richness of the pie, and the bread is perfect for sopping up any extra filling. We make a big salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette. It’s the perfect complement to the pie.

Sometimes, I’ll add a dollop of sour cream or Greek yogurt on top of each slice. It adds a tangy creaminess that’s simply irresistible. And if you’re feeling fancy, you can sprinkle some extra fresh basil or chopped green onions on top for garnish. I like to sprinkle fresh herbs on top – it makes it look so much fancier! A balsamic glaze drizzle is also a perfect finish for this great dish.

This pie is perfect for so many occasions. It’s a potluck favorite, a crowd-pleaser at summer barbecues, and a comforting dish for Sunday dinners. It has become our go-to for Sunday dinners with the grandparents. It’s also a great way to use up those end-of-summer tomatoes from your garden. Making mini tomato pies using muffin tins is a fun twist for parties.

As for portion sizes, this recipe says it serves 6, but in our house it barely feeds 4 hungry people! Especially if my son is home from college. He can put away half the pie by himself! I usually end up making two pies, just to be on the safe side. It has become our go-to for Sunday dinners.

If we somehow have leftovers, they make the best lunch the next day. I love to eat a slice cold, straight from the fridge. It’s also delicious reheated in the microwave or oven. Sometimes, I’ll even crumble the leftover pie over a salad for a unique and flavorful topping. My daughter always asks for extra sauce on her portion.

FAQs

Q: Can I use frozen tomatoes?

A: I wouldn’t recommend it. Frozen tomatoes tend to be watery, which can make the pie soggy. Fresh, ripe tomatoes are the way to go!

Q: Can I make this pie ahead of time?

A: Yes, you can! You can assemble the pie a day ahead of time and store it in the refrigerator. However, I recommend baking it just before serving for the best results. I’ve definitely overcooked this before – here’s how to avoid that!

Q: Can I freeze tomato pie?

A: Yes, you can freeze the baked pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it in a 350°F oven until warmed through. Ensure it’s thoroughly reheated before serving.

Q: What if I don’t have fresh basil?

A: Dried basil can be used as a substitute. Use about half the amount of dried basil as you would fresh basil.

Q: Can I use a different type of cheese?

A: Absolutely! Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or even a little bit of goat cheese can be delicious. My mother-in-law is on a low-sodium diet, so here’s how I modify it for her…

Q: My pie is too runny. What did I do wrong?

A: The most common reason for a runny pie is not draining the tomatoes properly. Make sure to salt the tomatoes and let them sit for at least 30 minutes to remove excess moisture. You can also add an extra tablespoon of flour to the filling to help thicken it. Adding a cornstarch slurry can also help thicken it.

Q: Can I add meat to this pie?

A: While this recipe is traditionally vegetarian, you could certainly add some cooked bacon or ham to the filling for a heartier pie. I use my hand mixer and it works great! My kids enjoy it when I add bacon so sometimes I will sneak that in as a surprise.

I’ve made my fair share of cooking mistakes over the years, so don’t feel discouraged if your pie doesn’t turn out perfectly the first time. Just keep practicing, and you’ll eventually master it. Every oven is different, so adjusting the baking time may be necessary.

Conclusion

Finished Southern Tomato Pie on Kitchen Counter

This southern tomato pie is more than just a recipe to me; it’s a connection to my family, my heritage, and the simple pleasures of life. It’s a dish that brings back memories of warm summer days, Nana’s laughter, and the comforting aroma of baking cheese and tomatoes.

Over the years, I’ve learned a few tricks that I want to share with you. Always salt and drain the tomatoes thoroughly to prevent a soggy pie. Use high-quality ingredients for the best flavor. And don’t be afraid to experiment with different cheeses and herbs to create your own unique version of this classic dish.

My son loves it with extra cheese, while my daughter prefers it plain. Here are a few more tips: **let the pie cool completely before slicing** for clean slices, **store leftovers in the refrigerator for up to 3 days**, and **reheat in the microwave or oven until warmed through**. Storing it properly will prevent it from drying out.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment! Also check out these recipes: Chicken Sausages, Zucchini, Tomatoes and Pasta and Creamy Tomato Garlic Pasta to see other great tomato dishes. You can visit The History of Tomato Pie to get the true origins of this recipe.

Here’s to many delicious southern tomato pies in your future. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

Delicious Southern Tomato Pie Recipe

Print Recipe

This Southern Tomato Pie recipe is a summer classic! Ripe tomatoes, herbs, and cheese baked in a flaky pie crust.

Author: Kiera

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Yield: 6 servings 1x
Category: Main Course
Method: Baking

Cuisine: Southern

Ingredients

Scale

1 (9-inch) pie crust, pre-baked
4–5 ripe tomatoes, sliced

1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

1/4 cup chopped fresh basil
1/4 cup chopped green onions
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C).
Arrange tomato slices in the pre-baked pie crust.
In a bowl, combine mayonnaise, cheddar cheese, Parmesan cheese, basil, and green onions. Season with salt and pepper.