Add Preferred SourceSummer tomatoes don’t last forever, and there’s nothing worse than letting those juicy, sun-ripened beauties go to waste. Southern Tomato Pie is the recipe to make when you’ve got fresh and amazing tomatoes. It’s easy, it’s lush, and it’s so crazy good!
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Tomato Pie is a cross between a savory tart and cheesy casserole, all tucked into a flaky crust. Basically, it’s Southern hospitality in pie form. And yes, it’s made with a mountain of cheese, ripe tomatoes, and just enough mayo to make things luxurious. If you’ve never tried a tomato pie before, let this be your official invitation.
You can use any tomatoes to make this dish, but I love vine-ripened sun-kissed tomatoes that are at the peak of ripeness. When your tomatoes are bursting with amazing flavor, this is the recipe to make. Dig in!
History
Southern Tomato Pie has roots stretching back to at least the early 1970s, when it began appearing in Southern community cookbooks and church potluck spreads as a way to showcase summer’s tomato bounty. This pie likely evolved as a savory twist on more traditional custard or sweet pies, using mayonnaise and cheese to create a rich, tangy filling.
Ingredients
For the crust
- Pie shell – Homemade or store-bought.
- Egg – Beaten, for brushing.
For the filling
- Ripe tomatoes – Sliced about ¼ inch thick. Look for super ripe salad tomatoes, but really any kind of tomatoes will work. I’ve made this recipe with cherry tomatoes and it was tasty, too!
- Salt – I cook with kosher salt.
- Red onion – You can soak the onions in ice water to take out some of the bite.
- Fresh basil – Fresh basil is key to this recipe. Don’t use dried basil – it doesn’t have the same flavor.
- Black pepper – Freshly ground black pepper is best.
- Sharp cheddar cheese -Shred it yourself for the meltiest and creamiest cheese.
- Mozzarella cheese – Hand-shredded will give you the best texture.
- Yellow cheddar cheese – A bit of yellow cheese on top adds a pop of color.
- Mayonnaise – Use Duke’s mayo if you can find it!
- Hot sauce – Optional but to be really authentic, add it!
How To Make Southern Tomato Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375°F.
Blind bake the pie crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, then brush the inside of the crust with a beaten egg. Pop it back in the oven for 5 more minutes. Set aside to cool slightly while you prep the tomatoes. A silicone basting brush works perfectly for getting the egg all over the crust.
Next, slice the tomatoes and lay them on a tray lined with paper towels. Sprinkle them with salt and let them rest for 20 to 30 minutes to draw out excess moisture. Pat them dry with more paper towels so your pie doesn’t get soggy.
Add a layer of thinly sliced onions on the bottom of the crust, then a layer of tomatoes. Sprinkle with freshly cracked black pepper and half of the chopped basil.
Repeat with another layer of tomatoes and the remaining basil. I like using herb scissors to cut the basil right over the pie for fresh flavor and no mess.
In a medium bowl, combine mayonnaise, shredded cheddar, shredded mozzarella, and a touch of hot sauce until smooth and creamy.
Spread this cheese mixture evenly over the top of the pie, covering all the tomatoes. A small offset spatula makes it easy to spread without disturbing the layers underneath.
Bake for 30 to 35 minutes until bubbly and golden brown. Let it cool for at least 15 minutes before slicing. This pie is even better served warm or at room temperature.
Serve, enjoy, and watch it disappear fast!
Chef Jenn’s Tips
- Use very ripe summer tomatoes for the best flavor—heirlooms are perfect if you have them.
- Don’t skip the salting and drying step or you’ll end up with a soggy pie.
- You can also totally use a frozen pie shell.
- This pie slices better once it’s had time to rest and set.
Make It A Meal
Southern Tomato Pie shines as a main dish or a side. Pair it with a crisp green salad tossed in vinaigrette and a tall glass of iced tea or Lemonade for the ultimate summer lunch. Or serve it alongside grilled chicken, corn on the cob, or a bowl of chilled cucumber soup for a Southern-style supper. It’s picnic-perfect and potluck-approved.
Storage
Store leftover slices in an airtight container in the fridge for up to 3 days. The flavors get even better as they sit. Reheat gently in the oven or enjoy it cold—it’s surprisingly good that way too.
Southern Tomato Pie
Ingredients
For the crust
- 9 inches pie shell homemade or store-bought
- 1 egg beaten, for brushing
For the filling
- 4 medium ripe tomatoes sliced about ¼ inch thick
- ½ teaspoon salt
- ½ cup red onion sliced
- ¼ cup fresh basil chopped
- ½ teaspoon black pepper
- 1½ cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese grated
- ½ cup yellow cheddar cheese grated
- ¾ cup mayonnaise
- 1 tablespoon hot sauce optional but to be really authentic
Instructions
- Preheat the oven to 375°F (190°C).
- Blind bake the pie crust: Line the crust with parchment, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and parchment, brush the inside of the crust with the beaten egg, and bake 5 minutes more. Set aside to cool slightly.
- Slice and salt the tomatoes: Lay the sliced tomatoes on a paper towel-lined tray and sprinkle them with salt. Let them rest for 20–30 minutes to draw out moisture. Pat dry with more paper towels.
- Add a layer of onions on the bottom of the crust. Then add a layer of tomato slices. Sprinkle with black pepper and half the chopped basil.
- Repeat with another layer of tomatoes and the rest of the basil.
- Combine the mayonnaise, cheddar, mozzarella, and hot sauce in a medium bowl until well combined.
- Spread the cheese mixture over the top of the pie, covering all the tomatoes.
- Bake for 30–35 minutes until bubbly and golden brown on top. Let it cool for at least 15 minutes before slicing. Tomato pie is even better warm or at room temperature.
Notes
Chef Jenn’s Tips
- Use very ripe summer tomatoes for the best flavor—heirlooms are perfect if you have them.
- Don’t skip the salting and drying step or you’ll end up with a soggy pie.
- This pie slices better once it’s had time to rest and set.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.