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A slice of tomato pie on a white plate with a fork, a whole tomato pie in a white fluted dish, and a small bowl of spices.

Southern Tomato Pie

Chef Jenn
A classic Southern dish made with ripe tomatoes, melty cheese, fresh basil, and a golden pie crust. Creamy, savory, and perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Cuisine American, Southern
Servings 6 servings
Calories 449 kcal

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

Serving: 1sliceCalories: 449kcalCarbohydrates: 8gProtein: 15gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 91mgSodium: 823mgPotassium: 285mgFiber: 1gSugar: 3gVitamin A: 1302IUVitamin C: 14mgCalcium: 382mgIron: 1mg

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.

Keyword cheesy tomato bake, fresh tomato recipes, Southern tomato pie, summer tomato pie, Tomato basil pie
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