A Southern Classic: Tomato Pie
When you’ve got a bunch of ripe summer tomatoes on hand, this Southern Tomato Pie is exactly what to make. It’s rich, cheesy, and packed with fresh flavor—like summer wrapped in a flaky crust.
This dish lands somewhere between a savory pie and a creamy baked casserole, layered with juicy tomatoes, gooey cheese, and a touch of mayo to tie it all together. If you haven’t had tomato pie before, now’s the time.
Use your favorite tomatoes, but if they’re super ripe and full of flavor, even better. Whether it’s heirlooms, salad tomatoes, or even cherry tomatoes, this pie always delivers.
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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
- Preheat your oven to 375°F (190°C).
- Line your pie shell with parchment and fill it with pie weights or dried beans. Bake for 10 minutes. Take it out, remove the parchment and weights, brush the inside of the crust with beaten egg, and bake again for 5 more minutes. Set aside to cool slightly.
- Lay tomato slices on paper towel–lined trays and sprinkle them with salt. Let them sit for 20–30 minutes to pull out excess moisture. Pat dry with more paper towels.
- Add the sliced onions to the bottom of the crust, followed by a layer of tomatoes. Season with pepper and sprinkle on half of the basil. Repeat with another layer of tomatoes and the remaining basil.
- Stir together mayonnaise, sharp cheddar, mozzarella, and hot sauce (if using) until smooth and combined.
- Spread the cheese mixture evenly over the top, making sure it covers all the tomatoes. Bake for 30–35 minutes, or until the top is bubbly and golden.
- Let the pie rest for at least 15 minutes. It holds together better and tastes even better slightly warm or at room temp.
Step-By-Step Process
Chef Jenn’s Tips
- The riper the tomato, the better the flavor—heirloom varieties are perfect.
- Don’t skip the draining step or the pie may turn out soggy.
- Let the pie rest after baking so it slices neatly.
Make It A Meal
Enjoy this tomato pie on its own or serve it with a fresh green salad and some iced tea or lemonade. It’s also great alongside grilled chicken, sweet corn, or a chilled soup for a full Southern-style meal. Perfect for potlucks, brunches, and picnics.
Storage
Store any leftover pie in an airtight container in the fridge for up to 3 days. The flavor deepens as it sits. Reheat gently in the oven or enjoy it cold—it’s surprisingly tasty either way.
Southern Tomato Pie
Ingredients
For the crust
- 1 pie crust 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
- 1/4 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 your oven to 375°F (190°C).
- Line your pie shell with parchment and fill it with pie weights or dried beans. Bake for 10 minutes. Take it out, remove the parchment and weights, brush the inside of the crust with beaten egg, and bake again for 5 more minutes. Set aside to cool slightly.
- Lay tomato slices on paper towel–lined trays and sprinkle them with salt. Let them sit for 20–30 minutes to pull out excess moisture. Pat dry with more paper towels.
- Add the sliced onions to the bottom of the crust, followed by a layer of tomatoes. Season with pepper and sprinkle on half of the basil. Repeat with another layer of tomatoes and the remaining basil.
- Stir together mayonnaise, sharp cheddar, mozzarella, and hot sauce (if using) until smooth and combined.
- Spread the cheese mixture evenly over the top, making sure it covers all the tomatoes. Bake for 30–35 minutes, or until the top is bubbly and golden.
- Let the pie rest for at least 15 minutes. It holds together better and tastes even better slightly warm or at room temp.
Notes
Chef Jenn’s Tips
- The riper the tomato, the better the flavor—heirloom varieties are perfect.
- Don’t skip the draining step or the pie may turn out soggy.
- Let the pie rest after baking so it slices neatly.
