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A slice of tomato pie being lifted with a serving utensil from a white fluted dish. A whole tomato pie is visible in the dish, garnished with tomato slices and basil.

Southern Tomato Pie

Chef Jenn
Southern Tomato Pie is a savory, cheesy dish layered with juicy ripe tomatoes, fresh herbs, and a rich, creamy cheese filling, all nestled in a flaky pie crust. It's a Southern summer staple that celebrates tomato season in the most delicious way possible.
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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 8 servings
Calories 421 kcal

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.

Nutrition

Serving: 1sliceCalories: 421kcalCarbohydrates: 15gProtein: 13gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 69mgSodium: 692mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 977IUVitamin C: 11mgCalcium: 290mgIron: 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 fresh tomato recipes, heesy tomato bake, Southern tomato pie, summer tomato pie, Tomato basil pie
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