Easy Southern Tomato Pie Recipe with Cheddar, Basil, and Parmesan

This Easy Southern Tomato Pie Recipe combines ripe summer tomatoes, sharp cheddar, mozzarella, Parmesan, fresh basil, and creamy mayonnaise in a prebaked 9-inch piecrust. The pie bakes at 375°F for 35 to 45 minutes and serves about six people, making it a satisfying centerpiece for brunch, lunch, or a light supper.

Although this recipe may appear in a desserts category, Southern tomato pie is savory, not sweet. Each slice has a crisp pastry base, tender roasted tomatoes, a tangy cheese filling, and a beautifully browned top that tastes like the best parts of summer gathered into one comforting dish.

Why You’ll Love This Recipe

This Southern tomato pie is the answer when the garden or farmers market gives you more ripe tomatoes than you can eat in salads. It turns a handful of simple ingredients into a rich, colorful pie with a tender vegetable center and a bubbly cheese topping.

The flavor is wonderfully balanced. Bright tomato acidity cuts through the creamy mayonnaise and melted cheese, while basil adds a fresh, peppery note and Parmesan brings a salty finish.

It is also flexible enough for many occasions. Serve it for a weekend brunch, bring it to a potluck, or pair it with a crisp green salad for an easy dinner.

If you enjoy comforting baked dishes alongside your savory pie, our roasted potatoes recipe makes a hearty side for a relaxed Southern-style meal.

Ingredients You’ll Need

The ingredient list is short, but every component has a job. A flaky 9-inch piecrust provides structure, ripe tomatoes supply juicy freshness, and the cheese-mayonnaise mixture creates the creamy, browned crown.

• Piecrust: Use a refrigerated crust for convenience or your favorite homemade 9-inch crust.
• Tomatoes: Choose four medium ripe tomatoes that are fragrant and colorful but still firm enough to slice cleanly.
• Cheese: Sharp cheddar supplies bold flavor, mozzarella gives a soft melt, and Parmesan helps the top brown with savory depth.
• Mayonnaise: This classic Southern ingredient binds the cheeses and makes the filling creamy.
• Basil: Fresh chopped basil brings garden-fresh flavor; dried basil may be substituted with 1 teaspoon if needed.
• Onion: Finely chopped yellow or green onion is optional, but it adds a pleasant savory bite.

For another seasonal baking idea, you can browse our easy peach bread when you are ready for a genuinely sweet way to use summer produce.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F and prepare the crust. Fit the refrigerated or homemade piecrust into a 9-inch pie plate, pressing it gently into the corners without stretching the dough. Prick the bottom all over with a fork, then prebake it for 10 to 12 minutes, until it is just lightly golden.

Step 2: Let the crust cool slightly while you prepare the tomatoes. Slice each tomato into rounds about 1/4 inch thick, keeping the slices fairly even so they cook at the same rate.

Step 3: Arrange the tomato slices in a single layer on paper towels and sprinkle them with about 1/2 teaspoon of the kosher salt. Let them stand for 15 to 20 minutes, then use more paper towels to blot away the released liquid until the slices feel as dry as possible.

Step 4: Make the creamy topping by combining the mayonnaise, shredded sharp cheddar, shredded mozzarella, finely grated Parmesan, chopped basil, remaining salt, and black pepper in a bowl. Add the optional finely chopped onion and stir until the mixture is evenly combined.

Step 5: Build the first layer by arranging half of the blotted tomato slices in the slightly cooled crust. Spoon or gently spread half of the cheese-mayonnaise mixture over the tomatoes, taking care not to disturb the pastry.

Step 6: Repeat the layers with the remaining tomato slices and cheese mixture. Spread the topping close to the edge so the finished pie has a golden, savory layer across its surface.

Step 7: Bake the assembled pie at 375°F for 35 to 45 minutes. It is ready when the filling is bubbling and the top is browned; if the crust edge becomes dark before the center is done, loosely shield the edge with foil.

Step 8: Transfer the pie to a cooling rack and wait at least 15 to 20 minutes before cutting. Finish with extra fresh basil, then serve warm or at room temperature so each slice holds together.

How to Keep the Pie from Becoming Watery

Tomatoes naturally contain a great deal of water, so moisture control determines the final texture. Salting the slices draws out liquid before baking, and blotting is what removes that liquid from the surface.

Do not skip the prebake. A lightly golden crust has already begun to firm up before the moist filling goes inside, which helps protect the bottom from becoming soft.

For especially juicy tomatoes, prebake the empty crust with pie weights for about 10 minutes. You can also take extra time with the paper-towel step and replace saturated towels before assembling the pie.

Chef’s Tips for the Best Southern Tomato Pie

• Pick tomatoes with care: Ripe tomatoes should smell sweet and tomato-like, but they should not be so soft that they collapse when sliced.
• Grate cheese fresh: Freshly shredded cheese usually melts more smoothly than pre-shredded cheese and gives the topping a more pleasing texture.
• Keep the slices even: Consistent 1/4-inch slices help the tomatoes cook evenly and make the layers easy to cut.
• Use a gentle hand: Blot rather than mash the tomatoes, since crushed slices release even more juice into the pie.
• Give it time to rest: Cutting immediately after baking can cause the creamy filling to run. A 15- to 30-minute cooling period makes cleaner slices.
• Watch the salt: The cheese and mayonnaise already contribute savory seasoning, so use the divided kosher salt as written.

For a little more variety, use green onions instead of yellow onion, or substitute 1 teaspoon dried basil when fresh basil is unavailable. The core tomato, cheese, and mayonnaise combination should remain unchanged for the classic Southern character.

When you want a sweet Southern contrast after dinner, our easy beignets are a lovely companion to coffee.

What to Serve with Tomato Pie

Because this pie is rich and creamy, fresh sides make the plate feel balanced. A simple arugula salad, cucumber salad, or bowl of lightly dressed greens adds crispness without competing with the tomatoes.

For brunch, serve small wedges with scrambled eggs and fresh fruit. For lunch or dinner, add roasted vegetables or a bowl of soup, keeping the rest of the meal lightly seasoned.

The pie is also excellent at room temperature, which makes it useful for a buffet or picnic-style meal. Let it cool fully before transporting it, and keep it chilled if it will sit out for an extended period.

Storage and Reheating

Cover leftover tomato pie and refrigerate it promptly. Store it for up to three days for the best flavor and texture, keeping in mind that the crust will soften somewhat as it rests.

Reheat individual slices in a 350°F oven until warmed through. The oven helps the crust regain some firmness, while the microwave is faster but may make the pastry softer.

You can also enjoy leftovers cold or at room temperature. Slice them carefully with a sharp knife, since the filling becomes firmer after chilling.

Sweet Southern Recipes to Try Next

Tomato pie may be filed under desserts on some recipe sites, but its savory flavor makes the classification a little playful. If you are planning a full Southern-inspired menu, finish with a fruit-forward treat such as our blueberry crumble pie.

For a simple finishing touch on other sweet bakes, try our pumpkin pie spice sugar. It is a fragrant pantry mixture that pairs especially well with warm pastries and fall desserts.

Easy Southern Tomato Pie

A classic savory Southern pie made with ripe tomatoes, mayonnaise, sharp cheddar, mozzarella, Parmesan, basil, and a golden prebaked crust. Salting and blotting the tomatoes helps create a sliceable pie instead of a watery one.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Crust and Tomatoes

• 1 crust Refrigerated or homemade 9-inch piecrust
• 4 tomatoes, about 1 1/2 to 2 pounds total Medium ripe tomatoes
• 1 teaspoon, divided Kosher salt
• 1/2 teaspoon, divided Freshly ground black pepper

Cheese Filling

• 1 cup Shredded sharp cheddar cheese
• 1/2 cup Shredded mozzarella cheese
• 1/2 cup Mayonnaise
• 1/4 cup Finely grated Parmesan cheese
• 2 tablespoons, plus more for garnish Fresh basil, chopped

Optional Addition

• 1/4 cup Finely chopped yellow onion or green onions

Method

 

Step-by-Step

1. Heat the oven to 375°F. Fit the piecrust into a 9-inch pie plate, prick the bottom with a fork, and prebake for 10 to 12 minutes, until just lightly golden; let it cool slightly.
2. Slice the tomatoes about 1/4 inch thick and arrange them on paper towels. Sprinkle with about 1/2 teaspoon of the salt, let them stand for 15 to 20 minutes, and blot them thoroughly dry.
3. In a bowl, combine the mayonnaise, cheddar, mozzarella, Parmesan, chopped basil, remaining salt, and black pepper. Stir in the optional chopped onion if using.
4. Layer half of the tomatoes in the slightly cooled crust. Spoon half of the cheese-mayonnaise mixture over the tomatoes, then repeat with the remaining tomatoes and topping.
5. Bake at 375°F for 35 to 45 minutes, until the filling is bubbling and the top is browned. Watch the crust near the end and loosely cover the edge with foil if it darkens too quickly.
6. Cool the pie for at least 15 to 20 minutes before slicing so the filling can set. Garnish with additional fresh basil and serve warm or at room temperature.

Notes

The most important preparation step is removing moisture from the tomatoes. Salt, rest, and thoroughly blot the slices before layering them. For especially juicy tomatoes, prebake the empty crust with pie weights for about 10 minutes. Refrigerate leftovers and gently reheat them in the oven for the best crust texture.

Final Thoughts

This Easy Southern Tomato Pie Recipe is proof that a few carefully prepared ingredients can create something deeply satisfying. The key is to prebake the crust, salt and thoroughly blot the tomatoes, layer the filling evenly, and allow the finished pie to rest before slicing.

Serve each golden wedge with fresh basil and a simple salad, and let the contrast of crisp crust, tangy tomato, creamy cheese, and fragrant herbs speak for itself. It is a classic savory pie worth making whenever ripe tomatoes are at their best.