Southern Tomato Pie is a savory main dish or side made with ripe tomatoes, a crisp blind-baked pie crust, fresh basil, green onions, mayonnaise, and a bubbling blend of Cheddar, mozzarella, and Parmesan. To make this classic comfort food, drain salted tomato slices thoroughly, partially bake the crust for 10–15 minutes, layer the ingredients, and bake the filled pie at 350°F for 35–45 minutes.
Each slice offers a wonderful contrast of buttery crust, tender tomato, creamy cheese, and sharp, savory flavor. Although this recipe appears in the Desserts category, Southern tomato pie is not a dessert; it belongs on the lunch, brunch, supper, or side-dish table, served warm or at room temperature.
Jump to RecipeWhy You’ll Love This Recipe
Southern Tomato Pie is the kind of recipe that turns a handful of peak-season ingredients into something generous and memorable. It has the cozy structure of a pie, but the filling is savory, creamy, herbaceous, and full of fresh tomato flavor.
The cheese mixture is especially satisfying. Mayonnaise is a characteristic part of Southern tomato pie, and it blends with sharp Cheddar, mozzarella, and Parmesan to create a rich topping that bubbles around the tomato layers.
This pie works beautifully in several settings:
- Serve it as a side dish with grilled chicken, roasted meats, or a crisp green salad.
- Offer it as a light supper with iced tea or lemonade.
- Bring it to a brunch or potluck once it has cooled slightly.
- Enjoy leftovers at room temperature for an easy next-day lunch.
If you are planning a full pie-themed menu, a savory tomato pie can begin the meal before a sweet treat such as these apple pie cupcakes.
Ingredients You’ll Need
The ingredient list is straightforward, but each component has an important job. Choose 4–5 medium ripe tomatoes, weighing about 2 to 2 1/2 pounds total. Firm, ripe beefsteak, Roma, or heirloom tomatoes are all good choices because they provide strong flavor without collapsing immediately.
Use one unbaked 9-inch pie crust, either homemade or refrigerated. The crust must be partially baked before the filling goes in, which gives it a head start and helps it stand up to the juicy tomatoes.
For the creamy cheese layer, gather 1/2 cup mayonnaise, 1 cup shredded sharp Cheddar, 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan. Sharp Cheddar supplies a bold Southern-style flavor, mozzarella brings a soft melt, and Parmesan adds salty depth.
Fresh basil and thinly sliced green onions keep the pie from tasting heavy. Freshly ground black pepper is essential, while 1/4 teaspoon garlic powder is optional for an extra savory note.
- Keep the tomato slices close to 1/4 inch thick so they cook evenly.
- Use additional grated Parmesan or Cheddar on top if you like a more deeply browned finish.
- Salt the tomatoes generously, then blot them carefully rather than rinsing them.
For another pie-dish idea with a very different flavor profile, you can save this crustless cheesecake made in a pie dish for dessert.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F and prepare the crust. Fit the unbaked pie crust into a 9-inch pie plate, then prick the bottom several times with a fork to reduce puffing while it bakes.
Step 2: Line the crust with parchment and fill it with pie weights or dried beans. Blind-bake for 10–15 minutes, until the pastry is just beginning to brown, then remove the weights and cool the crust slightly.
Step 3: Prepare the tomatoes while the crust bakes or cools. Slice them about 1/4 inch thick, arrange them over paper towels or a clean kitchen towel, sprinkle with the kosher salt, and let them stand for 20–30 minutes.
Step 4: Blot every tomato slice very thoroughly. This is the most important moisture-control step in the recipe because excess tomato liquid can make the crust soggy and prevent the filling from setting properly.
Step 5: Make the cheese mixture in a medium bowl. Stir together the mayonnaise, shredded sharp Cheddar, shredded mozzarella, grated Parmesan, black pepper, and optional garlic powder until evenly combined.
Step 6: Build the first layer inside the partially baked crust. Arrange half of the drained tomato slices across the bottom, sprinkle them with half of the sliced green onions and chopped basil, and spread half of the cheese mixture over the herbs.
Step 7: Add the second layer. Arrange the remaining tomatoes over the filling, followed by the remaining green onions, basil, and cheese mixture, spreading gently so the top is covered without pressing moisture from the tomatoes.
Step 8: Finish the pie with the optional tablespoon of grated Parmesan or additional Cheddar. This small topping creates a golden, appetizing surface as the pie bakes.
Step 9: Reduce the oven temperature to 350°F and bake for 35–45 minutes. The pie is ready when the filling is bubbling and the top is golden brown.
Step 10: Remove the pie from the oven and cool it for at least 15–20 minutes before slicing. The brief rest allows the creamy cheese filling to set, so each wedge holds together more neatly.
Pro Tips for a Crisp, Flavorful Pie
Tomato preparation matters more than any other detail. Even tomatoes that feel fairly firm contain enough water to overwhelm a pastry crust, so do not shorten the salting, standing, and blotting time.
For an especially crisp crust, brush the bottom with beaten egg during the last few minutes of blind-baking. The supplied method calls for parchment and pie weights or dried beans; either option prevents the pastry from puffing while it begins to brown.
Do not confuse draining with rinsing. The salt draws out moisture and seasons the tomatoes, while thorough blotting removes the liquid. Rinsing would wash away flavor and leave the slices wetter.
- Choose tomatoes that are ripe but still firm enough to slice cleanly.
- Shred the cheeses yourself when possible for a smoother, more cohesive mixture.
- Spread the cheese mixture gently so the tomato layers remain intact.
- Keep the oven temperature at 425°F for blind-baking, then reduce it to 350°F before the filled pie goes in.
- Allow the finished pie to rest before cutting, even if the aroma makes it tempting to serve immediately.
For a sweet contrast after dinner, consider bookmarking this almost no-bake mud pie. Its cool chocolate profile is a pleasant follow-up to the warm, savory tomato filling.
Serving Suggestions
Serve Southern Tomato Pie warm or at room temperature. It is substantial enough for a light supper with a simple salad, yet it also makes a generous side dish beside roasted chicken, grilled vegetables, or other summer favorites.
A small green salad with a bright vinaigrette balances the creamy cheese topping. You can also serve each slice with extra fresh basil, though the pie already contains 1/4 cup chopped basil in its layers.
Because the pie needs 15–20 minutes of cooling time, it is practical for entertaining. Bake it shortly before guests arrive, let it settle, and bring it to the table while the top is still invitingly golden.
If you are collecting fruit-forward recipes for another occasion, these classic cherry crisp flavors belong in the sweet course rather than alongside this savory pie.
Storage and Reheating
Let leftovers cool before covering them and placing them in the refrigerator. Store the pie chilled and enjoy it warm or at room temperature, depending on your preference.
To reheat, warm individual slices gently until heated through, taking care not to overbake them. The crust and cheese topping are best when reheated gradually rather than exposed to intense heat for a long period.
If you plan to serve the pie at room temperature, allow it enough time to lose its chill while keeping it protected. Always use the 15–20 minute resting period after the original bake as a guide for letting the filling firm up before slicing.
For another convenient hand-held pie idea, these 20-minute apple pie turnovers make a fitting sweet option for a separate breakfast or dessert menu.
Southern Tomato Pie
Ingredients
Method
- Heat the oven to 425°F. Fit the unbaked crust into a 9-inch pie plate, prick the bottom with a fork, line it with parchment, and add pie weights or dried beans.
- Blind-bake the crust for 10–15 minutes, until it is just beginning to brown. Remove the weights and let the crust cool slightly.
- Slice the tomatoes about 1/4 inch thick. Arrange them on paper towels or a clean kitchen towel, sprinkle generously with salt, and let them stand for 20–30 minutes; blot very thoroughly.
- In a bowl, combine the mayonnaise, Cheddar, mozzarella, Parmesan, black pepper, and optional garlic powder.
- Layer half of the tomatoes in the partially baked crust. Add half of the green onions and basil, then spread half of the cheese mixture over the top.
- Repeat with the remaining tomatoes, green onions, basil, and cheese mixture. Sprinkle the optional additional cheese over the top.
- Reduce the oven temperature to 350°F. Bake for 35–45 minutes, until the filling is bubbling and the top is golden brown.
- Cool the pie for at least 15–20 minutes before slicing. This resting time lets the creamy filling set and makes cleaner portions possible.
Notes
Final Thoughts
Southern Tomato Pie is a treasured example of simple Southern cooking: ripe tomatoes, a tender crust, fresh herbs, mayonnaise, and a well-balanced blend of cheeses become a bubbling, golden centerpiece. The method is easy to follow, but careful tomato draining and partial crust baking make the difference between a slice that holds together and a watery pie.
Plan for 25–30 minutes of preparation, 20–30 minutes for the tomatoes to stand and drain, 10–15 minutes of blind-baking, and 35–45 minutes for the finished pie. Once it has cooled for at least 15–20 minutes, serve it warm or at room temperature and enjoy the creamy, tangy, herb-filled comfort of every bite.
Despite its placement in a Desserts category, this is unmistakably a savory main or side dish. Make it when fresh tomatoes are at their best, and let the crisp crust, bubbling cheese, and fragrant basil bring a little Southern comfort to the table.