This Southern Tomato Pie Recipe is a savory Southern classic made with ripe tomatoes, mayonnaise, sharp Cheddar, mozzarella, Parmesan, fresh basil, and a partially baked pastry crust. Although it appears in the Desserts category, tomato pie is not a sweet dessert; it is traditionally served as a main dish, lunch, brunch entrée, or flavorful side.
The finished pie has a crisp, buttery crust, tender tomatoes, and a creamy, bubbling cheese topping with plenty of savory depth. The most important step is salting, draining, and blotting the tomatoes before assembly, which helps prevent a watery filling and gives you firm, beautiful slices after the pie rests.
Jump to RecipeWhy You’ll Love This Recipe
Southern tomato pie is one of those recipes that turns a handful of simple summer ingredients into something special. Ripe tomatoes bring bright acidity and gentle sweetness, while the creamy mayonnaise and cheese topping adds richness without hiding the tomato flavor.
The contrast of textures is especially appealing. The crust stays crisp around the edges, the tomato layers become tender and jammy, and the top turns golden with melted Cheddar, mozzarella, and Parmesan.
This pie works beautifully for a relaxed lunch, a weekend brunch, or a supper served with a green salad. For another cool tomato side, try our creamy cucumber and tomato salad alongside a slice.
Because it is savory, it belongs beside quiches, casseroles, and vegetable pies rather than traditional sweets. If you were searching for a sweet Southern pie, our classic pumpkin pie is a better choice for the dessert table.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Choose tomatoes that are ripe and flavorful without being overly soft, since very watery or bruised tomatoes are harder to drain and layer.
- Pie crust: Use one unbaked 9-inch homemade or refrigerated crust. A standard pastry crust provides a crisp, tender base.
- Tomatoes: Four to five medium ripe tomatoes, about 2 to 2 1/2 pounds, create the main filling.
- Cheese: Sharp Cheddar supplies bold flavor, mozzarella brings a soft melt, and Parmesan contributes salty, nutty richness.
- Mayonnaise: The mayonnaise binds the cheese topping and gives it the creamy texture associated with classic Southern versions.
- Fresh herbs and onion: Basil is traditional, while green onions or a little minced yellow onion add freshness and savory bite.
- Seasonings: Kosher salt and black pepper are essential. A small minced garlic clove is optional but delicious.
- Cornmeal: A tablespoon sprinkled in the crust is optional and can help add a lightly crisp, rustic base.
For the best flavor, shred the Cheddar and mozzarella yourself if possible. Freshly shredded cheese usually melts more smoothly than cheese that has been packaged with anti-caking ingredients.
How to Make It Step-by-Step
Step 1: Heat your oven to 375°F and prepare a work area for draining the tomatoes. Slice each tomato into rounds about 1/4 inch thick, keeping the slices fairly even so the pie cooks consistently.
Step 2: Arrange the tomato slices in a single layer on paper towels or a rack. Sprinkle them lightly with some of the 1 teaspoon kosher salt, then let them stand for 20 to 30 minutes while the salt draws out excess liquid.
Step 3: Blot the tomatoes thoroughly on both sides with fresh paper towels. Do not skip this step: removing surface moisture is the best way to keep the filling from becoming soupy after baking.
Step 4: Fit the unbaked crust into a 9-inch pie plate and prick the bottom several times with a fork. For the firmest crust, cover it with parchment, add pie weights, and bake at 375°F for 10 to 12 minutes.
Step 5: Carefully remove the parchment and pie weights, then return the crust to the oven for another 2 to 3 minutes. Let it cool slightly, and sprinkle the bottom with the optional cornmeal if you want a subtle rustic crunch.
Step 6: Make the topping by combining the mayonnaise, shredded sharp Cheddar, mozzarella, Parmesan, black pepper, optional garlic, and about half of the chopped basil or sliced green onion. Stir until the ingredients form a thick, evenly mixed spread.
Step 7: Layer the drained tomato slices in the crust, overlapping them slightly as needed. Scatter the remaining basil or onion between the layers so the herbs are distributed throughout instead of sitting only on top.
Step 8: Spread the cheese-and-mayonnaise mixture evenly over the tomato layers. Cover the surface from edge to edge, because the topping protects the tomatoes and creates the golden finish.
Step 9: Bake the assembled pie at 375°F for 35 to 45 minutes. It is ready when the filling is bubbling and the cheese topping is deeply golden; loosely cover the crust edge with foil if it starts browning too quickly.
Step 10: Remove the pie from the oven and let it cool for at least 15 minutes, or up to 20 minutes, before slicing. Serve warm or just slightly cooled so the cheese filling has time to set.
Chef’s Tips for a Crisp, Firm Pie
Tomato preparation matters more than any other detail. Even tomatoes that do not look especially juicy can release a surprising amount of liquid during baking, so give the slices the full draining time and blot them well.
Blind-baking is also important. Starting with a partially baked crust gives the pastry a head start before it is covered with tomatoes and cheese, helping it stay sturdy instead of becoming soft at the bottom.
- Use a rack or several layers of paper towels so liquid can move away from the tomato slices.
- Do not cut the tomatoes paper-thin; 1/4-inch slices retain enough structure for layering.
- Let the crust cool slightly before adding the tomatoes so the pastry does not become greasy.
- Keep the basil divided between the layers and topping for fresh flavor in every bite.
- Rest the baked pie before cutting, even if the aroma makes it tempting to serve immediately.
If you enjoy tomato-forward comfort food, our zucchini tomato casserole is another hearty option. It uses a different topping, but it has the same appealing combination of tender vegetables and a savory baked finish.
Serving Suggestions
Serve Southern tomato pie in wedges with a crisp green salad, roasted vegetables, or lightly dressed greens. The rich cheese topping pairs well with something fresh and acidic, such as cucumber, lettuce, or a simple vinaigrette.
For brunch, add scrambled eggs, fruit, or roasted potatoes. For lunch, a small wedge and a bowl of soup make a satisfying meal, while a larger slice can stand on its own as a vegetarian main dish.
A spoonful of chopped fresh basil just before serving adds color and a fragrant finish. You can also offer extra black pepper at the table, but taste before adding more salt because the cheeses and mayonnaise already contribute savory seasoning.
For a lighter tomato-centered menu, consider serving this pie with our tomato bruschetta quinoa as a fresh grain-based side. Despite the pie’s name, it is best enjoyed as a savory course, not with whipped cream or dessert toppings.
Storage and Reheating
Let leftovers cool, then cover the pie and refrigerate it. Store it chilled and enjoy the remaining slices within a reasonable leftover window for the best crust and flavor.
To reheat, place individual slices in a 350°F oven until warmed through and the topping is soft and fragrant. Oven reheating helps restore some crispness to the crust; microwaving is quick but can make the pastry softer.
Because the tomatoes continue to release moisture as the pie sits, the crust is at its best on the day it is baked. Even so, refrigerated leftovers remain delicious for lunch, especially when reheated rather than served cold.
Common Questions
Can I use a refrigerated pie crust? Yes. The source-style preparation specifically works with a homemade or refrigerated 9-inch crust, and both should be partially baked before filling.
Can I use only Cheddar? Yes. Some Southern versions use only Cheddar, generally 1 to 1 1/2 cups. The combination of Cheddar, mozzarella, and Parmesan in this recipe creates a balanced blend of sharp flavor, stretch, and salty richness.
Can I change the herbs? Fresh basil is the most traditional choice, but green onions, chives, or a small amount of garlic are common additions. Keep the quantities modest so the tomatoes remain the focus.
Why did my pie turn watery? The tomatoes may not have drained long enough, or they may not have been blotted thoroughly. A partially baked crust and a full 15- to 20-minute rest also help the pie hold together.
If you are browsing for a completely different kind of pie, our Whoopie Pie recipe offers a sweet, chocolate-filled treat. For this tomato pie, however, keep the menu firmly savory and let the ripe tomatoes, herbs, and cheese shine.
Southern Tomato Pie Recipe
Ingredients
Method
- Heat the oven to 375°F. Slice the tomatoes about 1/4 inch thick and arrange them on paper towels or a rack.
- Sprinkle the tomato slices lightly with some of the kosher salt and let them drain for 20 to 30 minutes. Blot both sides thoroughly with paper towels to remove excess moisture.
- Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork. For a crisper crust, line it with parchment and pie weights, then bake for 10 to 12 minutes; remove the weights and bake for 2 to 3 minutes more.
- In a bowl, combine the mayonnaise, Cheddar, mozzarella, Parmesan, black pepper, optional garlic, and about half of the basil or green onion. Stir until the mixture is evenly combined.
- If desired, sprinkle the bottom of the slightly cooled crust with cornmeal. Layer the drained tomato slices in the crust, scattering the remaining basil or onion between the layers.
- Spread the cheese-mayonnaise mixture evenly over the tomatoes, taking it close to the edge of the crust. This topping will melt into a golden, creamy layer as the pie bakes.
- Bake at 375°F for 35 to 45 minutes, or until the topping is golden and the filling is visibly bubbling. If the crust browns too quickly, loosely cover the edge with foil.
- Cool the pie for at least 15 minutes before slicing. The resting time allows the filling to set so each serving holds together more neatly.
Notes
Final Thoughts
This Southern Tomato Pie Recipe is a delicious reminder that humble ingredients can make an impressive centerpiece. With ripe tomatoes, a creamy three-cheese topping, fresh basil, and a crisp crust, every slice delivers the sweet-tart flavor of summer in a comforting baked dish.
Give the tomatoes time to drain, partially bake the crust, and wait at least 15 minutes before slicing. Those three choices make the difference between a watery pie and a golden, sliceable Southern favorite.
Serve it warm with a fresh salad for lunch, brunch, or dinner, and enjoy it as the savory main dish or side it was meant to be.