Classic Southern Tomato Pie – A Comforting, Savory Summer Favorite
Tomato pie is one of those Southern dishes that feels like summer on a plate. Ripe tomatoes, a flaky crust, and a creamy, cheesy topping come together in a way that’s simple and deeply satisfying. It’s a great way to make use of backyard tomatoes or the best picks from the farmer’s market.
Serve it warm for dinner with a salad, or enjoy leftovers cold for lunch the next day. If you love comfort food that doesn’t try too hard, this is your kind of recipe.
Classic Southern Tomato Pie - A Comforting, Savory Summer Favorite
Ingredients
Method
- Preheat and prep the crust: Heat the oven to 375°F (190°C).Fit the pie crust into a 9-inch pie dish. Dock the bottom with a fork. Line with parchment and fill with pie weights or dried beans.Blind bake for 15 minutes, remove weights and parchment, and bake 5–8 minutes more until lightly golden. Let cool slightly.
- Slice and salt the tomatoes: Core and slice tomatoes about 1/4-inch thick. Lay them on a rack or layered paper towels.Sprinkle both sides with salt and let them sit for 20–30 minutes to release moisture. Pat dry well.
- Mix the topping: In a bowl, combine cheddar, mozzarella, and mayonnaise. Add black pepper to taste.Stir in garlic if using.
- Season the base: If using, brush the crust with a thin film of olive oil. Scatter the sliced onion over the bottom of the crust. Sprinkle with half the chopped basil.
- Layer the tomatoes: Arrange a snug layer of tomatoes over the onions.Grind over pepper and, if desired, a few drops of vinegar or lemon juice. Repeat with a second layer. Use the prettiest slices on top.
- Add the topping: Spread the cheese-mayo mixture evenly over the tomatoes, going edge to edge to seal in juices.
- Bake: Bake at 375°F for 30–35 minutes, until the top is deeply golden and bubbling and the crust is crisp.
- Rest and garnish: Let the pie cool at least 20 minutes to set.Sprinkle with remaining basil before slicing.
- Serve: Enjoy warm or at room temperature. A simple green salad or grilled corn makes a perfect partner.
Why This Recipe Works
This version keeps the focus on the tomatoes by layering them with just enough seasoning and cheese to enhance their flavor. Pre-baking the crust prevents sogginess and gives each slice clean structure.
Salting and draining the tomatoes is a small step with big payoff—it concentrates flavor and reduces watery pie. A blend of cheddar and mozzarella melts smoothly and adds sharpness without overwhelming the tomatoes. A touch of mayo in the topping delivers that classic, creamy finish.
Shopping List
- Pie crust: 1 9-inch pie crust (homemade or store-bought)
- Tomatoes: 4–5 medium ripe tomatoes (about 2 pounds), preferably meaty varieties like Roma or heirlooms
- Salt: Kosher or sea salt, for draining tomatoes and seasoning
- Black pepper: Freshly ground
- Cheese: 1 cup shredded sharp cheddar
- Cheese: 1 cup shredded low-moisture mozzarella
- Mayonnaise: 1/2 cup (Duke’s is traditional, but any good mayo works)
- Herbs: 2 tablespoons chopped fresh basil (plus extra for garnish)
- Onion: 1/2 small sweet onion, thinly sliced or finely chopped
- Acid: 1–2 teaspoons apple cider vinegar or lemon juice (optional, for brightness)
- Garlic: 1 small clove, minced (optional)
- Olive oil: 1 teaspoon (optional, for brushing crust)
Instructions
- Preheat and prep the crust: Heat the oven to 375°F (190°C).Fit the pie crust into a 9-inch pie dish. Dock the bottom with a fork. Line with parchment and fill with pie weights or dried beans.
Blind bake for 15 minutes, remove weights and parchment, and bake 5–8 minutes more until lightly golden. Let cool slightly.
- Slice and salt the tomatoes: Core and slice tomatoes about 1/4-inch thick. Lay them on a rack or layered paper towels.Sprinkle both sides with salt and let them sit for 20–30 minutes to release moisture. Pat dry well.
- Mix the topping: In a bowl, combine cheddar, mozzarella, and mayonnaise. Add black pepper to taste.Stir in garlic if using.
- Season the base: If using, brush the crust with a thin film of olive oil. Scatter the sliced onion over the bottom of the crust. Sprinkle with half the chopped basil.
- Layer the tomatoes: Arrange a snug layer of tomatoes over the onions.Grind over pepper and, if desired, a few drops of vinegar or lemon juice. Repeat with a second layer. Use the prettiest slices on top.
- Add the topping: Spread the cheese-mayo mixture evenly over the tomatoes, going edge to edge to seal in juices.
- Bake: Bake at 375°F for 30–35 minutes, until the top is deeply golden and bubbling and the crust is crisp.
- Rest and garnish: Let the pie cool at least 20 minutes to set.Sprinkle with remaining basil before slicing.
- Serve: Enjoy warm or at room temperature. A simple green salad or grilled corn makes a perfect partner.
How to Store
Let the pie cool completely. Cover tightly and refrigerate for up to 3 days.
Reheat slices in a 350°F oven for 10–15 minutes to re-crisp the crust. Microwaving works in a pinch, but the crust will soften. Tomato pie doesn’t freeze well due to moisture, so it’s best enjoyed fresh or within a few days.
Benefits of This Recipe
- Seasonal spotlight: Uses peak-season tomatoes in a way that truly showcases their flavor.
- Comforting yet light: Rich topping balanced by juicy, acidic tomatoes.
- Make-ahead friendly: You can blind bake the crust and salt the tomatoes hours in advance.
- Flexible: Works with different cheeses, herbs, and crusts.
- Budget-friendly: Simple pantry ingredients with a big payoff.
Common Mistakes to Avoid
- Skipping the blind bake: This almost guarantees a soggy bottom.Take the time to pre-bake the crust.
- Not draining tomatoes: Waterlogged tomatoes will pool juices and dilute flavor. Salt and pat dry thoroughly.
- Using fresh mozzarella: It’s too wet. Stick with low-moisture mozzarella or more cheddar.
- Overloading the pie: Too many tomato layers can throw off the balance and structure.Two solid layers are plenty.
- Slicing too soon: Let the pie rest so the filling sets and slices hold together.
Recipe Variations
- Herb-forward: Swap basil for fresh thyme or chives. Add a pinch of red pepper flakes for heat.
- Pimento cheese twist: Use 1 cup sharp cheddar, 1/2 cup diced pimentos, and 1/2 cup mayo. Skip mozzarella.
- Bacon upgrade: Add 4 slices cooked, crumbled bacon between tomato layers for smoky depth.
- Corn and tomato: Scatter 1/2 cup fresh corn kernels over the onions before layering tomatoes.
- Whole wheat or biscuit crust: Use a whole wheat crust for nuttiness or a biscuit crust for a more rustic, fluffy base.
- Gluten-free: Use a gluten-free pie shell and check labels on mayo and cheese.
- Heirloom showcase: Mix colors and varieties of tomatoes for a gorgeous mosaic effect.
FAQ
Can I use cherry or grape tomatoes?
Yes, but halve them and roast for 10–15 minutes first to reduce moisture.
This concentrates flavor and helps the pie set properly.
What if my tomatoes are not very ripe?
Add a pinch of sugar and a splash of vinegar or lemon juice to the tomato layers. This nudges the flavor toward balance and brightness.
Is there a mayo substitute?
You can use half mayo and half sour cream or Greek yogurt. Full yogurt can be tangy and wetter, so drain it first or stick to a 50/50 blend.
Can I make this crustless?
Yes.
Grease a pie dish, layer onions and tomatoes, and top with the cheese mixture. Bake until browned and set. Expect a softer slice without the crust’s structure.
How do I keep the crust from shrinking?
Chill the formed crust 15 minutes before baking and use pie weights during the blind bake.
Don’t stretch the dough when fitting it into the pan.
Which cheese is best?
Sharp cheddar brings classic flavor, while mozzarella adds meltiness. You can also use Monterey Jack or a bit of Parmesan for extra savoriness.
Can I add spinach or greens?
Yes. Sauté spinach until wilted and squeeze out all moisture before layering.
Wet greens will make the pie soggy.
How long should I rest the pie before slicing?
At least 20 minutes. For the cleanest slices, wait 30–40 minutes so the topping sets and the juices redistribute.
What’s the best pan to use?
A standard 9-inch pie dish works well. A glass dish helps you see the crust browning, while metal gives a crisper bottom.
Can I make mini tomato pies?
Absolutely.
Use muffin tins with small rounds of pie dough, par-bake, then build and bake for 15–20 minutes. Great for parties or meal prep.
Final Thoughts
Classic Southern Tomato Pie is comfort food with a fresh, seasonal heart. With a crisp crust, juicy tomatoes, and a golden, creamy topping, every slice tastes like late summer.
Keep the steps simple, lean on good tomatoes, and let the oven do the rest. Whether you serve it for a weeknight dinner or a weekend brunch, this recipe delivers warmth and ease in every bite.
