Hey everyone, Jason Griffith here! When summer tomatoes are at their peak—sweet, juicy, and bursting with flavor—there’s one savory dish that is an absolute must-make in my kitchen: a Southern Tomato Pie. This isn’t your average pie; it’s a celebration of fresh, ripe tomatoes, baked in a flaky crust with a rich, creamy, and cheesy topping. It’s the perfect light dinner or an elegant side dish that is a true taste of Southern summer.
I first had this pie at a friend’s house in the South, and I was immediately hooked. I was so surprised at how a few simple ingredients could come together to create something so incredibly delicious and satisfying. The secret is to let the tomatoes shine, and the creamy, cheesy topping is the perfect complement. This recipe is a testament to the fact that some of the best food is the simplest, and it’s a fantastic way to use up a bounty of fresh tomatoes from the garden or farmer’s market.
Why I Love This Recipe
What I love most about this Southern Tomato Pie is the perfect balance of flavors and textures. You get the sweet, juicy tomatoes, the savory herbs, the rich, creamy mayonnaise and cheese topping, and the flaky, buttery crust all in one bite. It’s a complex flavor that is incredibly comforting. The basil adds a fresh, peppery note, and the hint of onion adds a savory kick that brings it all together.
This recipe is also a great way to get a delicious, light dinner on the table. It’s a forgiving recipe that you can easily make your own by adding a little extra spice or a different kind of cheese. It’s the kind of meal that is perfect for a special occasion or a simple weeknight treat. For another great savory pie, you might also like my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter—they’re always a huge hit.
Ingredients
- 1 (9-inch) unbaked pie crust
- 4–5 large ripe tomatoes, sliced
- 1/2 tsp salt, plus more for seasoning
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped red onion
- Fresh black pepper, to taste
Swaps and Notes
- Pie Crust: You can use a store-bought pie crust for a simple and quick recipe. A homemade, all-butter pie crust is a game-changer here, though.
- Tomatoes: Use ripe, firm tomatoes for the best results. Roma tomatoes or other slicing tomatoes work best here. Be sure to salt the tomatoes and let them drain. This is the most important step!
- Cheese: The combination of cheddar and Parmesan cheese is a classic for this pie. You can also use other cheeses like Gruyère or provolone.
- Mayonnaise: Use a good quality, full-fat mayonnaise for the creamiest topping. Don’t use a low-fat version, as it may not bake as well.
- Herbs: Fresh basil is a must here. Dried basil simply won’t give you the same vibrant, fresh flavor.
Directions
- Prep the Tomatoes: Slice the tomatoes into 1/4-inch thick rounds. Lay them on a paper towel-lined baking sheet and sprinkle generously with salt. Let them sit for at least 30 minutes. This draws out excess moisture and prevents the pie from becoming watery. Gently blot the tops of the tomato slices to remove any remaining moisture.
- Pre-Bake the Crust: Preheat your oven to 400°F (200°C). Prick the bottom of the pie crust with a fork and bake for 10-12 minutes, or until the edges are a light golden brown. This helps prevent a soggy bottom crust.
- Make the Topping: In a medium bowl, combine the mayonnaise, shredded cheddar cheese, grated Parmesan cheese, chopped fresh basil, and chopped red onion. Season with fresh black pepper.
- Assemble the Pie: Layer the drained tomato slices in the pre-baked pie crust, overlapping them slightly. You can add a pinch of fresh black pepper between each layer if you like.
- Add the Topping: Gently spread the mayonnaise and cheese mixture evenly over the top of the tomatoes, making sure to get to the edges.
- Bake: Reduce the oven temperature to 375°F (190°C). Place the pie on a baking sheet and bake for 30-35 minutes, or until the topping is golden brown and bubbly.
- Cool & Serve: Let the pie cool for at least 15 minutes before slicing and serving. This allows the filling to set up and prevents it from being too runny.
Tips for Success
- Salt and Drain the Tomatoes: This is the most important step in this recipe. Don’t skip it! It ensures your pie isn’t watery.
- Pre-Bake the Crust: Pre-baking the crust, or blind baking, prevents the bottom from getting soggy from the juicy tomatoes.
- Let It Cool: It can be hard to wait, but letting the pie cool for a bit after it comes out of the oven is crucial. It gives the filling time to set up, so you can get a perfect slice.
- Use Fresh Herbs: Fresh basil adds a wonderful fragrance and flavor that makes this pie truly special.
Serving Suggestions and Pairings
This Southern Tomato Pie is a delicious light dinner on its own, but it also pairs wonderfully with a side salad or a simple grilled protein. For another great Southern classic, you might also like my recipe for This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor—it’s a great savory pairing.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 400 per slice
- Protein: 15g
- Fat: 30g
- Carbohydrates: 20g
This is a rich and decadent side dish, so it’s best enjoyed as a special treat.
Storage and Leftover Tips
This pie is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can warm a slice in the oven or a toaster oven to crisp up the crust and topping.
More Recipes You Will Love
If you’re a fan of simple, delicious meals, you’ll love some of my other creations. For a classic comfort food experience, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce. For another great one-pot wonder, my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort is always a huge hit. And for a cozy, comforting dinner, you can’t go wrong with my recipe for These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Southern Tomato Pie is a recipe that is sure to become a new favorite in your home. It’s a simple, savory, and incredibly delicious pie that captures the best of summer in every single bite.
I’d love to know what your favorite summer tomato recipe is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Southern Tomato Pie: A Savory and Simple Summer Classic
Ingredients
- 2 tsp salt
- 2 cups mayonnaise
- 2 cups shredded cheddar cheese
- 2 cups grated Parmesan cheese
- 4 cups chopped fresh basil
- 4 cups chopped red onion
- 6 medium ripe tomatoes, sliced
- 1 pre-baked pie crust
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mayonnaise, cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Mix well.
- Layer the sliced tomatoes in the pre-baked pie crust, alternating with layers of chopped basil and red onion.
- Spread the mayonnaise and cheese mixture over the top of the layered tomatoes, basil, and onion.
- Bake in the preheated oven for 30 minutes or until the top is golden and bubbly.
- Let cool for a few minutes before slicing and serving. Enjoy!
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