The Best Southern Tomato Pie Recipe

The Ultimate Celebration of Summer Tomatoes

Some of my most cherished memories are rooted in my grandmother’s summer garden. The air would be thick with the earthy, green scent of tomato vines heavy with fruit. She had a signature dish that marked the absolute peak of the season—a savory, cheesy, and unbelievably delicious pie. Tomato… in a pie? It sounded strange at first, but one bite was all it took to understand. It was the taste of summer itself.

This classic Tomato Pie recipe is a time-honored tradition, a brilliant way to transform those perfect, sun-ripened tomatoes into the ultimate comfort food. It’s a savory masterpiece with layers of fresh tomatoes and basil, all tucked under a golden, bubbly blanket of a cheesy mayonnaise topping. Get ready to create a new summer tradition of your own.

The Simple Ingredients for a Savory Masterpiece

This recipe proves that you don’t need a long list of fancy ingredients to create something truly spectacular. The magic lies in the quality of your fresh, summer tomatoes.

Ingredient	Amount	Notes
Frozen Deep Dish Pie Shell	1 (9-inch)	A store-bought shell makes this recipe incredibly easy.
Shredded Mozzarella or Cheddar	¼ cup	This goes in the bottom of the crust to create a barrier against sogginess.
Large Ripe Tomatoes	4	Sliced about ¼-inch thick. Use your favorite variety like Beefsteak or Roma.
Fresh Basil	⅓ cup	Chopped. Its sweet, peppery flavor is the perfect partner for tomatoes.
Duke’s Mayonnaise	¾ cup	A Southern staple for a reason! Its tangy flavor is key.
Shredded Cheddar Cheese	¾ cup	For a sharp, savory flavor in the topping.
Shredded Mozzarella Cheese	¾ cup	For that perfect, gooey, golden-brown cheese pull.

Your Timeline to a Summer Classic

This impressive pie comes together with minimal effort, letting the oven do most of the work.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus essential cooling time)

A Southern Tradition: This savory pie is a cornerstone of Southern summer cuisine. Its popularity surges each year in July and August when garden tomatoes are at their peak and every home cook is looking for delicious ways to use their bounty.

Step 1: The Secret to a Crisp Crust

First things first, preheat your oven to 200°C (400°F). To create a barrier against a soggy bottom, sprinkle the ¼ cup of shredded mozzarella or cheddar cheese evenly over the bottom of the frozen pie shell. Pre-bake the shell for 5 minutes. This step is crucial—it helps set the crust and melts the cheese into a protective layer. Remove the crust from the oven and set it aside.

Step 2: Prepare Your Tomatoes (The MOST Important Step!)

While the crust pre-bakes, slice your tomatoes about ¼-inch thick. Lay the slices in a single layer on a rack set over a baking sheet or on a layer of paper towels. Sprinkle them lightly with salt. Let them sit for at least 10 minutes. The salt will draw out a significant amount of excess water. Gently pat the tops of the tomatoes with a paper towel to remove the moisture. This step is the #1 secret to preventing a watery tomato pie.

Step 3: Layer the Flavors

Now, let’s build your beautiful pie. Arrange the salted and dried tomato slices in overlapping layers inside your pre-baked pie shell. Sprinkle the fresh, chopped basil evenly between the layers of tomatoes.

Step 4: Mix the Cheesy Topping

In a medium bowl, combine the Duke’s mayonnaise and the ¾ cup each of shredded cheddar and mozzarella cheese. Mix until everything is well combined into a thick, creamy spread.

Step 5: Top and Bake to Golden Perfection

Gently spread the mayonnaise and cheese mixture evenly over the top of the tomatoes, making sure to spread it all the way to the edges of the crust to seal in the filling. Place the pie on a baking sheet (to catch any potential drips) and bake for approximately 35 minutes, or until the top is deeply golden brown and bubbly.

Step 6: Let It Rest

This final step is non-negotiable! Let the tomato pie cool on a wire rack for at least 30 minutes, and preferably an hour, before slicing. This allows the filling to set properly. If you cut into it while it’s piping hot, it will be runny.

Estimated Nutritional Information

Here is an approximate nutritional breakdown per slice (assuming 8 slices).

• Calories: 350 kcal
• Carbohydrates: 15g
• Protein: 12g
• Fat: 27g

Disclaimer: This is an estimate and will vary based on your specific ingredients.

Healthier Swaps & Variations

While a classic for a reason, you can easily adapt this recipe.

• Lighter Topping: You can substitute light mayonnaise or even plain Greek yogurt for some or all of the full-fat mayo. Note that this will change the flavor and texture.
• Cheese Please: Feel free to experiment with the cheese! A mix of sharp cheddar and Monterey Jack is delicious, or add a sprinkle of Parmesan to the topping for extra nutty flavor.
• Add More Veggies: A layer of thinly sliced sweet onion (like Vidalia) or some sautéed garlic at the bottom of the pie adds another dimension of flavor.

Perfect Serving Suggestions

This versatile pie can be a main course or a stunning side dish.

• The Main Event: A warm slice of tomato pie served with a simple side salad of mixed greens is a perfect lunch or light dinner.
• As a Side Dish: It’s an incredible accompaniment to Southern classics like fried chicken, or with simple grilled fish or pork chops.
• At a Brunch: A savory tomato pie is a welcome and unexpected addition to any brunch spread.

Common Mistakes to Avoid

1. A Soggy Bottom Crust: This is the most common pitfall. To avoid it, you must follow two key steps: 1) Pre-bake the crust with a layer of cheese, and 2) Salt and drain your tomato slices to remove excess water before layering them in the pie.
2. Using Unripe Tomatoes: The flavor of this pie depends entirely on the quality of your tomatoes. Use ripe, fragrant, in-season tomatoes. Pale, mealy winter tomatoes will not yield a delicious result.
3. Slicing it Too Hot: As tempting as it is to dig in right away, you must let the pie rest. This allows the creamy filling to cool and set up. Slicing it hot will result in a runny, messy pie.

Storing and Reheating

Tomato pie is at its peak the day it’s made, but leftovers are still a treat.

• Storing: Cover leftovers tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
• Reheating: The best way to reheat tomato pie and re-crisp the crust is in an oven or air fryer. Heat at 175°C (350°F) for 10-15 minutes, or until warmed through. Avoid the microwave, as it will make the crust soft.

The Quintessential Taste of Summer

This Southern Tomato Pie is more than just a recipe; it’s a celebration of summer’s most perfect ingredient. The combination of sweet, juicy tomatoes, fresh basil, and a savory, creamy, cheesy topping is pure comfort and joy. It’s a dish that brings people together and a tradition worth keeping for generations.

We hope you’ll make this recipe the star of your summer table. Let us know how it turned out or share your own family’s tomato pie traditions in the comments below! For more classic comfort food recipes, be sure to subscribe.

Frequently Asked Questions

Q1: Why is my tomato pie watery?

A watery tomato pie is almost always caused by the high water content in fresh tomatoes. The absolute best way to prevent this is to slice, salt, and drain your tomatoes for at least 10-15 minutes before putting them in the pie. This simple step draws out a ton of excess liquid and is the key to success.

Q2: Can I use a homemade pie crust?

Absolutely! If you have a favorite homemade pie crust recipe, feel free to use it. Just be sure to follow the same instructions for pre-baking it with a layer of cheese before filling.

Q3: What are the best types of tomatoes for tomato pie?

You want a firm, “meaty” tomato with fewer seeds and less water content. Roma tomatoes are an excellent choice. Big, beautiful heirloom or beefsteak tomatoes are also fantastic for their incredible flavor, just be extra sure to salt and drain them well.

Q4: Can I make this tomato pie ahead of time?

This pie is best served the day it is made for the best texture. However, you can do some prep ahead of time. You can slice and salt your tomatoes and mix your cheese and mayonnaise topping a day in advance, storing them in separate airtight containers in the refrigerator. Then, you can assemble and bake the pie fresh.