Description
This savory Southern tomato pie layers peak-season tomatoes, fresh basil, and a tangy Duke’s mayo–cheese topping inside a crisp deep-dish shell. Salt-and-drain tomatoes for a non-watery slice and let the pie rest before serving for clean cuts. A summer classic that shines in July–August when garden tomatoes are at their best.
Ingredients
Units
Scale
Crust
- 1 9-inch frozen deep-dish pie shell (store-bought; keep frozen until use)
- 1/4 cup shredded mozzarella or cheddar (sprinkled on bottom to prevent sogginess)
Tomato Layers
- 4 large ripe tomatoes (sliced 1/4-inch thick; Beefsteak or Roma)
- 1/3 cup fresh basil, chopped
Cheesy Topping
- 3/4 cup Duke's mayonnaise (tangy flavor; key to classic taste)
- 3/4 cup shredded cheddar cheese (sharp flavor)
- 3/4 cup shredded mozzarella cheese (gooey melt)
Instructions
- Step 1 – Crisp crust barrier: Preheat oven to 200°C (400°F). Sprinkle the 1/4 cup shredded mozzarella or cheddar evenly over the bottom of the frozen pie shell. Pre-bake 5 minutes to set the crust and melt the cheese. Remove and set aside.
- Step 2 – Prep tomatoes (crucial): Slice tomatoes about 1/4-inch thick. Lay in a single layer on a rack over a sheet pan or on paper towels. Lightly salt and rest 10 minutes to draw out moisture. Pat tops dry thoroughly.
- Step 3 – Layer flavors: Arrange salted, dried tomato slices in overlapping layers inside the pre-baked shell. Sprinkle chopped basil evenly between layers.
- Step 4 – Mix topping: In a bowl, combine Duke’s mayonnaise with 3/4 cup cheddar and 3/4 cup mozzarella. Stir until thick and creamy.
- Step 5 – Top & bake: Spread the cheese-mayo mixture over the tomatoes, sealing to the crust edges. Place pie on a baking sheet and bake ~35 minutes, until deeply golden and bubbly.
- Step 6 – Rest: Cool on a wire rack at least 30 minutes (preferably 1 hour) before slicing so the filling sets and slices cleanly.
Notes
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Seasonal Tip: Best made with peak summer tomatoes for optimal flavor.
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Cheese Swap: Use all cheddar for sharper flavor or all mozzarella for milder taste.
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Make Ahead: Can be baked, cooled, and reheated gently in the oven.
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Storage: Refrigerate leftovers up to 3 days; reheat in oven to keep crust crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Side Dish
- Cuisine: American, Southern
Nutrition
- Calories: 350
- Fat: 27
- Carbohydrates: 15
- Protein: 12
