Southern Tomato Pie

Southern summers are all about fresh flavors, and nothing captures that seasonal brightness quite like a tomato pie. With ripe, juicy tomatoes, a flaky crust, and a creamy, cheesy topping, this classic southern tomato pie is a dish that brings comfort and charm to any table. Whether served at a family gathering or enjoyed as a midweek treat, it’s the kind of recipe that feels both special and homey at the same time.

Unlike sweet pies that dominate dessert plates, this savoury pie showcases vegetables in a way that’s bold and satisfying. The layers of fresh tomatoes, herbs, and a rich filling make it a standout vegetable pie that’s easy to love. It’s a versatile dish that works equally well as a side or a main, perfect alongside grilled meats or a simple green salad.

Many people shy away from making tomato pie because they imagine it’s complicated, but this easy tomato pie recipe proves otherwise. With a buttery crust, a handful of staple ingredients, and simple steps, you can have a slice of Southern comfort ready in under an hour. The key is using ripe, flavorful tomatoes — the kind that practically burst with summer sunshine — and letting the layers meld together in the oven until bubbly and golden.

Learning how to make tomato pie is not just about following a recipe; it’s about embracing a piece of Southern culinary tradition. This dish has been a staple in southern recipes for generations, celebrated for its rich taste, simplicity, and the way it highlights seasonal produce. Once you try it, you’ll understand why tomato dishes like this have earned a beloved place in kitchens across the South.

Why You’ll Love It

• Bursting with summer flavor – Every bite of this tomato pie is packed with the bright, juicy taste of ripe tomatoes, making it feel like sunshine on a plate.
• Comfort food made simple – It’s a classic southern tomato pie that feels indulgent but comes together without fuss, perfect for busy weeknights or relaxed weekends.
• Versatile for any meal – Serve it as a side with grilled chicken, a light lunch with a salad, or even as a centerpiece at a potluck. This vegetable pie adapts beautifully to any occasion.
• Golden, cheesy goodness – The creamy, cheesy topping melts into the tomatoes and herbs, creating a rich, savoury pie experience that will have everyone asking for seconds.
• A slice of Southern tradition – Making this tomato pie connects you to generations of southern recipes, celebrating the flavors and comfort of home cooking in every slice.

Ingredient List

For the Crust

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling

• 4–5 medium ripe tomatoes, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• ½ cup mayonnaise
• ½ cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ small onion, finely chopped

Ingredient Notes

• I always use ripe, juicy tomatoes—they’re the star of this tomato pie! Overly firm ones just won’t give the same flavor.
• Don’t skip the Parmesan cheese! It adds that perfect savory punch that balances the creaminess.
• Mayonnaise may seem unusual, but it makes the filling so rich and keeps the pie wonderfully moist.
• Fresh basil is my favorite for that subtle herbal brightness—it really elevates this classic southern tomato pie.
• For the crust, I swear by cold butter straight from the fridge—it keeps the crust flaky and tender.

Kitchen Equipment Needed

• 9-inch pie dish – Holds the crust and filling perfectly; I love using a ceramic one for even baking.
• Mixing bowls – For combining the crust and the filling ingredients; I keep a set of glass bowls handy.
• Pastry cutter or fork – To cut butter into the flour for a flaky crust; I usually grab my trusty metal pastry cutter.
• Knife and cutting board – For slicing tomatoes and chopping onions and basil.
• Measuring cups and spoons – Essential for accurate ingredients; I have a colorful set that makes measuring fun.
• Whisk or spoon – To mix the filling together smoothly.
• Oven mitts – Always important for safely handling hot dishes!

Instructions

Step 1: Prepare the Crust

1. In a mixing bowl, combine 1 ½ cups of flour and ½ teaspoon salt.
2. Add ½ cup cold, cubed butter. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
   • Pro tip: Keep the butter cold! Warm butter will make the crust tough instead of flaky.
3. Gradually add 3–4 tablespoons ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 2: Preheat and Prepare the Tomatoes

1. Preheat your oven to 375°F (190°C).
2. Slice 4–5 medium tomatoes about ¼-inch thick.
3. Lay the slices on a paper towel or clean kitchen towel, sprinkle with 1 teaspoon salt, and let them sit for 10–15 minutes to draw out excess moisture.
   • Pro tip: Removing extra water prevents a soggy tomato pie.

Step 3: Assemble the Crust

1. Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your pie dish.
2. Carefully transfer it to the 9-inch pie dish and press it into place. Trim any overhanging edges.
3. Use a fork to lightly prick the bottom of the crust to prevent bubbles while baking.

Step 4: Layer the Filling

1. Arrange a single layer of tomato slices on the crust, slightly overlapping.
2. Sprinkle half of the chopped onion, basil, and black pepper over the tomatoes.
3. Repeat with another layer of tomatoes and the remaining onions, basil, and pepper.
4. In a small bowl, mix ½ cup mayonnaise, ½ cup shredded cheddar, and ¼ cup Parmesan cheese. Spread this mixture evenly over the top of the tomatoes.

Step 5: Bake the Pie

1. Place the pie in the preheated oven and bake for 25–30 minutes, or until the topping is golden brown and bubbly.
   • Pro tip: Keep an eye on the edges of the crust—if they start browning too quickly, cover them loosely with foil.
2. Remove the pie from the oven and let it cool for at least 10 minutes before slicing.

Step 6: Serve and Enjoy

1. Slice into wedges and serve warm or at room temperature.
2. This tomato pie pairs beautifully with a fresh salad or a side of grilled vegetables for a true Southern-inspired meal.

Tips and Tricks for Success

• Use ripe, flavorful tomatoes – They’re the heart of the pie, so pick ones that are juicy and fragrant.
• Drain excess moisture – Patting tomatoes dry with a towel helps prevent a soggy pie.
• Keep butter cold for the crust – This ensures a flaky, tender base.
• Layer ingredients evenly – Even distribution of tomatoes, herbs, and cheese guarantees consistent flavor in every bite.
• Let the pie cool slightly before slicing – This helps the filling set and makes serving easier.

Ingredient Substitutions and Variations

• Cheese options – Swap cheddar for Gruyère or mozzarella for a different flavor profile.
• Mayonnaise alternative – Use Greek yogurt or sour cream for a lighter twist on the filling.
• Herbs – Try fresh thyme or oregano instead of basil for a subtle change in flavor.
• Crust shortcuts – Store-bought pie crust works well if you’re short on time.
• Add-ins – Toss in cooked bacon, sautéed mushrooms, or roasted red peppers for a more indulgent version of this classic southern tomato pie.

Serving Suggestions

• I love serving this southern tomato pie with a crisp green salad and a drizzle of vinaigrette—it balances the richness perfectly.
• Pair it with grilled chicken or fish for a simple, satisfying weeknight dinner.
• Serve it alongside a bowl of chilled gazpacho for a refreshing summer meal.
• Add a slice to a brunch spread with fresh fruit and crusty bread—it’s always a hit!
• Enjoy a warm wedge on its own with a cold glass of iced tea for the ultimate comfort snack.

Storage and Reheating Instructions

• Refrigerate leftovers – Cover tightly and store for up to 3 days.
• Reheat in the oven – Place slices on a baking sheet at 350°F (175°C) for 10–12 minutes until warmed through.
• Microwave option – Heat individual slices for 30–60 seconds, though the crust won’t stay as crisp.
• Freeze for later – Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Serve slightly warm or at room temperature – Both ways taste delicious and preserve the flavours of this easy tomato pie.

Frequently Asked Questions

What type of tomatoes work best for tomato pie?

Ripe, juicy tomatoes like Roma or heirloom varieties give the best flavor and texture. Avoid overly watery tomatoes to prevent a soggy pie.

Can I make this pie ahead of time?

Yes! You can assemble it a few hours ahead and refrigerate until ready to bake. Just bring it to room temperature before putting it in the oven.

Is there a vegetarian version of this southern tomato pie?

Absolutely! Simply stick to the tomatoes, cheese, herbs, and mayonnaise. You can also add roasted vegetables like zucchini or bell peppers for extra flavor.

Can I use a store-bought crust?

Yes, store-bought pie crust works perfectly if you want to save time. Just follow the same baking instructions for a golden, flaky base.

How do I prevent the pie from being soggy?

Pat the tomatoes dry and sprinkle them with salt to draw out excess moisture before layering. This simple step makes all the difference.

Can I freeze leftover tomato pie?

Yes, wrap slices tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge and reheat in the oven for best results.

Did you try this recipe? Let me know in the comments how it turned out!