There’s something truly special about a Southern Tomato Pie recipe that just makes my kitchen feel warm and welcoming every time I bake it. I love how the juicy, ripe tomatoes blend with the creamy cheese and crisp pie crust — it’s like summer wrapped up in one delicious pie. If you’re craving something savory but light, this recipe is your go-to, especially during tomato season when those fresh flavors really shine.
When I first tried this Southern Tomato Pie recipe, it quickly became a family favorite, and I know you’ll find it just as rewarding to make and share. It’s unexpectedly easy but packed with layers of flavor that make it perfect for casual dinners or impressing guests. Plus, it’s great served warm or at room temperature, giving you plenty of flexibility whether it’s for a picnic, potluck, or a cozy night in.
Why You’ll Love This Recipe
- Simple Ingredients: You’ll find everything easily in your pantry or local store, no fancy prep needed.
- Flavorful Layers: The combination of sharp cheddar, mozzarella, and creamy mayo balances the acidity of fresh tomatoes beautifully.
- Versatile Serving: Enjoy it warm or at room temperature – perfect for any season and occasion.
- Kid-Approved Comfort: My family goes crazy for this, and I bet yours will too!
Ingredients You’ll Need
These ingredients combine to create that classic Southern charm, with creamy cheeses and fresh basil complementing the juicy tomatoes perfectly. For best results, I always recommend using ripe tomatoes and grating your cheese fresh.
- Frozen deep dish pie shell: Using a deep dish gives you that nice thick crust base that’s perfect for holding all the juicy filling.
- Large ripe tomatoes: The star of the show! Choose firm but ripe ones for the best flavor and less water content.
- Mayonnaise: I prefer Duke’s for its rich flavor, but any good quality mayo will work well.
- Sharp cheddar cheese: Grate your own for better melting and flavor; pre-shredded works in a pinch.
- Mozzarella cheese: Adds that gooey, stretchy melt everyone loves.
- Fresh basil: Chiffonade or chopped, this herb brings brightness that cuts through the richness.
- Kosher salt and pepper: Essential for seasoning and bringing out all those fresh tomato flavors.
Variations
I love giving this Southern Tomato Pie recipe little twists depending on the season or who I’m cooking for. Don’t hesitate to make it your own — that’s part of the joy!
- Add bacon or pancetta: I once added crispy bacon bits on top before baking, and it took the pie to another level of smoky, savory goodness.
- Use fresh herbs other than basil: Thyme or oregano can add a wonderful earthy twist if you want something a bit different.
- Dairy-free option: Swap out cheeses for your favorite dairy-free shredded cheese and use vegan mayo to make this suitable for dairy-free diets.
- Spicy kick: I sprinkle a little cayenne or chopped jalapeños for some heat — it’s a fun surprise if you like a bit of spice.
How to Make Southern Tomato Pie Recipe
Step 1: Prep and Bake the Pie Shell
First, preheat your oven to 400ºF. If you’re using a frozen deep dish pie shell, let it thaw just slightly, then prick the bottom all over with a fork. This simple step prevents a soggy bottom. Bake it according to the package directions for about 10 to 20 minutes until the crust is lightly browned and crisp. You’ll want a sturdy base since the filling is juicy, and a pre-baked crust really helps with texture.
Step 2: Drain and Prep Your Tomatoes
While the crust bakes, chop your ripe tomatoes into chunks and toss them in a colander. Sprinkle generously with salt and let them drain — tossing every now and then. One trick I discovered is gently pressing the tomatoes with paper towels afterward to soak up even more liquid. This really cuts down on excess moisture, which helps your Southern Tomato Pie recipe stay firm instead of soupy.
Step 3: Mix the Cheese and Mayonnaise
In a small bowl, combine the mayonnaise with shredded sharp cheddar and mozzarella until it’s evenly mixed. This creamy combination is what makes the pie unexpectedly rich and flavorful. It’s your cheesy blanket that browns beautifully in the oven, so make sure the cheeses are well distributed.
Step 4: Assemble and Bake the Pie
Turn your oven down to 375ºF. Place the drained tomatoes in the prebaked pie shell, then sprinkle your freshly chopped or chiffonade basil over them. Gently toss everything together and season with salt and pepper to taste. Spread the cheese-mayo mixture evenly over the top — think of it as the golden crowning layer. Bake in the center of your oven for 30 to 40 minutes, until the top turns a gorgeous golden brown and the filling is bubbling slightly.
Step 5: Cool and Serve
This is my favorite part — letting the pie cool for at least 20 to 30 minutes before slicing. It’s tempting to dig in right away, but cooling helps the filling set so your slices stay neat. Serve warm or at room temp; both ways taste fantastic and allow those layers of flavor to really come through.
Pro Tips for Making Southern Tomato Pie Recipe
- Drain Those Tomatoes Well: I learned the hard way — juicy tomatoes can turn the pie soggy. Salt and draining are key to keep that perfect texture.
- Grate Your Cheese Fresh: It makes a noticeable difference in how the cheese melts and blends with the mayo.
- Let It Rest Before Slicing: Cooling time helps the pie firm up for cleaner slices and fuller flavor.
- Use a Deep Dish Pie Shell: This helps hold all those juicy layers in without spillage, making your life much easier.
How to Serve Southern Tomato Pie Recipe
Garnishes
I usually keep garnishes simple — a sprinkling of fresh basil or a few extra basil leaves on top right before serving adds fresh color and aroma. Sometimes, I drizzle a little extra virgin olive oil for a silky finish. It really brightens the whole experience and gives that authentic Southern feel.
Side Dishes
My favorite sides to pair with Southern Tomato Pie recipe are light and fresh—think a crisp green salad with vinaigrette or roasted vegetables. A simple cucumber salad or even creamy coleslaw complements the richness perfectly without overwhelming your palate.
Creative Ways to Present
For holidays or entertaining, I’ve arranged individual slices on pretty plates with mini basil sprigs and a wedge of lemon on the side. It’s unexpected but refreshing! You can also serve this pie in small tartlet pans for adorable individual portions that guests will adore.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I wrap leftover Southern Tomato Pie tightly in plastic wrap or foil and refrigerate it. It stays moist and flavorful for up to 3 days — perfect for lunch the next day or a quick dinner when you don’t feel like cooking.
Freezing
I haven’t personally frozen this pie often, but when I do, I wrap it well in foil and place it in an airtight container to avoid freezer burn. Thaw overnight in the fridge before reheating to keep the texture intact.
Reheating
Reheating in a 350ºF oven for about 15 minutes works best to keep the crust crispy while warming the cheese and tomatoes evenly. I avoid microwaving because it makes the crust soggy, and nobody wants that!
FAQs
-
Can I use fresh homemade pie crust instead of frozen?
Absolutely! Fresh homemade crust works wonderfully if you prefer to make your own dough. Just pre-bake it similarly to avoid sogginess before adding your tomato filling.
-
How do I prevent the pie from being too watery?
The key is draining the tomatoes well with salt and blotting them with paper towels to remove excess moisture. This prevents soggy crust and ensures the pie holds together beautifully.
-
Can I make Southern Tomato Pie recipe ahead of time?
Yes, you can assemble it and refrigerate before baking, but I recommend baking fresh for the best texture. Alternatively, bake it fully and reheat leftovers as needed.
-
What’s the best cheese combination for this pie?
The blend of sharp cheddar and mozzarella is classic because cheddar adds depth of flavor while mozzarella provides that creamy, melty texture. You can experiment with other cheeses, but this combo works best to balance richness and freshness.
-
Is Southern Tomato Pie served hot or cold?
It’s delicious both warm or at room temperature. Just make sure to let it cool for at least 20 minutes before slicing for optimal texture. Leftover slices eaten cold are surprisingly tasty, too.
Final Thoughts
Making this Southern Tomato Pie recipe always brings a little bit of Southern hospitality right into my kitchen. It’s one of those dishes that feels like a warm hug from the inside out — comforting, simple, and bursting with fresh, summery flavor. I’m pretty sure once you try it, this pie will become your new favorite for entertaining or a cozy dinner, just like it did for me. So, grab those ripe tomatoes, fire up your oven, and get ready to enjoy one of the tastiest and most satisfying pies you’ll ever make!
Print
Southern Tomato Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Pie
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
Southern Tomato Pie is a deliciously savory tart featuring ripe tomatoes layered in a flaky deep-dish pie crust with a creamy, cheesy mayonnaise topping. This classic Southern dish balances juicy, well-drained tomatoes with sharp cheddar and mozzarella, fresh basil, and a golden baked finish. Perfect served warm or at room temperature as a comfort food or side dish for gatherings.
Ingredients
Pie Shell
- 1 9-inch frozen deep dish pie shell
Filling
- 3 large ripe tomatoes, cut into chunks (about 3 to 4 cups)
- 3/4 cup good quality mayonnaise (Duke’s recommended)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Large handful fresh basil, chopped or chiffonade (about 1/4 cup)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Pie Shell: Preheat your oven to 400ºF (204ºC). Slightly thaw the frozen pie shell and prick the bottom all over with a fork to prevent bubbling. Bake it for 10 to 20 minutes until the crust turns golden brown.
- Drain the Tomatoes: While the crust is baking, place the chopped tomatoes in a colander and sprinkle them with kosher salt. Toss occasionally to distribute the salt and let them drain thoroughly. Use paper towels to press down and blot up excess liquid to avoid a soggy pie.
- Mix the Cheese and Mayonnaise: In a small bowl, combine the mayonnaise with the shredded sharp cheddar and mozzarella cheeses. Stir until well mixed and creamy.
- Lower Oven Temperature: Reduce the oven temperature to 375ºF (190ºC) for baking the assembled pie.
- Assemble the Pie: Place the drained tomatoes in the baked pie shell. Add the chopped or chiffonade basil and gently toss to combine. Season with salt and freshly ground black pepper to taste. Evenly spread the mayonnaise-cheese mixture over the tomato and basil layer.
- Bake the Pie: Bake in the center of the oven for 30 to 40 minutes, or until the topping is golden brown and bubbly.
- Cool and Serve: Let the pie cool for at least 20 to 30 minutes to set. Serve warm or at room temperature.
Notes
- Ensure tomatoes are drained thoroughly to prevent excess moisture and soggy crust.
- Grate the cheese yourself if possible, as it melts better, but pre-shredded cheese can also be used.
- Allow the pie to cool sufficiently before slicing to maintain structure and enhance flavors.
- This pie is great served at room temperature or warmed slightly.
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg
