Tomato pie is one of those hidden Southern gems you don’t hear about every day—but once you taste it, you won’t forget it. This savory pie blends the juicy sweetness of ripe tomatoes with creamy cheese, fresh herbs, and a golden, buttery crust. It’s the kind of dish that shows up at summer potlucks, Sunday dinners, or when your backyard garden tomatoes are begging to be used. Think of it like pizza’s rustic, Southern cousin—warm, comforting, and packed with flavor. Whether you serve it hot, warm, or cold, tomato pie always delivers down-home satisfaction in every slice.
Quick Facts
| Course | Main Dish / Side Dish |
|---|---|
| Cuisine | Southern American |
| Difficulty | Easy |
| Servings | 6 |
| Prep Time | 15 minutes |
| Cooking Time | 35 minutes |
| Calories | Approximately 280 per slice |
Equipment Needed
To make a great tomato pie, you don’t need fancy tools—just kitchen basics and a little love. Here’s everything you’ll need:
- 9-inch pie dish: A glass or ceramic pie dish works best for even baking.
- Mixing bowls: Use separate bowls for mixing cheese, herbs, and mayo.
- Chef’s knife: For slicing tomatoes thin and even.
- Cutting board: Preferably one for vegetables to keep your workspace clean.
- Paper towels or clean kitchen towel: To blot excess tomato moisture.
- Spatula or wooden spoon: For stirring your creamy cheese mixture.
- Oven: Set to 375°F for perfect baking.
- Baking sheet (optional): To catch any overflow from the pie dish.
Ingredients
Here’s what you’ll need to make the best tomato pie:
- 1 9-inch pre-baked pie crust (store-bought or homemade)
- 3–4 large ripe tomatoes (beefsteak or heirloom)
- 1 teaspoon salt (for sweating tomatoes)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¾ cup mayonnaise (or Greek yogurt for a lighter twist)
- ¼ cup chopped fresh basil
- ¼ cup chopped green onions
- 1 tablespoon Dijon mustard (optional, adds depth)
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice tomatoes into ¼-inch thick rounds and lay them on paper towels. Sprinkle with 1 tsp salt and let them rest for 10 minutes to draw out moisture.
- Blot tomatoes gently with more paper towels to remove excess moisture.
- Layer tomatoes in the pre-baked pie crust. Sprinkle with a bit of pepper and basil.
- Mix cheeses, mayo, and green onions in a bowl until creamy.
- Spread cheese mixture evenly over the tomatoes in the crust.
- Bake for 30–35 minutes, until the top is golden and bubbly.
- Cool for at least 15 minutes before slicing.
Essential Note:
Make sure to dry the tomatoes well. Extra moisture can make the crust soggy. Also, using a pre-baked crust is key—it helps everything hold together better.
