Oh, Southern tomato pie—just saying those words makes me think of lazy summer afternoons on my grandma’s porch, where a slice of this beauty was always waiting on the table. It’s the kind of dish that looks humble but tastes like pure magic. The flaky, buttery crust cradles juicy ripe tomatoes, while that creamy, cheesy filling ties it all together in the most irresistible way. Trust me, one bite and you’ll understand why this pie is a staple at every potluck and family gathering down South. It’s simple, comforting, and packed with flavor—just like good home cooking should be.
Why You’ll Love This Southern Tomato Pie Recipe
There are so many reasons to adore this Southern tomato pie—let me count the ways!
- Effortless elegance: It looks fancy but comes together with just a few simple steps (perfect for when you want to impress without the stress).
- Summer in every bite: Ripe tomatoes and fresh basil make it taste like sunshine on a plate.
- Crowd-pleaser magic: Serve it at picnics, potlucks, or Sunday supper—it disappears fast.
- No-fail deliciousness: That creamy, cheesy filling? Absolute perfection against the flaky crust.
Once you try this recipe, you’ll see why Southern tomato pie is a forever favorite.
Southern Tomato Pie Ingredients
Here’s what you’ll need to make this glorious Southern tomato pie—simple ingredients that create something truly special when they come together:
- For the crust: 1 (9-inch) unbaked pie crust (homemade or store-bought)
- For the tomatoes: 4 large ripe tomatoes, sliced 1/4-inch thick + 1 teaspoon salt for draining
- For the filling: 1/2 cup mayonnaise, 1 cup shredded sharp cheddar cheese, 1/2 cup shredded mozzarella cheese, 1 tablespoon Dijon mustard
- For flavor: 1/4 cup fresh basil (chopped), 1/2 teaspoon black pepper
Ingredient Notes & Substitutions
Tomatoes: Firm, meaty varieties like Roma or beefsteak work best—they hold their shape and won’t make your crust soggy. No mushy tomatoes allowed!
Crust options: Use your favorite store-bought crust to save time, or go homemade for extra flakiness. Gluten-free crusts work great too!
Cheese swaps: Out of cheddar? Try Gruyère or Monterey Jack. Vegan mayo and dairy-free cheeses can make this vegetarian-friendly.
See? Simple ingredients with plenty of wiggle room—that’s Southern cooking at its best!
How to Make Southern Tomato Pie
Alright, let’s get to the good part—making this gorgeous Southern tomato pie! Don’t worry, it’s easier than it looks, and I’ll walk you through each step so you end up with that perfect flaky crust and creamy filling. Just follow along, and you’ll be slicing into pie heaven in no time.
Step 1: Prep the Tomatoes
First things first—those gorgeous tomatoes need a little TLC. Slice ’em about 1/4-inch thick (not too thin, or they’ll disappear!), then lay them out on paper towels in a single layer. Sprinkle with that teaspoon of salt and let them sit for about 10 minutes. This pulls out excess moisture so your crust stays crisp, not soggy. Trust me, this step is everything—your future self will thank you when you bite into that perfect slice!
Step 2: Pre-Bake the Crust
While the tomatoes are resting, preheat your oven to 375°F (190°C). Pop your pie crust into a 9-inch pie dish and prick the bottom a few times with a fork (this stops it from puffing up too much). Bake it for 10 minutes—just until it starts getting that lovely golden color around the edges. This “blind baking” step gives the crust a head start so it stays sturdy under all those juicy tomatoes and creamy filling.
Step 3: Mix the Filling
Time for the magic glue! In a bowl, mix together the mayonnaise, cheddar, mozzarella, Dijon mustard, and that beautiful chopped fresh basil. Oh, the smell alone is divine! Stir it all up until it’s well combined—you want every bite to have that perfect cheesy, herby goodness. Pro tip: If you’ve got a little extra basil, toss some in there—you can never have too much fresh herb flavor!
Step 4: Layer and Bake
Now for the fun part—assembly! Pat those tomato slices dry with another paper towel (seriously, get all that moisture off), then layer them beautifully in your pre-baked crust. Spoon the cheese mixture over the top, spreading it right to the edges to seal in all that tomatoey goodness. Bake for 30 minutes until the top is golden and bubbly. When you pull it out, try to let it cool for at least 10 minutes before slicing—I know it’s hard to wait, but it’ll hold together better. Then? Dig in and enjoy the taste of Southern summer!
Tips for the Best Southern Tomato Pie
Want to make sure your Southern tomato pie turns out absolutely perfect? Here are my tried-and-true secrets:
- Dry those tomatoes well: After salting, press another paper towel on top to soak up every bit of moisture—soggy crust is the enemy!
- Fresh herbs make all the difference: That basil should be bright green and fragrant—none of that dried stuff here.
- Don’t skip the pre-bake: Those 10 minutes for the crust are what give you that satisfying crunch with every bite.
- Let it rest: I know it’s tempting, but waiting 10 minutes before slicing means neat, beautiful pieces.
Follow these tips, and you’ll have a pie that’ll make any Southern grandma proud!
Serving & Storing Southern Tomato Pie
There’s nothing quite like slicing into this Southern tomato pie when it’s still warm from the oven—the cheese is gloriously melty, the tomatoes juicy, and that crust perfectly crisp. My favorite way to serve it? With a simple green salad dressed in tangy vinaigrette to cut through the richness. It makes the perfect light summer supper!
Now, if by some miracle you have leftovers (it rarely happens in my house!), here’s how to keep them tasty:
- Let the pie cool completely, then cover tightly and refrigerate for up to 3 days
- Reheat slices in a 350°F oven for 10-15 minutes to bring back that fresh-from-the-oven texture (microwaving makes the crust soggy)
- The flavors actually deepen overnight—some swear the pie tastes even better the next day!
Pro tip: If you’re making this ahead for a gathering, bake it the same day—those tomatoes are happiest when they’re fresh!
Southern Tomato Pie Nutritional Information
Now, I’ll be honest with y’all – when it comes to Southern cooking, we don’t exactly count calories while we’re enjoying every delicious bite! But I know some folks like to know what they’re eating, so here’s the general picture for this Southern tomato pie.
The exact numbers will dance around depending on your ingredients – like whether you use full-fat mayo or light, extra cheese or just enough, that sort of thing. What I can tell you is that with all those fresh tomatoes and basil, you’re getting some good veggie action in there. The cheese and crust bring the comfort factor we all love, while the Dijon mustard adds flavor without adding much else.
My philosophy? Everything in moderation, especially when it tastes this good. One slice of this pie with a fresh salad makes for a mighty satisfying meal that doesn’t leave you feeling weighed down. After all, that’s the beauty of Southern cooking – it’s all about balance and enjoying life’s simple pleasures!
FAQs About Southern Tomato Pie
Got questions about making the perfect Southern tomato pie? I’ve got answers!
Can I use store-bought crust?
Absolutely! A good-quality store-bought crust works beautifully here – my grandma would wink and say “Bless your heart” if you want to save time. Just pre-bake it as directed for best results.
How do I avoid a soggy pie?
The secret’s in the tomatoes! Salt them well and let them drain on paper towels – don’t skip this step! A pre-baked crust helps too. Dry tomatoes + crisp crust = pie perfection.
Can I freeze leftovers?
You can, but the texture’s best fresh. If freezing, wrap slices tightly and eat within 1 month. Thaw in fridge overnight, then reheat in the oven to revive that crispy crust.
Try This Southern Tomato Pie Recipe!
Alright y’all, now it’s your turn! Whip up this Southern tomato pie and let me know how it turns out in the comments below. Did your family go crazy for it like mine does? Got any fun twists you added? Maybe some crispy bacon crumbles on top or a splash of hot sauce in the filling? However it turns out, I want to hear all about your pie adventures!
Perfect Southern Tomato Pie Recipe with 4 Juicy Layers
A classic Southern tomato pie recipe featuring ripe tomatoes, a flaky crust, and a creamy cheese filling.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 pie crust (9-inch)
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375°F (190°C).
- Place tomato slices on paper towels and sprinkle with salt to remove excess moisture.
- Pre-bake pie crust for 10 minutes.
- Mix mayonnaise, cheeses, basil, and mustard in a bowl.
- Layer tomatoes in the crust, then spread cheese mixture on top.
- Bake for 30 minutes until golden and bubbly.
- Cool slightly before serving.
Notes
- Use firm tomatoes to avoid a soggy crust.
- Fresh herbs enhance flavor.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
