This southern tomato pie is loaded with garden fresh tomatoes and a mix of melty cheeses, basil, and creamy mayo for big down home flavor you will love. Try it with pimento cheese!
Southern Tomato Pie Recipe
Ready for a taste of good old down home southern flavor? This Southern Tomato Pie will hit you with all the feels.
Southern tomato pie is a delicious savory pie made with lots of fresh tomatoes layered in a crust with a mix of melty cheeses and creamy mayonnaise. The filling is a lot like the popular pimento cheese, which you can also use.
This recipe is perfect for when your garden is exploding with fresh tomatoes, though you can use store bought tomatoes to enjoy this dish all year long.
It is certainly decadent, but one you will fall in love with the moment the first bite passes your lips.
Let's talk about how to make tomato pie, shall we?
Southern Tomato Pie Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Fresh Ripe Tomatoes. I'm using a mix of heirloom tomatoes from my garden, but any fresh tomatoes are good, like roma tomatoes.
- Deep Dish Pre-Baked Pie Crust. You can make your own, but the ready-made from the store is perfect!
- Onion.
- Mayonnaise. I prefer Duke's mayo.
- Cheeses. Mozzarella, cheddar, parmesan.
- Cornstarch.
- Fresh Basil.
- Hot Sauce. Optional, for a bit of extra flavor.
How to Make Tomato Pie - the Recipe Method
Slice the tomatoes and into a colander or onto a plate and sprinkle with salt. Let drain at least 30 minutes to release excess moisture. Skipping this step could result in soggy tomato pie.
Pat the tomato slices extra dry with paper towels and set aside.
Chop the onion and cook it in a small pan 2-3 minutes to soften. Set aside to cool.
Set the pre-baked pie crust into a glass pie plate and bake for 8-10 minutes at 350 degrees F (175C), or until lightly browned.
In a large bowl, mix the cooked onion with mayonnaise, shredded cheeses, cornstarch, hot sauce, and salt and pepper.
Layer the tomatoes and basil on the bottom of the pie crust, then half the cheese mixture, then the remaining tomato and basil, the remaining cheese mixture.
Bake for 25-30 minutes, or until the cheese begins to brown and crust is golden brown.
Rest for at least 15 minutes to 20 minutes to cool and let the pie set. Longer is better.
Boom! Done! Your southern-style tomato pie is ready to serve. Are you ready for incredible flavor? Here you go! You won't believe how much you love this.
Recipe Tips & Notes
- You can make your own homemade pie crust, but the ready-made pie crust from the store is a great time savor.
- Feel free to use other cheeses to your preference. Creamy or melty cheeses work best, like goat cheese, Monterrey jack, or spicy pepper jack.
- Other popular ingredients you can include are crumbled bacon, scallions or green onions, or chopped roasted chilies.
Wet or Watery Tomato Pie
If your tomato pie is wet or watery with too much excess moisture, it's possible your tomatoes were too juicy or it didn't set long enough.
Here are ways to avoid a wet or watery tomato pie:
- Let it cool and set longer. You can even cool it in the refrigerator, covered with plastic wrap, overnight. It’s usually better the next day anyway. Slice it when it is cooled. You can serve it at room temp or warm slightly to serve if desired.
- Protective Layer. Add a layer of cornstarch, flour, breadcrumbs, or cornmeal to the bottom of the pie crust to soak up any excess juice.
Storage & Leftovers
Leftover tomato pie will last up to 5 days in the refrigerator in a sealed container. Let it come to room temperature to serve again, or you can warm it gently in the oven or microwave.
It also isn't bad served cold. I do not recommend freezing tomato pie.
That's it, my friends. I hope you enjoy this southern tomato pie recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Tomato Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Southern Tomato Pie Recipe
Ingredients
- 5-6 ripe tomatoes sliced (about 2.5 pounds)
- 1 9- inch pre-baked deep dish pie crust
- 1 teaspoon vegetable oil
- 1 small onion thinly sliced (optional – I love vidalia or yellow onion)
- ¾ cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoon cornstarch or use flour or breadcrumbs
- Hot sauce to taste optional
- Salt and pepper to taste
- 1/4 cup fresh chopped basil
Instructions
- Set the sliced tomatoes into a colander or onto a plate and sprinkle with salt. Let drain at least 30 minutes to release excess moisture. Skipping this step could result in soggy tomato pie. Pat the sliced tomatoes dry with paper towels and set aside.
- Heat the oil in a small pan to medium heat and add the onion. Cook the onion to soften, 2-3 minutes, but do not brown. Cool slightly, then pat dry of excess moisture with paper towels. Set aside.
- Heat oven to 350 degrees F (175C).
- Set the pre-baked pie crust into a glass pie plate and bake for 8-10 minutes, or until lightly browned. Remove and cool slightly.
- In a large bowl, mix together the reserved cooked onion with mayonnaise, cheeses, cornstarch, a few dashes of optional hot sauce, and salt and pepper to taste.
- Add a layer of sliced tomatoes and basil on the bottom of the pie crust, then half of the cheese mixture, then the remaining tomato slices and basil, then finish with the remaining cheese mixture.
- Bake for 25-30 minutes, or until the cheese begins to brown.
- Rest for at least 20 minutes to cool and let the pie set, then garnish, slice and serve. You can serve it warm or room temperature.
Notes
Nutrition Information
Angela Hardy says
This was so delicious! A simple recipe absolutely packed with flavour. Thank you!
Steve Slater says
I have never eaten this dish and am so glad you sent this. Made this last night using Heirloom tomatoes. I had an 8" pie crust and the tomatoes were big, so did not use quite as many as the recipe recommended.
My wife and I loved this recipe. I will make it again before tomato season leaves us. Thanks for sharing this recipe!
Mike Hultquist says
Excellent! Glad you enjoyed it, Steve! A true southern classic. Patty really loves this dish.
Catherine Van Kuyk says
Hi Mike, I made this to but I thought the cornflour was the stopping the bottom crust, however it seems very loose was I meant to add the c/lour to the cheese mix?
Thanks Mike I hope I haven’t completely stuffed it up!!
Cheers Mike.
Mike H. says
Hi Catherine, I use cornstarch with cheeses in Step 5 of the recipe. But then you could also add it to the bottom of the pie crust to soak up any excess juice IF your pie turns out wet or watery.
Rosanne says
Absolutely delicious! Made it for our date night picnic at the harbor!
Mike Hultquist says
Awesome!!! Thanks, Rosanne! Glad you enjoyed it! Perfect picnic food!
Kim says
hi Mike
if making homemade pue crust would you still pre bake?
could this be made into smaller pies? using foil tins?
if so what would the cook time be?
looking forward to making this when it warms up a bit in Melbourne Australia
Mike Hultquist says
Kim, yes, prebake the crusts so they don't get soggy, and yes, you can make them into smaller pies. If you do, you really only need to brown the crusts and make sure the cheese mixture is nice and melty. I would check at half the time, then continue baking as needed. Enjoy!!
Ramya says
Cant wait to make this soon for me i never had tomato pie before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Barbee says
Making this today with Hanover VA tomatoes and my Grandmother's lard pie crust. Thanks for the reminder of salt and draining the tomatoes. I am hungry just thinking about making the tomatoe pie.
Mike Hultquist says
Enjoy, Barbee! I hope you love as much.