If you’ve never had Southern tomato pie, you’re in for a treat. This savory pie layers juicy, ripe tomatoes with fresh herbs, a creamy cheese filling, and a buttery crust.
It’s the kind of dish that’s deeply comforting but still feels light enough for a warm summer evening. Whether served warm or at room temperature, it’s a Southern favorite that deserves a place at every picnic, potluck, and brunch table.
Tomato pie is what happens when Southern ingenuity meets garden-fresh produce. It’s humble in its ingredients but big in flavor, and each bite tastes like summer in the South — sunny, tangy, and richly satisfying.
Ingredients
- 1 9-inch pie crust (store-bought or homemade, pre-baked)
- 4–5 ripe tomatoes, sliced (about 2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan (optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Dijon mustard (optional, for added depth)
- Olive oil for brushing (optional)
Step 1: Prep the Tomatoes
Slice the tomatoes and place them in a single layer on paper towels. Sprinkle with salt and let them sit for 20–30 minutes. This step is essential — it helps remove moisture that could make the pie watery.
After resting, gently pat the tomatoes dry with more paper towels. The drier your tomatoes, the better the texture of the finished pie.
If your tomatoes are extra juicy, you can also give them a light squeeze over the sink. Don’t worry, they’ll still be plenty flavorful.
Step 2: Pre-Bake the Crust
Preheat your oven to 375°F (190°C). If you haven’t already, bake the pie crust until lightly golden, about 10 minutes. This blind-bake step gives the crust a head start so it holds up against the juicy filling.
Let it cool slightly before adding any filling. If using Dijon mustard, spread a thin layer on the bottom once the crust is baked. It adds a gentle tang that balances the creaminess of the cheese mixture.
Step 3: Assemble the Layers
Start by layering half the tomatoes in the bottom of the crust. Don’t worry if they overlap a bit — this is a rustic pie. Sprinkle with a bit of pepper and half of the chopped herbs.
In a small bowl, stir together the mayonnaise, cheddar, mozzarella, and Parmesan until well combined. This mix becomes gooey and golden as it bakes, binding the layers together and adding tons of flavor.
Spread half of the cheese mixture over the tomatoes. Repeat the process with another layer of tomatoes, more herbs, and the rest of the cheese mix. For extra richness, you can drizzle a tiny bit of olive oil on top before baking.
Step 4: Bake Until Bubbly
Bake the assembled pie at 375°F (190°C) for 30–35 minutes, or until the top is golden and bubbly. The edges of the crust should be crisp and the cheese should be lightly browned. If the edges brown too quickly, cover them with foil during the last 10 minutes of baking.
Let the pie cool for at least 15–20 minutes before slicing. As it rests, the filling firms up and the flavors settle into each other. It’s worth the wait.
How to Serve It
Southern tomato pie can be served warm, at room temperature, or even cold from the fridge — it’s that versatile. It pairs beautifully with a simple green salad dressed in vinaigrette, or a side of roasted summer vegetables. A cold glass of sweet tea or a crisp white wine makes the perfect pairing.
This dish is ideal for summer brunches, picnics, and casual backyard gatherings. It also makes a great meatless main course for any night of the week.
Make It Your Own
This classic pie is a great base for experimenting. Try these variations:
- Add caramelized onions or roasted garlic for extra depth.
- Use different cheeses like Gruyère, fontina, or even blue cheese.
- Toss a handful of corn kernels or cooked bacon into the layers.
- Add thin slices of heirloom or cherry tomatoes on top for color.
- Make it gluten-free by using a GF pie crust or skipping the crust and baking in a greased dish as a crustless bake.
Storage Tips
Tomato pie tastes best the day it’s made but can be stored in the fridge for up to 3 days. Keep it covered and reheat slices gently in the oven or enjoy them cold. Just know that the crust will soften slightly over time, but the flavors will still be there.
For longer storage, you can freeze slices wrapped tightly in foil. Reheat in a 350°F oven until warmed through.
Final Thoughts
Southern tomato pie is the best kind of summer recipe — simple, seasonal, and full of flavor. It highlights the beauty of ripe tomatoes and proves that comfort food doesn’t need to be heavy. Whether you serve it as a brunch centerpiece, a casual dinner, or something to bring to a friend’s house, it always feels a little special.
So the next time your kitchen is overflowing with fresh tomatoes, reach for this recipe. It’s Southern comfort in every bite.
Meta Description: This Southern tomato pie layers ripe tomatoes, herbs, and cheesy mayo filling in a buttery crust — comforting, summery, and perfect for any occasion.
