Name: Cheesy Tomato & Vidalia Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 9-inch pie crust (pre-baked); 3-4 ripe tomatoes, sliced and lightly salted; 1 large Vidalia onion, thinly sliced; 1 tbsp olive oil or butter; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup chopped fresh basil; 1/2 cup chopped green onions; 1 cup shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 3/4 cup mayonnaise; 1 tsp Dijon mustard (optional); 1/2 tsp garlic powder

Why You’ll Love This Recipe

I love this recipe because it brings together the perfect balance of sweet, savory, and creamy flavors in every bite. The Vidalia onions melt into the tomatoes, giving the pie a mellow sweetness, while the cheesy topping adds indulgence. It’s easy to make, looks beautiful on the table, and is always a hit whether I serve it for brunch, lunch, or as a side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe tomatoes
Salt
Vidalia onions (thinly sliced)
Olive oil or butter
Pre-baked pie crust
Fresh basil leaves
Shredded sharp cheddar cheese
Grated Parmesan cheese
Mayonnaise
Garlic powder
Ground black pepper

Directions

I begin by slicing the tomatoes and laying them on paper towels. I sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture.
While the tomatoes rest, I sauté the sliced Vidalia onions in a bit of olive oil or butter until they’re soft and lightly golden.
I preheat the oven and prepare a pie crust, blind baking it until lightly golden to prevent sogginess.
Once the tomatoes are drained and patted dry, I start layering the pie: tomatoes, onions, and chopped fresh basil.
In a bowl, I mix the cheddar, Parmesan, mayo, garlic powder, and black pepper until smooth.
I spread the cheese mixture evenly over the tomato and onion layers.
I bake the pie until the top is golden and bubbly, usually about 30–35 minutes.
I let it cool for 10–15 minutes before slicing so everything sets nicely.

Servings and timing

This pie serves 6 to 8 people. It takes about 1 hour and 15 minutes total: 30 minutes to prep (mostly salting and draining tomatoes and sautéing onions), and 30–35 minutes to bake, plus cooling time.

Variations

I sometimes mix in mozzarella for a gooier texture or add crumbled cooked bacon between the tomato layers for extra flavor. Swapping the basil for fresh thyme or chives gives it a different herbal note. For a spicy version, I add a pinch of crushed red pepper to the cheese mixture.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use the oven at 350°F for about 10–15 minutes, which keeps the crust crisp. The microwave works in a pinch, but it can soften the crust a bit.

FAQs

What makes Vidalia onions special?

Vidalia onions are extra sweet and mild, which pairs perfectly with the acidity of the tomatoes and the richness of the cheese.

Can I use a different type of onion?

Yes, but I stick to sweet onions like Walla Walla or Maui for a similar flavor. Regular yellow onions are stronger and can overpower the pie.

How do I keep the crust from getting soggy?

I always salt and drain the tomatoes well and pre-bake the pie crust. These two steps make a big difference.

Can I make this pie ahead of time?

Yes, I often make it earlier in the day and reheat it in the oven before serving. It holds together well and the flavors deepen over time.

Is this pie vegetarian?

Yes, this version is completely vegetarian. Just be sure to use a vegetarian-friendly Parmesan if needed.

Conclusion

Cheesy Tomato & Vidalia Pie is one of those recipes that captures the best of summer produce in the most comforting way. I love how the creamy cheese topping melts into sweet onions and juicy tomatoes—all wrapped in a buttery crust. Whether it’s for a weekend brunch or a summer potluck, it’s a dish I keep coming back to, again and again.