Name: My Southern Grandma’s 2-Step Tomato Pie Is Always on My Summer Table
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 9-inch deep-dish pie crust (pre-baked); 3-4 large ripe tomatoes, sliced and lightly salted; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/2 cup fresh basil, chopped; 1 cup shredded sharp cheddar cheese; 1/2 cup shredded mozzarella cheese; 3/4 cup mayonnaise; 1/2 tsp garlic powder (optional); 1/2 tsp onion powder (optional)

Why You’ll Love This Recipe

I love this recipe because it’s nearly effortless but still full of bold flavor. It captures everything I want in a summer dish: ripe tomatoes, melty cheese, and a golden crust. And since it comes together in just two main steps, I don’t have to spend hours in the kitchen to get a dish that tastes like home. It’s ideal for lazy summer lunches, potlucks, or quick dinners when tomatoes are in season and at their best.

Ingredients

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

Ripe tomatoes
Salt
Pre-baked pie crust (store-bought or homemade)
Mayonnaise
Shredded cheddar cheese
Fresh basil leaves (optional)
Black pepper

Directions

I start by slicing the tomatoes and sprinkling them with salt. I let them sit for about 20–30 minutes to release their juices, then pat them dry with paper towels to keep the pie from getting soggy.
I layer the tomato slices in the pre-baked pie crust, add chopped fresh basil if I have it, then mix the mayonnaise and shredded cheddar together and spread it over the top. I bake the pie until the cheese topping is bubbly and golden brown, usually about 30 minutes.

That’s it. Two steps, one incredible pie.

Servings and timing

This tomato pie serves 6 to 8 people. It takes around 10 minutes to prep, 30 minutes to bake, and another 10 minutes to cool before slicing. Altogether, I have it ready to serve in just about 50 minutes.

Variations

I sometimes mix in mozzarella with the cheddar for a stretchier texture. If I want more flavor, I add sliced green onions or a pinch of garlic powder. For a spicier twist, a little chopped jalapeño or crushed red pepper flakes in the mayo-cheese mixture does the trick. I’ve even used sun-dried tomatoes in the mix for extra richness.

Storage/Reheating

I store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a 350°F oven for about 10–12 minutes until warmed through. I don’t recommend the microwave—it softens the crust too much.

FAQs

Do I need to peel the tomatoes?

No, I don’t peel them. The skins soften in the oven and add a nice texture. If I want a super-smooth filling, I can peel them, but I usually don’t bother.

Can I use a frozen pie crust?

Yes, I use frozen crusts all the time. I just make sure to bake it first according to the package instructions before adding the filling.

What kind of cheese works best?

I love sharp cheddar for its bold flavor, but I sometimes mix in mozzarella or use Monterey Jack if I want something milder.

How do I prevent the pie from being watery?

Salting and draining the tomatoes is essential. I also make sure to blot them dry before layering them in the crust. It really helps keep the pie from getting soggy.

Can I serve this cold?

Yes, I sometimes enjoy it at room temperature or even cold the next day. It’s just as delicious chilled, especially on a hot day.

Conclusion

My Southern Grandma’s 2-Step Tomato Pie is proof that good food doesn’t need to be complicated. I love how easy it is to throw together, and it always delivers big flavor with minimal effort. Whether I’m serving it fresh from the oven or enjoying a leftover slice straight from the fridge, this tomato pie brings comfort, nostalgia, and plenty of summer flavor to my table every time.