Name: Southern Tomato Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 9-inch pie crust (pre-baked); 4 large ripe tomatoes, sliced; 1 tsp salt; 1/2 cup chopped fresh basil; 1/2 cup chopped green onions; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 3/4 cup mayonnaise; 1 tbsp Dijon mustard; 1/2 tsp ground black pepper; 1 tbsp olive oil (optional, for roasting tomatoes)

Why You’ll Love This Recipe

I love how this pie brings together simplicity and rich flavor. It’s a perfect way to use up garden tomatoes, and every bite is creamy, tangy, and just a little bit decadent. The crust is flaky, the filling is juicy but firm, and the cheesy topping melts beautifully into a golden crown. It’s ideal for brunch, a light dinner, or as a side dish for a Southern-inspired spread.

Ingredients

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

Ripe tomatoes
Salt
Fresh basil leaves
Green onions
Pre-baked pie crust (homemade or store-bought)
Shredded cheddar cheese
Shredded mozzarella cheese
Mayonnaise
Black pepper
Hot sauce (optional, for a kick)

Directions

I start 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 moisture. This keeps the pie from getting soggy.
While the tomatoes rest, I preheat the oven and prepare a pre-baked pie crust until golden.
I pat the tomatoes dry and layer them in the pie crust, alternating with chopped basil and green onions.
In a bowl, I mix cheddar, mozzarella, mayonnaise, black pepper, and a dash of hot sauce if I want a little heat.
I spread the cheese mixture over the tomatoes, making sure it’s evenly coated.
I bake the pie until the top is golden and bubbly—usually around 30 minutes.
Once baked, I let the pie cool slightly before slicing. This helps the filling set and makes cutting cleaner.

Servings and timing

This recipe makes 6 to 8 servings, depending on slice size. From start to finish, it takes about 1 hour and 15 minutes—30 minutes for prep (mostly draining the tomatoes and assembling), and 30–35 minutes for baking, plus a few minutes to cool before slicing.

Variations

I sometimes add crumbled bacon between the tomato layers for extra savory flavor. A sprinkle of Parmesan or feta on top gives the pie a sharper edge. If I want a lighter version, I use a mixture of Greek yogurt and mayo. For a gluten-free option, I use a GF pie crust.

Storage/Reheating

Leftover tomato pie keeps well in the fridge for up to 3 days. I wrap it tightly or store it in an airtight container. To reheat, I place slices in a 350°F oven for about 10–15 minutes. Microwaving works, but I find the crust stays crisper in the oven.

FAQs

How do I keep the tomato pie from getting soggy?

I always salt and drain the tomato slices for at least 30 minutes, then pat them dry. This step is key to keeping the filling firm.

Can I make tomato pie ahead of time?

Yes, I often make it a day ahead and reheat it in the oven. The flavors actually deepen overnight.

What kind of tomatoes work best?

I use large, ripe beefsteak or heirloom tomatoes. They’re meaty and flavorful, which makes a sturdier filling.

Can I freeze Southern tomato pie?

I don’t recommend freezing it. The texture of the tomatoes and the mayo-based topping doesn’t hold up well after thawing.

Is there a way to make it vegetarian?

It already is! Just make sure any add-ins like bacon or meat are skipped if I want to keep it fully vegetarian.

Conclusion

Southern Tomato Pie is a dish that celebrates the best of summer. I love the way the fresh tomatoes shine through, balanced by creamy cheese and a flaky crust. It’s easy to prepare, endlessly customizable, and always a crowd-pleaser. Whether served warm or at room temperature, it’s a recipe I turn to whenever I want a little taste of the South.