Name: The Best Southern Tomato Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 9-inch deep-dish pie crust (pre-baked); 4 medium ripe tomatoes, sliced; 1 tsp salt; 1/2 cup chopped fresh basil; 1/4 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 black pepper; 1/2 tsp garlic powder; 1 tbsp olive oil (optional, for roasting tomatoes)

Why You’ll Love This Recipe

I love how this pie brings together sweet tomatoes, savory onions, and creamy cheese in a flaky crust—it’s pure Southern comfort. It looks beautiful, smells incredible while baking, and tastes even better. Whether I’m serving it for brunch, a casual family dinner, or as a potluck showstopper, it always disappears fast.

Ingredients

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

Ripe tomatoes
Salt
Vidalia or sweet onions
Fresh basil leaves
Pre-baked pie crust
Mayonnaise
Shredded sharp cheddar cheese
Shredded mozzarella cheese
Ground black pepper
Garlic powder (optional)
Hot sauce (optional)

Directions

I start by slicing the tomatoes and laying them out on paper towels. I sprinkle them with salt and let them sit for 20–30 minutes to release moisture, then pat them dry.
I sauté the sliced onions in a little butter or olive oil until they’re soft and lightly golden.
While the onions cook, I pre-bake the pie crust until golden.
I layer the tomatoes, onions, and chopped basil into the pie crust.
I stir together the mayo, cheddar, mozzarella, black pepper, and any extras like garlic powder or hot sauce until smooth.
I spread the cheese mixture over the top and bake the pie at 375°F for 30–35 minutes, until the topping is golden and bubbly.
I let it rest for 10–15 minutes before slicing so the filling can set.

Servings and timing

This recipe makes 6 to 8 servings. It takes around 1 hour and 15 minutes from start to finish—about 30 minutes to prep, 30–35 minutes to bake, and time to cool before slicing.

Variations

I like to swap in Monterey Jack or Gruyère for a different cheese flavor. Sometimes I add a layer of crumbled bacon or smoked sausage for a heartier version. For a bit of freshness, I’ll add diced bell peppers or even thin slices of zucchini between the tomato layers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in the oven at 350°F for 10–15 minutes. I avoid the microwave so the crust stays crisp.

FAQs

Why do I need to salt the tomatoes?

Salting pulls out excess moisture, which keeps the pie from getting soggy. It also brings out the flavor of the tomatoes.

Can I use store-bought pie crust?

Absolutely. I use either store-bought or homemade, depending on how much time I have. The key is pre-baking it so it stays crisp.

What’s the best type of tomato for this pie?

I like using beefsteak or heirloom tomatoes because they’re meaty and flavorful. I avoid overly juicy or underripe ones.

Can I make this pie ahead of time?

Yes, I often make it earlier in the day and reheat before serving. It also tastes great at room temperature.

Is this pie vegetarian?

Yes, this version is fully vegetarian. Just double-check the cheese and mayo if I’m cooking for strict vegetarians.

Conclusion

The Best Southern Tomato Pie is a dish that brings sunshine to the table, no matter the weather. I love how the juicy tomatoes, sweet onions, and creamy cheese come together in one warm, comforting bite. It’s a staple in my kitchen every summer and a recipe I reach for again and again when I want to celebrate fresh, simple ingredients the Southern way.