Description
A true Southern classic filled with ripe tomatoes, sweet basil, and creamy cheese in a flaky crust—this is the best tomato pie you’ll ever taste.
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)
Instructions
Prep Tomatoes: Slice tomatoes and place them on paper towels. Sprinkle with salt and let sit for 10-15 minutes to draw out excess moisture. Pat dry thoroughly.
Assemble the Pie: Preheat oven to 350°F (175°C). If using, spread Dijon mustard in the bottom of the pie crust. Layer half the tomatoes, then sprinkle with green onions and basil.
Add Cheese Mixture: In a bowl, combine cheddar, mozzarella, mayonnaise, garlic powder, and black pepper. Spread half over the layered tomatoes.
Repeat Layers: Add remaining tomatoes and spread the rest of the cheese mixture on top.
Bake: Bake for 30-35 minutes, or until the top is golden and bubbly. Let rest for 10-15 minutes before slicing.
Notes
Use heirloom or Roma tomatoes for the best flavor and texture.
To prevent sogginess, tomatoes can be lightly roasted or drained before layering.
This pie is delicious warm, room temp, or cold—perfect for leftovers!
Add a sprinkle of crushed buttery crackers or bacon bits for a twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish, Brunch
- Method: Baking
- Cuisine: Southern, American
