Tomato Pie Recipe
Why I Keep Coming Back to This Recipe
It was the last week of July, sweltering and still, when I first tasted tomato pie at a roadside produce stand just outside Charleston. My hands were sticky from holding peaches, and the air smelled like sunbaked earth and basil. I’d never heard of tomato pie before, but the older woman running the stand handed me a slice wrapped in wax paper and told me it was a summer staple down there. One bite and I understood why.
The crust was flaky and buttery, holding together a creamy, cheesy layer that gently hugged thick, juicy slices of late-season tomatoes. The top was bubbling golden brown, just kissed by the heat of an old oven. I bought two more slices for the road and haven’t stopped thinking about that moment since. It felt like summer distilled into one bite—simple, savory, and completely soul-satisfying.
Now, every time my tomato plants start bursting or I find a basket of ripe heirlooms at the market, I pull out this recipe. It’s a little Southern, a little nostalgic, and very, very hard to stop eating. I make it for potlucks, lazy Sunday lunches, and even as a light dinner when I want something cozy without the heaviness.
Recipe Card
Southern Tomato Pie Recipe
This Southern Tomato Pie is the ultimate savory summer bake—made with juicy ripe tomatoes, sharp cheddar cheese, creamy mayonnaise, and fresh basil all nestled in a buttery pie crust. It’s comforting, tangy, and perfect for lunch, light dinner, or potluck tables. Every bite is rich and nostalgic, with flavors that celebrate fresh seasonal produce.
Ingredients
- 4–5 large ripe tomatoes (heirloom or beefsteak)
- 1 9-inch pie crust, pre-baked
- 1 cup sharp white cheddar cheese, shredded
- 1 cup mayonnaise (preferably full-fat like Duke’s)
- 1/2 cup fresh basil, chopped or torn
- Salt, for draining tomatoes
- Optional: 2 green onions, finely chopped
Instructions
- Drain the Tomatoes:
Slice tomatoes into 1/4-inch thick rounds. Place them in a colander over the sink, sprinkle with salt, and let sit for 20–30 minutes to drain. Pat dry with paper towels to remove excess moisture. - Pre-bake the Crust:
If you haven’t already, pre-bake your pie crust until golden brown. Let it cool completely before filling. - Assemble the Layers:
Layer half of the tomato slices into the crust. Scatter half of the basil and green onions over them. Repeat with the remaining tomatoes and herbs. - Mix the Topping:
Stir together the cheddar cheese and mayonnaise until well combined. Spread this mixture gently over the top of the tomatoes. - Bake the Pie:
Bake at 350°F (175°C) for 30–35 minutes, or until the top is bubbly and golden brown. - Cool and Serve:
Let the pie rest for at least 10–15 minutes before slicing. It firms up as it cools and slices beautifully.
Notes
- For best flavor, use peak-season tomatoes. Heirlooms are especially great.
- If you like a spicier kick, add a pinch of crushed red pepper to the cheese mixture.
- Can be served warm or at room temperature.
Ingredients & Tools
- Fresh Tomatoes: Go for the ripest ones you can find. Heirlooms or beefsteak work beautifully. Their sweetness and juiciness make the pie shine.
- Mayonnaise: Sounds odd, but trust me—it melts into the cheese and creates the creamiest base layer.
- Sharp Cheddar Cheese: Adds tang and body. I like a white cheddar for its flavor and how it browns.
- Fresh Basil: This brightens the whole dish. Add just before baking for that sweet, herby lift.
- Pre-baked Pie Crust: Use homemade or store-bought. Just make sure it’s fully baked before you fill it.
- Colander & Paper Towels: To draw out excess moisture from the tomatoes so your pie doesn’t get soggy.
Why You’ll Love This Recipe
Tomato pie is everything a summer recipe should be—easygoing, full of flavor, and forgiving. It uses everyday ingredients and lets you highlight the best of the season. Ripe tomatoes are the star here, and when paired with cheese and mayo in a crisp crust, they turn into something truly magical.
It’s also incredibly family-friendly. My picky six-year-old, who usually eyes tomatoes like they’re alien, devours this pie without question. It’s creamy, cheesy, and not overwhelming in the tomato department—more of a gentle introduction.
More Pie Recipes: Classic Blueberry Pie : A summertime staple bursting with fresh berries. Peanut Butter Pie : Creamy, nutty, and perfect for make-ahead desserts.
Let’s Talk Ingredients
The tomatoes are everything. You want them ripe but not overly soft. Let them sit in a colander with a sprinkle of salt for 20 to 30 minutes to draw out moisture. This keeps your crust from going soggy. I sometimes even pat them dry with paper towels afterward.
Mayonnaise and cheese combine to make that creamy, decadent layer. You can play with ratios, but I usually go with equal parts mayo and cheese. Duke’s mayo is my go-to, but any full-fat version will do. For cheese, a sharp white cheddar adds the most depth, though mozzarella can mellow it out if you prefer a gentler flavor.
Fresh basil is key. Don’t substitute dried here. Tear it with your hands right before layering it in so the oils stay fragrant. Some people add a dash of Dijon or hot sauce to the mayo mix, but I like to keep it simple.
How to Make Tomato Pie
Prepping the Ingredients
Start by slicing your tomatoes about a quarter inch thick. Lay them in a colander and salt them lightly. Let them drain for at least 20 minutes, preferably 30. This makes a huge difference in the final texture. Once they’ve drained, give them a gentle pat with paper towels.
While the tomatoes drain, pre-bake your crust until it’s golden and crisp. This step ensures the pie holds its shape and doesn’t become soggy once the filling is added. Let it cool slightly before assembling.
Assembling the Pie
Layer the drained tomato slices into the crust, overlapping slightly. I like to do two layers, tucking in torn basil leaves between them. In a bowl, mix your mayonnaise and shredded cheddar cheese, then dollop and gently spread that mixture over the tomatoes.
Bake the whole thing in a preheated oven at 350°F for about 30 minutes, or until the top is bubbly and lightly browned. Let it cool for 10–15 minutes before slicing. It firms up as it cools, making it easier to serve.
Final Touches
Just before serving, I like to scatter a few more torn basil leaves over the top. If I have extra cherry tomatoes, I’ll halve them and roast them alongside the pie for a juicy little garnish. A drizzle of olive oil or balsamic glaze right before serving adds a bit of brightness.
Recipe Don’ts
- Don’t skip the tomato draining step. It might seem tedious, but wet tomatoes will ruin the texture.
- Don’t overbake. Once the top is golden and bubbly, pull it. Overbaking can dry out the filling.
- Don’t use low-fat mayo. It separates and doesn’t create that creamy meld we’re after.
- Don’t forget to let it rest. It needs those 10–15 minutes post-oven to set up and slice neatly.
Variations You’ll Love
Expert Tips, Swaps & Storage Advice
If you’re prepping ahead, you can slice and drain the tomatoes the day before. Just store them layered between paper towels in the fridge.
Store leftover pie in the fridge for up to three days. Reheat slices in a toaster oven to keep the crust crisp.
You can freeze unbaked tomato pie by assembling it in a foil pan and wrapping it tightly. Bake from frozen, adding 10–15 extra minutes.
To keep the bottom crust from going soggy, sprinkle a thin layer of breadcrumbs or grated Parmesan before adding tomatoes.
What to Serve This With
Tomato pie shines with a crisp green salad, especially something peppery like arugula. I love adding a cold mint lemonade or iced hibiscus tea on the side. For dinner, pair it with grilled zucchini or a bowl of chilled cucumber soup. It’s picnic-perfect too—serve it cold or at room temp alongside watermelon slices and a scoop of herby potato salad.
FAQs
What’s the difference between tomato pie and pizza?
Tomato pie is usually baked in a pie crust with a creamy mayo-cheese filling, while pizza has a yeast-based dough and uses mozzarella or other melting cheeses. Tomato pie is softer, creamier, and feels more like a savory tart.
What is the original tomato pie?
The original tomato pie traces back to Italian-American communities, especially in places like Philadelphia and Utica. These versions are more like focaccia topped with tomato sauce. The Southern version, like the one here, leans into pie crusts and fresh summer tomatoes.
What does tomato pie taste like?
It’s rich, savory, and creamy with bursts of fresh tomato sweetness. The crust adds a buttery crunch, and the basil lifts everything with its herby brightness.
Which city is famous for tomato pie?
Utica, New York, is well known for its tomato pie, though the style there is different—more like a thick, square pizza with a tomato-only topping. The Southern version has its own following, especially in the Carolinas.
