Southern Tomato Pie – Classic, Cheesy & Easy to Make

Why You’ll Love This Recipe

I love this tomato pie because it’s packed with flavor and doesn’t require fancy ingredients. It’s a delicious way to use up garden tomatoes, and the combination of juicy slices, creamy topping, and crisp crust is just irresistible. It works as a side dish, a vegetarian main, or even served cold as a picnic treat. Best of all, it’s easy enough to make on a weeknight but impressive enough to bring to a gathering.

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 onion (thinly sliced)

• Fresh basil leaves (chopped)

• Pre-baked pie crust (store-bought or homemade)

• Shredded sharp cheddar cheese

• Shredded mozzarella cheese

• Mayonnaise

• Garlic powder

• Ground black pepper

Directions

1. I start by slicing the tomatoes and laying them out on paper towels. I sprinkle them with salt and let them sit for about 30 minutes to draw out moisture.

2. While the tomatoes are resting, I sauté the onions in a little olive oil until soft and slightly caramelized.

3. I pre-bake the pie crust until lightly golden, then let it cool.

4. Once the tomatoes are patted dry, I begin layering: a layer of tomatoes, some sautéed onions, chopped basil, and then repeat.

5. In a bowl, I mix the cheddar, mozzarella, mayo, garlic powder, and pepper. I spread this mixture evenly over the top.

6. I bake the pie at 375°F for 30–35 minutes, until the top is golden and bubbly.

7. I let it cool for 10–15 minutes before slicing so the filling can set.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 30 minutes to prep and 30–35 minutes to bake, plus resting time. I usually have it on the table in just over an hour.

Variations

Sometimes I add crumbled cooked bacon between the tomato layers for a smoky flavor. I’ve also swapped mozzarella with Monterey Jack or added a little grated Parmesan to the cheese mix. For a spicy kick, I mix in crushed red pepper flakes or a dash of hot sauce.

Storage/Reheating

Leftover tomato pie keeps well in the refrigerator for up to 3 days. I store it in an airtight container. To reheat, I use a 350°F oven for 10–15 minutes. I avoid microwaving, as it softens the crust.

FAQs

Why do I need to salt and drain the tomatoes?

Salting draws out excess moisture from the tomatoes so the pie doesn’t turn soggy. I always pat them dry after they sit.

Can I use different types of cheese?

Yes, I often mix things up with Monterey Jack, Gruyère, or even a little feta. Just make sure the cheese melts well and pairs with the tomatoes.

Do I need to peel the tomatoes?

No, I don’t peel them. The skins soften during baking and add texture. If I use very thick-skinned tomatoes, I might peel those.

Can I use a frozen pie crust?

Definitely. I pre-bake the frozen crust according to the package directions and then fill it as usual.

Is tomato pie served hot or cold?

I usually serve it warm or at room temperature. It’s also great cold the next day, especially during the summer months.

Conclusion

Southern Tomato Pie is one of those timeless recipes that never goes out of style. I love how it captures the essence of summer with fresh tomatoes and herbs, all wrapped in cheesy goodness. Whether I’m making it for brunch, lunch, or a light dinner, this classic dish always feels like a little slice of Southern comfort.