Easy Southern Tomato Pie

Southern Tomato Pie has been my family’s go-to summer recipe for three generations now. My mama got this recipe from her best friend Dolores back in ’82, and let me tell you, it’s been the star of every church potluck and family gathering since then. The combination of those juicy garden tomatoes, sharp cheddar, and that secret mayo-cheese topping creates something absolutely magical.

This recipe changed everything for us during tomato season. Instead of letting all those beautiful tomatoes go to waste, we started making this pie twice a week, and my daddy would literally hide slices in the back of the fridge so he could have them for breakfast!

❤️ Why You’ll Love This Southern Tomato Pie

Mama always said the best recipes are the ones that use what you’ve got growing in your backyard, and this tomato pie does exactly that. When August rolls around and your tomato plants are going crazy, this recipe saves the day. The cheese gets all bubbly and golden on top while those tomatoes underneath turn into pure summer comfort.

Print

📝 Ingredient List

For the Pie:

• 1 store-bought deep-dish pastry crust (9-inch)
• 4-5 large ripe tomatoes (about 3 pounds), preferably beefsteak or heirloom varieties
• 2 teaspoons salt (for draining tomatoes)
• 1/4 cup fresh basil leaves, cut into thin ribbons (chiffonade)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon additional salt

For the Cheese Topping:

• 1 cup sharp cheddar cheese, freshly grated
• 1 cup mozzarella cheese, freshly grated
• 1/2 cup good-quality mayonnaise (Duke’s or Hellmann’s preferred)

Optional Add-ins:

• 1/2 cup sautéed sweet onions
• 4 strips crispy bacon, crumbled
• 1 teaspoon Dijon mustard (mixed into mayo)

🔍 Why These Ingredients Work

Listen, I’ve tried this recipe with store-bought tomatoes in January, and honey, it just ain’t the same. You need those vine-ripened beauties that are practically bursting with juice. The salt pulls out all that excess water so your crust stays crispy – learned that lesson the hard way after my first soggy disaster! That sharp cheddar gives you the tang you need to balance out the sweet tomatoes, while the mozzarella makes everything stretchy and gorgeous. And don’t even get me started on that mayo – some folks think it’s weird, but it’s what makes that topping so creamy and golden.

Essential Tools and Equipment

You probably already have most of this stuff in your kitchen. I use my big colander for draining the tomatoes, and you’ll want a whole roll of paper towels – trust me on this one. A sharp knife makes slicing easier, and please grate your own cheese with a regular box grater. You’ll need a 9-inch deep pie pan, a mixing bowl, and some dried beans or pie weights for blind baking. Parchment paper helps too, but you can skip it if you don’t have any.

👩🍳 How To Make Southern Tomato Pie

Step 1: Get Those Tomatoes Ready Cut your tomatoes into thick slices, about 1/4 inch. Spread them out on paper towels and cover with salt – be generous! I let mine sit for at least 30 minutes while I prep everything else. After that, I press them down with more paper towels to soak up all the juice. This step is crucial, y’all – skip it and you’ll have tomato soup instead of pie.

Step 2: Bake That Crust First
Heat your oven to 425°F. Put some parchment paper in your pie crust and fill it with dried beans or pie weights. Bake it for 15 minutes until the edges look golden, then take out the weights and bake another 5 minutes. This keeps the bottom from getting soggy later.

Step 3: Mix Up the Good Stuff While the crust cools, mix your grated cheeses with the mayo in a bowl. It should look thick and creamy. Mama always said to use the good mayo – Duke’s if you can find it.

Step 4: Put It All Together Turn your oven down to 350°F. Layer those drained tomato slices in your crust, sprinkle with the basil ribbons, salt, and pepper. Then spread that cheese mixture right over the top, making sure to cover everything to the edges.

Step 5: Bake Until Golden Pop it in the oven for about 40 minutes. You’ll know it’s done when the top is all bubbly and golden brown. Let it sit for 15 minutes before you cut it – I know it’s torture, but trust me on this one!

When summer produce is coming in faster than you can use it, my Zucchini Onion Pie is a go-to—perfect for making the most of an overflowing garden, especially when zucchini is everywhere. And for dessert, there’s nothing better than Mom’s Peaches and Cream Pie, made with ripe, juicy peaches at their peak. It’s a sweet, simple way to celebrate the season without spending all day in the kitchen.

Tips from Well-Known Chefs

My mama always said good cooks never rush, and Paula Deen backs her up on that. She says the secret to Southern cooking is patience and the best ingredients you can get your hands on. For this pie, that means waiting for August when the tomatoes are perfect, and taking all the time you need to drain them properly.

❗ You Must Know

Personal Secret: Here’s what my grandmother taught me that nobody else seems to know – after you salt those tomatoes and pat them dry, lay them on a wire cooling rack for the last 10 minutes. The air gets under them and pulls out even more moisture. I’ve been doing this for fifteen years and it’s the difference between a good pie and a great pie.

The biggest mistake I see people make is rushing the tomato prep. You cannot skip the salting and draining step, period. I’ve watched too many folks get excited and throw wet tomatoes straight into their crust. Don’t be that person – take the extra time and do it right.

💡 Pro Tips & Cooking Hacks

I learned these tricks the hard way, so you don’t have to. Always grate your own cheese – that pre-shredded stuff has coating on it that keeps it from melting smooth. Take your mayo out of the fridge 30 minutes before you need it so it mixes easier with the cheese.

My sister-in-law puts her pie pan on a pizza stone in the oven, and I have to admit, it makes the bottom crust extra crispy. Save those tomato drippings too – I use them in my Bloody Mary mix the next morning!

Don’t Make These Mistakes:

• Using tomatoes that aren’t ripe (they won’t taste like anything)
• Not draining long enough (soggy city, population: you)
• Cutting into it too soon (it needs time to set up)
• Buying pre-shredded cheese (please don’t do this to yourself)

🎨 Flavor Variations & Suggestions

After making this pie probably 200 times over the years, I’ve tried just about every variation you can think of. My favorite is what I call the “Garden Special” – I add thin sliced red onions and fresh oregano from my herb garden. My brother-in-law insists on adding crumbled bacon, which honestly isn’t terrible.

Last summer, my neighbor brought over some goat cheese from her farm, and we mixed that with herbs instead of the regular cheeses. It was incredible! If you like a little heat, throw in some jalapeño slices. My teenage son loves when I use pepper jack instead of mozzarella – gives it a nice kick without being too spicy.

⏲️ Make-Ahead Options

This pie is great for busy weeknights because you can prep everything ahead. I slice and salt my tomatoes in the morning before work, then just pat them dry and assemble everything when I get home. The cheese mixture keeps in the fridge for two days, and you can even prebake the crust the night before.

My freezer always has a couple of these wrapped up. After it’s completely cooled, I wrap the whole thing in plastic wrap, then foil. It stays good for about three months. Just thaw it overnight in the fridge and warm it up in a 325°F oven for 20 minutes.

Recipe Notes & Baker’s Tips

The whole secret to this recipe is keeping the moisture under control. Down here in Georgia, we’ve got enough humidity without adding a watery pie to the mix! If your tomatoes seem really juicy, salt them twice – once when you slice them, then again after the first pat-down.

I get asked about cherry tomatoes all the time. You can absolutely use them – just cut them in half, salt them the same way, and put them cut-side down in the crust. It looks real pretty and the flavor gets concentrated even more. My kids actually prefer it this way.

🍽️ Serving Suggestions

Most often, we eat this pie warm, but room temperature is fine, too. Great for picnics or if you’re bringing something to a potluck. It’s usually served with a simple green salad with vinaigrette, or sometimes nothing more than some sliced fresh corn on the cob.

For a more dressed-up occasion, I’ll sprinkle some extra basil on top and drizzle a bit of balsamic glaze around the plate. My daughter loves adding a dollop of pesto to her slice, and frankly, who can say it’s a bad idea?

I hope this recipe fills your kitchen with as much happiness as it has mine. And every time I make it, I think about Mama and how happy she’d be to see me pass this down to my own children. There’s something extra special about recipes that give us that connection to the people we love and memories we cherish.

Sending warm kitchens and full hearts from mine to yours! 🍽️

🧊 How to Store Your Southern Tomato Pie

Any leftover pie (which doesn’t happen often around here) goes in the fridge covered with foil. It’ll keep for three days, and it’s actually really good cold straight from the fridge. If you like it warm just pop a slice in the oven at 325°F for about 10 minutes.

If freezing, I roll up individual slices in plastic wrap and then pile them into a freezer bag. They’ll stay good for three months. Just let them thaw overnight in the fridge before you reheat them.

⚠️ Allergy Information

This recipe has dairy from the cheese, eggs in the pie crust and mayo. If you need dairy-free, I’ve seen people use those cashew cheese alternatives with pretty good results. For eggs, look for vegan pie crusts at the store and use that aquafaba mayo stuff.

If you can’t do gluten, just get a gluten-free pie crust from the freezer section. Just make sure to prebake it like the package says – they’re all a little different.

❓Questions I Get Asked A Lot

💬 Tried this recipe? Leave a comment and let me know how it turned out! I love hearing about your kitchen adventures, especially if you added your own twist to it.