Can I make this without mayonnaise?

You can try sour cream instead, but it won't be the same. The mayo is really what makes that topping so creamy and golden. I realize that there are folks who do it with cream cheese thinned with a bit of milk, but I say just go for the mayo.

How do you work with basil so that it won't turn black?

Stack your basil leaves, roll up as tight as you can and slice through with a really sharp knife. Don't hack at it or press down hard - just let the knife do the work.

Can I use a different crust?

Sure! A cornmeal crust is real good if you want to get fancy. My aunt makes hers with a biscuit crust sometimes. Even puff pastry works, though that's getting a little too fancy for my taste.

How do I know if the tomatoes are drained enough?

They should feel lighter when you pick them up, and when you press them gently with a paper towel, hardly any juice should come out.

Can I make little individual ones?

Absolutely! Use a muffin tin and cut your pie crust into circles. Just watch the time - they'll be done in about 20-25 minutes instead of 40.

Easy Southern Tomato Pie

Description

This Southern Tomato Pie combines peak-season tomatoes with a creamy cheese topping for the ultimate summer comfort food that’s perfect for any gathering.

Ingredients

Scale

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)

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Instructions

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!

Notes

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.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 285
Sugar: 6g
Sodium: 520mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg