Easy Homemade Tomato Pie | Best Southern Tomato Pie Recipe

ByAlex King April 11, 2026

If summer had a mascot, juicy ripe tomatoes would win every time. This easy homemade tomato pie wraps those sun-sweet slices in a flaky crust with creamy, cheesy goodness and a whisper of herbs. It’s simple, comforting, and exactly what I crave when tomatoes hit their peak.

Whether you serve it warm for dinner with a green salad or enjoy chilled slices straight from the fridge, this Southern tomato pie delivers big flavor with very little fuss. I’ll walk you through the steps, share the best tips to prevent soggy crusts, and show you how to make this recipe your own.

Why This Easy Tomato Pie Recipe Works

Peak tomato flavor: Salted and drained tomatoes concentrate sweetness and keep the pie from getting watery.
Flaky, sturdy crust: A quick blind bake sets the crust so every slice lifts cleanly.
Creamy, savory topping: A blend of mayo, sharp cheddar, and a little mozzarella melts into a tangy, bubbly cap.
Balanced herbs: Fresh basil and green onion brighten each bite without overpowering the tomatoes.
Make-ahead friendly: Prep components ahead and assemble just before baking.

Ingredients

For the crust

1 (9-inch) pie crust, homemade or store-bought, chilled
1 egg, beaten with 1 teaspoon water for egg wash (optional)

For the tomato filling

4–5 medium ripe tomatoes (about 2 pounds), cored and sliced 1/4-inch thick
1 teaspoon kosher salt (for draining)
Freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons chopped fresh basil (or 1 teaspoon dried Italian seasoning)
2 green onions, thinly sliced

For the creamy cheese topping

3/4 cup mayonnaise
1 cup shredded sharp cheddar
1/2 cup shredded low-moisture mozzarella
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Pinch of red pepper flakes (optional)

How to Make Southern Tomato Pie

1) Prep the tomatoes

Slice the tomatoes and lay them in a single layer on a rack or paper towel–lined sheet.
Sprinkle with 1 teaspoon kosher salt. Let sit 20–30 minutes to draw out moisture.
Blot both sides very well. You want the slices as dry as possible for the best texture.

2) Blind bake the crust

Preheat oven to 400°F (200°C).
Fit the chilled crust into a 9-inch pie dish. Crimp edges. Prick the bottom with a fork.
Line with parchment and fill with pie weights or dried beans.
Bake for 12–14 minutes until edges set. Remove weights and parchment.
Brush with egg wash for an extra moisture barrier (optional) and bake another 5–7 minutes until lightly golden. Cool slightly.

3) Make the topping

Stir together mayonnaise, cheddar, mozzarella, Dijon, garlic powder, and red pepper flakes until combined.

4) Assemble

Drizzle the par-baked crust with 1 tablespoon olive oil and a pinch of black pepper.
Layer half the tomato slices in the crust. Sprinkle with half the basil and green onion, plus a little pepper.
Repeat with remaining tomatoes and herbs.
Dollop the cheese-mayo mixture on top and spread gently to the edges. Don’t press down on the tomatoes.

5) Bake

Lower oven temp to 375°F (190°C).
Bake for 25–30 minutes, until the top turns golden and bubbly and the crust looks crisp.
Cool for 15–20 minutes before slicing so the layers set.

Pro tips

Choose meaty tomatoes: Heirlooms are great, but Roma or beefsteak hold up best.
Dry is key: Salt, drain, and blot. If your tomatoes feel very juicy, give them an extra 10 minutes on the rack.
Sharp cheddar for punch: It cuts the richness of mayo and highlights tomato sweetness.
Let it rest: Slices stay clean after a short rest; hot pie cuts messy.

How to Store Tomato Pie

Cool completely before storing to prevent condensation.
Refrigerate slices in an airtight container for up to 3 days.
Reheat in a 350°F oven for 10–15 minutes on a sheet pan. Avoid the microwave if you want a crisp crust.
Freeze with caution: The tomatoes can release water after thawing. If you must, wrap tightly and freeze up to 1 month, then reheat from frozen at 350°F until hot and crisp.

Benefits of Making Tomato Pie at Home

Seasonal showcase: You’ll taste peak-summer tomatoes in every bite.
Budget-friendly: Turn a pile of farmer’s market tomatoes into a hearty main or side.
Customizable: Adjust herbs, cheeses, and spice to match your mood.
Make-ahead savvy: Blind-bake the crust and drain tomatoes earlier in the day for easy assembly later.
Crowd-pleasing: It feels special but uses simple pantry staples.

What to Avoid for the Best Results

Don’t skip draining: Wet tomatoes lead to a soggy bottom every time.
Don’t overload the pie: Too many tomato layers make it watery and hard to slice.
Don’t use fresh mozzarella: It releases too much moisture. Stick to low-moisture varieties.
Don’t skip the rest: Cutting too soon causes the layers to slide and juices to run.
Don’t underbake the crust: Pale crust equals soft, not flaky.

Tomato Pie Variations to Try

Herb-forward: Add thyme and oregano with the basil.
Pimento cheese twist: Swap cheddar and mozzarella for pimento cheese in the topping.
Southern heat: Stir in chopped pickled jalapeños and extra red pepper flakes.
Corn and scallion: Tuck a handful of fresh corn kernels between tomato layers.
Roasted garlic: Mash 2–3 cloves into the mayo mixture for sweet, mellow flavor.
Whole wheat crust: Use a nutty crust for deeper flavor and extra texture.
Parmesan cap: Sprinkle 2 tablespoons grated Parm over the topping before baking.

FAQ

Can I use store-bought crust?

Yes. Use a high-quality refrigerated or frozen crust and blind bake as directed.

What tomatoes work best?

Roma, beefsteak, or meaty heirlooms hold shape and deliver big flavor. Avoid very watery varieties.

Can I make it without mayonnaise?

Yes. Swap with a mix of sour cream and Greek yogurt (half and half) plus an extra 1/4 cup cheddar for body.

How do I prevent a soggy crust?

Blind bake, drain and blot tomatoes, and use an egg wash for a protective seal.

Is tomato pie served hot or cold?

Either. I love it warm the day it’s baked and chilled the next day—both taste great.

Can I add bacon?

Absolutely. Sprinkle 4–6 slices of cooked, crumbled bacon between tomato layers.

Conclusion

Tomato pie proves that simple summer ingredients can taste downright luxurious. With a crisp crust, juicy tomatoes, and a cheesy, herby top, this Southern classic fits any table from weeknight dinner to weekend brunch. Grab those ripe tomatoes, salt and drain them well, and let the oven do the rest. You’ll pull out a golden pie that slices clean and tastes like summer in every forkful.