There’s something special about a tomato pie that tastes like summer in every bite. Juicy tomatoes, creamy cheese, and a flaky crust come together in the most comforting way. If you’ve never tried Southern tomato pie, think of it as a cousin to quiche but brighter and more garden-fresh.

It’s simple enough for a weeknight, yet worthy of a weekend brunch or potluck. And the best part? You can make it your own with easy swaps and simple techniques.

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What Makes This Recipe So Good

Close-up detail: A golden-bubbly top of Southern tomato pie just out of the oven, showing the creamy

Peak tomato flavor: This pie lets ripe tomatoes shine, with just enough seasoning to bring out their sweetness.
Balanced and creamy: A blend of mayo and cheese bakes into a savory, tangy topping that’s rich but not heavy.
Flaky crust: A par-baked pie shell keeps everything crisp, not soggy.
Reliable texture: Salting and draining the tomatoes is the secret move that keeps the filling set and sliceable.
Flexible: Swap in herbs, cheeses, or add-ins based on what you have and love.

Ingredients

1 9-inch pie crust (store-bought or homemade), chilled
4–5 medium ripe tomatoes (about 2 pounds), cored and sliced 1/4-inch thick
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 small red onion, thinly sliced (optional)
1/4 cup fresh basil leaves, chopped (plus extra for garnish)
2 tablespoons fresh chives or green onion, chopped
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella or Monterey Jack
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
1 tablespoon olive oil (for brushing crust)

Instructions

Cooking process: Overhead shot of the par-baked pie crust being filled with neatly layered, well-dra

Prep the crust: Preheat oven to 400°F (200°C).
Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans.

Bake 12–15 minutes until edges are lightly golden. Remove weights and parchment, brush the inside with olive oil, and bake 5–7 more minutes. Set aside to cool slightly.
Drain the tomatoes: Lay tomato slices on a sheet pan lined with paper towels.
Sprinkle with 1 teaspoon kosher salt. Let sit 20–30 minutes. Blot tops dry.

This step helps prevent a watery pie.
Mix the topping: In a bowl, stir together mayonnaise, cheddar, mozzarella, Dijon, vinegar or lemon juice, garlic powder, smoked paprika, and a pinch of black pepper. Taste and adjust seasoning.
Layer the filling: Reduce oven to 375°F (190°C). In the par-baked crust, add a single layer of tomatoes.
Season lightly with pepper. Scatter a few onion slices (if using), half the basil, and half the chives. Repeat with another layer of tomatoes and herbs.
Add the creamy layer: Spread the mayo-cheese mixture over the top, all the way to the crust.
Use the back of a spoon to smooth it evenly. It should seal the filling beneath.
Bake: Place the pie on a baking sheet to catch drips. Bake 30–35 minutes, until the top is golden and bubbly and the crust is deep golden brown.
Rest and slice: Let the pie cool at least 20–30 minutes before slicing.
Garnish with extra basil and chives. Serve warm or at room temperature.

Keeping It Fresh

Cooling matters: Let the pie cool until just warm. This helps the filling set so slices hold together.
Storage: Cover leftovers and refrigerate up to 3 days.
The crust will soften a bit, but the flavor deepens nicely.
Reheating: Warm slices in a 325°F (165°C) oven for 10–15 minutes. Avoid the microwave if you want to keep the crust from getting soggy.
Make-ahead tips: Par-bake the crust a day ahead and slice and salt the tomatoes. Assemble and bake the next day for fresh results.

Tasty top view: Overhead slice-and-serve moment—one wedge removed from the baked tomato pie to rev

Why This is Good for You

Tomato benefits: Tomatoes bring lycopene, vitamin C, and potassium.
Cooking them helps release antioxidants.
Balanced satisfaction: The fat from the cheese and mayo makes this filling and satisfying, helping you feel content with a modest slice.
Herbs for brightness: Basil and chives add flavor, so you can lean on fresh ingredients instead of heavy seasoning.
Customizable: You can lighten it up with part-skim cheese, Greek yogurt in place of some mayo, or a whole-wheat crust.

Pitfalls to Watch Out For

Skipping the drain step: Wet tomatoes lead to a soggy pie. Salt, rest, and blot well.
Underbaked crust: Par-bake long enough so the bottom doesn’t go limp under the filling.
Overloading with tomatoes: Too many layers release more juice. Two solid layers are plenty.
Cutting too soon: Hot pie won’t set.
Resting time is key for clean slices.
Too much salt: Remember the tomatoes are salted first. Season lightly as you build.

Alternatives

Cheese swaps: Try fontina, Gruyère, pepper jack, or goat cheese. A bit of Parmesan on top adds savory bite.
Herb variations: Oregano, thyme, or dill give a different profile.
Mix and match with what’s fresh.
Crust options: Use a whole-wheat crust for nuttiness, or a gluten-free crust if needed. A biscuit crust also works for a more rustic take.
Lighter topping: Replace half the mayo with plain Greek yogurt. Add a squeeze of lemon for tang.
Add-ins: Crispy bacon crumbles, roasted corn, or sautéed zucchini make it heartier.
Keep add-ins dry to avoid extra moisture.
Tomato types: Heirlooms bring a sweet, complex flavor. Roma tomatoes release less water, which helps texture.

FAQ

Can I use cherry tomatoes?

Yes, but roast them first to reduce moisture. Halve, toss with olive oil and salt, roast at 400°F until slightly shriveled, then cool and proceed.

Do I have to use mayonnaise?

No.

Replace up to half with plain Greek yogurt for a lighter version. You can also use a blend of sour cream and a little olive oil, though the texture will be slightly different.

How do I keep the crust from getting soggy?

Par-bake the crust, brush with olive oil, and make sure tomatoes are well-drained. You can also sprinkle a thin layer of grated Parmesan or breadcrumbs over the crust before layering to create a moisture barrier.

Can I make this ahead?

You can assemble the pie up to the baking step and refrigerate for a few hours.

Bake just before serving. Fully baked pie is best the day of, but leftovers do reheat well.

What should I serve with tomato pie?

Pair with a simple green salad, grilled chicken, or chilled soup like gazpacho. For brunch, add fruit and iced tea.

What if my tomatoes aren’t very ripe?

Boost flavor with a pinch of sugar, a drizzle of good olive oil, and extra herbs.

A splash of balsamic glaze on the finished slices can also help.

Can I freeze tomato pie?

Freezing isn’t ideal because tomatoes release water when thawed. If you must, freeze the par-baked crust separately and assemble fresh later.

Final Thoughts

Southern tomato pie is simple comfort with a sunny twist. With a flaky crust, bright tomatoes, and a savory, creamy topping, it feels special without being fussy.

Follow the key steps—salt and drain the tomatoes, par-bake the crust, and let it rest—and you’ll get a pie that slices clean and tastes like summer. Keep it classic or play with herbs and cheeses. Either way, this is a recipe you’ll come back to every tomato season.