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Tomato Pie Recipe

Classic Southern Tomato Pie

iamwinfred
This Tomato Pie Recipe is the classic Southern kind, the one with a flaky crust, layers of juicy tomatoes, fresh basil, and a broiled cheese and mayo topping that turns golden and bubbly in the oven. It is the recipe I turn to every time my counter is covered in ripe tomatoes and I do not know what to do with all of them. One bite and you will understand why this dish has been a Southern staple for generations.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 340 kcal

Equipment

  • 9 inch ceramic pie dish
  • pie weights or dried beans for blind baking
  • Colander for draining sliced tomatoes
  • Paper towels or clean kitchen towel
  • Mixing bowls
  • Box grater if shredding cheese by hand
  • Rolling Pin if making crust from scratch (optional)
  • Pastry brush
  • Wire cooling rack

Ingredients
  

  • 1 nine inch pie crust homemade or store bought, blind baked
  • 3 to 4 large ripe tomatoes about 2 pounds (900g), sliced a quarter inch (6mm) thick
  • 1 teaspoon kosher salt for drawing out the tomato liquid (about 5g)
  • 1/2 cup green onions about 60g, thinly sliced
  • 2 cloves garlic minced (about 1 tablespoon or 6g)
  • 1/4 cup fresh basil leaves about 10g, thinly sliced into ribbons
  • 1 cup sharp cheddar cheese about 110g, shredded
  • 1 cup mozzarella cheese about 110g, shredded
  • 3/4 cup mayonnaise Duke's if you can find it (about 180ml)
  • 1/4 teaspoon black pepper about 1g
  • hot sauce a few dashes, optional
  • 1 tablespoon all purpose flour about 8g, for dusting the bottom of the crust

Instructions
 

  • Slice tomatoes into quarter inch rounds, lay in a colander, sprinkle with kosher salt, and let sit for 15–20 minutes. Blot dry with paper towels.
  • Preheat oven to 375°F. Fit crust into pie dish, prick the bottom, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, then bake 5 more minutes until lightly golden. Cool slightly.
  • In a bowl, combine cheddar, mozzarella, mayonnaise, garlic, pepper, and hot sauce. Stir until thick and spreadable.
  • Dust the bottom of the pre-baked crust with flour. Layer half the tomatoes, then half the green onions and basil. Repeat with a second layer of tomatoes and the remaining onions and basil.
  • Spoon the cheese mixture over the tomatoes, spreading evenly to the edges. Bake at 375°F for 25–30 minutes until bubbly and golden.
  • For extra color, broil for 1–2 minutes, watching closely. Rest on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

  • Do not skip draining the tomatoes – this is the single most important step for avoiding a soggy pie.
  • Use the ripest, most flavorful tomatoes you can find – they are the star of the dish.
  • Shred your own cheese instead of using pre-shredded bags for better melting.
  • Let the pie rest before slicing so the layers have time to set.
  • If your crust edges brown too quickly, cover them loosely with foil partway through baking.
  • Add crumbled bacon between the tomato layers for a smoky, savory twist.
  • Swap in Parmesan or Gruyere for part of the cheese blend for a different flavor profile.
  • Use heirloom tomatoes for a more colorful presentation.
  • Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350°F for 10–12 minutes – avoid microwaving as it makes the crust soft.
  • Freezing is not recommended, as the tomatoes can become watery once thawed.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 17gProtein: 10gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 460mgPotassium: 280mgFiber: 1gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 4mg
Keyword cheese and tomato pie, fresh basil recipe, savory pie, southern tomato pie, summer tomato recipe
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