Southern Tomato Pie: A Flavor-Packed Slice of Summer You’ll Love
As a professional chef, let me tell you this up front. If you haven’t experienced the comforting joy of a real Southern Tomato Pie, you’re seriously missing out. This classic dish is not just a Southern staple, it’s a savory celebration of everything summer offers—ripe juicy tomatoes, fresh basil, flaky pie crust, and a cheesy, creamy topping that melts beautifully in every bite.
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Now, what makes this recipe truly shine? It’s the careful layering and thoughtful ingredient prep that elevate it from ordinary to unforgettable. The contrast of cool chopped tomatoes with the richness of melted cheese and tangy mayo creates an irresistible balance of flavor. And yes, I’ve built in a few tricks to solve the most common problem people have with tomato pie—sogginess. Trust me, that will not happen on my watch.
Whether you’re planning a backyard brunch, a lazy Sunday lunch, or want to impress your guests with a rustic, satisfying dish, this Southern Tomato Pie is your go-to answer. And if you’re already a fan of Southern cuisine, prepare to fall in love all over again. Let’s walk through this bold and beautiful recipe together, and make every bite count.
Southern Tomato Pie Recipe That Amazed 1k+ Fans
Ingredients
Pie Base
- 1 9-inch pie shell homemade or store-bought
Vegetables
- 3 cups chopped tomatoes drained and squeezed
- 1/2 cup chopped onion yellow or red onion
- 1/4 cup fresh basil thinly sliced
Cheese Mixture
- 2 cups shredded cheese cheddar and Monterey Jack
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce such as Frank’s or Tabasco
- kosher salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Place rack in center.
- Pre-bake pie crust for 10 minutes or until lightly golden. Let cool slightly.
- Halve and squeeze tomatoes to remove excess liquid. Chop and salt. Let drain in colander.
- Spread chopped onion in the cooled pie crust. Layer with drained tomatoes and sprinkle basil over.
- Mix shredded cheese, mayo, hot sauce, and pepper in a bowl. Spread mixture evenly over tomatoes.
- Bake for 25–45 minutes until golden brown and bubbly. Let sit before slicing.
Notes
More Favorites from My Kitchen:
Lemon Blueberry Bread Moist Bakery Style Recipe
The #1 Fail-Proof Tater Tot Sausage Casserole (Never Soggy Again!)
The #1 Fail-Proof Overnight French Toast (No More Soggy Breakfasts!)
Or go to my Pinterest.
Why You’ll Love This Recipe “southern tomato pie”
This Southern Tomato Pie isn’t just another savory pie—it’s a dish that feels like home and tastes like summer in every bite. Here’s why it deserves a spot on your menu:
- Crispy, Never-Soggy Crust: Masterfully layered to prevent the common issue of a wet bottom crust.
- Simple Ingredients: Fresh tomatoes, herbs, cheese, and pantry staples come together with ease.
- Perfect for Any Occasion: Whether it’s a weekend lunch, potluck centerpiece, or light dinner, it fits beautifully.
- Crowd-Pleaser: Expect compliments and second helpings. It vanishes fast.
- Comfort in Every Slice: Combines warm, melty cheese with fresh garden flavors to create the ultimate cozy dish.
Unlike other tomato pies that can feel mushy or bland, this version delivers rich flavor, texture, and structure. The salt-drain-squeeze technique pulls excess moisture from the tomatoes, giving you a hearty pie that slices clean and holds beautifully.
There’s something special about how this dish brings people together. It’s nostalgic, comforting, and a little rustic—yet impressive enough to serve to guests. Get ready to bookmark this recipe. You’ll make it again and again.
Ingredients Needed for southern tomato pie
Let’s build layers of flavor using simple ingredients you likely already have. Here’s what you’ll need to create this delicious Southern Tomato Pie:
For the Pie Base:
- 1 (9-inch) pie shell – homemade or quality store-bought will work
- 3 to 4 large ripe tomatoes – firm and juicy
- 1/2 teaspoon kosher salt – to help draw out moisture from the tomatoes
For the Flavor Layer:
- 1/2 cup finely chopped yellow or red onion – adds sweet-savory depth
- 1/4 cup thinly sliced fresh basil – fresh is key for bright herbaceous notes
For the Cheesy Topping:
- 2 cups grated cheese – a combo of sharp cheddar and Monterey Jack works best, or swap in Gruyère or mozzarella for a twist
- 1/2 cup mayonnaise – use full-fat for creaminess
- 1 teaspoon Frank’s Hot Sauce or Tabasco – adds just the right kick (adjust to your preference)
- Freshly ground black pepper – to taste
This ingredient list is intentionally simple but powerful. The real secret? Handling the tomatoes correctly so their juicy sweetness complements rather than overwhelms the crust. You’re just a few steps away from a golden, bubbly slice of Southern comfort.
How to Make Southern Tomato Pie
Follow these carefully tested steps for a failproof tomato pie that’s rich, savory, and packed with Southern charm:
1. Preheat and Prep the Oven
Set your oven to 350°F (175°C). Adjust the rack to the center position for even baking.
2. Pre-Bake the Crust
- For store-bought crust: Follow package instructions. Typically, bake 8 to 10 minutes until lightly golden.
- For homemade crust: Press dough into your pie plate and freeze it for 30 minutes. After freezing, line it with foil and fill with pie weights, dried beans, or rice.
Bake for 15 minutes, then remove the foil. Prick the bottom with a fork to vent and return to the oven for another 10 minutes until lightly browned.
3. Prepare the Tomatoes
Slice tomatoes horizontally and gently squeeze out the juices. Roughly chop them and place in a colander. Sprinkle with kosher salt and let drain while the crust bakes. This step is essential to prevent a soggy pie.
4. Layer the Filling
Spread chopped onion evenly on the bottom of the pre-baked crust. Press any remaining liquid from the tomatoes using paper towels or a clean kitchen towel. Layer the tomatoes on top of the onions, then scatter the sliced basil across the tomatoes.
5. Mix the Cheese Topping
In a medium bowl, combine grated cheese, mayonnaise, hot sauce, and a pinch of freshly ground black pepper. Stir until smooth and fully blended.
6. Assemble and Bake
Spread the cheese mixture evenly over the tomatoes. Try to get full coverage in one go, as the topping sets quickly.
Bake for 25 to 45 minutes, or until golden brown and bubbly on top.
7. Cool and Serve
Let the pie cool slightly before slicing. This allows the layers to set for clean, beautiful slices.
Did this become your new favorite pie? Let us know with a comment and a rating below!
Serving and Storage Tips
Serving Suggestions
- For the best flavor, let the pie rest for 10 to 15 minutes after baking before slicing. This helps the filling set and enhances the overall texture.
- Serve warm or at room temperature with a fresh green salad, a slice of cornbread, or a glass of sweet tea.
- Garnish with a few extra basil leaves for color and a touch of brightness.
Storage Instructions
- Refrigeration: Store leftover pie covered with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- Reheating: To preserve the crispness of the crust, reheat individual slices in a toaster oven or regular oven at 350°F (175°C) for about 10–15 minutes. Avoid the microwave if possible, as it can make the crust soggy.
- Freezing: This dish is not ideal for freezing, as the tomatoes can release additional moisture upon thawing, making the crust soft. If you must freeze it, do so before baking and bake directly from frozen, adding extra time as needed.
Helpful Notes of southern tomato pie
- Use ripe but firm tomatoes: Overly soft tomatoes may release too much liquid, causing a soggy pie. Roma or heirloom varieties work beautifully here.
- Drain well: Squeezing the tomatoes and salting them to draw out moisture is crucial. Don’t skip this step. Too much liquid will ruin the crust.
- Cheese matters: Sharp cheddar adds a bold bite while Monterey Jack brings creaminess. Mixing cheeses gives a more balanced flavor.
- Mayonnaise tip: If you’re hesitant about mayo, don’t worry — it melts into the cheese and creates a creamy, rich topping. It won’t taste like mayonnaise.
- Make it spicy: Add extra hot sauce or a pinch of cayenne for a spicier kick.
- Make ahead option: You can pre-bake the crust and prep the tomatoes a few hours in advance. Assemble and bake right before serving for best results.
- Basil alternatives: Try fresh thyme or oregano if basil isn’t available. Each brings a slightly different herbal note.
These tips will help ensure your Southern Tomato Pie turns out flavorful, sturdy, and absolutely irresistible every time.
Conclusion of southern tomato pie
Southern Tomato Pie is more than just a recipe — it’s a celebration of summer’s best flavors wrapped in a buttery, golden crust. With juicy tomatoes, creamy cheese, fragrant basil, and just the right touch of heat, this dish brings the charm of Southern kitchens right to your table.
What makes this pie truly special is its perfect balance. The crisp crust, rich cheese topping, and fresh tomato layers come together in harmony, making it ideal for everything from family brunches to weekend dinners with friends. Whether you serve it warm from the oven or enjoy the leftovers cold, this pie never fails to satisfy.
The steps are simple, the ingredients are easy to find, and the result feels like something you’d find at a local farmhouse cafe. It’s also versatile — you can tweak the cheese, adjust the heat, or even swap the herbs to suit your taste.
If you give this recipe a try, I’d love to hear about it. Please leave a comment and a star rating to let others know how it turned out for you. Sharing your experience helps others and keeps the recipe community thriving.
And don’t forget to share it on Pinterest or Facebook. It’s always exciting to see how your tomato pies turn out. What variations did you try? Let us know below — your twist might inspire someone else.
Frequently Asked Questions of southern tomato pie
How long will tomato pie last?
Southern tomato pie is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness and prevent the crust from becoming soggy.
How do you keep tomato pies from getting soggy?
The key is to drain the tomatoes thoroughly and salt them before layering. Also, pre-baking the crust helps create a barrier that keeps moisture from seeping in during baking.
What does tomato pie taste like?
It tastes like a savory summer dream. Think of it as a cross between a quiche and a pizza, with juicy tomatoes, creamy cheese topping, fresh basil, and a hint of heat all layered inside a buttery crust.
What’s good with tomato pie?
Tomato pie pairs well with a crisp green salad, roasted vegetables, or even a light soup. For brunch, serve it with fruit salad or fresh melon. For dinner, try it alongside grilled chicken or shrimp.
Can you eat tomato pie cold?
Yes, you can enjoy tomato pie cold or at room temperature. It makes a great next-day lunch and tastes just as delicious after sitting overnight.
How quickly does pie go bad?
Typically, savory pies like this one stay good for about 3 days in the fridge. After that, the texture starts to break down and flavors may fade. Always refrigerate leftovers and reheat gently if desired.