Southern Tomato Pie is a classic comfort food that celebrates the flavor of ripe summer tomatoes layered inside a flaky pie crust with fresh basil, sharp cheddar, mozzarella, and a creamy herb topping. Baking the tomatoes after draining them first keeps the filling rich and flavorful without becoming watery, while the golden, cheesy crust adds just the right amount of savory crunch.

Perfect for lunch, brunch, or a light dinner, this Southern favorite comes together with simple ingredients and makes the most of peak-season tomatoes. Serve it warm or at room temperature alongside a crisp green salad, grilled chicken, or fresh fruit for a satisfying meal.

Recipe at a Glance

Prep Time: 25 minutes
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 1 hour 25 minutes
Yield: 1 (9-inch) pie
Servings: 8
Difficulty: Easy

Why You’ll Love This Recipe

Salting and draining the tomatoes removes excess moisture, preventing a soggy pie.
A blend of sharp cheddar and mozzarella creates a creamy, flavorful filling with excellent meltability.
Fresh basil adds brightness that complements sweet summer tomatoes.
The mayonnaise and cheese topping bakes into a rich, golden crust.
A pre-baked pie crust stays crisp beneath the juicy tomato layers.

Equipment Needed

9-inch (23-cm) pie plate
Rolling pin (if using homemade pastry)
Baking sheet
Large colander
Paper towels
Mixing bowl
Chef’s knife
Cutting board
Wire cooling rack

Ingredients You’ll Need

For the Pie

1 unbaked 9-inch (23-cm) pie crust, homemade or store-bought
4 large ripe tomatoes (about 2 pounds / 900 g), sliced ¼ inch (6 mm) thick
1 teaspoon (6 g) fine sea salt, divided
¼ teaspoon ground black pepper
1½ cups (170 g) shredded sharp cheddar cheese
1 cup (110 g) shredded low-moisture mozzarella cheese
¼ cup (10 g) chopped fresh basil
2 green onions (20 g), thinly sliced

For the Topping

¾ cup (170 g) mayonnaise
½ cup (55 g) finely shredded sharp cheddar cheese
¼ cup (22 g) finely grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon dried oregano

Optional Garnish

Fresh basil leaves
Cracked black pepper

How to Make Southern Tomato Pie

Prepare the Pie Crust

Preheat the oven to **375°F (190°C)**. Fit the pie crust into a 9-inch pie plate. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for **12 minutes**, remove the weights, then bake for another **5 minutes** until lightly set but not browned. Allow the crust to cool slightly.

Drain the Tomatoes

Arrange the tomato slices on paper towels. Sprinkle with **½ teaspoon salt** and let them stand for **20 minutes**. Pat both sides dry thoroughly with additional paper towels. This step removes excess moisture and helps prevent a soggy pie.

Prepare the Cheese Mixture

In a bowl, combine the shredded cheddar, mozzarella, chopped basil, green onions, remaining **½ teaspoon salt**, and black pepper. Toss until evenly mixed.

Make the Creamy Topping

In another bowl, stir together the mayonnaise, cheddar cheese, Parmesan, garlic powder, and oregano until smooth.

Assemble the Pie

Spread one-third of the cheese mixture over the cooled crust. Arrange half of the tomato slices on top. Repeat with another layer of cheese and the remaining tomatoes. Finish with the remaining cheese mixture. Spread the mayonnaise topping evenly over the entire pie, covering the tomatoes.

Bake

Bake for **30–35 minutes**, or until the topping is golden brown and bubbling around the edges. If the crust begins browning too quickly, loosely cover the edges with aluminum foil.

Cool

Allow the pie to cool for **15–20 minutes** before slicing. This resting time helps the filling set and makes cleaner slices.

Serve

Garnish with fresh basil and cracked black pepper if desired. Serve warm or at room temperature.

Helpful Note

Let the pie cool for 15-20 minutes before slicing to ensure the filling sets properly and makes for cleaner slices.

Tips for Success

– Never skip draining the tomatoes, as excess moisture can make the pie soggy.
– Pre-baking the crust helps maintain a crisp bottom.
– Use freshly shredded cheese for smoother melting.
– Let the pie rest before slicing to help the filling set properly.
– Choose ripe, flavorful tomatoes for the best taste.
– Serve the pie the day it is baked for the freshest texture.

Storage, Freezing, and Make-Ahead Instructions

Store leftover tomato pie covered in the refrigerator for up to **3 days**. Reheat individual slices in a **350°F (175°C)** oven for **10–15 minutes**, or until heated through. Avoid microwaving if possible, as it can soften the crust. Freezing is not recommended because the tomatoes and mayonnaise topping may release excess moisture after thawing. For make-ahead preparation, pre-bake the crust and prepare the cheese mixture up to **1 day** ahead. Slice and drain the tomatoes just before assembling for the best texture.

FAQ

Why is my tomato pie watery?

The tomatoes likely weren’t drained long enough. Salting and drying the tomato slices before baking removes excess liquid.

Can I use heirloom tomatoes?

Yes. Heirloom tomatoes provide excellent flavor and work beautifully as long as they’re drained well before assembling.

Can I make Southern Tomato Pie ahead of time?

Yes. Assemble the pie a few hours ahead and refrigerate it before baking, or bake it earlier in the day and serve it slightly warm or at room temperature.

Can I add bacon?

Absolutely. Sprinkle **½ cup (75 g)** of cooked, crumbled bacon between the tomato layers for extra smoky flavor.

What should I serve with Southern Tomato Pie?

It pairs well with grilled chicken, barbecue, fried chicken, fresh fruit, cucumber salad, coleslaw, or a simple green salad.