Name: Tomato Pie Recipe: Southern Summer Perfection
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 1 pre-baked 9-inch pie crust; 5 –6 large ripe tomatoes (sliced); 1 tsp kosher salt; 1 cup mayonnaise; 1 cup shredded sharp cheddar; 1 cup shredded mozzarella; ½ cup grated Parmesan; ⅓ cup chopped fresh basil; 2 cloves garlic (minced); Black pepper + optional cayenne

Introduction

Table of Contents

Tomato Pie is peak summer on a plate: layers of ripe, juicy tomatoes, sharp cheddar, creamy mayo-cheese filling, and fresh basil baked in a buttery crust until golden and bubbly. It’s the dish that makes tomato haters into believers and disappears the second it hits the table. Presented in a white ceramic pie dish with a flaky, golden crust and garnished with extra basil, this Tomato Pie offers pure Southern comfort and the ultimate celebration of garden-fresh tomatoes.

Ingredients

For the Crust: • 1 pre-baked 9-inch pie crust (homemade or store-bought, blind-baked)

For the Filling: • 5–6 large ripe tomatoes (about 2½ lbs), sliced ¼-inch thick
• 1 tsp kosher salt (for draining tomatoes)
• 1 cup good mayonnaise (Duke’s preferred)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella or fontina
• ½ cup grated Parmesan
• ⅓ cup chopped fresh basil
• 2 cloves garlic, minced
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne or red pepper flakes (optional)
• Optional: ¼ cup cooked crumbled bacon

Topping: • Extra basil leaves and a sprinkle of flaky salt

Step-by-Step Process

Salt and drain the tomatoes
Place tomato slices in a single layer on paper towels. Sprinkle with 1 tsp salt. Let sit 30–60 minutes, then pat dry thoroughly—this prevents a soggy pie.
Preheat oven
Preheat to 350°F. Place the blind-baked crust on a baking sheet (catches any bubbles).
Mix the cheese filling
In a bowl, combine mayonnaise, cheddar, mozzarella, Parmesan, basil, garlic, black pepper, and cayenne. Mix well.
Layer the pie
Arrange half the tomato slices in the crust. Spread half the cheese mixture. Repeat layers.
Top it off
Finish with any remaining cheese mixture, spreading gently to the edges.
Bake
Bake 35–45 minutes until top is golden brown and bubbly. If the crust browns too fast, cover the edges with foil.
Rest and serve
Let cool at least 20–30 minutes before slicing—it sets up and slices cleanly. Garnish with fresh basil.

Tips for Perfect Tomato Pie

• Salt and drain tomatoes aggressively—soggy pie is the #1 mistake
• Use the best summer tomatoes—grocery store ones won’t cut it
• Blind-bake the crust fully—prevents gummy bottom
• Let it cool before cutting—hot filling runs everywhere
• Duke’s mayo really is better—sweeter and tangier
• Make it the day before—flavor improves overnight

Variations and Customization

• Bacon-Tomato Pie: add cooked crumbled bacon between layers
• Pimento Cheese Version: swap half mayo for pimento cheese
• Lightened-Up: use Greek yogurt + light mayo + reduced-fat cheese
• Herbed Crust: add 1 tbsp chopped basil to pie dough
• Spicy Southern: add diced jalapeños or hot sauce to filling
• Cheesy Deluxe: top with buttered Ritz cracker crumbs last 10 minutes

Storage and Serving Tips

• Best day 1–2, but keeps 3–4 days in fridge
• Reheat slices at 325°F 10–15 minutes—revives crisp crust
• Freezes well up to 2 months (wrap tightly)
• Serve warm or room temperature—never cold
• Quick refresh: broil 2 minutes for bubbly top
• Perfect with a simple green salad or cold lemonade

Nutritional Information

Based on 8 servings:
• Calories: 420 kcal
• Protein: 14g
• Total Fat: 34g (Saturated 12g)
• Carbohydrates: 20g (Fiber 2g, Sugars 5g)

FAQ

1. Can I use store-bought crust?
Yes—Pillsbury refrigerated or frozen deep-dish both work great.

2. My pie is watery—what went wrong?
You didn’t drain the tomatoes long enough. Next time, salt them for 60 minutes and press firmly.

3. Can I make this ahead?
Yes—assemble fully, cover, and refrigerate up to 24 hours. Bake straight from the fridge (add 10 minutes).

4. Can I freeze tomato pie?
Yes—bake first, cool completely, wrap tightly. Reheat from frozen at 350°F 30–40 minutes.

5. What if I hate mayonnaise?
Replace with equal parts sour cream + extra cheese—it’s still delicious.

Conclusion

This Tomato Pie is pure summer magic: sweet, juicy tomatoes and melty cheese baked into a golden, basil-flecked masterpiece that tastes like sunshine on a plate. One bite and you’ll understand why Southern grandmas guard their recipes like gold. Make it when tomatoes are at their peak, and it will become the most requested dish of every potluck, cookout, and lazy Sunday supper. Keep a crust in the freezer and good tomatoes on the counter, and you’re always one hour away from the best savory pie you’ll ever eat.