This savory Southern Tomato Pie is creamy, cheesy and filled with ripe, in-season tomatoes. It’s indulgent and nostalgic for the ultimate summer comfort food that can be served for breakfast, lunch, or dinner. I’ve been making this recipe for years, since it’s one that’s been in my family for generations.
Sometimes you taste a dish and it takes you right back to your childhood — and this Southern Tomato Pie is one of those recipes for me. Inspired by the classic, Southern version we’ve been making for years in my family, this Southern Tomato Pie recipe is savory, cheesy and full of fresh flavors that make it simply irresistible.
With a buttery, flaky store-bought pie crust, juicy summer-ripe tomatoes, fresh herbs and a creamy cheese topping, this Tomato Pie recipe is simple to make and the perfect way to use up peak-season tomatoes from your garden or the market. If you didn’t know about this iconic and delicious dish before, you’re going to be so glad you know about it now. It’s truly Southern summer comfort food at its’ finest and is a hit with any crowd.
If you like this savory pie recipe, try some of our other favorites. This easy Cheeseburger Pie is great for family dinner and these Personal Chicken Pot Pies are always a hit.
Why You’ll Love This Recipe
- Perfect Way to Use Fresh Summer Tomatoes: In season, ripe tomatoes are so delicious and this pie is a great way to showcase them and enjoy them. If you’ve got a bounty, use them up with this recipe.
- Versatile Meal: This pie is great on it’s own and is also a great addition to any spread. Serve it for brunch, lunch, a quick dinner, or potlucks.
- Customizable: This recipe is super easy to customize with your favorite herbs and cheeses, depending on your preferences or what you’ve got on hand. Try different ingredients for new flavors.
Ingredients:
- Pre-Baked Pie Crust: Buttery and crisp, the perfect crust for this pie. Just 10 minutes in the oven is the perfect time.
- Tomatoes: Ripe and juicy, the star of the show here. It’s always best to wait until the summer to make this pie.
- Salt and Freshly Ground Pepper: Salt generously, the tomatoes can handle it and need it to draw out excess moisture.
- Garlic Powder, Dried Basil & Parsley: For seasoning and a classic “Italian” flavoring.
- Asiago Cheese: Rich, savory and slightly nutty. Grate your own for the best texture.
- Mozzarella Cheese: Mild, melty and essential for a cheese pull. Use freshly shredded.
- Italian Cheese Blend: For extra bold, salty, creamy flavor and texture. Usually made up of Parmesan, Romano, Asiago, Mozzarella and Provolone.
- Parmesan: Sharp and nutty, freshly grate your own.
- Mayonnaise: For a creamy, tangy note.
How To Make Southern Tomato Pie
1. Heat oven to 350 degrees and place your pie crust in the oven for 10-15 minutes. While the crust is baking, dice up your tomatoes and place in a colander and add salt on top then a piece of paper towel and let drain for an hour. Take the pie crust out and set aside.
2. While the tomatoes are draining combine the mozzarella cheese, Asiago cheese, Italian blend cheese, mayonnaise , garlic powder and pepper. Stir to combine.
3. Once the tomatoes are drained, lightly pat them dry and place in the pie crust. Gently mix in the basil and parsley. Spread the cheese mixture over the top of the pie.
4. Bake the pie in the oven for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. If desired, broil at the end for 1 minute to get cheese golden. Let rest for 10 minutes, then slice and serve warm. Refrigerate the leftovers!
Expert Tips
- Salt and Drain Tomatoes: Season the tomatoes generously to draw out extra moisture, then drain well on a paper towel-lined plate well to prevent a soggy pie. I recommend draining them for at least an hour.
- Use Ripe but Firm Tomatoes: Choose in-season, ripe, but not overly ripe or soft tomatoes for the best texture. They should still be slightly firm, but not hard.
- Pre-Bake the Crust: Par-baking, or partially baking the crust, helps to cut back on the overall cook time and to keep it crisp. No soggy crust here!
- Let Pie Cool: Once it finishes baking, let is set and cool just slightly before cutting for clean slices.
- Add Fresh Basil: To add the best flavor right before serving.
Variations
- Add Bacon: Layer in some cooked, crispy, smokey bacon for extra flavor.
- Use Heirloom Tomatoes: Colorful and unique in shape, and robust in flavor, use these for a slightly different flavor profile and beautiful presentation.
- Try Another Cheese: Swap cheddar for another melty cheese like Gruyère or Monterey Jack for another delicious, cheesy flavor.
- Add Caramelized Onions: Sweet and jammy, these would pair nicely with the savory tomatoes and filling.
- Use Homemade Pie Crust: If you have the time and a favorite recipe, go for it — a homemade version is extra tasty.
- Lighten It Up: Try swapping out mayonnaise with Greek yogurt for a slightly lighter, tangier filling that’s still rich and creamy.
What To Serve With Tomato Pie
This tomato pie is delicious on its own, and pairs well with anything. Add it to a larger spread or turn it into a heartier meal by serving it with some of our favorite ideas here.
- Simple Green Salad
- Roasted Vegetables or Collard Greens
- Summer Corn Salad
- Mamaw’s Macaroni Salad
- Creamy Potato Salad
- Mom’s Skillet Cornbread
Storage
Store leftover tomato pie by covering it tightly with plastic wrap and foil, or removing slices to an airtight container, in the fridge for up to 4 days. Reheat in the oven at 350° until warmed through. Tent the crust with foil to prevent burning.
We don’t recommend freezing this pie since the texture of the tomatoes can change once frozen and thawed, due to their high moisture content. Enjoy this fresh for the best flavor and texture!
You can make this tomato pie ahead of time and store in the fridge unbaked for up to a day in advance (but not any longer, otherwise the bottom can turn soggy). Bake per the instructions, adding a few extra minutes to the cook time. You can also fully assemble, cook and cool the tomato pie, then store in the fridge before reheating and serving the next day.
Frequently Asked Questions
If you don’t properly drain or pat the tomatoes dry before adding them, they can release even more excess water, making it a loose, watery pie.
This savory baked dish layered with ripe tomatoes, fresh herbs, and a creamy cheesy-mayonnaise filling all baked in a buttery crust is a Southern staple, known to have originated in the Carolinas.
Definitely — puff pastry will give the pie a flaky, buttery crust. Be sure to par-bake it, just as you would with the pie crust, before assembling the rest of the pie.
More Delicious Southern Recipes
Southern Tomato Pie
Ingredients
Method
- Heat oven to 350 degrees and place your pie crust in the oven for 10-15 minutes. While the crust is baking, dice up your tomatoes and place in a colander and add salt on top then a piece of paper towel and let drain for an hour. Take the pie crust out and set aside.
- While the tomatoes are draining combine the mozzarella cheese, Asiago cheese, Italian blend cheese, mayonnaise , garlic powder and pepper. Stir to combine.
- Once the tomatoes are drained, lightly pat them dry and place in the pie crust. Gently mix in the basil and parsley. Spread the cheese mixture over the top of the pie.
- Bake the pie in the oven for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. If desired, broil at the end for 1 minute to get cheese golden. Let rest for 10 minutes, then slice and serve warm. Refrigerate the leftovers!Enjoy!
Notes
- Store leftovers by covering the pie tightly with plastic wrap and foil, or removing slices to an airtight container, in the fridge for up to 4 days. Reheat in the oven at 350° until warmed through. Tent the crust with foil to prevent burning.
- We don’t recommend freezing this since the texture of the tomatoes can change once frozen and thawed, due to their high moisture content. Enjoy this fresh for the best flavor and texture!
- Make this ahead of time and store in the fridge unbaked for up to a day in advance (but not any longer, otherwise the bottom can turn soggy). Bake per the instructions, adding a few extra minutes to the cook time.
- You can also fully assemble, cook and cool the tomato pie, then store in the fridge before reheating and serving the next day.