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Amazing Southern Tomato Pie: One Delicious Secret to Pure Joy

Southern Tomato Pie
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This Southern Tomato Pie recipe layers ripe tomatoes, cheese, and a creamy mayo mixture in a flaky pie crust. It’s a savory pie that celebrates summer’s bounty in a cheesy, indulgent way, perfect for brunch or a light supper.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust
  • 3-4 medium ripe tomatoes, sliced 1/4-inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 1 small onion, thinly sliced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the sliced tomatoes on a layer of paper towels and sprinkle lightly with salt. Let them sit for 15-20 minutes to draw out excess moisture. Gently pat them dry with more paper towels.
  3. Place the unbaked pie crust in a 9-inch pie dish.
  4. Layer half of the dried tomato slices evenly in the bottom of the pie crust. If using, scatter half of the thinly sliced onion over the tomatoes.
  5. In a medium bowl, combine the cheddar cheese, mozzarella cheese, mayonnaise, and fresh basil. Mix until well combined.
  6. Spread half of the cheese mixture over the first layer of tomatoes.
  7. Repeat with the remaining tomato slices and then the rest of the cheese mixture, spreading it evenly to the edges.
  8. Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly and lightly browned on top.
  9. Remove from the oven and let cool for at least 15-20 minutes before slicing and serving. This helps the pie set.

Notes

  • Draining the tomatoes is crucial to prevent a soggy pie. Don’t skip this step.
  • You can use a combination of your favorite cheeses, such as Monterey Jack or Gruyere.
  • Fresh herbs like chives or parsley can also be added to the cheese mixture for extra flavor.
  • This pie is best served warm or at room temperature.

Nutrition

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