Classic Southern tomato pie is a savory way to make the most of ripe summer tomatoes. Layered with fresh basil, green onions, garlic, and cheese beneath a golden topping, it brings together the flavors of a garden-fresh meal in a deep-dish pie crust. Salting and draining the tomatoes before baking helps keep the filling from becoming watery.
What to expect from classic Southern tomato pie
Tomatoes in a pie may sound unexpected, but this dish is savory rather than sweet. The tomatoes soften as they bake, while the herbs and green onions add freshness and the cheese-and-mayonnaise mixture forms a rich topping. Serve it warm as a main dish for lunch or as a side alongside other summer foods.
For the best texture, choose ripe tomatoes that are still firm enough to slice neatly. Allow time to drain them before assembling the pie; this small step helps the crust and filling stay more pleasantly set.
Ingredients
- 4 tomatoes, thinly sliced
- 10 fresh basil leaves, chopped (about 1/4 cup)
- 1/2 cup chopped green onion
- 1 9-inch deep-dish pie shell
- 2 cups grated cheese of your choice; mozzarella and cheddar are one suitable combination
- 3/4 cup mayonnaise
- 1 teaspoon salt, for drawing out the tomato juice
- 1 clove garlic, chopped
- Freshly ground pepper and additional salt, to taste
Grate the cheese before mixing it with the mayonnaise so the topping is easy to combine and spread. If using a different cheese, choose one that melts well and adjust seasoning to taste.
How to make classic Southern tomato pie
- Preheat and partially bake the crust. Heat the oven to 375°F. Bake the pie shell for 10 minutes, then reduce the oven temperature to 350°F.
- Drain the tomatoes. Arrange the tomato slices in a layer in a colander over the sink and sprinkle them with 1 teaspoon of salt. Let them drain for 10–15 minutes. Move the slices to paper towels and gently pat away excess moisture. Avoid skipping this step, since removing extra juice helps prevent a watery pie.
- Build the filling. Place half of the tomato slices in the partially baked crust. In a small bowl, combine the green onion, basil, garlic, and salt and pepper to taste. Scatter half of this mixture over the tomatoes. Add the remaining tomato slices, then top with the rest of the herb and onion mixture.
- Add the cheese topping. In a separate bowl, stir together the grated cheese and mayonnaise. Spread the mixture evenly over the top of the pie, reaching toward the edges.
- Bake and serve. Bake at 350°F for 30 minutes, or until the top is lightly browned. Let the pie settle briefly before cutting it into slices, then serve warm.
Serving and practical tips
This tomato pie is easiest to slice after it has had a few minutes to rest once it comes out of the oven. Use a sharp knife and a pie server to lift each portion cleanly. It can be served on its own or paired with a simple green salad for a balanced summer meal.
Tomatoes release liquid as they cook, so patting them dry after draining is useful even if they already look fairly dry. Keep the oven temperature at 350°F after preheating and baking the crust, and check near the end of the 30-minute baking time for a lightly browned top.
Conclusion
Classic Southern tomato pie turns a handful of ripe tomatoes into a savory, herb-filled dish with a creamy cheese topping. Drain the tomato slices well, layer the filling evenly, and bake until lightly browned for a warm summer pie that is simple to share.
