Classic Southern Tomato Pie Recipe

There are a handful of scents and sights that instantly say summer to me: fresh-cut grass, salt on the breeze at the beach, and huge, sun-ripened tomatoes straight from the vine. Every summer my dad plants a vegetable garden and it inevitably produces far more tomatoes than we can eat fresh. Living just half an hour from my parents means I often come home with a bag full of ripe tomatoes after a visit. When you have more tomatoes than you can handle, the solution is simple — make a Classic Southern Tomato Pie.

If you’ve never tried tomato pie before, it might sound unusual at first — tomatoes in a pie? Believe me, it’s one of those Southern surprises that converts skeptics into fans. The combination of layered tomatoes, fresh basil and green onion, a creamy cheesy topping, and a crisp pie crust is perfect for summer lunches, potlucks, or a simple weeknight dinner. Below is a clear, reliable recipe plus practical tips to keep your pie from getting soggy and ideas for variations to suit your taste.

4 ripe tomatoes, thinly sliced

10 fresh basil leaves, chopped (about 1/4 cup)

1/2 cup chopped green onion (scallions)

1 9-inch deep-dish pie shell (store-bought or homemade)

2 cups grated cheese (a blend of mozzarella and cheddar works well)

3/4 cup mayonnaise

1 teaspoon salt (to draw out tomato juice)

1 clove garlic, finely chopped

Freshly ground black pepper and additional salt to taste

1. Preheat your oven to 375°F (190°C). Once preheated, blind-bake the pie shell for 10 minutes to firm it up. After the initial bake, reduce the oven temperature to 350°F (175°C) and prepare the filling while the crust cools slightly.

2. To prevent a watery pie, drain the tomato slices. Arrange the slices in a single layer in a colander and sprinkle with 1 teaspoon of salt. Let them sit for 10–15 minutes to draw out excess moisture, then transfer the slices to paper towels and gently pat them dry.

3. Arrange half of the tomato slices in the bottom of the pre-baked pie shell. In a small bowl combine the chopped green onions, basil, garlic, a pinch of salt and some freshly ground black pepper. Sprinkle half of this herb-and-onion mix over the first layer of tomatoes. Top with the remaining tomato slices and spread the rest of the onion and basil mixture over them.

4. In a separate bowl, stir together the grated cheese and mayonnaise until evenly combined. Spread this creamy cheese mixture over the top of the assembled tomatoes to form an even layer.

5. Bake the pie at 350°F (175°C) for about 25–30 minutes, or until the top is lightly golden and bubbling. Remove from the oven and allow the pie to rest for a few minutes before slicing. Serve slices warm or at room temperature.

And just like that, you’ll be craving tomato pie all season long.

– Choose firm, ripe tomatoes for the best texture and flavor. Very watery or overripe tomatoes increase the chance of a soggy pie.

– Drain and pat the tomato slices well — this is the most important step to keep the filling from becoming too wet.

– Cheese choices: try a mix of sharp cheddar for flavor and mozzarella for meltiness, or use gruyère or fontina for a richer taste.

– For a lighter topping, substitute half the mayonnaise with plain Greek yogurt or sour cream, but be mindful this can alter texture and tang.

– Additions: cooked bacon, thinly sliced red onion, or a sprinkle of smoked paprika can deepen the flavor.

– Make-ahead: you can prepare the pie through step 4 and refrigerate it for a few hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.

– Serve the pie as a main course with a green salad, or slice it as a savory side for barbecues and summer gatherings. Leftovers store covered in the refrigerator for 2–3 days and reheat well in a warm oven.