Oh, let me tell you—this Southern Tomato Pie Recipe is one of those dishes that feels like a warm hug from the South. It’s creamy, cheesy, and packed with the freshest tomatoes you can find. Whenever I make this, whether for a family dinner or a casual weekend gathering, it always disappears so fast that I’m left scrambling for seconds.
This recipe is special because it combines simple ingredients in a way that feels both comforting and elegant. You’ll find that it’s perfect for late summer when tomatoes are at their peak. Plus, it’s incredibly easy to prepare, even if you’re not an experienced baker, so it’s definitely worth trying out!
Why You’ll Love This Recipe
- Simplicity Meets Flavor: Uses just a handful of fresh ingredients that come together beautifully.
- Perfect for Summer: Highlights juicy ripe tomatoes at their very best.
- Versatile Serving: Delicious warm from the oven or at room temperature for easy entertaining.
- Family Favorite: My go-to recipe when I want to impress with minimal effort!
Ingredients You’ll Need
These ingredients are straightforward and classic, and each one plays a key role. You’ll want the freshest tomatoes you can find, and I recommend using real mayo for that creamy tang that makes this pie so irresistible.
- Frozen deep dish pie shell: Using a frozen shell saves you time, and the deep dish style holds all those juicy tomatoes perfectly.
- Ripe tomatoes: Choose firm but ripe tomatoes like Roma or beefsteak for maximum flavor and fewer seeds.
- Mayonnaise: I personally love Duke’s for its richer flavor, but any good-quality mayo will work.
- Sharp cheddar cheese: Shreds melt best when freshly grated, so take a moment to grate your own.
- Mozzarella cheese: Adds gooey texture without overpowering the other flavors.
- Fresh basil: Thinly sliced (chiffonade) for a wonderful herbaceous pop that brightens the pie.
- Kosher salt and pepper: Essential for seasoning and bringing out the full flavors.
Variations
I love that this Southern Tomato Pie Recipe is super flexible, so feel free to make it your own. Whether you want to add a little kick or swap out cheeses, there are plenty of ways to make this your signature dish.
- Spicy Kick: Adding a pinch of cayenne or a few chopped jalapeños can turn this into a lively, spicy treat—I tried it once for a game day and it was a hit!
- Goat Cheese Swap: I occasionally swap mozzarella for tangy goat cheese for a creamier and more complex flavor.
- Gluten-Free Crust: You can use a gluten-free pie shell for dietary needs; just be sure to bake it according to package instructions.
- Extra Herbs: Adding thyme or oregano blends beautifully with the basil for extra herb complexity.
How to Make Southern Tomato Pie Recipe
Step 1: Bake the Pie Shell
Start by preheating your oven to 400ºF and prepare that frozen deep dish pie shell. Using a fork, prick the bottom of the slightly thawed shell all over—this prevents bubbles and helps it bake evenly. Pop it in the oven and bake for about 10 to 20 minutes until it’s nicely browned and crisp. This step is crucial because a soggy crust won’t do justice to those juicy tomatoes!
Step 2: Prepare and Drain the Tomatoes
While the crust is baking, place your chopped tomatoes in a colander and sprinkle them with kosher salt. This helps pull out excess moisture, which is one of my favorite tricks for keeping the pie from getting watery. Toss them a few times and then press down with paper towels to blot up even more liquid—trust me, it’s worth it!
Step 3: Mix the Cheese and Mayonnaise
In a small bowl, blend your mayo with shredded cheddar and mozzarella until you have a creamy, uniform mixture. This is where the magic happens: the mayo adds creaminess, and the cheeses bring that golden, melty goodness on top of your tomatoes.
Step 4: Assemble and Bake
Turn your oven down to 375ºF. Add the drained tomatoes to your baked pie shell, then scatter the fresh basil over them, folding gently to mix without breaking up the tomatoes too much. Season with salt and pepper to taste. Spread the mayo-cheese mixture evenly across the top. Pop it back into the oven and bake for 30 to 40 minutes until the topping turns a lovely golden brown.
Step 5: Cool and Serve
Once out of the oven, the hardest part is waiting! Let your Southern Tomato Pie rest for at least 20-30 minutes—this helps set everything so the slices hold together beautifully. Serve it warm or at room temperature, and watch it disappear fast!
Pro Tips for Making Southern Tomato Pie Recipe
- Drain Your Tomatoes Well: I learned the hard way that excess moisture can ruin your pie, so don’t skip salting and blotting the tomatoes.
- Freshly Grate Cheese: Pre-shredded cheese usually contains anti-caking agents that prevent smooth melting—grate it fresh for best results.
- Don’t Rush the Cooling: Waiting for the pie to set makes slicing cleaner and serving easier.
- Use High-Quality Mayo: It makes a world of difference in creaminess and tang—I swear by Duke’s!
How to Serve Southern Tomato Pie Recipe
Garnishes
I like to finish with a sprinkle of fresh basil and a little cracked black pepper right before serving. Sometimes a drizzle of good olive oil adds a nice shine and depth. It’s simple but really elevates the look and flavor.
Side Dishes
This pie pairs wonderfully with a crisp green salad or a light cucumber and onion salad to balance the richness. Roasted vegetables or even a bowl of chilled gazpacho make a lovely combo for a classic Southern spread.
Creative Ways to Present
For a fun twist at parties, I’ve sliced the pie into smaller squares and served it as finger food on a platter with fresh herb sprigs. It also makes a beautiful brunch centerpiece when paired with colorful heirloom tomatoes and fresh fruit.
Make Ahead and Storage
Storing Leftovers
After it cools completely, I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making second-day slices just as tasty.
Freezing
I’ve frozen this pie once by wrapping it tightly in plastic wrap and foil, then thawed it slowly in the fridge before reheating. It’s not quite as crisp, but still delicious and a great time-saver when you want a quick meal.
Reheating
To reheat, I pop leftovers in a 350ºF oven for about 15-20 minutes, tented loosely with foil if it browns too quickly. This helps maintain that lovely texture without drying it out.
FAQs
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Can I use fresh pie crust instead of a frozen shell?
Absolutely! Fresh pie crust works wonderfully and adds a homemade touch, just be sure to blind bake it well to prevent sogginess from the juicy tomatoes.
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What’s the best way to ensure the tomatoes don’t make the pie soggy?
Salting the tomatoes and letting them drain in a colander is key, followed by blotting them with paper towels. This removes excess liquid before baking.
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Can I make this Southern Tomato Pie Recipe vegan or dairy-free?
Yes! Use vegan mayonnaise and substitute the cheeses with plant-based alternatives. Keep in mind the texture and flavor will be slightly different but still delicious.
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Is it better to serve this pie warm or at room temperature?
Both work beautifully! Serving warm brings out melty, gooey cheese, while room temperature allows flavors to meld and offers a more picnic-friendly option.
Final Thoughts
This Southern Tomato Pie Recipe has become my secret weapon for effortless entertaining and comforting family dinners. It’s simple, satisfying, and always draws compliments. I hope you enjoy making it as much as I do—once you try it, it’ll probably become a staple in your kitchen too!
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Southern Tomato Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Southern Tomato Pie is a savory and hearty dish featuring ripe tomatoes, a rich mayonnaise and cheese mixture, all baked in a flaky deep-dish pie shell. Perfectly seasoned with fresh basil, salt, and pepper, this pie offers a flavorful twist on traditional tomato dishes and can be served warm or at room temperature.
Ingredients
Pie Shell
- 1 9-inch frozen deep dish pie shell
Filling
- 3 large ripe tomatoes, cut into chunks (about 3 to 4 cups)
- 3/4 cup good quality mayonnaise (preferably Duke’s)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Large handful of fresh basil, chopped or chiffonade (about 1/4 cup)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven and Prepare Pie Shell: Preheat your oven to 400ºF. Slightly thaw the frozen deep dish pie shell and prick the bottom all over to prevent bubbling during baking. Follow package directions to bake the pie shell for 10 to 20 minutes until it turns golden brown.
- Drain the Tomatoes: While the shell bakes, place the chopped tomatoes in a colander and sprinkle generously with salt. Let them drain, tossing occasionally to release excess moisture. Afterward, blot the tomatoes with paper towels to remove as much liquid as possible to avoid a soggy pie.
- Prepare the Cheese Mixture: In a small bowl, thoroughly combine the mayonnaise, shredded cheddar, and shredded mozzarella until well mixed. This creamy cheese-mayo blend will form the delicious topping for the pie.
- Assemble the Pie: Reduce the oven temperature to 375ºF. Spread the drained tomatoes evenly into the baked pie shell. Add the chopped or chiffonade basil and gently mix. Season with kosher salt and black pepper to taste. Then, evenly spread the mayonnaise and cheese mixture over the tomato layer.
- Bake the Pie: Place the assembled pie in the center of the oven and bake for 30 to 40 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 20 to 30 minutes to set properly. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure the tomatoes are well-drained to prevent the pie from becoming soggy.
- For best melting and flavor, grate your own cheese instead of using pre-shredded varieties; however, pre-shredded cheese is a suitable alternative if short on time.
- Allow the pie to cool sufficiently before slicing to maintain its structure.
- This pie can be enjoyed warm or at room temperature based on preference.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
