This Classic Southern Tomato Pie features fresh tomatoes, garlic, basil, and plenty of cheese. Easy to make, it’s perfect for summer and sure to be a hit with your whole family!
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Pin RecipeEasy Summer Tomato Pie Recipe
I absolutely love fresh tomatoes. All year long, I yearn for tomato season so I can once again enjoy endless amounts of fresh, red fruit from my garden.
I love Cucumber Tomato Salad, Tomato Salad, and Creamy Tomato Pasta. However, I also love using fresh tomatoes in new, interesting ways like this savory pie!
The first time I tried tomato pie I was surprised by how well the cheddar cheese and tomatoes tasted together. I usually pair tomatoes with fresh mozzarella or feta cheese but, I must say, cheddar and tomatoes are a pretty stellar combo. Add some chopped basil and garlic to the mix, and you have pure flavor perfection.
My Southern tomato pie is baked in a flakey golden brown pie crust, which lends a buttery taste and slightly crunchy texture. I like to use my homemade pie crust recipe, but a store-bought crust is a great, quick alternative. The truth is, the filling of this easy tomato pie is the real star of the show. If you love the summery taste of fresh tomatoes, this recipe is one you absolutely need to try.
(Have some unripe tomatoes that you need to use up? Then make my Fried Green Tomatoes recipe!)
Recipe Ingredients
To print: see recipe card below
- 3 medium-sized tomatoes – Firm tomatoes are best for this pie. I like to use Roma tomatoes or Beefsteak, which are both very flavorful but less juicy than other types of heirloom tomatoes.
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
- 2 cloves garlic – Two cloves of freshly chopped garlic is about 1 ½ teaspoons.
- 1/2 cup chopped basil
- 1 1/2 cups cheddar cheese – I like to use sharp cheddar to get an intense, cheesy taste.
- 1/2 cup mayonnaise – Use real, full-fat mayo for the best flavor.
- 1 pie crust – I use my homemade pie crust, but an unbaked storebought option will also work.
Variations
- Try using a variety of colored tomatoes. A mix of orange, red, and yellow tomatoes makes a very pretty pie.
- Use a mix of mozzarella and cheddar cheese instead of just cheddar.
- Add 1 cup of cooked, crumbled bacon to the pie to make it even more filling. The salty bacon is delicious with the juicy, baked tomatoes.
Directions for How to Make Southern Tomato Pie
- Prepare: Preheat your oven to 350 degrees Fahrenheit.
- Par-bake the crust: Press the pie crust into a pie dish, and fill it with pie weights. Par-bake the crust for 15 minutes. Then, remove the weights, and set the crust aside to cool.
- Strain the tomatoes: Put the tomato slices in a colander or strainer, and sprinkle them with 1/2 teaspoon of salt. Toss to coat the tomatoes, and let them rest and drain for 10 minutes. This helps extract some of the excess juice, making the pie less soggy!
- Combine the filling: Transfer the tomatoes to a bowl. Then, add the chopped basil, shredded cheese, balsamic, chopped garlic, remaining salt, and ground black pepper. Stir to combine. Then, transfer the tomato and cheese mixture to the blind-baked pie shell.
- Bake: Spread the mayonnaise over the filling, covering it completely. Then, bake the pie for 30 minutes or until the top is lightly browned.
Serving Suggestions
I like to serve this classic tomato pie on its own as a complete meal. It’s best at room temperature, like quiche. Add a side salad or steamed broccoli for even more nutrients, and you can’t go wrong!
How to Store
- Store leftover pie in an airtight container or wrapped with plastic wrap in the fridge for 4-5 days.
- Freeze leftovers for up to 3 months! To keep the pie fresh, warp it tightly in plastic wrap followed by aluminum foil. Reheat from frozen at 300 degrees Fahrenheit for about 30 minutes.
- Reheat thawed leftovers in the oven or microwave. Or, enjoy them cold!
Quick Tip
Wrap strips of aluminum foil around the edges of the pie to prevent it from burning when baking the second time.
Southern Tomato Pie
Equipment
- 1 Pie pan
- 1 Colander
- 1 Mixing bowl
Ingredients
- 1 pie crust, unbaked
- 3 tomatoes, medium size
- 1 teaspoon salt
- ½ cup chopped basil
- 1 ½ cup shredded cheddar cheese
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, chopped
- ¼ teaspoon ground black pepper
- ½ cup mayonnaise
Instructions
- Preheat your oven to 350 degrees F.
- Press the pie crust into the pie dish and fill it with pie weights. Par bake the pie crust for 15 minutes in the oven then remove the pie weights and set the crust aside to cool.1 pie crust, unbaked
- Put the tomato slices in a colander or strainer and sprinkle them with ½ teaspoon of the salt; toss the tomatoes in the salt. Let the tomatoes sit and drain for 10 minutes. This helps extract some of the juice from the tomatoes which will make the pie less soggy.3 tomatoes, medium size, 1 teaspoon salt
- Pour the drained tomato slices into a bowl and add the chopped basil, shredded cheese, balsamic, chopped garlic, remaining salt, and ground black pepper. Stir everything together then pour the mix into the par baked pie crust.½ cup chopped basil, 1 ½ cup shredded cheddar cheese, 1 tablespoon balsamic vinegar, 2 cloves garlic, chopped, ¼ teaspoon ground black pepper
- Spread the mayonnaise over the top of the pie filling.½ cup mayonnaise
- Bake the pie for 30 minutes. The top will be golden brown.
- Let the pie cool then slice and serve.
Notes
Nutrition
Did you make this Classic Southern Tomato Pie recipe? Be sure to let us know how it turned out and leave a rating and comment.
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