Let’s Chat About Southern Tomato Pie (My Comfort Classic)
Okay, so this Southern Tomato Pie—it’s hands-down one of those dishes that just feels like a hug from my childhood. I swear, if I close my eyes while the thing’s baking, I almost hear my neighbor Miss Janice hollering at her dog next door. First time I made it on my own? Disaster. Burned the crust, forgot the salt, and used some sad tomatoes. But now, I make it every summer when the tomatoes are practically begging to be used, and well, my family eats the whole thing before I can grab a proper slice. (No kidding, my cousin once wrapped up the last piece to ‘save for later.’ It did not survive.)
Why You’ll Love This (Or: Why I Keep Making It Even When It’s Hot Out)
I make this when the garden’s bursting with tomatoes—the kind that taste like actual sunshine, not those crunchy things from the grocery store. My family goes crazy for it because it’s cheesy, savory, and honestly, it makes the house smell like a Southern bakery. Sometimes I get annoyed at how messy the slicing gets (tomato juice everywhere), but that’s half the fun, right? If you’re after something fussy, keep looking. But if you want a pie that’s a little rustic and a lot tasty, this is your jam. Or, uh, your pie.
What You’ll Need (With a Few Cheeky Substitutions)
- 4-5 large ripe tomatoes (heirlooms are my favorite, but I’ve used Roma when that’s all I could grab)
- 1 pre-baked 9-inch pie crust (I’ve made my own exactly once—store-bought is totally fine, and my grandmother would probably agree. Or not.)
- 3/4 cup mayonnaise (Duke’s if you’re feeling traditional, but Hellmann’s works too. Sometimes I use half Greek yogurt if I’m feeling virtuous.)
- 1 1/2 cups shredded sharp cheddar cheese (White cheddar, yellow, whatever you’ve got. I accidentally mixed in gouda once—it was great.)
- 1/2 cup shredded mozzarella (Or more cheddar, or skip if you must.)
- 1/4 cup sliced green onions (Red onion works in a pinch; chives are also good.)
- 1 tablespoon fresh basil, chopped (Dried is…fine. Or skip it and call it minimalist.)
- 1 tablespoon fresh parsley, chopped (Totally optional—I sometimes forget and nobody notices.)
- Salt and pepper (Just grab a pinch. Or two.)
How To Make It (Step-by-Step, More Or Less)
- Pre-bake your crust if you haven’t already. I usually toss it in a 400°F oven for about 10 minutes until it looks golden. If it puffs up, just poke it gently—it gets over itself.
- Slice the tomatoes about 1/4-inch thick. Spread them out on paper towels, sprinkle with salt, and let them hang out for 30 minutes. This step makes a world of difference—skip it and you’ll have tomato soup pie (ask me how I know).
- Pat the tomatoes dry. Seriously, don’t skip this, or the whole thing gets soggy. But also, don’t stress if a little juice sneaks in.
- Layer half the tomatoes in the crust. Scatter on half the green onions and herbs. Then do it again with the rest of the tomatoes, onions, and herbs.
- Mix up the cheese and mayo in a bowl (this is where I usually sneak a taste—don’t judge). Spread this glorious mess over the top. It won’t look pretty right now, but trust me.
- Bake at 350°F for 35-40 minutes, till bubbly and a little golden. Sometimes I broil it for a minute at the end—watch it closely, or you’ll be scraping burnt cheese off your oven (been there).
- Let it cool at least 10 minutes before slicing. Or longer, if you can stand waiting. I rarely do.
Random Notes (A Few Lessons Learned the Hard Way)
- I’ve tried making this with unripe tomatoes when desperate—never again. Bland city.
- Actually, I find it works better if you use more cheddar than mozzarella. But the mix is lovely too.
- If your crust shrinks a bit, just patch it with a little extra dough or even a torn corner of a tortilla. No one will notice.
- Sometimes, the cheese mix looks curdly before you bake. Don’t panic—it melts together beautifully.
Variations I’ve Tried (And One I Wouldn’t Recommend)
- Swap out the mayo for a blend of Greek yogurt and sour cream—it’s tangier, kind of refreshing.
- Throw in a layer of caramelized onions or roasted red peppers. That was a happy accident.
- I tried adding bacon once—tasted fine, but weirdly overpowered the tomatoes. Maybe just serve it alongside instead.
- Crustless version? Nah. I tried. Fell apart, was like eating cheesy tomato pudding. Not for me.
What If You Don’t Have… (My Lazy Equipment Hacks)
No pie dish? Just use a cake pan—the higher edges are a little awkward, but it works. I’ve even used a cast iron skillet, which adds a fun rustic vibe (plus it’s what I had clean). Don’t worry about perfection here.
How To Store It (Though Good Luck With Leftovers)
Technically, you can keep leftovers in the fridge for up to two days, covered. If you want the crust to stay kind of crisp, reheat slices in the oven instead of the microwave. But honestly, in my house it never lasts more than a day. Once, I tried freezing a piece—didn’t love the texture after, but desperate times, you know?
Serving It Up (My Favorite Way)
I always serve Southern Tomato Pie with a big green salad and sweet tea, but my aunt swears by pairing it with fried okra. Sometimes I sneak a little hot sauce on my slice (Texas Pete is my top pick, but use what you like—here’s their official site if you’re curious). It’s also magical the next morning, cold, for breakfast. Oh! And if you want to see how folks down South serve it up at a church lunch, Southern Living has a great spread.
Oops Moments (AKA My Pro Tips)
- Don’t try to skip draining the tomatoes—I once rushed this step and regretted it because the bottom of the pie was basically soup.
- The cheese-mayo blend: mix it well, but don’t overthink it. Lumps are fine.
- And if you burn the edges, just call it “extra crispy.” People love that, right?
Questions Folks Have Asked Me
- Can I use cherry tomatoes? Hmm, you can, but slice them in half and maybe use a few more layers. Sometimes they’re a bit watery.
- Is it gluten-free? Only if you use a gluten-free crust. I’ve done it with this gluten-free pie crust recipe and it was surprisingly tasty.
- Do I have to use mayo? I get this one a lot. If you really can’t stand mayo, try half Greek yogurt and half sour cream. Texture’s a touch different, but it works.
- Can I make it ahead? Yep, you can bake it and warm it up later. Actually, I think it tastes better the next day—if you can keep people out of it that long.
- What do you serve it with? Like I said, green salad is classic for me, but you do you! A bowl of soup alongside is nice on a rainy day, too.
Now, if you try this Southern Tomato Pie, let me know how it goes—and send help if you discover a way to keep people from eating the whole thing before you get seconds.
Ingredients
- 1 9-inch prepared pie crust
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1/2 cup chopped fresh basil
- 1/2 cup chopped green onions
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 teaspoon ground black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and bake for 10 minutes until lightly golden. Remove and let cool.
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2Arrange tomato slices in a single layer on paper towels. Sprinkle with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels.
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3Layer half of the tomatoes in the bottom of the cooled pie crust. Sprinkle with half of the basil and green onions. Repeat with remaining tomatoes, basil, and green onions.
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4In a medium bowl, mix together cheddar cheese, mozzarella cheese, mayonnaise, and black pepper until well combined.
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5Spread the cheese mixture evenly over the top of the tomatoes. Bake for 30 minutes, or until the top is golden and bubbly.
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6Let the pie cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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