Southern Tomato Pie – A Cheesy, Savory Summer Favorite

tomato pie in a pie dish on a wooden board with tomatoes to the side

Southern Tomato Pie – A Cheesy, Savory Summer Favorite

Southern tomato pie is a savory pie filled with layers of ripe summer tomatoes, fresh basil, and a gooey cheese topping. It is baked until the flaky pie crust is golden brown then served warm or at room temperature as a main dish or side dish.

Course Appetizer, Main Course

Cuisine Southern

Prep Time 40

Cook Time 50

Total Time 1 20

Servings

Calories 255kcal

Author Katie Crenshaw

Ingredients

4 tomatoes medium sized or 3 large
pie crust 9 inch deep dish
¼ cup fresh basil chopped
⅓ cup green onions chopped
1 cup mozarella shredded
1 cup cheddar cheese shredded
¾ cup mayonnaise

Instructions

Slice tomatoes about ¼ inch thick. Then slice tomato slices in half. Spread on a paper towel. Sprinkle the tomatoes liberally with salt to sweat out the extra liquid. Set out 30 minutes, then pat them dry.
4 tomatoes
Bake deep dish pie crust at 350 degrees for 10 minutes. Remove from oven.
pie crust
Add sliced tomatoes, overlapping them to fit in the pie shell.
Top tomato slices with chopped green onions and chopped basil.
¼ cup fresh basil, ⅓ cup green onions
In a mixing bowl, mix mayonnaise, mozzarella, and cheddar cheese.
1 cup mozarella, 1 cup cheddar cheese, ¾ cup mayonnaise
Spread cheese mixture over the top of the pie.
Add 5 sliced tomatoes on the top. (This is for a pretty presentation and is optional. You can skip this step if you do not want to add the sliced tomatoes on top.)
Bake at 350 degrees for 40 to 45 minutes.
It is best to rest 20 to 30 minutes before serving. This allows the pie to set. You can serve it warm or at room temperature. You can also eat it cold.

Video

Notes

Tip: Fresh shredded cheese will melt better than the pre-shredded packaged cheese and add a richer flavor.

Nutrition