Make the most of those fresh tomatoes with a savory Traditional Southern Tomato Pie. It’s full of flavor from two kinds of cheese, fresh sun-ripened tomatoes and a buttery pie crust.
Layers for fresh tomatoes are topped with cheese and baked to perfection. Serve this Southern Tomato Pie with a salad for light lunch or as a side with your favorite grilled protein for dinner!
Traditional Southern Tomato Pie
Tomato Pie is a savory pie made with tomatoes, mayonnaise, and cheese and it’s baked in a flaky pie crust. So good!<
You can make a homemade pie crust. I have two recipes for you, Never-Fail Pie Crust and Coconut Oil Pie Crust. Both are wonderful!
As well, you can simply purchase a ready-made pie crust as I did.
You’ll want to drain the tomatoes really well to prevent the crust from getting soggy. Salt the tomatoes, salt pulls out the liquid. However, if you salt the tomatoes, you probably don’t want to add salt anywhere else in the recipe.
I have found through trial and error that this pie slices much better if you peel the tomatoes and dice (instead of slice) the tomatoes.
IF YOU ENJOY THIS TOMATO PIE, YOU’LL ENJOY THESE RECIPES
- Tomato Cheese Tart
- Blistered Grape Tomatoes
- Bowtie Pesto Pasta Salad
- One Pan Spinach Cheese and Fire Roasted Tomato Pasta
- BLT Dip
- Pimento Cheese Bacon Tomato Pie
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Did you try this recipe? Consider giving it a 5-star rating and leave a comment.
Traditional Southern Tomato Pie
Ingredients
- 4 large tomatoes peeled and sliced
- 9 inch pie shell deep-dish
- 1 cup mozzarella grated
- 1 cup cheddar cheese grated
- 1/2 cup sour cream
- 3 Tablespoons mayonnaise
- salt and pepper
- 4 basil leaves
Instructions
- Preheat oven to 350°F. Blind bake the pie shell until lightly brown.
- Peel and slice tomatoes, place in a colander and sprinkle with salt. Allow to drain for 10 minutes.
- Stir together sour cream and mayonnaise, add cheeses and salt and pepper. Layer tomatoes in pie shell. And spread the sour cream mixture on top. Bake 30 minutes until lightly browned and cheese is melted. Remove from oven and sprinkle torn basil leaves on top. Cool slightly. Serve warm.
Notes
Nutrition
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Anne Maynard says
This recipe was fantastic.
Deborah says
As a southern belle I love this and anything tomato! Right up my alley.Now to wait for homegrown tomatoes by the basket!
Susan says
We went out for dinner and they had a tomatoe pie, had never heard of it before but when I got a taste of it oh man just had to find the recipe, thank you!!!! I’m a Florida native and I’ve made it to 55 without knowing about tomatoe pie!!!! Oh my, also loved all your sayings heard every one 😁
Paula says
I have only known about it the last 10 years from my husband. I didn’t grow up eating it.
Maudell Lishman says
Since Mozerello does not have a lot of taste to me, would it be okay to use maybe feta cheese. Has anyone tried this before? Do I have to use basil?
Paula says
Yes, definitely, you can almost always sub different cheese in recipes. I love feta, I think I’ll try that as well.
Martha Brady says
there is a very easy way to peel tomatoes. dip them in a container of water that just boiled. skins almost peel themselves!
Donna says
This is an awesome recipe however, the gauntlet of pop ups and ads is beyond obnoxious.
Teralyn Pilgrim says
I had problems with this being too soggy. Maybe I didn’t drain the tomatoes long enough? I’ll have to try this recipe again and see if I can master the technique the second time.
Paula says
Drain and pat as dry as you can with paper towels. Remove the seeds and ‘mushy’ part if there is a lot so that primarily it’s just the tomato ‘meat’. Also, don’t salt the tomatoes, salt pulls out the water. Salt the pie after it’s cooked.
karlee says
I love tomato pie, especially with Summer’s abundant bounty. Mine are always soggy. This morning I started draining the tomatoes, completely deseeded, after breakfast to bake the pie for lunch. The pie is oozing and the crust is soggy. I want to ask if anyone has roasted the tomatoes on a rack to help dry them out.
Nancy says
Try baking the crust just a bit before putting in the filling.
Nancy says
After you bake the shell, sprinkle the bottom of the crust with some extra mozzarella cheese, put in oven just til melted, it will help prevent the crust from being soggy.
Ruby Yoder says
I was born and raised in Miss. We made a pie a little different. Scramble and Brown
Ground Chuck with some Chili Powder . Drain, then layer . Tomato,beef ,cheeses,
Bake and serve with a Garden Salad.
barb says
yum! that sounds fantastic
Pat says
Curious…..to save time, could I just use a can of diced tomatoes?
Oenita says
If you don’t have fresh, you can get by with it. But make sure they are drained very long, so the crust won’t be tremendously soggy.
Jackie says
I made this last night…very good! My husband loved it. Will definitely make again. I didn’t peel the tomatoes.
Karen Gregory says
Dont forget “given my druthers (if i have the opportunity to choose my preference)”…and do you use store tomatoes or garden/market?
Christine says
That looks really good!!!
Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!
Michelles Tasty Creations says
Paula,
Too funny ~ I've heard most and used some of those sayings even though I was raised in CA all my life. My in-laws are originally from TX and say all of them too. Your tomato pie looks delish! Thanks for sharing at Creative Thursday 🙂
Carole says
Nice post. We have similar language differences here in New Zealand. In fact there is a huge Oxford dictionary of NZ English!
Nice pie. Have a great week!
PMc says
oh sorry, my reply is below, sometimes I hit the wrong button!
PMc says
I was the same way about peeling them until my husband found a tomatoe peeler. It's awesomely awesome, I promise. It's in the post of Peach Caprese Salad. I'm peeling a peach with it in the picture. (I had ah-ha moment because I hate peeling peaches too). I'll try to find another pic and post.
The Hensons says
love tomato pie!! and basically anything with a tomato….which is helpful since my dad plants 350 tomato plants in his garden every year! but i suck…seriously suck…at peeling them. my mom is a pro, and she says i just have to figure it out b/c it takes practice. but i end up losing half of the dang tomato if i peel it! what's the trick?!?