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!
When Google asked me my preferred language and the first option was English, it occurred to me that they really should offer a Southern English category. They’re just certain words that are purely Southern like:
y’all (you all)
over yonder (not here, being in the place over there)
fixin’ (about to)
As in, “I’m fixin’ to go over yonder, y’all!”
Traditional Southern Tomato Pie
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 degrees. Blind bake the pie shell until lightly brown.
- Peel and slice tomatoes, place in colander and sprinkle with salt. Allow to drain 10 minutes.
- Stir together sour cream and mayonnaise, add cheeses and salt and pepper. Layer tomatoes in pie shell. And spread 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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JoAnn Thornton says
I am a Yankee by birth and rearing (Pittsburgh PA) and have used all of those phrases except for the one about cottton or tail knots. They are not southern! However the pie is delicious and definitely Southern! I make this dish every summer when the tomatoes are at their best.
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.
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.