Traditional Southern Tomato Pie

This post may contain affiliate links that won’t change your price but will share some commission.

Make the most of those fresh tomatoes with a savory Traditional Southern Tomato Pie Recipe. 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!

Tomato Pie

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.

Traditional Southern Tomatoe Pie recipe is cheesy and buttery and the perfect recipe!

For this Southern Tomato Pie 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.

Traditional Southern Tomato Pie a delicious, savory recipe

Tomato Pie Ingredients

The full recipe for southern tomato pie with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • 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

Southern Tomato Pie Recipe Method

tomato pie ingredients
the team
tomato pie mixture
mix sour cream, mayo, and cheeses
tomatoes draining
drain tomatoes, important or crust will be soggy
tomato pie
layer tomatoes in crust
before being baked
top with cheese mixture
savory pie


  1. Tomato Cheese Tart
  2. Blistered Grape Tomatoes
  3. Bowtie Pesto Pasta Salad
  4. One Pan Spinach Cheese and Fire Roasted Tomato Pasta
  5. BLT Dip
  6. Pimento Cheese Bacon Tomato Pie
savory pie

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Savory Southern delight: Tomato Pie. Layers of ripe tomatoes, mayo, cheese, herbs, baked to golden perfection. A taste of tradition! Enjoy! 🍅🥧 #SouthernFood

Did you try this recipe? Consider giving it a 5-star rating and leave a comment.

Tomato Pie

Traditional Southern Tomato Pie

Make the most of those fresh tomatoes with a savory Traditional Southern Tomato Pie. It's full of flavor from two kinds of cheeses, fresh sun-ripened tomatoes, and a buttery pie crust.
Author: Paula
4.80 from 55 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings


  • 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


  • 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.


Calories: 1072kcal | Carbohydrates: 113g | Protein: 15g | Fat: 62g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 7mg | Sodium: 936mg | Potassium: 455mg | Fiber: 7g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 6mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!



  1. My go to recipe, it’s amazing. I chopped the tomatoes can fit more that way. Everyone loves it my son hates tomatoes but loved this pie.

  2. As a southern belle I love this and anything tomato! Right up my alley.Now to wait for homegrown tomatoes by the basket!

  3. 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 😁

  4. 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?

    1. Yes, definitely, you can almost always sub different cheese in recipes. I love feta, I think I’ll try that as well.

      1. 5 stars
        This is a great recipe. I made this yesterday for a ladies get together. No one had every had tomato pie, but everyone loved it. It was my fist time to make it and it was easy. I did add minced garlic and chopped basil to the Mayo/ sour cream mix.
        I have already passed this recipe in to a family member. And I will make it again.

  5. This is an awesome recipe however, the gauntlet of pop ups and ads is beyond obnoxious.

  6. 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.

    1. 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.

    2. 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.

    3. 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.

  7. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!