Easy Southern Tomato Pie Recipes

This tomato pie is the kind of food that hugs you back — creamy, bright-sweet tomato slices tucked into a flaky crust, with a cheesy, herby filling that somehow tastes like summer and Sunday dinner at once. It’s Southern comfort without the fuss: rustic, forgiving, and wildly satisfying whether you serve it warm, at room temp, or cold from the fridge for breakfast (no judgment here).

My husband calls this “the pie that breeds loyalty.” He’ll literally walk into the kitchen from nowhere if he smells basil and tomatoes, and our kid insists on calling it “cheesy tomato cake.” We started making it on slow Sundays and now it’s our emergency hosting dish — people always show up, deliberately hungry. Once I forgot to blind-bake the crust (rookie move) and it still turned out decent because the filling was so bold; we ate it with a bottle of cheap white wine and pretended I did it on purpose.

Kitchen Talk

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This is a messy, joyful bake. I’ve learned that patting your tomato slices dry is the single least boring step — you’ll dodge a watery pie and thank me later. I once stacked too many slices in one layer and the center wept like a sad salad; lesson learned, spread those tomatoes out. Also, I experimented once swapping half the mayo with Greek yogurt when I was out, and it added a nice tang without killing the creaminess — not classic Southern, but delicious. Expect crumbs, a tiny bit of splatter on the oven door, and a happy kitchen.

Shopping Tips

– Produce/Fruit: Choose tomatoes that are ripe but still firm — they should give slightly when pressed but not be mushy; beefsteaks or heirlooms work wonderfully.
– Cheese: Use a good-quality cheddar or a mix (think sharp cheddar plus a milder melting cheese); fresh grated melts better than pre-shredded.
– Dairy: If your recipe calls for mayo or cream, get a real, full-fat version for the best texture and flavor — this isn’t the place to cut calories dramatically.
– Eggs: Fresh eggs give a fluffier, more stable filling; check the sell-by date and choose the freshest carton.
– Grains/Pasta: For the crust, you can buy a refrigerated pie shell in a pinch, but if you want flakiness, look for a butter-based dough or all-butter store brands.

Prep Ahead Ideas

– Slice the tomatoes and lay them on paper towels the day before; salt lightly and refrigerate uncovered to pull out excess moisture.
– Mix the cheese-egg-mayo filling and store it in an airtight container up to 24 hours before baking.
– Blind-bake the crust ahead of time, cool it, and keep it wrapped in the fridge; assemble and bake the day you want to serve.

✔Time-Saving Tricks

– Use a pre-made pie crust if you’re short on time — store-bought butter crusts beat a hangry household.
– Slice tomatoes with a serrated knife for quick, clean cuts that don’t crush the fruit.
– If tomatoes are watery, roast them briefly to concentrate flavor instead of drying by hand; it shortens assembly time and adds a caramelized note.
– Let the pie rest on a cooling rack — it finishes setting and is easier to slice.

✔Common Mistakes

– Putting too many tomato slices in one spot — I did that once and the center turned into a soggy swamp; spread them evenly and pat dry.
– Skipping salt on the tomatoes — even a little salt before assembly brightens everything.
– Overbaking so the filling separates; if the center still jiggles slightly when you pull it out, it will set while resting.
– Using pre-shredded cheese for speed — it often contains anti-caking agents that make the filling slightly grainy.

What to Serve It With

– A simple peppery arugula salad tossed with lemon vinaigrette.
– Crusty bread or a buttered baguette to mop up the cheesy bits.
– Light, chilled cucumber salad or a bowl of fresh fruit for contrast.

✔Tips & Mistakes

– Salt tomatoes gently and give them a little time to sweat if they seem very juicy.
– Use fresh basil — dried won’t give the same bright finish.
– If the crust starts browning too fast, tent with foil halfway through baking.
– Forgot to blind-bake? Bake a little longer at a lower temp and expect a chewier base.

✔Storage Tips

Leftovers keep well in the fridge up to 3 days in an airtight container. I’ll eat cold slices for breakfast more often than I should — they’re legitimately good straight from the fridge. To reheat, warm gently in a 350°F oven to crisp the crust back up; microwave will make it soggy, but it’s fine in a pinch.

✔Variations and Substitutions

Love goat cheese? Crumble some on top for tang. Out of mayo? Greek yogurt or a mix of yogurt and a little sour cream works in a pinch, but the texture will change slightly. Want meat? Add crisped bacon or pancetta for smoky depth. Try adding thinly sliced onions or shallots if you want extra bite, or swap basil for chives or thyme for a different herb profile. Avoid watery tomatoes — roasted or very ripe but firm fruit is your safest bet.

Frequently Asked Questions

Easy Southern Tomato Pie Recipes

Buttery-crusted tomato pie with creamy cheddar-mayo topping, fresh basil, and juicy tomatoes. Comforting, summery, and irresistibly simple.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz refrigerated pie crust, prebaked 9-inch shell, blind-baked
• ▢ 1.75 lb ripe tomatoes, sliced about 1/4-inch thick
• ▢ 1.25 tsp kosher salt
• ▢ 0.5 tsp ground black pepper
• ▢ 0.75 cup mayonnaise
• ▢ 1.25 cup shredded sharp cheddar
• ▢ 0.75 cup shredded low-moisture mozzarella
• ▢ 2 tbsp chopped fresh basil
• ▢ 0.25 cup thinly sliced green onion
• ▢ 1 tsp Dijon mustard
• ▢ 2 tsp fine cornmeal helps keep the crust crisp
• ▢ 1 tsp minced garlic

Instructions

Preparation Steps

• Preheat oven to 375°F and position a rack in the center.
• Lay tomato slices on paper towels. Sprinkle with 1 tsp salt. Rest 20 minutes, then blot dry.
• Stir mayonnaise, cheddar, mozzarella, garlic, green onion, basil, pepper, Dijon, and remaining 1/4 tsp salt.
• Dust the cooled prebaked crust evenly with the cornmeal.
• Shingle half the tomatoes in the crust. Spread half the cheese mixture on top.
• Repeat with remaining tomatoes and the rest of the cheese topping, sealing to the edges.
• Bake until the top is golden and bubbly, about 30–35 minutes.
• Cool 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

Variation: Add 1/2 cup cooked, crumbled bacon under the top layer for a smoky twist. For extra crunch, sprinkle 2 tbsp panko over the topping in the last 10 minutes.

Serving/Storage: Great warm or room temp. Refrigerate leftovers up to 3 days; reheat at 325°F until just warmed to keep the crust crisp.

This recipe is an original creation inspired by classic Easy Southern Tomato Pie Recipes flavors. All ingredient ratios and instructions are independently developed.