Name: Southern Tomato Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 deep-dish pie crust (store-bought or homemade); 3-4 large ripe tomatoes, sliced; A handful of fresh basil leaves; 1 cup shredded sharp cheddar cheese; 1/2 cup mayonnaise; 1/2 small onion, thinly sliced; Salt and black pepper to taste

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Tomato pie isn’t just for Southern grandmas or fancy folks, you know. I can’t count the times I’ve stared at a kitchen full of summer tomatoes and thought, okay, now what? Sure, you toss them on a sandwich. But once you try savory, cheesy Southern tomato pie, you’ll find yourself running out for more tomatoes sooner than you think. Oh, and if you love other Southern classics, you can check out this easy macaroni salad recipe, too.

What is tomato pie?

Let me tell you, tomato pie is this unexpected gem of a recipe that tastes somewhere between comfort food and, honestly, a five-star restaurant on your porch. It’s not technically a pizza, it’s definitely not a dessert pie, and forget about comparing it with those Chicago deep dish monsters. Southern tomato pie basically involves juicy tomatoes layered in a flaky crust, smothered with a mayo-and-cheese magic (seriously, it’s better than it sounds). There’s usually fresh basil, sometimes a bit of onion, and nearly always a ridiculous amount of cheese.

The real trick? It’s hearty yet refreshing, tangy, creamy, and so simple. I swear, if you’ve never had it, you’re missing out on something that’ll seriously change your summer menu. And it’s total comfort—like your grandma put a hug in a pie pan.

Ingredients

This is not one of those “you need 25 ingredients, 90 of which you’ve never owned” recipes. Here’s what you actually need for tomato pie:

One deep-dish pie crust (store-bought or homemade, no judging)
3-4 large ripe tomatoes, sliced
A handful of fresh basil leaves (I sometimes use a LOT, but you do you)
1 cup shredded sharp cheddar cheese (you can sneak in mozzarella, too)
1/2 cup mayonnaise (just trust the process)
1/2 small onion, thinly sliced
Salt and black pepper to taste

This is the basic stuff. Sometimes folks toss in bacon bits or sprinkle in garlic powder. But keep it classic the first time, it’s worth it.

Baking steps

First, you gotta prep those tomatoes. Layer them on a couple paper towels, sprinkle with salt, and let ‘em drain for a bit. If you skip this? Well, hope you like watery pie. Blind-bake your crust. Fancy word, simple idea: stick it in the oven at 350°F until slightly golden (about 10-ish minutes).

Once your crust cools, layer tomato slices and basil (and maybe onion, if you’re feeling spunky). In another bowl, mix cheese and mayo together. It’ll make a very, let’s say, gloopy spread—perfect for the top layer. Spread that mixture over tomatoes. Then bake at 350°F until the whole thing looks golden and bubbly, about 30-40 minutes. If you see cheese oozing a little—no worries, that’s a good thing.

Let it cool down if you don’t want it to fall apart completely (this takes heroic patience, I know).

Here’s a little cheat sheet for your fridge:

Step	What to Do	How Long	Pro Tip
Prep Tomatoes	Slice and drain	15-20 mins	Salt them up good
Blind bake crust	Bake pie crust	10 mins	Use pie weights or beans
Bake Pie	Assemble and bake	30-40 mins	Watch for bubbling cheese

Serving tips

So listen, tomato pie isn’t fancy food. But you can make it feel that way.

Serve it warm, never piping hot. Hot pie will just crumble everywhere (ask me how I know).
Pair with a simple green salad if you want to seem like an adult at dinner.
Sweet tea or ice-cold lemonade on the side. Or, honestly, I just grab a cold beer some days.
If you want to share other Southern goodness at your table, try this easy succotash.

Slice with a sharp knife (serrated works in a pinch) and watch those cheesy bits cling to every piece.

Storage

Alright, here’s the thing about leftover tomato pie—it’ll get a little soggy in the fridge. Not the end of the world, just the way of things. I keep mine covered in the fridge for up to 3 days. Microwaving heats it up fast, but the oven brings back some crispiness (350°F for 10 minutes works okay).

If you want to freeze it? Eh, I mean, you can, but it’s not my favorite. The tomatoes and mayo will make it a bit mushy. I vote fresh, every time.

Common Questions

Can I use different cheese?
Oh sure. Try mozzarella, or mix in some parmesan if you like it funky.

Is it okay to skip the mayo?
You’ll miss out on creaminess, but Greek yogurt kinda works in a pinch.

Does the crust need to be homemade?
Absolutely not, unless you’re feeling ambitious. Store-bought saves time, no shame.

I’ve got too many tomatoes—can I double the recipe?
Just use a bigger dish or make two pies. Never too much pie, right?

Can I make it ahead for parties?
Definitely. I just reheat quickly before setting it out. Friends won’t know it was baked earlier.

Southern Comfort in Every Bite

Look, tomato pie is one of those beautiful, simple recipes that just belong in every summer kitchen—or hey, anytime you miss those garden-fresh flavors. If you’re itching for step-by-step tips, check out The Best Tomato Pie – Tastes Better From Scratch and make yours the talk of the block. I promise, you’ll be bragging about your own tomato pie (and probably guarding that last slice). So grab a pile of ripe tomatoes and give this classic a real shot!