Why You’ll Love this Southern Tomato Pie
When summer brings an abundance of juicy, ripe tomatoes to your garden or farmers’ market, this Southern Tomato Pie is exactly what you need in your recipe arsenal.
I’m telling you, there’s something magical about the combination of fresh tomatoes, herbs, and that cheesy mayo topping that’ll make your taste buds dance.
What I love most? How versatile it is. Serve it as a light lunch with salad, a side dish at dinner, or even as an appetizer cut into smaller pieces.
The flaky crust, the herbaceous filling, the golden cheese topping—it’s comfort food elevated. Who needs another pasta dish when you can showcase summer’s bounty this way?
What Ingredients are in Southern Tomato Pie?
Southern tomato pie is all about showcasing the beauty of ripe, juicy tomatoes in a savory, comforting dish. This classic Southern recipe combines garden-fresh tomatoes with aromatic herbs and a creamy, cheesy topping that melts into pure golden deliciousness. I’m already dreaming about that first forkful—that perfect balance of sweet tomatoes, savory herbs, and rich cheese.
Let me share with you exactly what you’ll need to create this summer staple.
- 1 (9-inch) deep dish pie shell
- 3 large ripe tomatoes
- 1 teaspoon salt (for draining the tomatoes)
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon chives
- 1 teaspoon all-purpose Greek seasoning
- 5-6 green onions, chopped
- Salt and black pepper to taste
- 3/4 cup mayonnaise
- 3/4 cup shredded cheddar cheese
When shopping for this recipe, the quality of your tomatoes really matters. Try to find the ripest, most flavorful tomatoes you can—heirloom varieties from a farmers’ market are wonderful if you can get them.
The draining step is essential, as tomatoes release a lot of liquid that could make your pie soggy. For the cheese, sharp cheddar gives the best flavor punch, but you could experiment with other varieties like Gruyère or a cheese blend if you’re feeling adventurous.
And while you might be tempted to use light mayonnaise to cut calories, the full-fat version creates that irresistibly creamy, golden topping that makes this pie so special.
How to Make this Southern Tomato Pie
Making Southern tomato pie is a wonderfully simple process that yields spectacular results. Start by baking your 9-inch deep dish pie shell at 400 degrees on the bottom rack of your oven for about 10-12 minutes, just until it’s lightly golden. This pre-baking step guarantees your crust stays crisp, not soggy—nobody wants that disappointing bite of undercooked dough hiding beneath those beautiful tomatoes.
While your crust bakes, peel and thinly slice your 3 large tomatoes, then sprinkle them with 1 teaspoon of salt and let them drain in a colander for about 15 minutes. This might seem fussy, but trust me, it’s the secret to a perfect pie. Moisture is the enemy here, so after draining, gently pat those tomato slices with paper towels to remove even more liquid.
Meanwhile, create your herb mixture by chopping and combining 1 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon chives, and 5-6 green onions with 1 teaspoon of Greek seasoning, plus salt and pepper to taste. The aroma alone will have your mouth watering.
Once everything’s ready, layer half your tomato slices in the cooled crust, sprinkle liberally with half the herb mixture, then repeat with remaining tomatoes and herbs. For the piece de resistance, mix together 3/4 cup mayonnaise and 3/4 cup shredded cheddar cheese, then spread this creamy concoction over the top of your pie, making sure to seal it with the edges of the crust.
Pop it back in a 350 degree oven for about 30 minutes, until the top turns beautifully golden brown. The waiting is the hardest part, but when that timer finally dings, you’ll have a slice of Southern heaven ready to serve.
Southern Tomato Pie Substitutions and Variations
While the classic Southern tomato pie recipe is absolutely divine, there’s plenty of room for creativity and substitutions to make it your own or accommodate what’s in your pantry.
You can swap cheddar for mozzarella, Gruyère, or pepper jack if you’re craving something different. Not a mayo fan? Try Greek yogurt or sour cream instead. The herbs are flexible too—rosemary, thyme, or even fresh dill work beautifully. For a protein boost, layer in some crispy bacon or prosciutto. Vegetarians might enjoy adding roasted red peppers or zucchini slices. And don’t feel trapped by the pie crust—a puff pastry base creates a lighter version.
What to Serve with Southern Tomato Pie
When you’ve spent time crafting a perfect Southern tomato pie, you’ll want side dishes that complement rather than compete with its rich, savory goodness.
I recommend a crisp green salad with a light vinaigrette—nothing too heavy or creamy. A simple cucumber and dill combination works beautifully.
For protein lovers, grilled chicken or a small portion of baked fish makes this a complete meal.
In warmer months, I can’t resist pairing tomato pie with fresh corn on the cob, its sweetness playing off the pie’s herby tang.
Want something invigorating to drink? Sweet tea is the quintessential Southern choice, cutting through that mayo-cheese topping perfectly.
Final Thoughts
Southern tomato pie has truly stood the test of time because it transforms simple ingredients into something magical.
The combination of garden-fresh tomatoes, aromatic herbs, and that creamy cheese topping creates a dish that’s both comforting and sophisticated.
I’m convinced there’s no better way to showcase summer tomatoes than this Southern classic.
The key is patience—allowing those tomatoes to drain properly makes all the difference between a soggy disappointment and a slice of heaven.
Whether you’re serving it at a fancy brunch or casual dinner, this pie brings people together.
For another hearty family option, consider preparing a classic ground beef meatloaf topped with tomato sauce for a satisfying main dish that pairs wonderfully with this tomato pie.
If you’re looking for another creative serving idea, consider trying a spaghetti squash boat that makes for an impressive presentation while adding nutritional value.
Isn’t that what good food is all about?
