This Southern tomato pie is one of the best ways to enjoy fresh summer tomatoes! Layers of sweet tomatoes, sautéed onions, cheese, herbs, and a flaky pie crust come together in a savory pie that’s perfect for lunch, brunch, supper, or your next summer gathering.
More Recipes with Tomatoes:
Before You Get Started
A few simple tips will help you make the best Southern tomato pie:
- Use ripe, flavorful summer tomatoes for the best taste.
- Salt and drain the tomatoes before assembling the pie.
- Let the pie rest before slicing so it holds together.
How to Make Southern Tomato Pie
This recipe isn’t difficult, but a few key steps make the difference between a perfectly sliceable pie and a watery mess. Here’s how to do it:
Step 1: Bake the Pie Crust
Start with a baked pie crust. You can use a refrigerated pie crust, a frozen deep-dish crust, or your favorite homemade pastry.
A blind-baked crust is one of the best defenses against a soggy bottom.
Allow the crust to cool while you prepare the filling.
Step 2: Cook the Onions
Sauté the onions in a skillet until they’re soft and lightly golden around the edges. Let them cool completely before mixing them with the cheese mixture.
The onions add sweetness and depth to the filling, balancing the acidity of the tomatoes.
** Flavor Tip: Sweet Vidalia onions are especially delicious in tomato pie.
Step 3: Drain the Tomatoes
Arrange the tomato slices in a single layer on paper towels and sprinkle them with salt.
Let them sit for about 30 minutes to draw out excess moisture, then gently pat them dry.
** Tip: If your tomatoes are especially juicy, don’t be afraid to change the paper towels midway through the draining process.
Step 4: Make the Cheese Mixture
In a large bowl, combine the cooled onions, Swiss cheese, cheddar cheese, mayonnaise, egg, basil, salt, and pepper.
The mixture should be creamy and easy to spread.
Step 5: Layer the Pie
Spread half of the cheese mixture in the bottom of the baked crust.
Sprinkle with half of the breadcrumbs, then arrange half of the tomato slices on top.
Repeat the layers, finishing with the remaining cheddar cheese.
The breadcrumbs help absorb excess tomato juices and keep the filling from becoming watery.
Step 6: Bake Until Golden
Bake until the filling is bubbling and the top is lightly browned, about 45 minutes.
Allow the pie to rest for at least 20 minutes before slicing.
This resting time helps the filling set and makes serving much easier.
Tip: If the crust edges begin browning too quickly, loosely cover them with strips of foil.
Serve it Alongside:
How to Keep Tomato Pie from Getting Soggy
The biggest challenge when making tomato pie is excess moisture. Fortunately, it’s easy to avoid with a few simple tricks.
For the best texture:
- Salt and drain the tomatoes.
- Pat the tomatoes dry before layering.
- Use breadcrumbs between the layers.
- Start with a baked pie crust.
- Let the pie rest before slicing.
Storage and Make-Ahead Tips
Tomato pie is at its very best the day it’s baked. If serving within a few hours of baking, the pie can sit at room temperature.
Storage: Cover leftovers and refrigerate for up to 3 days.
Reheating: Warm in a 325°F oven for about 15-20 minutes.
Make Ahead: Assemble the pie a few hours in advance and bake before serving.
Made this!! Delicious!! Making it again to add to the Thanksgiving meal. Didn’t alter the recipe at all!!
– Sharon
Frequently Asked Questions
What is Southern tomato pie?
Southern tomato pie is a savory pie made with fresh tomatoes, cheese, mayonnaise, herbs, and a flaky pie crust. It’s a summertime favorite throughout the South when tomatoes are at their peak.
Why is my tomato pie watery?
The tomatoes likely weren’t drained long enough, or the pie wasn’t allowed to rest before slicing. Excess moisture is the most common cause of a watery pie.
Do you peel tomatoes for tomato pie?
No. The skins soften during baking and help the tomato slices hold their shape.
Can tomato pie be made ahead?
Yes. You can assemble the pie several hours in advance and refrigerate it until you’re ready to bake.
What’s the difference between Southern tomato pie and Italian tomato pie?
Southern tomato pie uses a pastry crust and a filling made with fresh tomatoes, cheese, and mayonnaise. Italian tomato pie is more similar to pizza, with a thick bread-like crust and tomato sauce.
Absolutely fabulous. Mayo mixture really sets this pie off. I did not have Swiss cheese so I used crumbled Italian feta cheese. Will definitely make again. Thank you!
– Julia
More Fresh Tomato Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Tomato Pie
Ingredients
- 1 baked deep-dish 9-inch pie crust
- 2 ½ lbs. fresh tomatoes, cut into ¼-inch thick slices (about 3 large)
- 1 small Vidalia onion, thinly sliced
- 1 cup grated Swiss cheese
- 1 ½ cups grated sharp cheddar cheese, divided
- ¾ cup mayonnaise (I prefer Duke's)
- 1 large egg
- 2 tablespoons chopped fresh basil
- ¼ teaspoon ground black pepper
- Kosher salt
- 2 tablespoons Italian-seasoned bread crumbs
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion; cook until lightly browned on the edges (about 6 minutes). Transfer onion to a large bowl and set aside to cool completely.
- Line 2 baking sheets with paper towels. Place sliced tomatoes in a single layer on the paper towels. Sprinkle with 1 teaspoon salt. Allow to sit for 30 minutes to remove some of the moisture, then pat dry with additional paper towels.
- Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg, and ½ teaspoon salt.
- Spread half of the mayonnaise mixture in the bottom of the prepared crust. Sprinkle with 1 tablespoon bread crumbs. Arrange half of the tomatoes on top. Repeat with another layer of the mayonnaise mixture, another layer of breadcrumbs, and another layer of tomatoes. Sprinkle remaining ½ cup of cheddar cheese over top.
- Bake in a 350°F oven for about 45 minutes, or until brown and bubbly.
- Cut into slices and serve warm or at room temperature. I find that it’s easiest to slice when I allow the pie to rest for at least 20 minutes being cutting into it.
Notes
- Use ripe summer tomatoes for the best flavor.
- Do not skip draining the tomatoes.
- Pat tomatoes dry thoroughly before layering.
- A store-bought pie crust works perfectly here.
- Vidalia onions add wonderful sweetness.
- Cover crust edges with foil if they brown too quickly.
- Let the pie rest at least 20 minutes before slicing.
- Pick your cheese: Gruyère, Monterey Jack, Gouda, mozzarella, or Colby Jack can replace the Swiss cheese.
- Add cooked crumbled bacon for a heartier version.
- Best served the day it is baked.
- Recipe adapted from Taste of the South magazine.
Nutrition
Originally published in July, 2020, this post was updated in July, 2026.
I just made this succulent tomato pie and paired it with a simple green salad and it was a hit! My only negative remark was maybe flipping the tomatoes over and onto new paper towels as even after 30 minutes they were still a bit wet. Also a note to those who may not love basil, only use 1 tablespoon as the flavor is quite strong. I loved it personally.
Thanks, Esmerelda! Glad that it was a hit!
Made this!! Delicious!! Making it again to add to add to the Thanksgiving meal. Didn’t alter the recipe at all!!
Awesome! Thanks, Sharon. Happy Thanksgiving!
Great recipe. Turned out so good and amazing. Very tasteful. I added some bacon on top before cheese too
Thank you, Susan! We will have to try adding bacon, too. It sounds incredible!
Thank you, young, lady. The only substitution I used mozzarella rather than Swiss; that’s what I had on hand. The pie was a home rum. EVERYONE loved it, even the meat-n-potatoes folks.
We’re so happy to hear it was a hit!
QUESTION:
I’ve got over 1.5 pound grape (or cherry?) tomatoes. I’m guessing they’re not suited to the pie recipe, correct. The recipe sounds amazing so I want to try it…
Thank you
Hi, Maureen! You can definitely use the small tomatoes; however, you’ll need to slice them horizontally into 1/4-inch thick slices. Use them in the same way that you would use the larger sliced tomato rounds. This recipe calls for 2 1/2 lbs. of tomatoes, though. You can use the 1.5 lbs. that you have, but it will just have fewer tomatoes in it.
Brought this to women’s social at church. Everyone loved it. My only suggestion is I baked the tomatoes before hand for 10 or 15 minutes to dry them out some. Wasn’t soggy at all.
That’s wonderful to hear, Jackie. Thank you!
Absolutely fabulous. Mayo mixture really sets this pie off. I did not have Swiss cheese so I used crumbled Italian feta cheese. Will definitely make again. Thank you!
Thank you so much, Julia!
Italian feta haha
It was very nice, I think I might want a little more “tang” to it…maybe some creme fraiche with the mayo?? Just a thought, other than that very tasty.
Please let us know how it goes if you try it out, Jaimie!
I cannot wait to make this tomato pie recipe!
Being a tomato sandwich addict I’m sure I’ll love it but then every recipe of Blair’s that I’ve made have been delicious. Thank you so much Blair! ‍
Thanks, Pamela. That makes me really happy to hear. Hope you love the pie!
I know this will sound really ignorant, but if you’re using real mayonnaise, isn’t adding egg unnecessary? It doesn’t make it. ..eggy?
It doesn’t sound ignorant at all, Dani! The eggs provide structure helping the pie hold its shape.
Very good pie, but I could only use half as many tomatoes as called for due to how much cheese/mayo mixture was called for, and the ratio of tomatoes to filling was off. I packed and mounded the ingredients about an inch above the pie crust edge. The pie did hold its shape, so maybe next time I’ll just pile it higher. A note about that in the recipe would be helpful. I definitely did use a 9″ deep dish pie crust.
Thank you for your feedback, Claire! The ingredients do need to be layered pretty high. Please let us know how it goes if you make it again!
My 1st tomato pie..it’s beautiful, not googey and tastes really good. I’m thrilled it worked. I’m a Bad cook, At 72, it’s about time, I made a pretty dinner.Thank you
I’m so happy to hear that, Judy! It’s never too late to learn some new tricks. 🙂
I’ve made this 3x now I think. I searched it out again this past week based on how yummy I remembered it being last year. It was just as good as I remembered. This time, for fun and because my family likes spice, I subbed monterray jack for the swiss.
I used san marzano tomatoes this year. They are sauce tomatoes, so not as juicy as most regular / slicing tomatoes. I didn’t salt, just removed the gelatinous seedy part and patted a little with a paper towel before using. Worked out just fine.
Thank you for sharing this recipe.
Thank you for that tip, Jess! I’m so glad that you love it as much as we do. 🙂
Made this pie for the first time. I brought it to work for me and my co workers to taste. It was an absolute hit. Everyone at work wants this recipe. Everyone was coming up with amazing variations to try, We work in a bakery for Publix. We think Publix needs to sell this pie!!!!!!!
Hi, June! That is such high praise from a group of bakers! That would be awesome if your team at Publix started selling them. Let me know if you and your friends try any other variations. I’d love to hear!
WOW! Amazing. went to my local farmers market this wknd in search of toms to make this. I used beefsteak and yellow. I was not sure abt baking the crust 1st, bc I never did that before; and was
amazing. wasn’t sure abt swiss as other recipes used feta or moz, but it was perfect. i understand why the egg was needed and breadcrumbs. I searched several recipes and kept coming back to this one. will make again!
Hi Maggie! We’re so happy you tried it out and enjoyed it! Thank you for taking the time to leave a review.
Delicious! I used a biscuit crust, mozzarella and cheddar and sprinkled bacon on top
Thank you, Karev! We’re so glad you enjoyed it.
Absolutely fantastic. I made it last summer and have been looking forward to another one all year, so I made one today. This is a keeper!
Thank you, Michelle! This made our day.
This was the second time I made this recipe. It was so good! Two of my family members had seconds. Thank you this recipe is a keeper.
Wow, thank you so much, Beverly! We’re so glad you enjoy it.
Thank you… For share the recipe… Other want subscribe and pay…but this really good free share recipe.
I’m so glad that you enjoyed it, Terri!
Oh. My. Goodness. This is ahhhhmazing. Might be my favorite recipe of yours yet!
Thank you, Katie! We’re so glad you enjoyed it.