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A savory Southern Tomato Pie is a classic summer recipe! Pair it with a side salad for a light entrée, or serve it as a side dish with burgers or bbq chicken at your next cookout. The combination of sweet tomatoes, Vidalia onions, melted cheese, and fresh herbs in a flaky, buttery, pastry crust is the perfect way to enjoy the season’s best produce!
I’ve been testing tomato pie recipes for years, and I’m so happy to report that I’ve finally nailed it! The classic Southern tomato pie sounds like a fairly simple concept, but baking one at home proved to be quite the challenge. The pies of my past were either soggy on the bottom, or just completely fell apart when I sliced into them. This easy recipe solves all of those little problems with just a few easy tips. I can’t wait for you to use your sweet, juicy tomatoes to prepare this savory tart!
What is Tomato Pie?
Let’s be clear about what we’re making here! This is a Southern tomato pie, which is not to be confused with an Italian tomato pie. They’re two very different dishes! An Italian Tomato Pie typically has a thick focaccia-like crust, is baked in a large rectangular pan, and is covered with tomato sauce (similar to pizza). Sometimes the pie is finished with Romano cheese or oregano, but not always. By contrast, a Southern tomato pie consists of a pastry pie crust that’s filled with fresh tomatoes and covered with a topping made from grated cheese that’s mixed with either mayonnaise or a white sauce.
The Southern tomato pie is sometimes also referred to as a Kentucky Tomato Pie, an Alabama Tomato Pie, or an Amish Tomato Pie.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a southern tomato pie. As always, specific measurements and step-by-step cooking instructions are provided in the printable recipe box at the bottom of the post.
- Deep-dish pie crust: you’ll need a baked crust for this recipe. You can use a store-bought refrigerated pie crust that you bake according to the instructions on the box (shown here), a frozen deep-dish pie crust that you bake according to the package directions, or your favorite homemade pie crust. There’s really no need to pull out the food processor or scratch-make a crust by hand with butter and flour, though. The store-bought shortcuts work just fine!
- Fresh tomatoes: choose the sweetest, ripest, most flavorful summer tomatoes that you can get your hands on! Good options include standard beefsteak tomatoes, heirloom tomatoes, roma tomatoes, or plum tomatoes.
- Vidalia onion: the sweet Vidalia is a classic ingredient; however, you can substitute with any variety of sweet onion.
- Swiss cheese and cheddar cheese: for plenty of rich, cheesy, ooey, gooey flavor.
- Mayonnaise: choose a high-quality, full-fat mayo for the best flavor and texture. We prefer Duke’s brand.
- Egg: gives the creamy mayo layer structure.
- Fresh basil: for bright flavor, this fresh herb pairs well with the tomatoes.
- Italian-seasoned breadcrumbs: add flavor to the pie and help to absorb some of the excess liquid that the tomatoes release, preventing the crust from getting soggy.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to Make Tomato Pie
This recipe comes together very easily with help from a store-bought pie crust. Of course, you can use your favorite homemade pie crust if you prefer. The freshest, sweetest tomatoes are the key to the best tasting pie!
- Bake the Crust. Bake the crust in a deep-dish pie pan according to the package directions. Remember, when blind-baking (or par baking) a pie crust, you may need to line the crust with parchment paper and pie weights so that the crust doesn’t puff up too much or sink down the sides of the pan. Set aside to cool.
- Cook the Onion. Sauté the onion in a skillet until the edges are lightly browned.
- Drain the Tomatoes. Place the sliced tomatoes in a single layer on a paper towel-lined baking sheet. Sprinkle with salt and let the tomatoes sit for about 30 minutes to remove some of the moisture and soak up the excess juice. Pat dry with additional paper towels.
- Prepare Mayo Mixture. Once the onions are cool, combine them with the Swiss cheese, cheddar cheese, mayonnaise, basil, salt, pepper, and egg in a large bowl.
- Assemble the Pie. Spread half of the mayonnaise mixture in the bottom of the baked crust, and then sprinkle with bread crumbs. Next, arrange half of the tomatoes on top. Repeat the layers, then sprinkle cheddar cheese over top of the tomatoes.
- Bake the Pie. Bake the tomato pie in a 350°F oven for about 45 minutes, or until the top is browned and the filling is bubbly.
Is tomato pie eaten hot or cold?
You can enjoy the Southern tomato pie either warm, at room temperature, or cold. Whatever you prefer!
What to Serve with Tomato Pie
This hearty, rich pie is a delicious entrée for brunch, lunch, or dinner. Just pair it with a simple salad of mixed greens with Dijon vinaigrette, a Caesar salad, a house salad with candied pecans, or a green salad dressed in red wine vinaigrette, for a light, fresh meal. Other good options include corn on the cob, corn salad, southern-style green beans, or cucumber salad.
If you’d like to offer the tomato pie as a side dish, here are some entrees that go well with the dish:
- Grilled Chicken Breast, Marinated Grilled Chicken Thighs, Grilled BBQ Chicken Breast, Crock Pot BBQ Chicken, or Oven BBQ Chicken
- Crock Pot Ribs or Baked Baby Back Ribs
- Pulled Pork, Crock Pot Pulled Pork, Mississippi Pulled Pork, Grilled Pork Chops, Grilled BBQ Pork Chops, Baked BBQ Pork Chops, Grilled Pork Tenderloin, or Oven-Fried Pork Chops
- Grilled Scallops, Fried Oysters, Fried Shrimp, New Orleans-Style BBQ Shrimp, or Grilled Shrimp
- Grilled Hamburgers or Hot Dogs
- Fried Chicken, Fried Chicken Tenders, Fried Chicken Sandwich, or Oven-Fried Chicken Breast
- Grilled Steak, Grilled New York Strip Steak, or Grilled Beef Tenderloin
- Oven Fried Fish, Fried Fish Sandwich, or Crispy Fried Catfish
- Dutch Oven Roasted Chicken
- Crab Cakes
- Grilled Salmon or Salmon Patties
- Sweet Tea Brined Chicken or Lemonade Chicken
Storage and Preparation Tips
- This tomato pie is best when served on the same day that it’s prepared. Like any pie, the crust gets soggy as it sits.
- You can prepare the pie a few hours in advance and serve it at room temperature. If you’re going to enjoy the pie within 3-4 hours of baking, you can leave it at room temperature. Once the pie has cooled completely, you will need to store it in the refrigerator to keep it fresh.
- To reheat the pie, bake it in a 325°F oven until warmed through (about 15-20 minutes).
- Store leftovers in the fridge (covered with foil or plastic wrap) for up to 3 days. Again, the crust will get soggy as it sits, so this is best when served right away.
- I do not recommend freezing the tomato pie. The crust will be soggy, the tomatoes will have a strange texture, and the creamy mayonnaise mixture may “break” when thawed.
How to Make a Tomato Pie that’s Not Soggy
This is huge! I’ve tried a variety of different methods before I finally landed on a few simple steps to eliminate too much moisture in this dish.
- First, drain the tomatoes on the paper towels, as instructed.
- Next, the bread crumbs help to absorb some additional moisture in the pie.
- Finally, layers of the mayonnaise-cheese mixture inside the pie form an extra barrier to prevent a soggy crust, as opposed to other recipes that just spread the mayonnaise mixture on the very top of the pie.
Recipe Variations
- I take a shortcut with a store-bought pie crust, but you can use a homemade pie crust if you prefer.
- Season the mayo mixture with garlic powder for even more savory flavor.
- Add a dollop of Dijon mustard to the mayo mixture for a more complex, zesty flavor.
- Use any fresh herbs that you have on hand. Basil is a classic pairing with tomatoes, but parsley, rosemary, dill, or thyme will all be good, too. Don’t like herbs? You can omit them altogether.
- I prefer the extra flavor from Italian-seasoned bread crumbs, but you can substitute with plain bread crumbs if that’s all that you have on hand.
- We like the combination of Swiss and cheddar cheeses, but you can substitute with just about any good melting cheese. Try Monterey Jack, Colby, Colby-Jack, Gruyere, mozzarella cheese, or Gouda cheese.
- Add cooked, crumbled bacon to the layers in the pie for rich, smoky, hearty flavor.
Tips for the Best Tomato Pie Recipe
- Pick the ripest, sweetest, most flavorful summer tomatoes for this dish. Don’t even bother to make it during the winter when good tomatoes are hard to come by! Standard beefsteak tomatoes, roma tomatoes, plum tomatoes, or heirloom tomatoes are all good options.
- Drain the tomatoes well before assembling the pie, in order to remove as much of the excess juices as possible.
- Use a high-quality, full-fat mayo (such as Duke’s brand) for the best flavor and texture.
- Garnish the pie with additional chopped fresh herbs, such as fresh basil leaves or parsley, or with sliced green onions.
- Cover the edges of the crust with thin strips of aluminum foil if they start to get too dark before the pie is done baking.
More Tomato Recipes to Try
If you have a bounty of fresh tomatoes to enjoy this summer, try using them in any of these delicious recipes:
- Fresh Tomato Bruschetta
- Tomato Salad with Basil and Balsamic
- Pasta with Corn, Bacon, Tomatoes and Zucchini
- Sweet and Creamy Roasted Tomato Soup
- Tomato Sandwich
- Cucumber Tomato Onion Salad
- Easy Marinara Sauce
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 Vidalia onion, thinly sliced
- 1 cup grated Swiss cheese
- 1 ½ cups grated cheddar cheese, divided
- ¾ cup mayonnaise
- 1 egg
- 2 tablespoons chopped fresh basil
- ¼ teaspoon 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
- Pick the ripest, sweetest, most flavorful summer tomatoes for this dish. Don’t even bother to make it during the winter when good tomatoes are hard to come by! Standard beefsteak tomatoes, roma tomatoes, plum tomatoes, or heirloom tomatoes are all good options.
- Drain the tomatoes well before assembling the pie, in order to remove as much of the excess juices as possible.
- Use a high-quality, full-fat mayo (such as Duke’s brand) for the best flavor and texture.
- Garnish the pie with additional chopped fresh herbs, such as fresh basil leaves or parsley, or with sliced green onions.
- Cover the edges of the crust with thin strips of aluminum foil if they start to get too dark before the pie is done baking.
- I take a shortcut with a store-bought pie crust, but you can use a homemade pie crust if you prefer.
- Season the mayo mixture with garlic powder for even more savory flavor.
- Add a dollop of Dijon mustard to the mayo mixture for a more complex, zesty flavor.
- Use any fresh herbs that you have on hand. Basil is a classic pairing with tomatoes, but parsley, rosemary, dill, or thyme will all be good, too. Don’t like herbs? You can omit them altogether.
- I prefer the extra flavor from Italian-seasoned bread crumbs, but you can substitute with plain bread crumbs if that’s all that you have on hand.
- We like the combination of Swiss and cheddar cheeses, but you can substitute with just about any good melting cheese. Try Monterey Jack, Colby, Colby-Jack, Gruyere, mozzarella cheese, or Gouda cheese.
- Add cooked, crumbled bacon to the layers in the pie for rich, smoky, hearty flavor.
- Recipe adapted from Taste of the South magazine.
Nutrition
This recipe was originally published in July, 2020. The photos were updated in July, 2022.
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!