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Square overhead shot of a Southern tomato pie recipe on a white table.
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4.94 from 15 votes

Southern Tomato Pie

This Southern tomato pie layers sweet summer tomatoes, cheese, herbs, and a flaky pie crust into a classic savory pie.
Course Dinner, Side Dish
Cuisine American, Southern
Keyword kentucky tomato pie, southern tomato pie, tomato pie, tomato pie recipe
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes
Servings 8 people
Calories 388.5kcal
Author Blair Lonergan

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.
    Sauteing onions in a cast iron pan.
  • 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.
    Drying sliced tomatoes on paper towels.
  • Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg, and ½ teaspoon salt.
    Stirring together the onion mixture for a tomato pie recipe.
  • 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.
    Process shot showing how to make a tomato pie.
  • Bake in a 350°F oven for about 45 minutes, or until brown and bubbly.
    Horizontal overhead image of a baked and sliced Southern tomato pie.
  • 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.
    Square side shot of a slice of the best Southern tomato pie recipe on a small plate.

Video

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

Serving: 1/8 of the pie | Calories: 388.5kcal | Carbohydrates: 14.3g | Protein: 11.8g | Fat: 31.9g | Saturated Fat: 11.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.8g | Cholesterol: 63.8mg | Sodium: 559.9mg | Potassium: 237.2mg | Fiber: 1.2g | Sugar: 3.7g