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The first time someone told me to put tomatoes, mayonnaise, and cheese in a pie crust, I was convinced they’d lost their mind. One bite later, I understood why Southern tomato pie has been a summer tradition for generations.
Every summer when our garden starts exploding with ripe tomatoes, this Southern Tomato Pie is one of the very first things I make. It’s buttery, cheesy, loaded with juicy tomatoes and fresh basil, and somehow tastes like the best parts of homemade pizza and classic comfort food all wrapped into one flaky pie crust.
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If you’ve never had tomato pie before, don’t let the mayonnaise scare you. Once it bakes together with three cheeses, it becomes a rich, creamy layer that holds everything together without tasting like mayonnaise at all. Even our kids ask for seconds, which still surprises me every single time.
Whether you’re looking for an easy summer dinner or the perfect way to use up garden tomatoes, this Southern tomato pie is one of those recipes you’ll make on repeat.
Why You’ll Love This Recipe
- The best way to use up fresh summer tomatoes.
- Three cheeses make every bite rich, gooey and full of flavor.
- Our simple trick keeps the crust flaky instead of soggy.
- It tastes like summer in every single bite.
- It reheats and freezes surprisingly well.
- Perfect for a weeknight dinner.
What is Southern Tomato Pie?
Southern tomato pie is a savory pie made with fresh tomatoes, cheese, herbs, mayonnaise and a flaky pie crust. Unlike Italian tomato pie (which is more like pizza), Southern tomato pie is baked in a pie shell and is especially popular during the summer when tomatoes are in season.
Ingredients for Southern Tomato Pie
This easy tomato pie recipe features a homemade crust and a cheesy tomato filling. Here’s what you’ll need to make this recipe:
For the Crust
- Flour: Creates a tender, flaky homemade crust.
- Sugar: Just enough to balance the savory filling without making the crust sweet.
- Salt: Enhances the flavor of the crust.
- Butter: Keep it very cold! Cold butter creates those irresistible flaky layers everyone loves in homemade pie crust.
- Ice Water: Helps bring the dough together while keeping the butter cold for the flakiest crust possible.
Shortcut: Store-bought pie crust works if you’re short on time, but homemade is absolutely worth it.
For the Filling
- Fresh Tomatoes: The riper the better! Garden tomatoes are my favorite, but vine-ripened, beefsteak or Roma tomatoes all work beautifully.
- Mozzarella Cheese: Adds that gooey, melty texture that makes every bite irresistible.
- Parmesan Cheese: Adds a salty, nutty bite and helps create that beautifully golden topping.
- Cheddar Cheese: Brings a rich, tangy flavor that balances the sweetness of the tomatoes.
- Fresh Basil: Nothing says summer like fresh basil. It brightens the entire pie and pairs perfectly with the tomatoes.
- Garlic Powder: Gives the filling savory depth without overpowering the fresh tomato flavor.
- Oregano: Adds classic Italian-inspired flavor that makes this taste a little like your favorite margherita pizza.
- Salt and Pepper: Simple seasonings that let the fresh tomatoes shine.
- Mayonnaise: Don’t skip it! Once it bakes with the cheese, it transforms into a rich, creamy layer that doesn’t taste like mayonnaise at all. Duke’s is our favorite, but any good-quality mayonnaise will work.
The Best Tomatoes for Tomato Pie
The best tomato pie starts with ripe, flavorful tomatoes.
Our favorites are:
- vine-ripened tomatoes
- beefsteak tomatoes
- heirloom tomatoes
- Roma tomatoes (great because they’re less watery)
Avoid under-ripe tomatoes or overly juicy varieties if possible.
No matter which tomatoes you use, slice them and let them rest on paper towels with a sprinkle of salt for 20–30 minutes. This simple step removes excess moisture and helps keep your pie from becoming soggy.
How to Make Tomato Pie
Making tomato pie is much easier than it looks.
- Bake the crust: Roll out the pie dough, fit it into a pie plate, dock the bottom with a fork, sprinkle a little cheese over the crust, and blind bake until lightly golden.
- Why the cheese? It creates a barrier that helps keep the crust crisp.
- Prep the tomatoes: Salt the tomato slices and let them drain while you grate the cheeses and mix together the topping.
- Layer: Alternate between tomatoes, cheese and basil. Repeat until the pie is full. Spread the mayo-cheese mixture over the top and finish with the remaining cheese.
- Bake: Bake until bubbling and golden. Let the pie cool for 20–30 minutes before slicing. This helps everything set up beautifully.
Tomato Pie FAQs
Tomatoes naturally release moisture as they bake. To prevent a watery tomato pie:
* Salt the tomatoes first.
* Let them drain on paper towels.
* Blind bake the crust.
* Don’t skip the cheese layer on the bottom.
* Let the pie cool before slicing.
No. We leave the skins on because they soften during baking and add great texture. If your tomatoes have especially thick skins, you can peel them, but it isn’t necessary.
Yes! Tomato pie is actually even better after the flavors have had time to come together.
You can:
* bake it completely a day ahead
* refrigerate overnight
* serve chilled, room temperature, or gently rewarmed
You can also make the crust ahead and grate the cheese in advance.
Wait to slice the tomatoes until you’re ready to assemble.
Yes! Tomato pie freezes surprisingly well.
Let the baked pie cool completely, then place it on a baking sheet and freeze until firm. Wrap tightly in plastic wrap followed by foil and freeze for up to 3 months.
For best results, thaw overnight in the refrigerator and reheat in a 325°F oven until warmed through. While the microwave works for individual slices, the oven keeps the crust much crispier.
What to Serve with Southern Tomato Pie
Tomato pie is hearty enough to serve as dinner but also makes an excellent side dish.
Serve it with:
- fresh green salad
- grilled corn
- grilled vegetables
- watermelon salad
- pulled pork
- smoked brisket
- fried chicken
And if you’re serving it during tomato season, finish with homemade peach cobbler or peach crisp.
How to Store Tomato Pie
Store leftover tomato pie tightly covered in the refrigerator for up to 3 days.
Reheat individual slices in the microwave for 30–45 seconds or warm larger portions in a 325°F oven until heated through.
Tomato pie is also delicious cold or at room temperature.
If your garden is overflowing with tomatoes, this Southern Tomato Pie deserves a spot on your table. It’s cheesy, fresh, buttery, and one of those recipes that somehow feels both nostalgic and completely irresistible. It’s pure comfort food and tastes just like pizza!
More Southern Recipes:
- Southern Macaroni and Cheese
- Southern English Pea Salad
- Crispy Southern Fried Chicken
- Southern Sausage Breakfast Cake
Watch How to Make This Southern Tomato Pie Recipe
Southern Tomato Pie
Ingredients
Pie Crust:
- 1 ⅓ Cups All-Purpose Flour
- 1 teaspoon Granulated Sugar
- ½ teaspoon Salt
- ½ Cup Butter, cold and cubed
- 3-4 Tablespoons Ice Water
Filling:
- 4 Large Tomatoes
- 1 ¼ Cups Cheddar Cheese, freshly grated, divided
- 1 ¼ Cups Mozzarella Cheese, freshly grated, divided
- ¼ Cup Parmesan Cheese, freshly grated
- 1 teaspoon Salt
- ¾ teaspoon Garlic Powder
- ½ teaspoon Oregano
- Black Pepper
- ⅓ Cup Basil Leaves, fresh
- ¾ Cup Mayonnaise
Instructions
Make the Pie Crust:
- Preheat oven to 450 degrees F.
- Prepare the pie crust by mixing the flour, sugar and salt in a bowl.1 ⅓ Cups All-Purpose Flour, ½ teaspoon Salt, 1 teaspoon Granulated Sugar
- Add the cold butter. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fat into the flour mixture until it resembles small peas.½ Cup Butter
- Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.3-4 Tablespoons Ice Water
- Place the dough between two pieces of plastic wrap, shaping it into a ball.
- Using a rolling pin, roll the dough out into a circle.
- Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
- Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.¼ Cup Parmesan Cheese, 1 ¼ Cups Mozzarella Cheese
- Remove from the oven to cool while you prepare the filling.
Make the Filling:
- Slice the tomatoes thin and place on a double layer of paper towels4 Large Tomatoes
- Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie. Pat the tops dry before assembling.1 teaspoon Salt
- Separate the remaining cheese into 3 different bowls. In one small bowl, combine 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside. This will be your filling cheese.1 ¼ Cups Cheddar Cheese
- In another bowl, add 1/4 cup mozzarella and 1/4 cup cheddar cheese, toss to combine and set aside for the topping.
- In a third small bowl combine remaining 1/2 cup of each of the cheeses and mayonnaise together.1 ¼ Cups Mozzarella Cheese, ¾ Cup Mayonnaise, 1 ¼ Cups Cheddar Cheese
- Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the filling cheese, and 1/3 of the basil. Repeat layers ending with tomatoes and then spread the cheese and mayonnaise mixture all over the top. Sprinkle the third bowl of cheese all over the top.¾ teaspoon Garlic Powder, ½ teaspoon Oregano, ⅓ Cup Basil Leaves, Black Pepper
- Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious! I would serve it to company any time 🙂
It is always hit whenever I serve it to anyone! So glad you enjoyed it!
This is perfect and delicious! The crust was a pain to make as pie crust always is, but the magic cheese shell made it all worth it. Thanks so much for this, wouldn’t change a thing.
Thank you so much Nicole! This is a summer favorite for us for sure!!
What do you think about laying a pie crust across the top too? Would that be good?
I am a huge fan of crust, so I would say yes! Just be sure to slice vent holes in the top crust. Enjoy!
Oh my word. I’ve made many a pie crust but could not get this to roll out. It would not even hold together to roll it out and I added more water. Ready to throw it away and start from scratch with another recipe. Anyone have this problem?
I’m so sorry for the frustration Gigi! Did you watch the video in the post showing how to make the dough? It shows every step and what the dough should look like along the way.
Can u use a pizza crust instead of pie crust?
Hi Annie! I’m afraid a pizza crust wouldn’t hold up for this filling. I think it would get too soggy. If you want to try a lighter tomato dish, try our tomato tart! https://ohsweetbasil.com/rustic-tomato-tart/
#1 under “How to Make” states that “…and then the liquid is absorbed by the tomatoes.” Should that not be “by the paper towels”?
Doh! Yes it should say paper towels. That has been fixed. Thank you Kate!
Sorry I thought I checked carefully but obviously didn’t. Sorry again.
I don’t see where you mentioned how many pounds of tomatoes to buy.
Sorry I see it now. Sorry again
No worries at all!! I hope you enjoy this!