Tomatoes, basil, mayo, cheddar, and mozzarella come together in this Southern Tomato Pie—comfort food at its best, with a crispy crust.
The first time I made Southern Tomato Pie, I was sweating through my shirt in a tiny kitchen with no A/C, swatting flies off the counter while arguing with myself about whether this whole “tomatoes and mayo in a pie” thing was going to be worth it.
Spoiler alert: it was.
But the funny part? This pie wasn’t even for me. I was baking it for my neighbor, Miss Betty, who had just brought me a basket of tomatoes so ripe they practically sighed when I touched them. She said they were “too pretty to can” and that I “looked like someone who knew what to do with them.” I definitely didn’t. But I smiled like I did, and that’s how this story begins.
Anyway, I remembered something about tomato pie from a church potluck years ago—right after I’d accidentally spilled sweet tea on someone’s deviled eggs. I’d tasted a slice, warm and gooey, with tomatoes layered like petals under a cheese topping that made zero sense but somehow worked.
I didn’t get the recipe then. But I figured it out later. And now, after plenty of experimenting (and one very soggy disaster I’d rather forget), this version has become a go-to in my house. It’s not perfect. Sometimes the tomatoes are juicier than expected, and the crust gets a little wild around the edges. But it’s honest. It’s nostalgic. And it smells like something your grandma would’ve pulled from the oven with a wink and a “y’all come eat.”
Why You’ll Love This Southern Tomato Pie Recipe?
It’s cheesy. It’s juicy. It’s got basil and garlic and tomatoes that actually taste like tomatoes. And then there’s that buttery pie crust—golden and flaky and just sturdy enough to hold everything together without crumbling under the weight of all that deliciousness.
But here’s the best part: it’s humble. You don’t need to be a fancy cook or have heirloom tomatoes flown in from Napa. Grab what’s good at the store or your backyard garden (or your neighbor’s garden, if they’re the generous kind). Bake it up and serve it warm, maybe with a cold drink in your hand and someone you love sitting across the table.
It’s not trying to be complicated. It’s just good.
Ingredient Notes:
You don’t need much—just a few things that know how to sing together.
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Pie crust: Store-bought or homemade. No one’s judging. Just make sure you bake it before filling, or your slice will be sad and soggy.
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Roma or beefsteak tomatoes: Ripe, yes, but not too juicy. You want flavor without all the drip.
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Salt: Not just for seasoning—this pulls the moisture out of the tomatoes before baking.
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Fresh basil: Gives it that little garden pop. Reminds me of the time I grew one plant that took over my patio like a jungle.
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Garlic: Two cloves, finely minced. Not optional unless you hate flavor (or are avoiding vampires).
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Mozzarella + cheddar: One melts smooth, the other brings the sharpness. Together, they’re magic.
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Mayonnaise: Look, I was skeptical too. But it binds the cheese topping and makes it silky. Not mayo-flavored. Just good.
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Black pepper: A little bite to cut the richness.
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Butter crackers: Crushed and scattered on top like southern fairy dust. Use Ritz or something similar. The buttery kind.
How To Make Southern Tomato Pie?
Step 1: Bake that crust
Preheat the oven to 350°F. Place your crust into a pie dish, line it with parchment, and fill it with dried beans or pie weights. Bake for about 20 minutes or until lightly golden. Let it cool while you tackle the tomatoes.
Step 2: Prep your tomatoes like a Southern aunt
Slice your tomatoes. Not too thick. Lay them on paper towels and sprinkle them with salt. Let them sit 10 minutes. Then gently pat them dry. No mashing. Just a light press. Think: “I love you, but I don’t want you to ruin my crust.”
Want To Save This Recipe?
Step 3: Layer it up
Once the crust cools, add your tomato slices in a neat layer. Then a generous sprinkle of chopped basil. Maybe a little garlic. Repeat until you’re out of tomatoes—saving a few slices for the top.
Step 4: Make the cheesy topping
In a bowl, mix mayo, garlic, shredded cheddar, shredded mozzarella, and black pepper. Taste it. (Yes, really.) It should be spreadable—not runny. Spoon this mixture right on top of the tomato layers and gently spread it edge to edge.
Step 5: Top and bake
Lay the last of your tomato slices on top, then sprinkle with those buttery cracker crumbs. Pop it in the oven for about 40–45 minutes. You’ll know it’s ready when it’s bubbly and golden and smells like Southern comfort itself.
Step 6: Wait (I know, but do it)
Let it cool for at least 15 minutes. This is non-negotiable. It sets up, firms up, and lets you slice it cleanly. Or not—there’s something deeply satisfying about a messy slice, too.
Storage Options:
Leftover tomato pie? First of all, bless you. Wrap it up and keep it in the fridge for 2–3 days. It reheats best in the oven or toaster oven. The microwave will work, but the crust loses its crunch. And honestly… it’s even kinda great cold, like pizza’s rustic cousin.
Variations and Substitutions:
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Add bacon. You didn’t need me to tell you that.
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Use different cheese. Gouda? Pepper Jack? Go wild. Just keep it melty.
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Swap basil for thyme or chives. Or whatever herb you accidentally grew too much of this season.
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Throw in sautéed onions or spinach. Just make sure they’re dry—wet stuff is the enemy here.
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Go crustless? Sure. Call it a bake. Still delicious.
What to Serve with Southern Tomato Pie?
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With a green salad and vinaigrette to feel like you’re balancing the cheese.
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Alongside grilled chicken or fish, if you’re feeding a crowd.
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As a side to eggs at brunch. Trust me.
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With a glass of sweet tea or a crisp white wine on a warm day.
Frequently Asked Questions:
Can I freeze it?
Eh… I wouldn’t. The mayo and tomatoes don’t love the freezer. It gets weird. Make it fresh and enjoy every last bite.
Why is my pie watery?
Tomatoes weren’t drained enough. Next time, salt them a little longer or use firmer tomatoes.
Is the mayo optional?
Technically, yes. But then you’re changing the heart of the dish. It’s the binder. It’s the texture. It’s the secret sauce in disguise.
I’m telling you now—Southern Tomato Pie isn’t just a recipe. It’s a moment. It’s messy. It’s warm. It’s a little old-school and a little weird. And it’s exactly what I want to eat when I’ve got sun-ripened tomatoes and a craving for something that feels like home—even if home is hundreds of miles away.
So go ahead. Make it. Eat it. Share it—or don’t. And when you do, come back and tell me how it went. Did your crust crumble a little? Did the cheese bubble too much? Did you eat it barefoot with a fork straight from the pan? Good. You did it right.
Can’t wait to hear your version.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Southern Tomato Pie
Ingredients
- One 9-inch pie crust
- 4-5 Roma or beefsteak tomatoes sliced
- ½ tsp salt
- ¼ c freshly chopped basil leaves
- 2 garlic cloves finely minced
- 1 c grated mozzarella cheese
- 1 c grated sharp cheddar cheese
- ¾ c mayonnaise
- 1 tsp ground black pepper
- ½ c butter cracker crumbs about 12 crackers
Instructions
- Start by preheating your oven to 350°F (175°C).
- Prepare the pie crust: Place your 9-inch pie crust in a pie dish. Cover it with parchment paper. And fill it with dried beans or pie weights. Bake for 20 minutes until it turns slightly golden. Then take it out of the oven. Remove the parchment paper and weights and allow it to cool.
- While the crust is cooling. Lay out sliced tomatoes on paper towels. Sprinkle them with salt. And let them sit for around 10 minutes. Pat them dry to get rid of any moisture.
- Layer the pie: Once the crust has cooled down. Start layering tomatoes. Chopped basil in it setting aside some tomatoes for the top layer.
- Prepare the filling: In a bowl combine mayonnaise, minced garlic, grated cheeses, and black pepper. Spread this mixture over the tomato layers in the crust.
- Sprinkle butter cracker crumbs on top along with the remaining tomato slices. Bake for 40 to 45 minutes until it becomes golden brown and bubbly.
- Allow the pie to cool for 15 minutes before slicing into it. Relish your Southern Tomato Pie!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
