This Southern Tomato Pie recipe features garden-fresh tomatoes, green onions, fresh basil, and a gooey, cheesy topping. It just tastes like summer in the South!
What’s the difference between Southern Tomato Pie and Northern Tomato Pie?
I’m being funny here. Y’all bear with me…
Southern Tomato Pie is a savory dish that typically consists of a pie crust filled with layers of fresh tomatoes, cheese, and herbs. The filling often includes a combination of mayonnaise and cheese, which is spread on top before baking. The pie is then baked until the crust is golden and the filling is bubbly. The result is a rich, flavorful pie that highlights the sweetness and acidity of ripe tomatoes, balanced with creamy and cheesy elements. It’s a beloved dish in Southern cuisine, especially popular in the summer when tomatoes are at their peak.
Northern Tomato Pie is another type of tomato pie that resembles pizza, commonly known as a “tomato pie” in the Northeastern United States, particularly in areas like Philadelphia and New Jersey. This version has a thick, focaccia-like crust and is topped with a robust tomato sauce, often without cheese or with just a sprinkling of grated cheese. It’s typically served at room temperature or slightly warmed and is a popular bakery item or party dish in those regions.
What kind of crust should I use for Southern Tomato Pie?
For this tomato pie recipe, the choice of crust depends on your preference and time. Y’all know I’m not mad at any of these options. Here’s a quick breakdown:
- Store-Bought Frozen Crust: Convenient and saves time. Ideal for quick preparations.
- Store-Bought Refrigerated Rolled Crust: Offers a balance between convenience and a more homemade taste. You can easily shape it to your dish.
- Homemade Crust: Best for flavor and texture. You can control the ingredients and achieve a flakier, more buttery crust.
If you have time and want the best flavor, go homemade. For convenience, a frozen or rolled crust works great, too.
Why should I blind-bake my pie crust?
Blind-baking a pie crust involves pre-baking the crust before adding the filling – or in this case, tomatoes. Here’s why it’s beneficial:
- Prevents Sogginess: This is especially important for wet fillings (like tomatoes), as it ensures the crust stays crisp and doesn’t become soggy.
- Ensures Even Baking: Blind-baking helps ensure the crust is fully baked and golden brown, which might not happen if the filling requires a shorter baking time.
- Stabilizes the Crust: It helps maintain the shape and structure of the crust, preventing it from shrinking or puffing up too much when the filling is added.
Overall, blind-baking creates a better foundation for your pie, leading to a more delicious and well-cooked result.
Can you make this without blind-baking the crust? Sure you can. Just realize it’s a trade-off, and your crust might get a little soggy.
What kind of tomatoes should I use?
For tomato pie, you’ll want to use tomatoes that are flavorful and not too watery. Garden fresh tomatoes yield the best pie over hothouse grocery store varieties. Here are some good options:
- Roma Tomatoes: These are firm and have fewer seeds, making them less watery. You’ll just need more of these for this recipe because of their smaller size – maybe about 6.
- Heirloom Tomatoes: These offer superior flavor and come in a variety of sizes and colors, making the pie look even more delicious!
- Beefsteak Tomatoes: These large, juicy tomatoes are great if you slice them and let them drain for a while before using them to reduce excess moisture.
Whichever variety you choose, make sure to salt and drain the slices very well to avoid a soggy pie.
How to store Tomato Pie:
Storing a tomato pie properly ensures it stays delicious and fresh. Here’s how you can do it:
- Cool Completely: Allow the tomato pie to cool completely at room temperature before storing. This prevents condensation and sogginess.
- Refrigeration: Once cooled, cover the pie with plastic wrap or aluminum foil. You can also store it in an airtight container. Place it in the refrigerator, where it will stay fresh for up to 3-4 days.
- Reheating: When you’re ready to enjoy the pie again, reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help maintain its crispiness and flavor.
- Freezing: If you want to store the pie for a longer period, you can freeze it. Wrap the cooled pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then warm it in the oven as described above.
Recipe Card
Southern Tomato Pie
Ingredients
- 4 medium tomatoes
- salt
- 1 9-inch pie crust (blind-baked)
- 3/4 cup mayonnaise
- 2 cups mozzarella cheese
- 1/4 cup Parmesan cheese
- 3 cloves garlic (minced)
- 8 leaves basil (chopped)
- 1/2 cup chopped green onions
Instructions
- Preheat the oven to 350°F. Wash and thinly slice the tomatoes. Sprinkle with salt and place them on a sheet pan lined with paper towels to absorb the excess moisture. Allow them to rest for about 10 minutes.
- In a medium bowl, combine the mayo, mozzarella cheese, Parmesan cheese, and minced garlic. Stir well and set aside.
- Return to the tomato slices and use more paper towels to blot the tops well to remove the excess moisture. Layer the tomatoes in the prepared pie crust. Sprinkle the chopped basil and onion in between the layers. Spread the cheese mixture over the top.
- Bake for 35 to 40 minutes or until the topping is golden brown. I recommend placing the pie on a rimmed baking sheet in case the pie spills over. Allow the pie to rest for about 15 minutes before slicing and serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
I’ve been working for months to update older posts and it’s been so fun going back and reading my old posts. This one struck me because it chronicles Jack’s first day of kindergarten. Tomorrow he starts 10th grade. Where did the time go?
Here’s my original post from August of 2014…
By all accounts, yesterday was going to be a difficult day in the Little household. It was the first day of kindergarten.
We had done everything to equip him with what we thought he would need for that first big day. He had new shoes, new clothes, and tote bag with his initials embroidered on it (they can’t use back packs yet). We had taken special care in ensuring we got everything the teacher had requested on the supply list to the letter.
We had done our best to prepare him emotionally and mentally, too. We had talked at length about how kindergarten would be different from preschool and about what a big boy he had to be.
Heather and I had gone through all the scenarios: what happens if he cries, what happens if she cries, what happens if we all cry.
We got up early to ensure to get those special “first-day-of-school” photos and to feed him a good breakfast. Hand-in-hand we all walk into the school. We greet the principal at the door and make our way down the hallway to the classroom.
I can almost feel the tension wafting through the air. Parents are reluctantly ushering their children into foreign classrooms filled with unfamiliar faces.
I feel a lump build in my throat. We reach the classroom. and I look over and see the tears beginning to well up in Heather’s eyes. I look away quickly, knowing that eye contact will only make it worse. Jack greets his teacher, who tells him to go find his name on a cubby and put his bag away. She shows him where his seat is, and he turns to me, gives me knuckles, and walks away.
He never looked back.
There were no tears from him, just a nervous grin and we quickly exit the room after telling him to, “have a great day!” And that was it. It was so simple. I never imagined it would be that simple.
Isn’t it funny how we, as parents, sometimes make things worse than they have to be? We were all geared up for a day filled with tears when there were barely none at all – at least not from Jack. He was thrilled and so excited.
I’m sure he was scared, but he went in there with a brave face and ended up loving his first day. Time will tell whether that excitement will continue, but I’m sure it will. He absolutely loves his teacher already, and I’m sure that his love will grow as she inspires him to learn. Here’s wishing all the little ones out there an amazing first day! Oh, and parents… y’all lighten up. Your kid’s got this. 🙂
Melody
This was delicious. The kids loved it. I had it once in my life and never thought of it again. Then bam straight in the email the most beautiful recipe ever.
Side note: I will never regret signing up for your emails. It seems like if I think about making something I get an email from you with the recipe. Your recipes are amazing. Thank you.
You are too kind, Melody! Thank you so much! I’m so glad you enjoyed this!
Carol
What is blind bake?
Blind-baking is when you partially (or fully) cook a pie crust without a filling. I talk about it more up in the blog post.
B. J.
This looks delicious, but I’ve recently been diagnosed with diabetes, so crusts are a no no….what about a crust recipe from cauliflower or almond flower or??? something with very low carbs and no sugars? Thanks….love your site..
I’ve not tried that, BJ, but I think it could work. It’s all about being creative to be able to still enjoy the things you love, but also make smart decisions about your diet and health. Honestly, I think you could bake this in a glass pie dish without the crust and serve it almost like a casserole to be able to enjoy the flavors without the carbs.
Barbara
Wondering if you have ever added fresh spinach in this? Looks so good!
I haven’t, but I think it would work beautifully!
Tabby
Can you use frozen pie shells for this
Like the pre-formed frozen pie crust in the aluminum pan? Yep! That’s what I use most of the time.
Angela
Have you tried freezing it once its baked? I have a ton of tomatoes that I want to use but really dont want to can them.
Technically you can freeze anything although I have not tried this recipe after freezing as I think it would change the texture of the tomatoes too much for my liking.
Melissa
Angela, I’ve only frozen a chicken pot pie & a quiche.I don’t know how the sliced tomatoes would hold up in a pie in the freezer. I do freeze tomatoes after peeling in zip lock freezer bags, whole or mashed up to use in soup, chili & sauces later.
Michelle K Ford-Copley
I have only in the last few years heard of tomato pie, an elder lady I watched before she passed on youtube has a great recipe similar to yours only she tosses a handful of cheese into the hot pie crust after it comes out of the oven to help keep her crust from getting too moist and mushy. It made a huge difference for us! Just wanted to share the tip. I flippin LOVE tomato pie now and look forward to it a couple of times in the summer. I just came from South Your Mouth blog from when you guested over there and always looking for great southern food blogs. Yours sure fits the bill! My oldest is 34 so he started kindy a long time ago but the nerves, tears and all remains the same. He enjoyed it and was a trooper, even though I wasn’t but he had a horrid teacher. Ugh. I miss them being little, enjoy your littles SO very much!
Love the cheese idea! Thanks for sharing! Tell Mandy we said hi!
denise condreay
Do I remove tomato seeds?
I don’t normally, but you’re welcome to. For most dishes I do remove them.
Mary West
This pie looks so delish. Can’t wait to try it. Sounds so easy, most others seem harder. This Charleston, SC, gal is getting rite to the kitchen, NOW. Thanks.?
LOL! I hope you enjoy!!
Terry
I had my first tomato pie while visiting the low country of South Carolina. Can’t believe I went my whole liife without one! You can also add a little chopped chives to the mayonnaise mixture. I am now on a low carb diet and can’t have the piecrust (sob) so I’m going to try one sans crust. It may be a little messy but I’m sure it will still be yummy.
I’m sure it will still be delicious and you’ll get to stick to your diet. 🙂
Peggy
Hi there, Could you post what KIND of Pie crust was Used in this Pie … If you don’t mind that is. Name of bought Crust or Name of Home made crust… Would love for mine to turn out actually like this….. Thank you kindly.
Peggy
Sorry also what Brand of Cheese was used…
I’m always looking for a bargain, so I used the store brand (Publix) cheese. I also recommend the regular shredded and not the finely shredded stuff.
I used a store brand frozen pie crust in the aluminum pan.
Peggy
Thank you for responding back. Love your blog and ~ Enjoyed the story ~
The Better Baker
Hi Stacey – Wanted to let you know I tried this awesome recipe and love it! I shared the post at my blog yesterday if you have time to take a peek. De-Lish!! Thanks for all you share. https://thebetterbaker.blogspot.com/2014/08/fresh-tomato-pie.html
So glad you enjoyed it, Marsha! It looks delicious! Thanks for sharing!
The Better Baker
How about that? I was actually thinking about TOMATO PIE today, but didn’t have a ‘for sure’ recipe…now I do. ;-} Yours sounds so simple and looks wonderful. Sure appreciate your story about the first day of school. Yep, sometimes it’s hardest on the parents. So glad to know your Jack faced the day with courage. The best is yet to come. Thanks for all you share here…you not only feed our tummies, you warm our hearts as well. God bless you!
Thanks so much, Marsha!
Julia Mason
I remember my oldest son’s first day of school. He had to be picked up and placed on the bus step because he could not step up that high.My son was a very tiny guy that was on the delicate side as far as his body size. His weight at that time was about 25 lbs. He had been born with kidney disease that affected his growth. He is now 38 years old but is frequently mistaken to be a kid when he is clean shaven. Most people who meet him think he is a teenager and you should see the look on their faces when he informs them that he is nearly 40 years old.
🙂
Adeline
I’ve seen several recipes for Tomato Pie…but this one sounds sooo good, I’m making it tonight.
The picture is just great……
I remember sitting in the school parking lot just bawling, after the kids went into the classroom on my sons first day of kindergarden…..that was 43yrs. ago ! Time passes so very fast……enjoy every minute.
Thanks for another great recipe
Thank you, Adeline!
Nana
I have never seen or tasted a tomato pie. I saw Christy Jordan had one on her sire recently so I am starting to think I have really missed out on a summer treat. Sending your only child off is a big deal and I am glad it all went well. I found it harder to send my last off to school than my first as then I knew I really had to come home to an empty house. Keep up the positive attitude and do not make disparaging remarks about school ,teachers, classmates, the curriculum etc. (even if you occasionally feel that) as it is contagious. Make school feel like the best thing ever!
Tomato Pie is so good! You must try it!
Holden
Stacey, how many teaspoons dried basil? Thanks.
Holden
Donna
You will need 1 teaspoon of dried basil.
Thanks for helping out, Donna!
lori
Wow first day of school! The year will fly by so fast, it will be a lot of fun. My baby goes to grade 1 this year! Looking forward to trying the tomato pie. I also saw a buttermilk pie on your blog that I want to try also. I have never made one, but they are so yummy. I will let you know how it turns out.
Please do!
rebecca burgess
just found u—love the recipes now the tom.pie–us “old country cooks” do not always have basil leaves,so try mixing chopped green onions and Hormel bacon bits with the mayo and cheeses. for veggie pie saute zuchini and squash in little olive oil with minced garlic. and add to tomatoes. the only way to cook corn is to fry it in “blackiron” frying pan,which is also perfect to cook cornbread in.. i have a southern pimento cheese recipe if you want it and some other “po country folks” casseroles. gonna try your buttermilk pie. keep posting!!!
Thanks, Rebecca!
Anna Wood
Hey Rebecca, I know you posted this offer to Stacey but do you still have those “Po country folks” recipes available? Loved your suggestions and, should you read this I would love to see them, and the pimiento cheese recipe, too.
🙂
Laura
Lori,
If you like Buttermilk Pie you will LOVE Stacey’ s! I was looking for a good recipe because it has always been one of my Dad’s favorite pies and Stacey’ s version was our favorite by far…
Thanks, Laura! Glad to know y’all are enjoying the recipe.