A classic southern tomato pie recipe is a savory pie filled with fresh tomatoes, cheese, and herbs. It's very popular in the South during the summer months when there's an abundance of fresh juicy tomatoes being picked off the vine.
Tomato pie is the ultimate southern comfort food, best served room temperature or refrigerated (much like a quiche). It can be warmed though, if you like.
Jump to:
- Why this Tomato Pie Recipe is special.
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More pie recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Southern Tomato Pie
- 💬 Comments
Why this Tomato Pie Recipe is special.
I love to use my Amish Pie Crust for this recipe. It's super easy to make and tastes much better than those store-bought refrigerated types.
Using seasonal produce, like nice summer heirloom tomatoes in this pie makes the world of difference. That and some great, fresh basil brings out the tastes of summer perfectly.
The tasty, flaky pie crust filled with a tangy, juicy filling hits all the right comfort food spots.
Groceries you'll need: Ingredients
Following is a brief explanation of the ingredients I use in my recipe, and why;
- Fresh Tomatoes - Heirloom tomatoes are my favorite (this is why I sometimes call it Heirloom Tomato Pie), but if you don't have those, any fresh, ripe tomato will work. Beefsteak tomatoes are great too.
- Italian Bread Crumbs - the bread crumbs help bind the ingredients and the little Italian seasoning lends more flavors.
- Cooked Bacon - this can be left out to make it more a vegetarian pie, I love the addition of the bacon and think it really tastes great with the tomatoes and cheese.
- Egg - a great binding agent.
- Grated Cheese - I use a combination of fresh mozzarella cheese and sharp cheddar. This is flexible though, use your favorite, just make sure it's freshly grated.
- Mayonnaise - adds a slight tang and great balance.
- Onion - I use a yellow onion, or a sweet onion.
- Fresh Basil - there's something about the combination of tomatoes, cheese and basil that cannot be beat.
- Seasonings - I add garlic powder, salt and pepper.
- Pie Crust - I use my Amish Pie Crust recipe (as with most, as it's amazing). You could use a store-bought though to save time.
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 7: Remove and allow the pie to cool to room temperature before serving.
Hint: Don't be tempted to cut into the tomato pie too soon as it won't have set up enough and will likely be a sloppy mess. Trust the process, allow to cool completely.
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Dried Herbs - if you can't get fresh basil, you could use a sprinkle of dried, but you know, fresh is best.
- Ham - you could use ham in place of bacon.
- Red Onion - for a stronger onion taste.
- Creole Seasoning - to spice up the pie.
- Caramelized Onions - this adds a great new flavor profile.
- Roasted Garlic - another great change.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- Soggy Crust - this is going to happen if you don't get that excess liquid out of the tomatoes first. You could blind bake the crust first, but I don't find this necessary if you've salted and blotted the tomato slices first. Also, the pie dish helps - I use an enameled cast iron pie dish which gets super hot and really helps cook that crust.
- The tomato pie didn't set up completely - this is likely because you cut into it too soon. I mean, I totally get it. A homemade pie fresh out of the oven smells too good and we are tempted to dig in.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I love my enamel coated cast iron pie dish, especially for savory pies like this. It helps keep the crust nice and flaky.
You'll need a mixing bowl too. I have some affiliate links in the recipe card below for the equipment I used.
More pie recipes I think you'll love
How to store leftovers
Cover the pie with aluminum foil, or plastic wrap and store in the refrigerator for up to 4 days.
Decant to a freezer safe container (or make it in a foil dish) and store in the freezer for up to 3 months.
Mel's kitchen notes
Serve this pie warm or cold, as a tomato pie appetizer. Or as a cold tomato pie side dish, along-side grilled meats and salads.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
Fresh is best, but in a pinch you could use canned. You'd have to drain them well.
You can use any cheese you like. Favorites of mine is gruyere, a nice sharp cheddar cheese and fresh mozzarella. Any cheese works though.
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Southern Tomato Pie
Video
Equipment
- 1 9 Inch Enameled Pie Dish
Ingredients
- 1 Each Pie Crust Recipe
- 6 Each Heirloom Tomatoes ripe
- 2 teaspoons Salt
- 8 Slices Bacon cooked and chopped
- 1 Each Yellow Onions medium, diced
- 1 Cup Mozzarella Cheese freshly grated
- 1 Cup Sharp Cheddar Cheese freshly grated
- 1 Cup Mayonnaise
- 1 Each Large Egg
- 1 Cup Italian Breadcrumbs
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 Bunch Fresh Basil
Instructions
- Prepare the pie crust, per the recipe directions. Line a 9" pie dish with the rolled out dough and refrigerate.1 Each Pie Crust Recipe
- Slice the tomatoes into ¼" slices then arrange on a baking sheet lined with paper towels. Sprinkle with the salt (use more if needed). Allow to rest for 30 minutes then blot dry with more paper towels.6 Each Heirloom Tomatoes, 2 teaspoons Salt
- Preheat the oven to 425°F.
- Add the bacon, diced onions, grated cheeses, mayonnaise, egg, bread crumbs and seasonings to a large mixing bowl and stir well.8 Slices Bacon, 1 Each Yellow Onions, 1 Cup Mozzarella Cheese, 1 Cup Sharp Cheddar Cheese, 1 Cup Mayonnaise, 1 Each Large Egg, 1 Cup Italian Breadcrumbs, 1 teaspoon Garlic Powder, ½ teaspoon Black Pepper
- Add a layer of sliced tomatoes to the bottom of the refrigerated pie crust.
- Top with half of the cheese mixture and use the back of a spoon to spread out.
- Top with basil leaves, then layer again.1 Bunch Fresh Basil
- Finish with a layer of tomatoes arranged nicely on top, then place into the oven.
- Bake for 10 minutes, then turn down the oven to 325°F. Bake for another 45 Minutes.
- Remove from the oven and allow to cool to room temperature before slicing.
Notes
Nutrition
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