My southern tomato pie recipe is easy and delicious! Made with fresh tomatoes, cheddar cheese, spices such as basil, and finished off with a cheese and mayo topping, this is one of the best savory pie recipes around. If you want to learn how to make southern tomato pie, as well as a little history about this classic summer dish, keep reading!
What is a Southern Tomato Pie?
Traditional southern tomato pie consists of alternating layers of thick tomato slices and shredded cheddar cheese inside a pie crust. The pie is flavored with Italian spices, fresh basil being the most prominent. Mayonnaise and cheese are mixed together and spread across the top before baking, creating an extra tangy topping.
Google data suggests that tomato pie is most popular in South Carolina, especially in the low country. However, Blair of TheSeasonedMom.com says that other names for this recipe include Alabama Tomato Pie, Kentucky Tomato Pie, and Amish Tomato Pie. Considering the number of names associated with other states, this pie is widespread, making it a true southern dish.
Philly and New York Tomato Pie
In contrast to southern tomato pie, versions in Pennsylvania and New York are more like Italian pizza. For example, Philly Tomato Pie is made of a rectangular pizza crust topped with tomato sauce and Parmesan cheese. The New York Tomato Pie from Utica is very similar, except it replaces Parmesan with Pecorino Romano. Both are served cold or at room temperature.
As you can see, the Philadelphia, and Utica tomato pies seem to be based off Italian pizza, while southern tomato pie is like a cheese and tomato casserole built inside a pie crust. If you want more real tomato flavor, the southern version is the one you want.
Where Did Southern Tomato Pie Originate?
Food historians have found recipes for meat and tomato pies dating from the 1830’s in South Carolina, but most experts think that southern tomato pie as we know it originated in the mid 20th century. The SouthernLiving.com heirloom tomato pie recipe article states that the pie began to appear in the 1970’s, the first recipe appearing in the magazine in June 1978.
Although the history of southern tomato pie is vague, many food writers think the pie was developed by mayonnaise companies and included in marketing materials as a way to promote their products. Other experts, as quoted in an Epicurious.com article, believe the pie was created by magazine readers and food editors as a way to use up fresh tomatoes in summer.
Even though the origins of southern tomato pie aren’t clear, that doesn’t detract from its deliciousness. I discovered this dish on the Internet, and I was very intrigued–I had never seen anything like it. I was very curious how it tasted, so I set out to develop my own recipe.
Southern Tomato Pie Recipe Ingredients
My southern tomato pie recipe is easy because it only has a few, simple ingredients:
Fresh Tomatoes – 2 large tomatoes, about 2 pounds whole (mine weighed 669 grams, 1.5 pounds, before slicing)
Cheddar Cheese – 8 oz medium cheddar, 4 oz extra sharp cheddar (I had extra sharp on hand, but sharp is fine as well)
Basil – 3/4 teaspoon dried basil. If you really like basil, use up to 1 teaspoon (if using fresh basil, use 1/4 cup, about 10 fresh leaves)
Mayo – 1/4 cup mayonnaise (I would not use low or fat free for this recipe)
Italian Spices – 3/4 teaspoon each of parsley, oregano, garlic powder, and onion powder
Black Pepper – 1/2 teaspoon. If you really like black pepper, increase it to 3/4 like the Italian spices.
Salt – enough to sprinkle on the tomato slices to draw out the moisture, about 1/4-1/2 teaspoon
Pie Crust – 1 9-inch pie crust, unbaked
Tools:
Pie Plate – As always, I used a glass pie plate, but aluminum or tin is fine, too.
Paper Towels – To soak up the water that the salt draws out of the tomato slices.
Large Plates – To hold the tomato slices and paper towels.
What Kind of Tomatoes Should I Use?
I recommend using large, slicing tomatoes–the kind that you would slice and put on a sandwich. Whether or not they’re labeled as “beefsteak,” a good rule of thumb is to make southern tomato pie with the kind of tomatoes that you would normally cut and put on a sandwich.
Can I Use a Storebought Pie Crust?
Yes! Although I used a homemade pie crust, you can definitely use a storebought one. Either a refrigerated crust like Pillsbury that you have to put into a pie plate, or even a frozen crust that comes in an aluminum pan, is fine. If using a frozen crust, defrost before making the pie.
Can I Use Storebought Pre-Shredded Cheese?
Although you can buy shredded cheese as a shortcut, I suggest buying blocks of cheese and shredding them yourself. As explained in a TasteofHome.com article on grating your own cheese, storebought shredded cheese has anti-caking agents like that affect the cheese’s ability to melt. So, if you want the best southern tomato pie possible, grate your own cheese.
How to Make Southern Tomato Pie
Learning how to make my southern tomato pie recipe is easy. Just follow these simple steps:
Select the Best Tomatoes
One of the most important steps in my traditional southern tomato pie recipe is selecting the right tomatoes. Although you want ripe tomatoes, you don’t want them to be too ripe.
As shown in the video linked at the end of this article, the tomatoes should be fully red, and they should give a little when pressed–but not too much. You still want them to be fairly firm. If the tomatoes are too ripe, it’ll be hard to slice them cleanly, and they’ll break down a lot in the oven.
How Many Tomatoes Should I Buy?
I recommend buying 2 pounds of whole tomatoes. Although I only needed 1.5 pounds of fresh, whole tomatoes to make my southern tomato pie recipe, it’s best to be safe and get a little more.
Slice the Tomatoes
After washing and trying the tomatoes, cut them into slices that are about 1/4 inch thick. I recommend using a sharp knife for this so that you can make quick, clean slices.
Lay the Tomato Slices on Paper Towels and Sprinkle with Salt
Once the tomatoes are sliced, place them on large plates lined with paper towels and then sprinkle the tomato slices with salt. Let them sit for 30-45 minutes (I let mine sit for 45). I didn’t flip or otherwise move the tomato slices: after salting them, I simply let them sit for 45 minutes.
Although this step seems odd to someone who has never made southern tomato pie before, it’s actually very important. The salt will draw water out of the tomato slices, and the paper towels will absorb it. With less moisture in the tomato, it’s less likely your pie will be soggy.
Prepare the Pie Crust
While your salted tomato slices sit, prepare the pie crust by placing it into the pie pan. If you’re using a storebought pie crust in a disposable pan, skip this step–lucky you!
Grate the Cheese
Now is the perfect time to grate the cheese. Make sure the cheese is shredded and ready to go before parbaking the crust–you’ll see why in the next 2 steps.
Parbake the Pie Crust
Once the cheese is grated and ready to go, prick the pie crust with a fork a few times then parbake at 350F, uncovered and empty, for 5 minutes.
Put Shredded Cheese in the Pie Crust
Then, pull the pie crust out of the oven, and immediately sprinkle about 2 oz (1/4 of an 8 oz block) on the bottom of the crust so that the residual heat can melt the cheese. This will form a “seal” of cheese at the bottom of the pie, helping to keep the crust from getting soggy.
Since the residual heat is what melts the cheese, it’s important to grate the cheese before putting the empty crust into the oven. If you forget, you can always put the cheese into the pie crust and put it back into the oven for 2-3 minutes: this recipe is easy and forgiving.
Sprinkle In Spices
As the cheese is cooling, sprinkle in some spices, 1/4 teaspoon each of basil, parsley, oregano, garlic powder, and onion powder, along with 1/8 teaspoon black pepper. If you really like black pepper, round up to 1/4 teaspoon. If using fresh basil, I would add 3-4 leaves, finely chopped.
Put in the First Layer of Tomato Slices
Now it’s time to really start making your southern tomato pie. Take the tomato slices and lay them in the pie so that each new slice covers part of the previous one, causing the tomato slices to be slanted to the side. Other online food bloggers say that the pie is easier to cut when the tomato slices are slanted, so that’s what I recommend.
I chose a starting point and then added slices until I circled back around to where I started. I used a half slice to fill in the middle. If you see any large gaps, use pieces of tomato to fill them in as needed.
Add the Middle Layer of Cheese
Once the first layer of tomato slices is situated in the pie crust, sprinkle in 2 oz (1/4 of an 8 oz block) of cheese. You can mix mild and extra sharp cheddar, or save the extra sharp for the top.
Sprinkle in More Spices
Now it’s time for another layer of spices, using the same quantities as before. Use cheese to plug in gaps between tomato slices when possible, too.
Add the Last Layer of Tomatoes
Lay in the second and final layer of tomatoes exactly as the first, making sure that they overlap and are slightly slanted.
Add the Final Round of Spices
Then, add the third and final round of spices.
Mix the Cheese and Mayo Topping
Now that most of the pie is assembled, it’s time to focus on what really makes this classic southern tomato pie delicious: the topping. The topping is simple to make: just mix together the cheese and mayo until it forms a paste.
Although I was originally only going to put 4 oz of cheese in the topping, I added another 1/2 block, bringing the total to 8 oz of cheese in the topping. Likewise, at one point in the video I say to use 2 Tablespoons of mayonnaise, but then I add another 2, for a total of 4 Tablespoons (1/4 cup). Some recipes evolve as you make them, and I’m not afraid to show that.
Spread the Topping Across the Top of the Pie
Next, dollop spoonfuls of the cheese and mayo mixture across the top of the pie, and then use the back of the spoon to spread it out as well as you can. It will be difficult since the bottom (the tomato and cheese) underneath it’s solid, so just do the best you can–this recipe is forgiving.
Bake
When the southern tomato pie is fully assembled, bake it in the oven at 350F, uncovered, for 35 minutes.
Serve
After letting the pie cool for at least 20-30 minutes, if not 1 hour, and then serve. Enjoy!
Southern Tomato Pie Recipe FAQ’s
What to Serve with Southern Tomato Pie
If you need some ideas as to what goes with tomato pie, a garden salad or fresh fruit are good side dishes to pair with this dish if you want to not only continue with the summer theme and make it a full meal, as well as balance out the cheese and mayo with something healthy, LOL.
What Salad to Serve with Tomato Pie
If you’re not sure what type of salad to serve with tomato pie, you might want to consider:
Mixed Greens – Romaine, arugula, and other greens, finished with a light vinaigrette dressing.
Grated Carrot Salad – Originally from France, this is a common side dish in Argentina.
Pasta Salad – If served cold, the temperature and texture would complement the pie nicely.
Other Southern Tomato Pie Meal Ideas
If you’re looking for something more substantial to serve with your tomato pie, try:
Microwave Savannah Red Rice – If you want even more tomato, this quick dish is awesome.
Southern Cornbread – Crusty skillet cornbread will give a nice texture contrast to the pie.
Veggie Plate – Why not replace mac and cheese with tomato pie to add even more vegetables.
As you can see, a lot of things go well with tomato pie. Personally, I didn’t eat anything with this because I wanted as much room in my stomach as possible for this treat, but that’s just me…
Do You Peel Tomatoes for Tomato Pie?
No, not for southern tomato pie. All you have to do is wash, dry, and slice the tomatoes. After salting, drying out the moisture, and then baking in the oven, the skin is nice and soft. Honestly, I don’t think peeled tomato slices would hold their shape as well, so I wouldn’t recommend it.
How Long Do You Bake a Southern Tomato Pie?
I baked my southern tomato pie for 35 minutes at 350F, uncovered. All ovens are different, so I’d keep an eye on it after 30 minutes. As you can see, the pie doesn’t take very long to cook at all.
Do You Eat Southern Tomato Pie Hot or Cold?
I recommend eating southern tomato pie while it’s slightly warm. Like any pie, if you cut into it when it’s still hot, it won’t hold its shape; however, I don’t think that savory pie like this one is at its best cold, either. That’s why I suggest letting this pie cool, but not completely, before serving.
How Long Do You Let Tomato Pie Cool Before Serving
I suggest letting your tomato pie cool for 1-2 hours for the best serving temperature. Although in the video I let my pie cool for 6 hours (honestly, I had to run an errand, lol), I’ve made this recipe multiple times, and I think 1-2 hours is what most people would prefer.
How Long Can Southern Tomato Pie Sit Out?
Per USDA food safety rules, southern tomato pie can sit out for no more than 2 hours at room temperature. Even though I have left food at room temperature for far longer, I don’t suggest it.
Does Southern Tomato Pie Need to be Refrigerated?
Yes! Southern tomato pie should be stored in the refrigerator no more than 2 hours after it comes out of the oven (if you want to follow USDA guidelines). I wouldn’t store it covered since you don’t want to trap in moisture that will make the crust soggy faster.
How Long Does Tomato Pie Last?
Tomato pie lasts for 2 days if kept in the refrigerator, uncovered. However, I think that tomato pie is at its best for only a few hours: this pie has more moisture than others, so the crust is going to start getting soggy faster than you would think.
Can You Freeze Tomato Pie?
No, you can not freeze tomato pie. Considering the amount of moisture in the fresh tomato slices, this pie doesn’t freeze well.
Even freezing it unbaked probably wouldn’t work. Since previously-frozen fruits and vegetables let off a lot of liquid, I think the tomato slices would make the pie too watery if you froze it first.
How to Reheat Tomato Pie
The easiest way to reheat southern tomato pie is to place a slice on a plate, cover it with a damp (but not dripping) paper towel, and microwave on HIGH in 20-second increments until the cheese starts to melt slightly. Although microwaves differ, fully warming the slice through will probably take 45-60 seconds
If you want to reheat the pie in the oven, cover it with aluminum foil and place in a 350F oven and bake for 10-15 minutes, or until the cheese just starts to melt again slightly. Let the pie rest a few minutes before serving.
Can You Make Southern Tomato Pie Ahead of Time?
No. Unfortunately, given the amount of moisture in the fresh tomato, I don’t suggest making southern tomato pie ahead of time. If you do, there’s a high likelihood the crust will be soggy.
How to Make Tomato Pie Not Soggy?
If you worried about your pie being watery, here are some tips to help keep your pie from being soggy on the bottom:
Salt and Drain the Tomatoes – Although salting tomato slices seems like an odd step, it’s probably the most important part of this recipe. If you don’t draw some of the water out of the tomato slice, I can guarantee that your pie will be watery.
Parbake the Bottom Crust – Remember to bake the empty bottom crust for 5 minutes, then sprinkle in some cheese to form a seal on the bottom to help protect the crust.
Is Southern Tomato Pie Vegetarian?
Yes! With the tomato slices, cheddar cheese, spices, and mayo as the ingredients for the filling, classic southern tomato pie is vegetarian. The thing that might not make it vegetarian is the pie crust–if you want a vegetarian pie and use a storebought pie crust, be sure to check the label!
What Cheese Can Be Used in Southern Tomato Pie?
I used medium and extra sharp cheddar in my version. I think mozzarella would be good either on its own or with cheddar, and I think Colby Jack, Swiss, or even Gouda would be good. If you experiment with the cheese, let me know how your pie turned out.
Can I Use Grape Tomatoes?
Although you can use grape tomatoes, the resulting pie will have a different texture since it won’t have the large, thick slices of fresh tomato. If you want some ideas on what this version might look like, take a look at this cherry tomato pie recipe from GritsandPineCones.com
Can I Use Heirloom Tomatoes?
Yes, you can use heirloom tomatoes in this pie, but I wouldn’t suggest it. Although heirloom tomatoes are very flavorful, they aren’t as firm, making them harder to cut. Since making nice slices with heirloom tomatoes will be hard, I think standard tomatoes would be better.
Can I Use Canned Tomatoes?
Unfortunately, no. Southern tomato pie is special because of the fresh tomatoes, especially the fresh taste and firm texture. Canned tomatoes are soft and watery, so I won’t work in this recipe.
What Can I Use As a Substitute for Mayo in Southern Tomato Pie?
Although I love mayo, some people hate it. If you’d rather replace the mayonnaise with something else, how about:
Sour Cream – Use 1/4 cup of full-fat sour cream since it will melt into the cheese a lot better.
Greek Yogurt (Full Fat) – Remember to use full-fat Greek yogurt since I don’t think the fat free yogurt would melt very well.
Mustard – Chef Alton Brown’s mac and cheese recipe calls for a Tablespoon of mustard powder, so replacing the mayo with 1-2 Tablespoons (or maybe more) of mustard in the cheese topping would probably be good.
Recipe Review
Taste: 10 / 10
This southern tomato pie was the best. The zesty tomato, tangy cheddar and zippy mayo coming together and complementing each other perfectly. The butter homemade pie crust was nice in the background, too.
But what really made this pie delicious were the spices, especially the basil. There’s a reason why tomato and basil pasta sauce recipes are common: the two flavors go together very well. Even if you normally don’t follow recipes exactly, don’t leave the basil out of this dish.
Appearance: 10 / 10
This pie had a unique, eye-catching look that made it very appealing. The cheddar gave the top a bright orange color, and parts of tomato slices poking through added hints of red. The crust was perfectly golden brown, giving this a classic, old-fashioned southern feel.
Texture: 10 / 10
This pie came out just right. Because the tomato slices were salted, a lot of the water was drawn out, so the pie wasn’t watery in the middle and the crust wasn’t soggy on the bottom. Because I laid the tomato slices on an angle and put cheese between the slices, the pie held its shape very nicely well sliced, too.
Ease: 9 / 10
Although this classic southern tomato pie recipe was easy, it does have a lot of steps that must be followed exactly, the most important being salting the tomatoes and letting the water drain out. If you skip this step, your pie is guaranteed to be watery, so don’t take that shortcut.
A Chef’s Review
My southern tomato pie recipe was one of the best savory dishes I’ve made in a long time. The name sounds odd, but the combination of tomatoes, cheddar, mayo, basil, and other spices is absolutely delicious, the buttery, homemade pie crust being the perfect backdrop for the flavors.
Although all the ingredients were important in the pie, the basil was probably the thing that really took this to the next level. Mixing cheese and mayo for the topping might sound odd, but it’s actually surprisingly delicious since both ingredients are tangy.
I was also impressed with the presentation. The pie wasn’t watery in the middle and wasn’t soggy on the bottom, so the texture was perfect. The pie held its shape very nicely when cut, too. Honestly, the pie was food magazine picture-perfect.
Even though the recipe itself was fairly easy, it does require a bit of time. Salting the tomato slices might seem odd, but it’s very important so you can draw out some of the water; otherwise, the pie will be very watery and soupy.
Overall, I was extremely pleased with how this classic southern tomato pie recipe turned out. It’s very unique and surprisingly delicious, so if you’re looking for a new way to use up fresh produce in the summer, this recipe is for you.
Possible Changes to the Recipe
Although this old-fashioned southern tomato pie turned out great, possible changes to the recipe include:
Crumbled Bacon – Adding bacon bits to the top would add some nice crunch and a good hint of smoky flavor.
Sautéed Onions – Although most versions just use tomatoes, some people make tomato pie with sautéed onions, such as this recipe from DiscoverSouthCarolina.com
Southern Tomato Pie Recipe Variations
If you want to switch things up, variations of this recipe include:
Spicy Tomato Pie – Add some crushed red pepper or even hot sauce to the filling.
Green Tomato Pie – This sweet version uses green tomatoes and sugar to make a traditional yet obscure southern dessert.
Tomato and Eggplant – Eggplant is a firm yet still soft vegetable that can be combined with tomatoes to make this pie even more delicious.
More Cheese Recipes
If you love cheese as much as I do, here are some other recipes you should make:
Mac and Cheese with Cottage Cheese and Sour Cream – My favorite southern side dish.
More Classic Southern Pie Recipes
If you like old-fashioned southern pies, here are some others to try:
Peach Pie with Frozen Peaches – Using frozen fruit makes this traditional summer classic very easy.
Southern Tomato Pie Recipe
Notes
Although tomato pie can be eaten warm, it is better slightly warm if not room temperature because it will hold together better; thus, I recommend letting it cool for 2-3 hours before serving your classic tomato pie.
Most recipes for southern tomato pie call for fresh basil. Even though this was my first time both making and tasting this dish, I think that dried basil would be fine; however, if you want a true, classic tomato pie, fresh basil would be more appropriate.
Ingredients
- 1 9-inch pie crust (store bought or homemade)
- 2 large tomatoes (about 2 pounds: my tomatoes weighed 669 grams before I sliced them)
- 2 8 oz blocks of cheese (I used 1 block of medium cheddar and 1/2 block of extra sharp cheddar)
- per spice layer (3 total):
- 1/4 teaspoon dried basil**, parsley, oregano, garlic powder, onion powder
- 1/8 teaspoon pepper
- 4 tablespoons (1/4 cup) mayo
- -salt to sprinkle on sliced tomatoes
Instructions
- Slice tomatoes into 1/4 inch slices and lay them out in a single layer on paper towels. Sprinkle lightly with salt and let rest for 30-45 minutes while the water is released
- Grate your cheese (it needs to be ready immediately after taking the pie crust out of the oven)
- Prebake empty pie crust in pie pan at 350 degrees for 5 minutes
- Remove pie crust from oven and put enough shredded cheese in the bottom to form a layer once it melts (about 1/4 of a block).
- Put down the first layer of spices (refer to ingredients list for list and amounts of spices)
- Put down first layer of tomatoes at a slant (will be easier to cut the tomato pie)
- Top tomatoes with cheese (about 1/4 of a block) using the cheese to fill in gaps between the slanted tomato slices
- Add another layer of spice,…
- Then a second layer of tomatoes…
- Add a third layer of spices
- —In total, you should have used about 1/2 block of cheese at this point.—
- Mix the equivalent of 1 block of cheese with 4 tablespoons of mayo and spread out on top of the pie
- Bake at 350 degrees Fahrenheit for 35 minutes
- Remove from oven and let cool for at least 1 hour before slicing the tomato pie.
YouTube Video:
Be sure to watch my YouTube recipe video:
