Name: Southern Tomato Pie
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 6 h
Cuisine: Southern
Ingredients: 1 pie crust; Approximately 3 lb assorted heirloom tomatoes; 1 tsp kosher salt, divided; 1½ cups grated extra-sharp white cheddar and Monterey Jack cheese; ½ cup mayonnaise; ½ cup chopped yellow onion; 2 garlic cloves, finely chopped; ½ cup chopped fresh basil; ¼ cup thinly sliced fresh chives; 1 tablespoon Dijon mustard; 1 large egg; Black pepper, to taste; Fresh basil leaves and minced chives, for garnish

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This Southern tomato pie is a savory summer classic. Juicy heirloom tomatoes are roasted and layered in a buttery, flaky crust, then topped with a rich, cheesy mayonnaise mixture. Once baked, it turns into a golden, flavorful pie that’s perfect for picnics, brunch, or a light dinner.

Southern Tomato Pie

Why I’ll Love This Recipe

I love how this recipe highlights the best of fresh tomatoes. Roasting them brings out their sweetness and depth, and the creamy, cheesy topping melts into the tomatoes beautifully. It feels like a cross between a quiche and a pizza, all wrapped up in a comforting pie. It’s easy to make ahead, perfect for using up summer tomatoes, and always gets rave reviews from anyone I share it with.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One pie crust
Approximately 3 lb assorted heirloom tomatoes
1 tsp kosher salt, divided
1½ cups grated extra-sharp white cheddar and Monterey Jack cheese
½ cup mayonnaise
½ cup chopped yellow onion
2 garlic cloves, finely chopped
½ cup chopped fresh basil
¼ cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
Black pepper, to taste
Fresh basil leaves and minced chives, for garnish

Directions

I start by placing the pie crust in a dish and chilling it. Then I blind bake it at 400°F—first with parchment and pie weights for 15 minutes, then remove the weights and bake another 5 minutes until golden. I let it cool completely.
I slice a few tomatoes into rounds and salt them lightly, layering them between paper towels to draw out moisture. The rest I cut into chunks, place on a rack over a baking sheet, and roast at 400°F for 40 to 45 minutes until wilted and slightly dried.
For the filling, I mix the cheese, mayo, onion, garlic, basil, chives, mustard, egg, and some salt and pepper until creamy and well blended.
Once the crust and tomatoes are cool, I layer the roasted tomatoes in the crust, then spread the cheese mixture evenly over the top.
I bake the pie at 400°F for 25 to 30 minutes, until the top is golden and bubbly.
I let it cool for at least 2 to 3 hours to make sure the filling sets before slicing.

Servings and timing

This recipe makes about 8 servings. From start to finish, it takes around 6 hours:

1 hour active prep
45 minutes roasting
25–30 minutes baking
3–4 hours for cooling and setting

Variations

I like adding cooked crumbled bacon or caramelized onions to the filling for extra richness.
Sometimes I use mozzarella instead of Monterey Jack for a gooier texture.
I’ve also made a biscuit crust instead of traditional pie crust for a Southern spin.
When I want a shortcut, I skip roasting and just use salted, drained tomato slices—though the flavor isn’t as deep.

storage/reheating

I keep leftovers in the fridge, tightly covered, for up to 3 days. To reheat, I warm individual slices in the oven at 350°F for about 10–15 minutes, or in the microwave for 30–60 seconds. If I want to freeze it, I wrap slices in plastic wrap and foil—they’ll keep for up to 3 months. I thaw them overnight in the fridge before reheating.

FAQs

Can I make this tomato pie ahead of time?

Yes, I often prepare it the day before. I roast the tomatoes and bake the crust ahead, then assemble and bake the pie when I’m ready to serve. It also tastes great at room temperature.

Do I have to roast the tomatoes?

Roasting isn’t required, but I think it really enhances the flavor and prevents the pie from getting soggy. If I’m in a rush, I’ll salt and drain raw tomato slices well before using them.

What tomatoes work best for this recipe?

I prefer heirloom tomatoes for their rich flavor and color, but Roma or beefsteak tomatoes work well too. The key is to choose tomatoes that aren’t overly juicy.

Can I freeze the whole pie?

Yes, but I prefer freezing it in slices. Once it’s fully baked and cooled, I wrap the slices tightly and store them in the freezer. They reheat well in the oven or microwave after thawing.

Why does my pie get watery?

That usually happens when the tomatoes aren’t drained properly. I always salt them and let them rest on paper towels to pull out excess moisture. Roasting them also helps reduce water content.

Conclusion

This Southern tomato pie is one of my favorite ways to celebrate tomato season. It’s hearty, flavorful, and so satisfying. Whether served warm or at room temperature, it always delivers that perfect balance of savory, cheesy goodness and fresh summer produce. It’s a recipe I come back to every year.