Savory Southern Tomato Pie

Y’all, let me introduce you to the summer dish that’ll have everyone begging for your recipe.

This Savory Southern Tomato Pie transforms garden-fresh tomatoes into a cheesy, decadent masterpiece that’s equal parts comfort food and showstopper.

Trust me, this isn’t just another pie – it’s a Southern tradition worth celebrating.

What makes this tomato pie so special?

It’s that perfect balance of juicy, ripe tomatoes against a trio of melty cheeses and fresh basil, all nestled in a flaky crust.

The creamy topping forms this gorgeous golden crown that’ll have you sneaking seconds before the dish even cools.

It’s the dish I bring when I want compliments, and it works every single time.

Ingredients

• 1 baked deep dish pie shell
• 5 tomatoes, sliced
• 1 teaspoon salt
• 1/2 sweet onion, thinly sliced
• 8 large fresh basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Steps

1. Preheat your oven to 375°F (190°C). Position a rack in the center for even heat distribution.
2. Lay tomato slices onto a paper towel-lined baking sheet in a single layer without overlapping. Sprinkle with 1 teaspoon salt and let stand for 10 minutes to draw out excess moisture. This crucial step prevents a soggy pie – blot the tops with additional paper towels before using. Reserve 3-4 attractive slices for decorating the top if desired.
3. Arrange a layer of tomato slices in the bottom of your pre-baked pie shell, slightly overlapping them. The moisture content of your tomatoes will determine how many layers work best – for juicier tomatoes, limit to 2 layers to prevent sogginess.
4. Scatter the thinly sliced onions evenly over the tomatoes, then sprinkle the chopped basil throughout. The basil will infuse its flavor during baking, so distribute it evenly. Season with 1/4 teaspoon black pepper.
5. In a medium mixing bowl, combine the three cheeses, mayonnaise, and sour cream until thoroughly mixed. The mixture should have a thick, spreadable consistency – if it seems too thick, add 1-2 tablespoons of mayonnaise. Using a silicone spatula, gently spread this cheese mixture over the top of the tomatoes, creating a complete seal right to the crust edges to prevent the filling from bubbling over.
6. If using reserved tomato slices for decoration, arrange them on top of the cheese mixture now, pressing them in slightly. For an extra touch of color, add a few small basil leaves.
7. Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, until the cheese topping is golden brown and bubbling at the edges. If the top browns too quickly, tent loosely with foil after 20 minutes.
8. Allow the pie to rest for 10-15 minutes before slicing – this sets the filling and makes for cleaner slices. The internal temperature should reach about 165°F (74°C) when fully heated through.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Gruyère cheese can replace cheddar for a more sophisticated flavor profile
• Pre-made refrigerated pie crust works perfectly if you’re short on time
• Cherry tomatoes (halved) create a sweeter, less watery filling in winter months

Make It Diabetes-Friendly

• Use a whole wheat pie crust to add fiber and reduce the glycemic impact (reduces carbs by approximately 4g per serving)
• Replace half the mayonnaise with mashed avocado (reduces fat while adding healthy fats)
• Opt for reduced-fat cheese and use 3/4 cup instead of 1 cup (saves approximately 30 calories per serving)
• Add 1/2 cup diced bell peppers to increase vegetable content and fiber
• Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For the most flavorful pie, use a mix of tomato varieties like beefsteak, roma, and heirloom
• Sprinkle 1 tablespoon of cornstarch on the bottom crust before adding tomatoes to create a moisture barrier
• For best results, use tomatoes that are ripe but still firm – overripe tomatoes release too much liquid
• This pie tastes even better the next day after flavors have melded – reheat individual slices at 325°F (163°C) for 10 minutes