Southern tomato pie

A main dish savory pie made with ripe summer tomatoes, sweet onions, fresh basil, and a creamy cheesy filling.

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I love the flavor of fresh summer garden tomatoes. They are some much more flavorful and sweet than other times of the year. A terrific way to use them and enjoy their delicious flavor is in this Southern tomato pie.

 

We grow tomatoes every year in our garden. They are one of my favorite things to grow because there are so many colors, shapes, sizes, and flavors. We love trying all different types. 

This tomato pie recipe is a recipe that works best for sweet and fleshy tomatoes. Beefsteak tomatoes would be an excellent choice.

 

Part of the steps of making this recipe is to drain out as much of the juice as you are able to prevent to pie from being too soggy (and having a very soggy crust). This step is key because tomatoes are full of water and you want to get as much out as possible.

Besides tomatoes, this pie contains sweet onions and fresh basil. These are two other flavors that remind me of summer and go so well with tomatoes. The filling has a touch of garlic powder as well.

The rest of the filling is made from a combination of mayonnaise, sour cream, cheddar cheese, and mozzarella cheese. These make the pie creamy, cheesy, and hold it all together. Then it is topped with a bit of breadcrumbs.

You can use a store bought pie crust, or use your favorite homemade pie crust recipe. I like to use this all butter pie crust recipe that I share in a post for apple crumb pie. 

This Southern tomato pie makes a nice summer meal for lunch or dinner. Serve it with a big green salad for a complete meal. 

 

If you have some tomatoes you need to use up, whether they are from your garden, CSA box, or grovery store, tomato pie is a great choice. 

 

Yield: about 8 servings

Author: Amy (Savory Moments)

Southern Tomato Pie

A main dish savory pie made with ripe summer tomatoes, sweet onions, fresh basil, and a creamy cheesy filling.

Ingredients

• 1 recipe for your favorite pie crust
• 5 cups roughly chopped tomatoes
• 1/3 cup finely chopped Vidalia (or other sweet) onion
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1 tablespoon plain breadcrumbs

Instructions

1. Roll and fit your pie crust to a standard pie pan/plate. Cover with plastic wrap and refrigerate until ready to put pie together.
2. Place the chopped tomatoes and onions in a colander over a bowl. Gently toss them with one teaspoon of salt. Place in the refrigerator for about 1 hour (this is to remove as much moisture as possible so the pie is not super soggy).
3. After the hour, gently stir the tomato mixture with a rubber spatula to remove as much built up moisture as possible. Stir in the basil along with a few grinds of black pepper.
4. Preheat the oven to 375 degrees. Uncover the crust and fill it with the tomato mixture, spreading evenly.
5. In another bowl, mix together the mayo through garlic powder along with a pinch of salt and a couple grinds of pepper. Spread the mixture evenly on top of the tomatoes. Sprinkle with breadcrumbs.
6. Bake for about 45-50 minutes, until the top is golden and the crust is golden.
7. Let cool for at least 15 minutes before slicing and then serve warm. It's best to cool longer to let it set.

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This post was originally published in 2015 and has been updated in 2023 with a recipe card, new text, and more to improve reader experience.

Check out these other pie recipes:

Turkey Taco Crescent Pie

Savory Onion Pie 

Honey Walnut Pie

Sour Cream Blueberry Pie

Old-fashioned Zucchini Pie