Southern living tomato pie is one of those recipes that just hits different when tomato season rolls around. We're talking juicy, ripe summer tomatoes layered into a flaky pie crust, topped with a melty, golden cheddar and mayonnaise filling that makes every single bite feel like pure Southern comfort. If you've never tried this before, get ready, because this recipe is about to become your new warm-weather obsession.
This southern living tomato pie is a staple on Southern tables from June all the way through August when fresh tomatoes are at their peak. I grew up eating versions of this at church potlucks and summer cookouts, and now it's the dish I make every July without fail. Whether it's a lazy Sunday dinner or a gathering with friends on the back porch, this old fashioned Southern tomato pie never disappoints.
Jump to:
- Why You'll Love This Southern Living Tomato Pie
- Ingredients for Southern Living Tomato Pie
- How to Make Southern Living Tomato Pie
- My Top Tips for Southern Living Tomato Pie
- Little Moments in the Kitchen
- Substitutions for Southern Living Tomato Pie
- Variations on Southern Living Tomato Pie
- Equipment for Southern Living Tomato Pie
- Storage Tips for Southern Living Tomato Pie
- Olivia's Tip for Southern Living Tomato Pie
- FAQ about Southern Living Tomato Pie
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Southern Living Tomato Pie
- It uses just a handful of real ingredients. Fresh tomatoes, cheddar cheese, mayo, basil, and a store-bought or homemade crust. Nothing fancy, nothing hard to find. Budget-friendly and absolutely delicious.
- It comes together in under an hour. Prep takes about 20 minutes and the oven does the rest. Perfect for weeknights when you want something satisfying but not complicated.
- Kids and adults both go crazy for it. The cheesy, savory filling makes even the most skeptical veggie-avoiders come back for a second slice. Olivia is living proof of that.
Ingredients for Southern Living Tomato Pie
You only need a short list of simple, fresh ingredients to pull this off. The magic here is really in the quality of your tomatoes, so grab the best ones you can find at your local farmers market or garden. Heirloom tomatoes, beefsteak, or even a mix of whatever is ripest will all work beautifully in this savory Southern tomato pie.
What You'll Need
- Ripe fresh tomatoes, about 4 to 5 medium, or enough to fill your crust
- 1 pre-baked 9-inch pie crust, store-bought or homemade
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup mayonnaise
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, roughly torn
- ½ sweet onion, thinly sliced
- ½ teaspoon black pepper
- ½ teaspoon salt, for drawing out moisture
- Optional: a pinch of red pepper flakes for a little kick
Why These Ingredients Matter
- Fresh, ripe tomatoes are the whole star of this dish. Using peak-season tomatoes means more natural sweetness and deeper flavor in every layer. Watery, out-of-season tomatoes will make your pie soggy, so save this recipe for when real summer tomatoes are ready.
- Sharp cheddar cheese gives this pie its bold, tangy punch that balances the sweetness of the tomatoes perfectly. It melts into a beautiful golden top that looks just as good as it tastes. This is honestly what separates a great southern living tomato pie from a flat, forgettable one.
- Mayonnaise is the secret weapon in the cheesy topping. It acts as a binder, keeps the filling creamy, and helps everything brown up gorgeous in the oven. Don't skip it and don't swap it for Greek yogurt here, the texture just won't be the same.
How to Make Southern Living Tomato Pie
Step-by-Step Directions
1. Pre-bake your pie crust. Blind bake your 9-inch pie crust at 400°F for about 10 to 12 minutes until it looks lightly golden and feels set to the touch. This step keeps the bottom from turning soggy once the tomatoes go in.
2. Slice and salt your tomatoes. Slice your fresh tomatoes about ¼ inch thick. Lay them out on a paper towel-lined baking sheet, sprinkle lightly with salt, and let them sit for at least 15 to 20 minutes. You'll see the paper towels go damp, and that's exactly what you want. Pat them completely dry before using.
Note: This step is non-negotiable. Skipping it is the number one reason tomato pie turns out watery. Pull out as much moisture as you possibly can before layering.
3. Make the cheesy filling. In a medium bowl, stir together the shredded sharp cheddar, mozzarella, mayonnaise, minced garlic, and black pepper until well combined and creamy-looking.
Note: Make sure your garlic is finely minced. Chunky garlic won't cook through fully in the oven and can taste sharp and overpowering in the final slice.
4. Layer the pie. Spread a thin layer of the cheese mixture on the bottom of your pre-baked crust. Then layer in half your tomato slices, overlapping them slightly. Add a few torn basil leaves and a few rings of sweet onion. Repeat with another layer of tomatoes, basil, and onion.
5. Add the cheesy topping. Spread the remaining cheese and mayonnaise mixture evenly over the top of the tomatoes until everything is covered. It should look like a thick, creamy blanket of cheesy goodness.
6. Bake to golden perfection. Place your southern living tomato pie on the middle oven rack and bake at 350°F for 30 to 35 minutes, until the top is puffed, deeply golden brown, and the filling is bubbling gently around the edges.
7. Rest before slicing. Let the pie cool for at least 15 minutes before cutting into it. I know it's hard to wait, but it needs that time to set so the slices hold together nicely.
Hint: For the best flavor and texture, use a mix of sharp cheddar and mozzarella in roughly equal parts. Cheddar brings the bold taste and mozzarella brings the stretch. Together they create that perfect pull-apart cheesy top.
If you love cheesy, satisfying comfort food like this, you'll also want to check out my Philly Cheesesteak Bowl for another melty, savory weeknight win.
My Top Tips for Southern Living Tomato Pie
The single most important thing I can tell you is this: do not rush the salting step. I know 20 minutes feels like forever when you're hungry and excited, but wet tomatoes will ruin the texture of this whole pie. The filling will pool at the bottom, the crust will go soft, and everything will slide apart when you try to slice it.
Gold Tip: After salting, use a double layer of paper towels and gently press each tomato slice dry. Then let them rest on a fresh dry towel for another 5 minutes. The drier your tomatoes, the crispier and more beautiful your southern living tomato pie will be.
Little Moments in the Kitchen
The first time I made this southern living tomato pie with Olivia, she walked into the kitchen, looked at all the sliced tomatoes lined up on the counter, and said, "Mom, are we making pizza? Because that kind of looks like pizza." I had to explain that no, this was something even better, and she looked at me like I had personally offended her. She was very committed to her pizza.
By the time it came out of the oven all golden and bubbling, she had completely forgotten about pizza. She took one bite, looked up at me with wide eyes, and said, "Okay. This is better than pizza." Coming from an 11-year-old who would eat pizza for every meal if I let her, I'm calling that a full five-star review.
Substitutions for Southern Living Tomato Pie
Crust: Use a gluten-free pie crust to make this southern living tomato pie completely gluten-free. Most grocery stores carry a solid option in the freezer section.
Mayo: Not a fan? A mix of sour cream and a little cream cheese can work in a pinch, though the topping will be slightly thicker and won't brown quite as beautifully.
Cheese: Sharp cheddar is ideal, but smoked gouda or a mix of gruyere and cheddar also adds a deeper, nuttier flavor to the filling.
Vegetarian: This recipe is already vegetarian! For a vegan version, use vegan mayo and your favorite dairy-free shredded cheese, though the melt and browning will be slightly different.
Onion: Sweet onion is my go-to, but green onions or shallots work beautifully if that's what you have on hand.
Variations on Southern Living Tomato Pie
Spicy: Add a pinch of cayenne to the cheese mixture and scatter thinly sliced jalapeños between your tomato layers. It brings a slow, warm heat that pairs so well with the sweetness of ripe tomatoes.
Heirloom Tomato Deluxe: Use a mix of colorful heirloom tomatoes, sliced thick, for a showstopper version of this southern living tomato pie. Add a layer of caramelized onions under the tomatoes and finish the top with a sprinkle of flaky sea salt. This one is pure summer on a plate.
Kid-Friendly: Keep it simple and swap the fresh basil for a small handful of shredded parmesan sprinkled on top. No herbs, extra cheese, done. Olivia fully approved this version.
Equipment for Southern Living Tomato Pie
9-inch ceramic or glass pie dish: These distribute heat evenly so the crust bakes through without burning. Metal pans run hotter and can overbrown the bottom before the filling sets.
Sharp knife or mandoline: Clean, even tomato slices make for beautiful layers. A dull knife drags and crushes the tomatoes, releasing extra juice you definitely don't want in your crust.
Mixing bowl and rubber spatula: A good-sized bowl makes mixing the cheesy topping easy, and a rubber spatula lets you spread it over the tomatoes without pushing everything around.
Paper towels: Stock up. You'll need a generous amount to blot your tomato slices properly. This is genuinely the tool that makes or breaks the whole recipe.
Want another dish that's just as easy to pull together on a weeknight? My Hot Honey Chicken Bowls are a reader favorite that comes together in about 30 minutes flat.
Storage Tips for Southern Living Tomato Pie
- Fridge: Store leftover southern living tomato pie covered loosely with foil or in an airtight container for up to 3 days. The crust will soften a little as it sits, which is totally normal.
- Reheating: Reheat slices in a 325°F oven for about 10 minutes or in an air fryer for 5 minutes to bring some crispness back. Avoid the microwave, it makes the topping rubbery.
- Freezing: I do not recommend freezing this pie. The mayonnaise-based filling breaks down after thawing and the tomatoes release a ton of water, making everything soggy. This one is best enjoyed fresh or within a few days.
Olivia's Tip for Southern Living Tomato Pie
Olivia says to always add a few fresh basil leaves right on your slice just before eating, not during baking. She says the smell alone makes it taste better and honestly? She's not wrong.
FAQ about Southern Living Tomato Pie
What is the original tomato pie?
The original southern tomato pie is a savory, open-faced pie made with fresh sliced tomatoes, herbs, and a cheesy mayonnaise topping baked inside a flaky pie crust. It has deep roots in Southern cooking traditions where summer gardens overflowed with ripe tomatoes and home cooks needed delicious ways to use them all. It has nothing to do with a sweet tomato preserve or a pizza-style pie.
How do you keep tomato pie from being watery?
Always salt your tomato slices and let them drain on paper towels for at least 15 to 20 minutes before layering them in the crust. This pulls out the excess moisture before it has a chance to pool at the bottom of your pie. Pat them completely dry before use and you'll be in great shape.
What US city is famous for tomato pie?
Trenton, New Jersey is widely credited with the original tomato pie, which is closer to a pizza-style dish. But the creamy, savory Southern version we're making here is rooted in states like South Carolina, Georgia, and Virginia where summer tomatoes are a true seasonal treasure and a point of serious local pride.
What's the best cheese for tomato pie?
Sharp cheddar is the classic go-to for southern living tomato pie because its bold, tangy flavor balances the sweet acidity of fresh tomatoes so well. I love combining it with a little mozzarella for creaminess and stretch. Gruyere and smoked gouda are great upgrades if you want something with a little more depth.
Conclusion
This southern living tomato pie is one of those simple, honest recipes that reminds you why summer cooking is so worth it. Fresh tomatoes, a flaky crust, and that golden cheesy topping come together in a way that feels both humble and totally satisfying. Make it once and I promise it earns a permanent spot in your warm-weather rotation.
If you love seasonal, from-scratch comfort food like this, there is so much more waiting for you right here on JasmineCooking.com. And if you're looking for a fun, totally different savory dish to round out your summer table, go check out this Frito Pie Casserole from AllRecipes for another crowd-pleasing, no-fuss favorite.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Southern Living Tomato Pie:
📖 Recipe
Southern Living Tomato Pie (Jasmine's Family Recipe)
Ingredients
Equipment
Method
- Jasmine starts by preheating the oven to 400°F (200°C). She tells Olivia, her little helper, that this is the "warm-up stage" just like stretching before a fun cooking adventure. They lightly blind-bake the pie crust so it stays crisp under all those juicy layers.
- Together, we slice the ripe tomatoes and sprinkle them with salt. Olivia always tries to sneak a slice, but I remind her this step is all about patience. We let them sit so the extra juice can drip away, this is our secret to avoiding a soggy pie.
- I hand Olivia paper towels and she gently pats the ripe tomatoes dry. She loves seeing how much water comes out, it feels like magic to her every time. This step makes the pie firm and sliceable later.
- In a big bowl, we stir together sharp cheddar cheese, mozzarella cheese, mayonnaise, garlic, and black pepper. Olivia calls it "cheese cloud mix" because it looks so creamy and soft. I always let her do the stirring so she feels like the real chef.
- We spread a little cheese mixture into the pie crust, then layer in ripe tomatoes, sweet onion, and fresh basil. Olivia carefully arranges each slice like she's building a edible garden. This is where the pie starts looking beautiful.
- We spread the rest of the cheesy mixture on top and bake the pie at 350°F (175°C). Olivia loves watching it bubble and turn golden in the oven. I tell her this is where all our love turns into comfort food.
- We let the pie cool before slicing. Olivia always says waiting is the hardest step, but I remind her it helps the slices stay perfect. We finally cut in together and enjoy our summer creation.
Nutrition
Notes
- Always salt and drain tomatoes well to prevent a soggy pie.
- Best served slightly warm or at room temperature for the richest flavor.
- You can swap cheddar with gouda for a deeper smoky taste.
- Store leftovers in the fridge for up to 3 days, but crust softens over time.
- Jasmine loves making this with Olivia during summer weekends, it's as much about the memory as the meal.
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