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Classic Southern Tomato Pie

Classic Southern Tomato Pie layers juicy sliced tomatoes in a flaky 9-inch pie crust and tops them with a creamy mayonnaise-cheese blend. It bakes until golden and bubbly, then rests briefly for clean slices.
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Prep Time 25 minutes
Cook Time 45 minutes
salted tomato moisture removal (resting) 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 count prepared 9-inch pie crust Store-bought works well for a faster weeknight bake.
  • 4 ripe tomatoes Slice evenly for consistent layering and baking.
  • 1 tsp salt Used to draw out tomato moisture.
  • 0.5 cup green onions Chopped; use both for the layers and a little extra for garnish if desired.
  • 0.25 cup fresh basil Chopped; reserve a little for garnish.
  • 1 cup sharp cheddar cheese Shredded for melting into the filling.
  • 1 cup mozzarella cheese Shredded for stretchy, melty texture.
  • 0.75 cup mayonnaise Helps create the creamy, cohesive topping.
  • 0.5 tsp black pepper Adds warmth to the cheesy mixture.
  • 0.25 tsp garlic powder Seasoning for the cheese-mayo blend.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prep and bake the crust
  1. Preheat oven to 375°F (190°C). Make sure the oven is fully hot before baking so the crust sets properly.
  2. Bake the pie crust for 10 minutes until lightly set. Place it on a sheet pan for easy handling.
Prep the tomatoes
  1. Place tomato slices on paper towels. This helps remove surface moisture before salting.
  2. Sprinkle with salt and let sit for 20 minutes to remove excess moisture. You should see the towels start to absorb tomato liquid.
  3. Pat tomatoes dry thoroughly. Press gently so the filling doesn’t become watery.
Assemble the tomato pie
  1. Layer half of the tomatoes into the pie crust. Spread them evenly so they bake at the same rate.
  2. Sprinkle with half of the green onions and basil. Distribute across the surface for even flavor.
  3. Repeat layers with remaining tomatoes and herbs. Keep the top layer level for a consistent cheese spread.
  4. In a bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, black pepper, and garlic powder. Stir until the mixture looks thick and evenly combined.
  5. Spread the cheese mixture evenly over the tomatoes. Cover the tomatoes so they’re fully topped before baking.
Bake and serve
  1. Bake for 30–35 minutes until golden and bubbly. Look for bubbling at the edges and a lightly browned top.
  2. Cool for 10–15 minutes before slicing. The pie will firm up so the slices hold together.
  3. Garnish with extra basil and serve. Add it right before serving for the freshest green color.

Notes

Pro tip: salting and then patting the tomatoes dry is what keeps this pie sliceable instead of watery. Store covered in the refrigerator up to 3 days; reheat slices in a 325°F (165°C) oven until warmed through. Freezing is not recommended because the tomatoes can release extra liquid upon thawing. For a lighter option, use part-skim mozzarella and a reduced-fat mayonnaise.