Southern Tomato Pie (Cheesy, With Fresh Tomatoes)

What Makes This Recipe Work

Drawing moisture out of the sliced tomatoes on paper towels is the single step that keeps the crust from going soggy. A mayonnaise and cheese topping browns into a custardy layer that holds the juicy tomatoes in place.

Ingredients for Southern Tomato Pie (Cheesy, With Fresh Tomatoes)

• 1 (9-inch) unbaked pie crust, store-bought or homemade
• 2 1/2 lb (1.1 kg) ripe tomatoes, sliced 1/4 inch thick (about 5 medium)
• 1 tsp kosher salt, for draining
• 1 tbsp olive oil
• 1 small onion, thinly sliced (optional)
• 1 cup (120 g) shredded sharp cheddar cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 3/4 cup (170 g) mayonnaise
• 2 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 1 tsp apple cider vinegar

How to Make Southern Tomato Pie (Cheesy, With Fresh Tomatoes)

1. Blind-bake the crust: heat the oven to 400 F (200 C), line the crust with parchment and pie weights, and bake 15 to 18 minutes until lightly golden. Cool slightly.
2. Arrange the tomato slices on a paper-towel-lined tray, sprinkle with the salt, and let drain 30 minutes. Blot the tops dry.
3. If using the onion, heat the olive oil in a small skillet over medium heat and cook the onion until soft and lightly golden, about 6 minutes.
4. In a bowl, stir together the cheddar, Parmesan, mayonnaise, basil, oregano, pepper, and vinegar to make the topping.
5. Layer the drained tomatoes in the cooled crust, scatter the onion over them, and spread the cheese topping evenly across the top.
6. Bake at 375 F (190 C) for 30 to 35 minutes, until the topping is golden and bubbling at the edges.
7. Rest the pie at least 15 minutes before slicing so the filling firms up.

Tips for the Best Southern Tomato Pie (Cheesy, With Fresh Tomatoes)

• Plum or Roma tomatoes have less water and hold up best in a pie.
• Drain the slices on a wire rack over a sheet pan for the driest result.
• Letting the pie rest is not optional; slicing too soon makes the filling run.

Variations and Substitutions

• Green tomato pie uses firm unripe tomatoes for a tart, bright version with the same topping.
• For an Italian tomato pie, layer in fresh mozzarella, minced garlic, and extra oregano and bake in a thicker crust.
• Swap the pastry for a buttery biscuit crust for a more rustic, Southern-style pie.
• Add crumbled cooked bacon to the cheese topping for a smoky upgrade.

How to Store and Reheat

• Cover and refrigerate leftovers up to 4 days, then reheat at 350 F (175 C) until warmed through.
• This pie is best the day it is made and does not freeze well because the topping and crust separate on thawing.

Southern Tomato Pie (Cheesy, With Fresh Tomatoes) FAQ