Yummy Tomato Pie Like You’ve Never Known

Southern tomato pie is one of those dishes that you really should make, like, yesterday. We’re talking about layers of ripe, juicy summer tomatoes tucked inside a flaky pie crust, loaded with a cheesy mayo mixture that’s downright addictive. I know—mayonnaise in a pie sounds funny, but trust me here. It’s a classic Southern dish full of rich, tangy flavors. If you’re having trouble picturing it, think of your favorite pimiento cheese dip, all wrapped up in buttery, flaky pie crust. Absolutely delicious! Perfect for brunch, dinner, or pretty much any meal you want to impress your family with.

The other day, we turned on the Olympics and caught the horse jumping event. Out of nowhere, my son Truman bursts out, “Finally! Some decent equestrian!” We all stared at him, wide-eyed—since when does he care about equestrian events? He went on to explain that the only horse events before were dressage, which he calls “horse tap dancing,” and apparently, that’s not nearly as cool. I mean, who knew?! His passion was so unexpected I had to laugh.

It feels like the Olympic excitement is everywhere right now. My friends and I can’t stop talking about it. Have you been watching? I’m the least sporty person you’ll meet, but I’m totally hooked on all the action and stories.

Growing up, our house didn’t have a main-floor TV. You had to head upstairs to watch anything. But for the Olympics? My mom would haul out this old 12-inch “mini” TV—huge and boxy compared to today’s screens—and drag it around wherever she was working. She’d bring it to the kitchen while canning apricots late into the night, the Olympics playing quietly in the background.

I remember the counters cluttered with peaches and apricots everywhere, windows open to catch the summer breeze, the floor sticky from spills, and the occasional ant inspecting the fruit frenzy. That’s just what happens when you bring a whole haul of fresh fruit home, right?

SOUTHERN TOMATO PIE. Mention this outside the South, and you’re likely to get some curious or confused looks. I’ve lived in California for a while now, and friends always ask, “What even is that?” Do Midwestern friends know this dish? I’m curious! But here’s the gist: take the ultimate tomato sandwich—soft buttery bread, mayo, salt, and the freshest, juiciest tomato from the garden—and turn it into a savory pie.

We start with a flaky, buttery crust, then layer in three kinds of cheese (cheddar, mozzarella, and gruyere), mix in just a bit of mayo for creaminess and to hold everything together, plus fresh basil and garlic, and top it all with ripe, gorgeous tomatoes. It’s like eating pimiento cheese dip, but lighter—meaning you can definitely finish a whole slice without feeling weighed down. This pie feels like pure comfort food, especially alongside classic sides like potato salad or mac and cheese at a potluck. My husband Eric and I adore it, and every single kid in our family does too—which isn’t easy to achieve. It tastes kind of like pizza, just in pie form!

My mother-in-law Kris got hooked on southern tomato pie last summer when her garden was overflowing with tomatoes. The first time, the pie turned out soggy (more on fixing that below!), but after drying the tomatoes out more and discovering the trick of sprinkling cornmeal in the crust, she nailed it the second try. Her book club friends went wild for it! Here’s a photo of Kris’s successful pie:

Look at that beauty, right? Big thanks to Kris for taking such great notes—her tips saved me from a soggy pie disaster multiple times! I tweaked the recipe a bit, but really it was all her expert advice that made this a winner. 🤣

If you’ve never tried southern tomato pie before—or maybe you’ve heard of it but weren’t sure about it—this is your friendly invite to dive in. Imagine the classic tomato sandwich you know and love: soft buttery bread, layers of mayo, a sprinkle of salt, and fresh juicy tomatoes from the garden—then imagine all that goodness packed into a savory, cheesy pie with bright basil. It’s homey, nostalgic, and somehow manages to feel both comforting and fresh, perfect for summer.

In this post, I’m sharing everything you need for a show-stopping southern tomato pie: a trusted recipe that takes about an hour and fifteen minutes total (perfect if you’re short on time), step-by-step instructions to guide you through the layers and baking, and all my best tricks to avoid a soggy crust—like par-baking, salting and drying the tomatoes, and adding cornmeal. Plus, I’ve included helpful tips for ingredient swaps, fun variations, storage advice, and answers to your common questions. There are photos sprinkled throughout and a few family stories that make this dish even more meaningful, plus easy tweaks to match what you have in your pantry.

• Flavor profile: cheesy, creamy (thanks to mayo), tomato-bright—think pimiento cheese meets pizza meets pie.
• What you’ll learn: how to prep tomatoes so your pie isn’t wet, when and how to par-bake your crust, and layering tips to get the best texture.
• Extra goodies: ideas for mix-ins like bacon or pesto, serving suggestions, and regional tomato pie fun facts.

Reasons You’ll Love This

This southern tomato pie is a fantastic way to transform your summer tomato haul into an easy, crowd-pleasing meal. Here’s why I love it so much:

• Fresh garden flavor bursts with ripe tomatoes and fragrant basil in every mouthful.
• Cheesy, savory comfort that feels rich and creamy from the mayo and three-cheese blend, but not overwhelming.
• Simple ingredients you likely have on hand: staple cheeses, mayo, fresh tomatoes, and a pie crust.
• Smart techniques to keep the pie crust crispy—not soggy—including par-baking, salting and pressing tomatoes, and sprinkling cornmeal.
• Flexible serving options: warm, room temperature, or cold, always delicious and perfect for picnics, potlucks, or casual family meals.
• Kid-friendly familiarity—flavors remind everyone of pizza and tomato sandwiches, so picky eaters tend to love it too.

Ingredients and Pantry Essentials

• 1 9-inch Homemade Pie Crust
• 1 teaspoon kosher salt
• 4 large tomatoes, about 4 cups chopped (roughly 1 and 1/2 lbs)
• 1 tablespoon cornmeal
• 3/4 cup sharp cheddar cheese, shredded*
• 1/2 cup yellow onion, chopped
• 1/4 cup basil, sliced
• 3/4 cup mayonnaise
• 1 clove garlic, smashed and minced
• 1/4 teaspoon cayenne pepper, optional up to 1/2 teaspoon
• fresh ground pepper, to taste
• 1/2 cup sharp cheddar cheese, shredded for mayo mixture
• 1/2 cup mozzarella cheese, shredded for mayo mixture
• 1/2 cup gruyere cheese, shredded for mayo mixture
• 1/4 cup sharp cheddar cheese, to top the pie
• 1/4 cup mozzarella cheese, to top the pie
• 1/4 cup gruyere cheese, to top the pie
• fresh basil, to garnish

Assemble and Bake the Pie

1. Make a 9-inch pie crust (homemade or store-bought), chill, and roll into a pie dish.
2. Use a fork to poke holes in the crust, blind-bake with weights, remove weights, then bake 3–4 more minutes until set; set crust aside to cool.
3. Select firm tomatoes (Roma or Beefsteak recommended) and avoid overly juicy varieties.
4. Cut each tomato in half crosswise and scoop out seeds and juice with your fingers.
5. Dice the tomato flesh into bite-sized pieces until you have about 4 cups.
6. Place chopped tomatoes in a colander over a bowl, sprinkle with 1 teaspoon kosher salt, stir to coat, and let sit 20–30 minutes, stirring occasionally.
7. Preheat oven to 375°F and place a large baking sheet on the center rack to heat.
8. Sprinkle 1 tablespoon cornmeal into the par-baked crust, spread 3/4 cup shredded sharp cheddar over it, then add 1/2 cup chopped yellow onion and 1/4 cup sliced basil.
9. In a medium bowl, combine 3/4 cup mayonnaise, 1 minced garlic clove, 1/4 teaspoon cayenne (optional), fresh ground pepper to taste, and 1/2 cup each shredded mozzarella, cheddar, and gruyere; stir until it forms a thick spread.
10. Spread the salted tomatoes in a single layer on paper towels on a baking sheet and press another layer of paper towels on top to absorb excess juice.
11. Add half of the dried tomatoes over the basil layer in the pie shell.
12. Spread the mayo-cheese mixture evenly over the tomatoes.
13. Layer the remaining dried tomatoes over the mayo-cheese spread.

14. Sprinkle the top with 1/4 cup each of cheddar, mozzarella, and gruyere (or your preferred cheese mix).

15. Make a foil shield to protect the crust edges from burning and fit it around the pie.
16. Place the pie on the hot baking sheet and bake at 375°F for 40–45 minutes, checking 5–10 minutes early to remove the foil if edges aren’t browning; bake until the top is golden and bubbly.
17. Let the pie cool on a wire rack for at least 15–30 minutes before slicing and garnish with fresh basil if desired.

Insider Tricks for Best Results

First up: grocery store tomatoes just don’t compare. They’re picked green and ripened on trucks, which makes them dull and often mealy. Garden tomatoes are where this southern tomato pie shines, so if you can get your hands on some fresh-picked, it will make a massive flavor difference. Sadly, I’m no gardener, so I usually call in favors from friends with big tomato patches. 🤣

The trickiest part about southern tomato pie is keeping it from getting too watery. There are no eggs or custard holding this pie together—just tomatoes, cheese, and mayo. So if you don’t prep those tomatoes right, the liquid will soak into your crust and leave you with a soggy bottom. Nobody wants that!

On the left you see Roma tomatoes, middle is Beefsteak, and on the right are garden tomatoes from a local. My top picks are sturdy Roma or Beefsteak, since they hold their shape well when baked. Very juicy tomatoes or ones that break down will make your pie slip into soggy territory.

Whatever tomatoes you choose, be sure to follow the drying process carefully: salting, squeezing out seeds, and pressing with paper towels. And don’t forget the cornmeal on the crust—it’s a simple but game-changing trick to soak up extra moisture.

You can serve this southern tomato pie simply on its own, or as a side alongside your favorite BBQ or grilled meat dishes.

• Fresh summer fruits like watermelon, cantaloupe, or peaches add a nice refreshing contrast.
• Steamed or grilled veggies—corn on the cob, green beans, or summer squash—are perfect partners for this pie.

Easy Swaps and Mix-Ins

If you want to tweak this southern tomato pie, here are some easy options that fit the same basic approach:

• Change the cheese: Parmesan or Pecorino bring a salty bite; Monterey Jack offers creamier mildness; feel free to skip the gruyere and use all cheddar if that’s what you’ve got.
• Meaty twist: Mix in 4-6 slices of cooked, crumbled bacon or chopped prosciutto to add a smoky, savory edge. Just cook and drain beforehand.
• Roasted tomatoes: If your tomatoes are extra juicy, try roasting halved cherry or plum tomatoes first to concentrate their flavor and cut down on moisture before adding them.
• Herb swaps: Use fresh thyme, oregano, or chives alongside or in place of basil for a different herbal note.
• Pesto or tapenade: Stir 1-2 tablespoons into the mayo-cheese mixture for a bright, savory boost.
• Mini pies: Use a muffin tin or tart pans to make individual-sized pies—great for parties or a fun twist!
• Gluten-free or store-bought crust: Use your favorite gluten-free or premade crust to save time; just follow the same par-baking and tomato-prep techniques.
• Dairy-free/vegan: Swap vegan mayo and shreddable vegan cheeses, plus a vegan crust—texture and melt won’t be exactly the same, but still tasty.

Storing, Reheating, and Freezing

This southern tomato pie is loaded with cheese and mayo, so leftovers should always be refrigerated. Cover the pie tightly with plastic wrap or transfer slices into airtight containers. It keeps well for 4-5 days, but expect the bottom crust to soften as the tomato juices settle in. My advice? Eat it as fast as you can!

To serve leftovers, let the pie come to room temperature for an hour or two. If you want it warm, leave it out for 30 minutes, then heat the whole pie in a cold oven set to 350°F (especially if your pan is glass). Check after 10 minutes to see if it’s warmed through—add more time if needed. You can also microwave single slices, but the crust won’t be crispy like oven-reheated.

Freezing tomato pie isn’t ideal, but it can be done if necessary. Freeze the cooled pie uncovered on a baking sheet for 30 minutes, then wrap well in plastic and foil. It lasts up to three months. Thaw overnight in the fridge, then warm in the oven as above. You can also bake from frozen, just be sure the oven starts cold if your pan is glass to avoid cracking.

Common Questions Answered

What is tomato pie?

Southern tomato pie is a savory dish combining fresh summer tomatoes with a rich cheese and mayonnaise filling, all baked in a flaky buttery crust. It’s a Southern comfort food staple and shouldn’t be confused with northeastern or Italian-style tomato pies, which are more like flatbreads or pizzas without the cheesy custard filling. Early versions of tomato pie were more like fruit pies with green tomatoes, sugar, and spices—not quite the same thing. *shudder*

Do you eat tomato pie hot or cold?

Either way you like! Southern tomato pie is delicious warm, at room temperature, or chilled. Just wait about 15-30 minutes after baking before slicing to let it set and avoid runny filling or burned tongues from hot cheese and tomato lava. 😄

What ingredients are in tomato pie?

The basics are a flaky pie crust, fresh chopped ripe tomatoes, a creamy filling made with mayonnaise, three kinds of cheese (usually cheddar, mozzarella, and gruyere), salt, pepper, and fresh basil. Once baked, it’s melty, cheesy, and bright with tomato flavor.

How is southern tomato pie different from pizza pie or other tomato pies?

Great question! This post features a southern tomato pie, which means a classic pie crust filled with a creamy tomato-cheese mixture. A northeastern-style tomato pie is more of a flat, focaccia-like bread topped with tomato sauce and usually served room temperature. And of course, pizza pie refers to what most people just call pizza—thin crust or thick, with lots of cheese and toppings.

Is tomato pie more of a New York thing or a Pennsylvania thing?

Turns out there are really two different recipes named “tomato pie,” created independently. The southern tomato pie in this post is popular across the South, especially in the Carolinas. The other style, more like an Italian bread topped with tomato sauce, is a Philadelphia-area specialty. Both are delicious in their own right—it’s just fun to know the difference!