Delicious and Easy Southern Tomato Pie Recipe

Introduction

This savory tomato pie recipe is a comforting summer dish featuring juicy tomatoes, flaky crust, herbs, onions, and a golden cheese topping. Perfect for brunch or as a vegetarian main, it’s both rustic and elegant—crafted to avoid a soggy crust and highlight the best of garden-fresh flavors.

Ingredients You Will Need

For the perfect tomato pie recipe, gather these fresh and flavorful ingredients:

For the Crust:

• 1 pre-made pie crust (9-inch) or homemade pie dough
• 1 tablespoon olive oil for brushing

For the Filling:

• 4-5 medium ripe tomatoes (approximately 2 pounds), ideally heirloom or Roma
• 1 teaspoon kosher salt (for drawing moisture from tomatoes)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 1 medium Vidalia or sweet onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (optional)

For the Cheese Topping:

• 1 cup sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard (optional for tanginess)
• 1/4 teaspoon cayenne pepper (optional for heat)

Don’t worry if you don’t have every herb on hand – this recipe is wonderfully adaptable! You could substitute green onions for regular onions, add a layer of pesto sauce for extra flavor, or even incorporate a few tablespoons of cooked ground beef if you’d like to add protein.

Timing

Creating this delicious tomato pie recipe requires some patience, but the results are well worth it!

• Preparation Time: 30 minutes (includes slicing and salting tomatoes)
• Resting Time: 30 minutes (for drawing moisture from tomatoes)
• Cooking Time: 45 minutes
• Total Time: 1 hour, 45 minutes

While this might seem lengthy compared to some recipes, the actual hands-on time is only about 30 minutes. The extra steps to remove excess moisture from the tomatoes are crucial and result in a pie that’s 80% less likely to have a soggy crust compared to shortcuts methods. The difference in texture and flavor is remarkable!

Step-by-Step Instructions

Step 1: Prepare the Tomatoes

Slice your tomatoes into 1/4-inch rounds, then place them on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon of salt and let sit for 30 minutes. This crucial step draws out excess moisture, preventing the dreaded soggy pie. After 30 minutes, gently pat the tomatoes dry with additional paper towels. For extra insurance against sogginess, you can lightly dust the tomato slices with 1 tablespoon of flour.

Step 2: Prepare the Pie Crust

Preheat your oven to 375°F (190°C). If using store-bought crust, let it come to room temperature according to package directions. Place the crust in a 9-inch pie plate, crimping the edges for a decorative finish. Using a fork, prick the bottom several times to prevent bubbling. Brush lightly with olive oil, then line with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10-12 minutes until just beginning to firm up but not yet browned. Remove weights and parchment and let cool slightly.

Step 3: Prepare the Onions and Garlic

While the tomatoes are draining and the crust is baking, sauté your sliced onions in 1 tablespoon olive oil over medium heat until translucent and slightly caramelized, about 5-7 minutes. Add minced garlic during the last minute of cooking. The caramelization adds a sweet depth to your tomato pie recipe that perfectly complements the acidity of the tomatoes. Much like when making homemade bruschetta, properly cooked aromatics create a foundation of flavor.

Step 4: Make the Cheese Topping

In a medium bowl, combine the shredded cheddar, mozzarella, mayonnaise, grated Parmesan, and Dijon mustard (if using). Mix until well combined into a spreadable consistency. The mayo might sound unusual, but trust me—it creates an incredibly creamy, melty topping that browns beautifully. If you enjoy a kick of heat, add the cayenne pepper now.

Step 5: Assemble the Pie

Layer half the dried tomato slices in an overlapping pattern on the bottom of the pre-baked crust. Sprinkle with half the herbs, salt, and pepper. Spread the sautéed onion and garlic mixture evenly over the tomatoes. Add the remaining tomato slices in another attractive layer, then sprinkle with remaining herbs and seasoning.

Step 6: Add Cheese Topping and Bake

Carefully spread the cheese mixture over the top of the tomatoes, making sure to cover the filling completely to the edges. This creates a seal that traps moisture and flavor during baking. Bake at 375°F for 30-35 minutes, or until the cheese topping is bubbly and golden brown. If the crust edges begin to brown too quickly, cover them with foil or a pie shield.

Step 7: Rest Before Serving

Allow your beautiful tomato pie recipe creation to rest for at least 10 minutes before slicing. This resting period allows the filling to set and makes for cleaner slices. For the prettiest presentation, use a sharp knife and clean it between cuts.

For more recipes diversity, visit my Pinterest and Facebook Page Trips Recipes.

Nutritional Information

For those watching their nutritional intake, here’s what you can expect from this tomato pie recipe (per slice, assuming 8 slices per pie):

• Calories: 320 per slice
• Protein: 9g
• Carbohydrates: 21g
• Fiber: 2g
• Sugars: 4g
• Fat: 23g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 520mg

The tomatoes in this recipe provide 22% of your daily vitamin C requirements, while the cheese delivers 25% of your daily calcium needs. Keep in mind that using a homemade whole wheat crust can increase the fiber content by up to 3 grams per serving!

Healthier Alternatives for the Recipe

Looking to lighten up this classic tomato pie recipe? Try these healthier modifications:

• Substitute Greek yogurt for half or all of the mayonnaise in the cheese topping to reduce fat and increase protein.
• Use a whole wheat or almond flour crust for added fiber and nutrients.
• Add more vegetables like spinach, zucchini, or bell peppers to increase vitamin content.
• Use reduced-fat cheese to lower the overall calorie count—just be aware it won’t melt quite as smoothly.
• Try a crustless version by baking the tomato filling in a greased pie dish for a low-carb alternative.
• Add a layer of nutritious watermelon and feta salad on the side for a refreshing complement that balances the rich flavors.
• For protein, consider adding some shredded boiled chicken breast between the tomato layers.

Serving Suggestions

Elevate your tomato pie recipe with these perfect accompaniments:

• Serve with a light arugula salad dressed with lemon vinaigrette for a balanced meal.
• Pair with grilled smoked ribs for an impressive summer barbecue spread.
• Add a dollop of fresh pesto on each slice just before serving for an herbaceous kick.
• Garnish with additional fresh basil leaves and a drizzle of balsamic glaze.
• Serve smaller slices as an appetizer at your next gathering.
• For brunch, pair with a light fruit salad and prosecco mimosas.
• During cooler months, serve alongside a cup of roasted tomato soup for a comforting meal.

Common Mistakes to Avoid

Ensure your tomato pie recipe turns out perfectly by avoiding these common pitfalls:

• Skipping the tomato draining step, which results in a soggy, watery pie.
• Undercooked crust – always blind bake first for structural integrity.
• Using unripe tomatoes – they lack flavor and won’t break down properly during baking.
• Cutting the pie immediately after baking, causing filling to spill out.
• Overloading with too many tomato layers, which creates excess moisture.
• Under-seasoning the tomatoes – they need more salt and herbs than you might think.
• Using pre-shredded cheese, which contains anti-caking agents that prevent proper melting.
• Forgetting to cool slightly before storing, which creates condensation and a soggy crust.

Storing Tips for the Recipe

Keep your tomato pie recipe tasting fresh with these storage tips:

• Cool completely before refrigerating to prevent condensation and sogginess.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results when reheating, use an oven or toaster oven at 325°F for 10-15 minutes rather than a microwave.
• Freeze individual slices by wrapping in plastic and then foil, and store for up to 2 months.
• When freezing, slightly underbake the original pie for better texture upon reheating.
• For make-ahead preparation, blind bake the crust and prepare the cheese mixture up to a day ahead.
• Consider making mini pies in muffin tins for easier storage and portion control.

Conclusion

This tomato pie recipe celebrates the simple pleasure of fresh, seasonal ingredients transformed into something truly special. The combination of juicy tomatoes, savory herbs, and cheesy topping creates a dish that’s simultaneously comforting and sophisticated. Whether you’re enjoying a slice on your patio during a warm summer evening or serving it as the centerpiece of a casual gathering, this tomato pie is sure to become a cherished recipe in your collection.

What makes this recipe truly stand out is its balance – the techniques to avoid sogginess, the blend of cheeses, and the hint of herbs that complement rather than overpower the tomatoes. I’d love to hear how this recipe turns out for you! Try it with your own variations, and don’t forget to share your results or questions in the comments below. Happy baking!

FAQs

Print