Southern Tomato Pie
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Southern Tomato Pie is a savory pie made with fresh tomatoes, basil, thyme, mayo, and three cheeses in a buttery cracker crust. This classic summer recipe is as southern as it gets, and can be served as a main dish, side, or brunch entree!
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Why You'll Love It
- Easy southern tomato pie recipe made with sweet summer tomatoes
- Perfect pie to enjoy during tomato season
- Versatile recipe that can be served for breakfast, lunch or dinner
- Great crowd pleaser for picnics, cookouts and potluck gatherings
- Intense flavor that is hard to resist!
Recipe Highlights
There’s really nothing like layers of ripe tomatoes surrounded in fresh herbs and topped with a flavorful cheese spread. If you’ve never tried this savory pie that tastes like a quiche, you're in for a real treat!
This easy recipe will remind you of summer wrapped up in a buttery crust. Fresh garden tomatoes, savory herbs, and three cheeses blend together for a unique flavor that's outrageously good!
What Type of Tomatoes Are Best?
You can use roma tomatoes which don't contain as much liquid, or tomatoes from your own garden, grocery store or farmer's market. Beefsteak tomatoes are a great choice since they are large in size and hold their shape after baking.
Heirloom tomatoes are beautiful and make a lovely presentation since they come in all types of shapes and sizes. Look for popular styles such as Cherokee Purple or Brandywine which will add a deep rich hue to your pie.
Vine-ripened tomatoes straight from the garden are also a favorite because they are sweet and less acidic. High quality tomatoes, no matter what type you choose, will taste best and create a perfect flavor profile.
Ingredient Notes
You may have most of these ingredients in your pantry and fridge at home. See recipe card for quantities.
- buttery round crackers
- butter
- large tomato slices
- kosher salt and black pepper
- garlic powder
- fresh basil leaves
- fresh thyme
- cream cheese
- mayonnaise
- sharp cheddar cheese
- shredded parmesan cheese
How to Make Southern Tomato Pie
- Crush the buttery round crackers in a gallon size plastic bag until crumbly. Add butter and mix well. Press crumbs into the bottom and up the sides of a 9-inch pie plate or pan. Bake for 10 minutes at 350 degrees. Cool crust for at least 15 minutes.
- While crust is baking, line a baking sheet with a layer of paper towels. Slice tomatoes and line them up on the paper towels in a single layer.
- Sprinkle salt over tomatoes and drain into towels for 15 minutes. Pat dry with additional paper towels.
- Mix basil and thyme together. Start with half of the tomatoes first. Add to the pie crust in layers, alternating with herb mixture.
- With a mixer, blend parmesan, cheddar, cream cheese and Duke's mayonnaise in a mixing bowl with garlic powder and pepper. Gently spread cheese mixture over the top of the tomatoes with a spatula, knife, or the back of a spoon.
- Bake for 30 minutes at 350 degrees until golden brown and bubbly. Cool pie for at least 10-15 minutes before serving, or serve it at room temperature to allow the water content to settle.
- After it cools down, garnish with fresh herbs and thin slices of tomatoes if desired.
What to Serve with Tomato Pie?
- Serve this old fashioned tomato pie recipe as a side dish, or make it a main dish and serve with sides like Corn Pudding and Twice Baked Potatoes.
- It tastes great with Rainbow Salad and a loaf of Cheesy Garlic Bread.
- Try this easy tomato pie recipe with a Strawberry Pecan Salad. Any type of side salad works well and completes this summertime vegetarian meal!
Variations
Feel free to create your own unique tomato pie recipe by trying a few of these variations:
- Add diced green onions to this recipe, or a few teaspoons of chives and scallions.
- Make a homemade pie crust, or use a frozen pie crust to save time. Or pour the pie filling into a flaky crust or premade pie shell. If you go this route, you may need to use pie weights and do a blind bake.
- Toss in a little sugar if desired, but this savory tomato pie tastes great without any sweetener added.
- Use mozzarella cheese, or another favorite such as gouda or swiss.
- Instead of the cheese spread, top this classic southern tomato pie with a pimento cheese recipe. It's a great way to use leftover pimento cheese!
- Make a caprese tomato pie by layering mozzarella, basil leaves and balsamic glaze.
- Add diced jalapeños, banana peppers and sriracha to create a spicy version.
Recipe FAQS
If you skipped the step where you drain the tomatoes on paper towels or a wire rack, it could make your pie more watery than usual. There will always be a small amount of water to the excess juices in tomatoes, but it shouldn't be overwhelming.
Southern Tomato Pie is not to be confused with pizza pie that originated in Sicily. This is a southern recipe intended to make use of juicy tomatoes from the garden which tastes more like a quiche than a pizza. However, there is a similar dish in Italy named "Torta di Pomodori" which includes some of the same ingredients.
The mayo in this recipe is essential and adds to the flavor of the dish. It also binds it together since it contains eggs, so it's recommended to use real mayonnaise (not salad dressing) for best results.
Top Tips
- Use sliced tomatoes that are ripe and full of flavor.
- For best results, pre-bake the pie crust if you are using a pastry crust which will prevent sogginess.
- Follow the steps to drain excess tomato juices by sprinkling tomatoes with salt that draws out extra moisture.
- Layering the tomato slices makes a better pie than adding them all at once.
- Make sure to cool the pie. The cheese mixture will set and the layers of tomato will meld together once the pie is cooled.
Storage and Freezing
Can you freeze tomato pie?
You can, but it's not recommended. Freezing tomato pie won't give you the same results because the water content in the tomatoes is so high. There is so much moisture, it tends to make the bottom of the crust soggy and ruin the recipe.
How long can leftovers stay in the fridge?
Keep leftovers in an airtight container for up to 3 days. Since this recipe contains mayonnaise, be sure not to leave it out on the counter or in the hot sun for an extended period of time.
Reheat leftovers in a 350 degree oven until heated throughout and crust is crispy. Make sure it reaches an internal temperature of 165 degrees F before serving.
More Tomato Recipes
The next time you get a hankering for fresh ripe tomatoes, try these other recipes that are sure to please:
- Heirloom Tomato Tart
- Tomato Olive Flatbread
- Sun Dried Tomato Pasta
- Fire Roasted Tomato Soup
- Heirloom Tomato Salad
- Southern Fried Green Tomatoes
Recipe Card
Southern Tomato Pie
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 sleeve buttery round crackers
- ½ stick butter melted
- 4 large tomatoes sliced
- dash of salt for draining tomatoes
- ½ cup fresh basil chopped
- 2 Tbsp. fresh thyme chopped
- 8 oz. cream cheese room temperature
- 1 cup parmesan cheese shredded
- 1 cup sharp cheddar cheese shredded
- ½ cup mayonnaise
- dash of garlic powder and pepper
Instructions
- Preheat oven to 350 degrees.
- Place crackers in a gallon size plastic bag and close.1 sleeve buttery round crackers
- Pound crackers with a rolling pin or back of spoon until crumbly.
- Add melted butter to bag, mix well and pour into a 9 inch pie plate.½ stick butter
- Press crumbs into bottom and up sides of pie plate.
- Bake at 350 degrees for 10 minutes. Remove and cool for 15 minutes.
- Line a sheet pan with paper towels.
- Slice tomatoes and line them up on the paper towels in a single layer. Sprinkle salt over tomatoes and allow to drain into towels for 15 minutes.4 large tomatoes, dash of salt for draining tomatoes
- Pat tomatoes dry with additional paper towels.
- Mix fresh basil and thyme together.½ cup fresh basil, 2 Tbsp. fresh thyme
- Add the tomatoes to the pre-baked pie crust in layers, alternating with herb mixture.
- With a mixer, blend cream cheese, parmesan, cheddar, and mayonnaise in a separate bowl until creamy.8 oz. cream cheese, 1 cup parmesan cheese, 1 cup sharp cheddar cheese, ½ cup mayonnaise
- Add garlic powder and pepper. Stir well.dash of garlic powder and pepper
- Add cheese mixture to tomatoes in large spoonfuls. Gently spread over pie.
- Bake for 30 minutes at 350 degrees until golden brown and bubbly.
- Cool pie for 15 minutes before serving.
- After it cools down, garnish pie with fresh herbs and thin slices of tomatoes.
Notes
- Serve Southern Tomato Pie with a crisp green salad and crusty bread for a delicious vegetarian meal.
- Use sliced tomatoes that are ripe and full of flavor.
- Make sure to cool the pie. The cheese mixture will set and the layers of tomato will meld together once the pie is cooled.
- Follow the steps to drain excess tomato juices by sprinkling tomatoes with salt that draws out extra moisture.
- For best results, pre-bake the pie crust if you are using a pastry crust which will prevent sogginess.
- View the Google Web Story for Southern Tomato Pie!
Nutrition
Nutrition info is an auto generated estimate.
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I’ve been looking for a good tomato pie recipe! Looks like I found it. Can’t wait to try.
Oh goodie! I think you're gonna love this pie a bunch! 🙂
This looks fabulous! I just got some East Texas tomatoes that I'm gonna try with this recipe...
Yum. Wish I could taste it after you make it! 🙂
I have not had tomato pie since I was a child. My mother loved them. Thanks for sharing! Believe I will make her one.
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Thanks Angie!
If I have to be sick I guess I’m glad I am when Debi brings this around. Seriously, y’all- this recipe is the best. The spices, the savory tartness and creamy cheese-well, just try it. You’ll be making it again-I promise !
I hope this pie helped you feel a little better, Carol! I'm glad you liked it so much. 🙂
Yummy!!
Debbie: This tomato pie is awesome...we made it AGAIN yesterday and it was wonderful! Thanks for the great recipe!
Thank you Lynn! I'm so glad you loved it! 🙂
I made without the Mayo and it was awesome !
Yay! That's good to know! I'll try that next time! 🙂
I love the crust on this tomato pie. It's better than using a standard pie crust. Gives the pie so much flavor. Thanks for another great recipe!