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!
Why You’ll Love It
There’s really nothing like layers of ripe tomatoes surrounded in fresh herbs, then topped with a flavorful cheese spread. If you’ve never tried it, now’s your chance!
This easy recipe tastes like summer wrapped up in a buttery crust! Fresh garden tomatoes, savory herbs, and three cheeses blend together for a unique taste you’ve never experienced before. It’s outrageously good!
Is Tomato Pie a Pizza?
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.
The tomatoes are drained on paper towels or a wire rack, then placed on a crust and smothered with herbs, mayo and cheese. It’s more like a quiche than a pizza.
This savory pie recipe is southern through and through. Who else would mix mayonnaise with cheese, spread it over tomatoes, then call it a pie?
Not everyone loves mayo, but most folks in the south use it in everything from casseroles to cakes. If you dislike mayonnaise, you can leave it out and this recipe will still be delicious!
What Type of Tomatoes Should I Use?
You can use Romas, which have less water in them, or tomatoes from the garden, grocery store or farmer’s market.
Heirloom tomatoes are beautiful and make a lovely presentation, but I like the flavor of good old garden tomatoes the best.
You may have most of these ingredients in your pantry and fridge at home. See recipe card for quantities.
- buttery round crackers
- large tomato slices
- salt and black pepper
- garlic powder
- fresh basil
- fresh thyme
- cream cheese
- sharp cheddar cheese
- shredded parmesan cheese
How to Make a 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 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 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 the main dish and serve it with sides.
- It tastes great my Rainbow Salad recipe and a loaf of Cheesy Garlic Bread.
- Another dish that goes well with this recipe is Strawberry Pecan Salad. Either salad works well and completes this summertime vegetarian meal!
- Feel free to add diced green onions to this recipe, or a few teaspoons of chives and scallions.
- You could make a homemade pastry crust, or use a frozen pie crust to save time. If you go this route, you’ll need to use pie weights and do a blind bake.
- Some folks add a little sugar to their recipe, but I’d rather it be a savory tomato pie.
- Instead of the cheese spread used here, top this classic southern tomato pie with my pimento cheese recipe. It’s a great way to use leftover pimento cheese!
Freezing tomato pie doesn’t work well because of the water content in the tomatoes. They tend to make the crust soggy and ruin the recipe.
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.
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, but it shouldn’t be overwhelming.
More Tomato Recipes
Since this beloved vegetable is one of my favorite things, I’ve got all kinds of recipes just waiting for you to try! Give these a whirl for dinner…
- Heirloom Tomato Tart
- Tomato Olive Flatbread
- Sun Dried Tomato Pasta
- Fire Roasted Tomato Soup
- Heirloom Tomato Salad
- Southern Fried Green Tomatoes
Southern Tomato Pie
*See notes in blog post for detailed tips, photos and instructions.
- 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
- Preheat oven to 350 degrees.
- Place crackers in a gallon size plastic bag and close.
- 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.
- 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.
- Pat tomatoes dry with additional paper towels.
- Mix fresh basil and thyme together.
- 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.
- Add garlic powder and pepper. Stir well.
- 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.
- Serve Southern Tomato Pie with a crisp green salad and crusty bread for a delicious vegetarian meal.
- If you dislike mayonnaise, leave it out and this pie will still be really good! You'll just have to take extra care when spreading the topping over the tomatoes because it will be thick.
- View the Google Web Story for Southern Tomato Pie!
Nutrition info is an auto generated estimate.
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