My family’s recipe for traditional Southern Tomato Pie! It’s the perfect savory, summertime pie!
From the moment my daughter could walk, she’s followed my Mom around in her garden, helping herself to cherry tomatoes right off the vine. I have so many treasured, summer photos of Blakely with fistfuls of tomatoes and seeds all over her.
Growing up in the South, it’s a right of passage to enjoy tomatoes right out of the garden. Lucky for us, my Mom is an avid gardener and loves tomatoes. She plants several varieties each year, including heirloom tomatoes!
Southern Tomato Pie
Southern Tomato Pie is the perfect savory, summertime pie! Now that we’re loaded with extra tomatoes, I thought it quite fitting to share this delicious recipe with y’all. We love to have a slice of this tomato pie with a side salad or piece of grilled meat for a dinner.
I also love to serve this tomato pie as a quiche-alternative at brunches. I love how pretty this pie ends up, and you can use various colors of tomatoes too. It’s so delicious!
What are Heirloom Tomatoes?
Heirloom tomatoes are sweeter and lack a genetic mutation that gives tomatoes a uniform red color, so many end up being yellow, darker red, or even purple. Many heirloom tomatoes are still red, however. They’re grown from various generations of tomatoes passed down through the years. You can often find them sold in markets now, but luckily my Mom grows heirlooms in her yard.
You don’t have to make Southern Tomato Pie with heirloom tomatoes, I just used a variety in my pie, but traditionally, they make a beautiful pie and tasty addition!
Can You Freeze Tomato Pie?
Yes! You can! Just be sure to allow it to cool fully, then wrap tightly in saran wrap and aluminum foil. Often, I slice it and freeze it in a container so I have slices to quickly thaw out for a last-minute meal.
You’ll notice I used larger tomatoes as well as small tomatoes, and you can do the same! Whatever you have on hand will do.
Southern Tomato Pie
- 1 unbaked pie crust (9')
- 4 tomatoes, peeled and thinly sliced or 1 pint cherry tomatoes
- 1 cup mayonnaise
- 1 cup extra sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese shredded or grated
- 1 1/2 teaspoons basil chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon red pepper
- 1/8 cup bacon chopped
- Preheat oven to 350 degrees F.
- Lay pie crust over pie pan and prick the bottom of pie crust with a fork. Bake for 10 minutes and remove from oven.
- In a mixing bowl, stir together mayonnaise, cheeses, basil, salt, pepper, bacon, and red pepper until combined.
- Thinly slice all tomatoes and pat dry with a paper towel to remove excess moisture. Layer tomatoes on bottom of pie shell. Reserve the rest.
- Spread cheese mixture on top of tomato layer. Layer the rest of the tomatoes on top of the mixture.
- Bake for 30-35 minutes or until fully set. Serve and enjoy!
We peeled our larger tomatoes, but this is optional. It helps keep the pie tender in case the skins get a big touch when cooking. We left them on the cherry tomatoes, so again, this is personal preference! Just be sure you pat your tomato slices down to remove any excess moisture!
I hope you enjoy this tomato pie!
If you’re looking for a few more of my favorite Southern recipes, check these out: