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Southern Tomato Pie is simply layers of fresh garden tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and baked until golden and bubbly. This savory side dish or appetizer is one of the best ways to use up some of your fresh garden tomatoes. Use a store-bought pie shell, or make your own with my fail-proof pie crust recipe.
What is Tomato Pie?
Tomato Pie is a tasty traditionally southern dish that is enjoyed all over the world. It’s a savory pie made with chopped fresh garden tomatoes and basil, topped with a creamy mayonnaise/cheese mixture, then baked in a pie crust shell until golden brown and bubbly. Slice and serve it like a pie, warm or room temperature, as the main dish or side.
Fail Proof Pie Crust
You can use a store bought pie crust- no problem (and less mess). If you want to make your own from scratch, I have a fail proof pie crust recipe that I love and is easy to make.
What Kind of Tomatoes are Best in a Southern Tomato Pie?
I’ve made this pie with a couple different types of tomatoes and they all work well. The heirloom tomatoes used in today’s recipe make for a beautiful presentation, but I also recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don’t contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato as long as you draw out the moisture properly. More on that later. 😉
How To Make This Easy Southern Tomato Pie Recipe
Using up all those garden tomatoes towards the end of summer is a great feeling. This Tomato Pie recipe is savory and delicious and comes together with 3 different cheeses, tomatoes, basil and a handful of other ingredients. For full recipe details, see the printable recipe card down below.
Prep Pie Crust + Preheat Oven
Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking. Preheat oven.
Slice Tomatoes and Draw Out Moisture + Slice Shallots
Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface. You can also layer tomatoes around a colander to dry the moisture out that way.
Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
Slice shallots very thinly and set aside.
Make the Filling
Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.
Assemble the Pie + Bake
Pat tomatoes dry with a paper towel.
Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation). Bake at 425° for 30-45 minutes or until lightly golden brown.
Cool + Serve
Allow to cool completely before cutting into 8 equal pieces. Tomato Pie can be served warm or at room temperature.
What To Serve With Tomato Pie?
Tomato pie is one of those dishes that can act as a main dish or as a side dish/appetizer. Here are few ideas for dishes that pair well with Tomato Pie.
- Smoked Pork Butt
- Baked Chicken Legs
- Zucchini Fritters
- Corn on the Cob
- Pasta Salad
- Fried Zucchini
- Grilled Asparagus
For pies in general, I usually leave the pie in the pan/plate it was baked in. Tightly wrap plastic wrap over the top and store in the fridge. Tomato Pie will stay fresh for 4-5 days. You could also transfer it to an airtight container with a lid.
Can I Freeze Tomato Pie?
I would say no, because tomatoes and mayonnaise don’t freeze and thaw very well. The juice from tomatoes will cause the crust to become soggy.
Love Tomatoes? Give These Recipes a Try….
- Tomato Basil Tortellini Soup
- Cucumber Tomato Salad
- Tomato Basil Soup
- Vegetarian Spaghetti Sauce
- Caprese Salad
I hope you love this recipe as much as we do! Be sure to save/print/bookmark and share this recipe with your friends and family. The printable recipe card is below. Have a great weekend, friends! 🙂
- 1 Pie Crust prepared
- Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
- Preheat oven to 425° F.
Prepare Tomatoes and Shallots:
- Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
- Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
- Slice shallots very thinly and set aside.
- Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.
Put it all together:
- Pat tomatoes dry with a paper towel.
- Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
- Bake at 425° for 30-45 minutes.
- Cool completely before cutting into 8 equal slices.
- Can be served warm or at room temperature.