Southern Tomato Pie: 5 Secrets to Perfect Summer Slice

Oh honey, let me tell you about the first time I tasted Southern tomato pie at my aunt June’s annual porch supper. The humidity hung thick as gravy that Alabama evening, but nobody cared once they saw that golden pie coming out of her ancient oven. That first bite—oh my stars! The juicy tomatoes, that creamy-cheesy topping, all cradled in a flaky crust that shattered just right. I still make it every July when the tomatoes are practically bursting with sunshine. There’s something magical about how something so simple—just honest ingredients layered with love—can taste like summer itself on a plate.

Why You’ll Love This Southern Tomato Pie

Listen, I know summer cooking should be easy—and this pie delivers big flavor for little effort. Here’s why it’s been my go-to for years:

• That crispy-cheesy top – The mayo-cheese mixture browns into something magical, kinda like the best grilled cheese you ever tasted
• Tomatoes that taste like sunshine – When those sweet July slices meet the hot oven? Pure summer magic
• Flaky crust that holds its own – No soggy bottoms here if you follow my tomato-drying trick (more on that later)
• It feeds a crowd effortlessly – One pie disappears faster than lemonade at a backyard bbq
• Better the next day – The flavors mingle overnight into something even more special (if there’s leftovers!)

Trust me, this isn’t just another summer recipe—it’s the kinda pie that’ll have people asking for your “secret” family recipe after one bite.

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Southern Tomato Pie Ingredients

Alright, let’s gather our simple ingredients—this pie comes together fast once you’ve got everything prepped! Here’s exactly what you’ll need (and yes, I’ve learned the hard way that measuring matters here):

• 1 unbaked pie crust (9-inch) – Store-bought is fine, but if you’re feeling fancy, my shortcut homemade crust recipe is linked below
• 4 large ripe tomatoes – About 2 pounds total, sliced 1/4-inch thick (heirloom varieties make it extra special)
• 1 teaspoon salt – For drawing out the tomato juices (trust me, don’t skip this!)
• 1 cup shredded sharp cheddar cheese – Pack it lightly in the measuring cup
• 1 cup shredded mozzarella cheese – The meltiness is key!
• 1/2 cup mayonnaise – Duke’s or homemade if you’re feeling extra Southern
• 1/4 cup chopped fresh basil – Or 1 Tablespoon dried in a pinch, but fresh makes all the difference
• 1/4 teaspoon black pepper – Freshly cracked if you’ve got it
• 1/4 teaspoon garlic powder – Just enough to add depth without overpowering

See? Nothing fancy—just good ingredients that make each other shine. Now let me tell you about the three things I always double-check before starting: the tomatoes MUST be room temp (cold ones make the crust soggy), cheeses should be freshly grated (the pregrated stuff has anti-caking agents that affect melting), and that mayo? Full-fat only, please—this isn’t the time for light versions!

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How to Make Southern Tomato Pie

Alright y’all, let’s get this summer showstopper in the oven! First things first – roll up your sleeves because we’re about to turn those gorgeous tomatoes into the star of the show. Don’t worry, I’ll walk you through every step just like my Aunt June did for me when I was knee-high to a grasshopper.

1. Heat things up: Crank that oven to 375°F (190°C) – no rushing this preheat or your crust won’t crisp right!
2. Tomato prep magic: Slice those beauties about 1/4-inch thick (any thicker and they’ll make your pie weep). Lay them on paper towels, sprinkle with salt, and let sit 10 minutes – flip halfway. You’ll be shocked how much liquid comes out!
3. Blind bake: While those tomatoes are draining, press your crust into a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes. This gives our pie crust a head start against sogginess.
4. Cheesy goodness: Mix cheddar, mozzarella, mayo, basil, pepper and garlic powder in a bowl. Taste? Oh honey, resist licking the spoon – we need all that topping!
5. Layer up: Pat tomato slices dry (yes, really dry!), then arrange snugly in the crust. Spread cheese mixture over top like you’re frosting a cake.
6. Golden perfection: Bake 30 minutes until bubbling and speckled brown. Let cool at least 10 minutes – I know it’s hard to wait, but cutting too soon makes a mess!

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Preventing a Soggy Southern Tomato Pie

Now listen close, because here’s the golden rule: dry tomatoes = crispy crust. After salting, I press each slice between fresh paper towels like I’m squeezing out a sponge. Some folks use a salad spinner, but I’m old-school. That liquid they release? Dump it out – your future self will thank you when slices land on clean plates instead of watery puddles. And here’s my secret weapon – a quick 10-minute pre-bake for the crust creates a moisture barrier. Do these steps, and you’ll have perfect flaky layers even hours later!

Southern Tomato Pie Variations

Oh, the fun part! This pie is begging for your personal touch. My favorite swap? Heirloom tomatoes – those rainbow slices make every bite a surprise. Can’t find good tomatoes? Roasted red peppers work in a pinch (just pat ’em extra dry). Cheese lovers, try swapping half the cheddar for pepper jack – gives it a nice little kick! And for my gluten-free friends, a simple almond flour crust works wonders here. Honestly? The only wrong way to make this pie is… well, not making it at all!

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Serving and Storing Southern Tomato Pie

Now here’s where patience pays off – let that gorgeous pie rest for at least 10 minutes after baking so the cheesy topping sets up nice and neat. I love serving generous slices still warm from the oven, maybe with a simple arugula salad on the side to cut through that rich, creamy goodness. Got leftovers? Bless your heart for having willpower! Just pop them in the fridge (covered tight with foil) for up to 3 days. To reheat, I just slide a slice into a 350°F oven for about 10 minutes – the crust stays crisp and that cheese gets all gooey again like magic. The flavors actually get better overnight, making this one of those rare dishes that’s perfect for meal planning ahead of your next picnic or potluck!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each glorious slice (based on my typical ingredients). Remember, these numbers dance around depending on your tomato size, cheese brand, or whether you sneak an extra handful of cheddar (no judgment here!). Per serving you’re looking at:

• Calories: About 320
• Fat: 22g (but hey, it’s the good kind – mostly from those cheesy, mayo-y smiles)
• Carbs: 20g
• Protein: 10g (tomatoes and cheese pack a surprising punch!)

Bottom line? This ain’t diet food – it’s soul food. And sometimes that’s exactly what your summer table needs!

Share Your Southern Tomato Pie Experience

Oh y’all, I’d love to see your tomato pie masterpieces! Did you add a twist like smoky bacon or fresh thyme? Snap a pic and tag me @CarlasCooking—nothing makes me happier than seeing your kitchen creations. Drop a comment below too… what’s your secret for the perfect summer pie? Let’s swap tips and keep those traditions bubbling!

Southern Tomato Pie

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A cheesy, savory pie with ripe tomatoes and a flaky crust, perfect for summer.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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• 1 pie crust (9-inch)
• 4 large tomatoes, sliced
• 1 tsp salt
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh basil
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

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Instructions

1. Preheat oven to 375°F (190°C).
2. Place tomato slices on paper towels and sprinkle with salt. Let sit for 10 minutes to remove excess moisture.
3. Press pie crust into a 9-inch pie dish and bake for 10 minutes.
4. In a bowl, mix cheeses, mayonnaise, basil, pepper, and garlic powder.
5. Layer tomatoes in the crust and spread cheese mixture on top.
6. Bake for 30 minutes or until golden brown.
7. Let cool for 10 minutes before slicing.

Notes

• Use heirloom tomatoes for extra flavor.
• Pat tomatoes dry to prevent sogginess.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 4g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 30mg