Southern Tomato Pie

Golden, cheesy, and bursting with garden-fresh flavor—this Southern Tomato Pie is summer comfort on a plate. With layers of ripe Roma tomatoes, fresh basil, and a creamy, cheesy topping all nestled in a flaky crust, it's a dish that captures the essence of warm, lazy afternoons and backyard gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 3 pies

Course: Brunch, Dinner

Cuisine: American, Southern

Calories: 550

Ingredients Method Notes

Ingredients

Filling

15 Roma tomatoes peeled and sliced
30 leaves fresh basil chopped finely
1.5 cups green onion chopped, or substitute with red onion
Salt & freshly ground black pepper to season the tomatoes and layers

Crust

3 pieces 9-inch pie crusts pre-baked and cooled

Creamy Cheese Topping

3 cups mozzarella cheese shredded
3 cups cheddar cheese freshly shredded
2.25 cups mayonnaise or half mayo and half Greek yogurt
6 tbsp Parmesan cheese freshly grated

Method

Preheat your oven to 350°F (175°C). Make sure it’s fully up to temp before baking to ensure even browning.
Arrange peeled, sliced Roma tomatoes in a single layer inside a colander over the sink. Sprinkle lightly with salt and let them sit for 10 minutes. Pat dry with paper towels to remove moisture.
In each pre-baked pie crust, layer dried tomato slices, chopped basil, and green onions. Season each layer with salt and pepper. Repeat until all ingredients are used.
In a mixing bowl, combine mozzarella, cheddar, mayonnaise (or yogurt mix). Stir until creamy.
Spread the cheese mixture over each pie, fully covering the tomato layers. Sprinkle with Parmesan cheese.
Bake for 30 minutes or until the top is golden brown and bubbling. Let rest 15 minutes before slicing.

Notes

Tomato Prep is Key: Don’t skip the draining step—moisture ruins the crust. Customize with cooked bacon, mushrooms, or red pepper flakes. Use smoked cheddar or gouda for added flavor. Try thyme or oregano if basil is unavailable.