Okay, confession time: the first time someone offered me a slice of Southern Tomato Pie, I hesitated. A pie… made with tomatoes? My brain went straight to spaghetti sauce in a crust, and I wasn’t sure how I felt about that. But then I took a bite. And friends, let me tell you—I was converted on the spot.
This tomato pie Southern style is one of those recipes that doesn’t sound like much until it’s sitting right in front of you, golden and bubbling. The crust is crisp, the tomatoes are roasted and caramelized, the onions are sweet, and the whole thing is glued together with melty cheese and a tangy mayo topping. Honestly, it’s less “tomato sauce in a pie” and more “summer sunshine baked into a crust.”
What Exactly Is Southern Tomato Pie?
Think of it like this: where quiche has eggs and cream, Southern tomato pie recipe has fresh tomatoes and cheese. It’s savory, a little tangy, and completely comforting. Down South, it’s one of those staples that shows up at church potlucks, family reunions, and summertime suppers.
Every family seems to have their own version. Some use cheddar, others mozzarella, and a few sneak in bacon (because of course). But the heart of a tomato pie recipe Southern style is always the same—ripe tomatoes, herbs, cheese, and a flaky crust holding it all together.
My First Slice (AKA The Moment of Conversion)
So here’s a little story: I was at a potluck in North Carolina, eyeing the dessert table when a sweet lady named Nancy slid a plate into my hands. “Try the tomato pie,” she said with that knowing look Southerners get when they’re about to change your life.
I’ll be honest, I doubted her. But then I took a bite, and suddenly I understood why she was smirking. The tomatoes were juicy but not watery, the crust had that perfect crunch, and the cheesy topping was pure magic. I went back for seconds. And maybe thirds. (Don’t ask.)
Why This Southern Tomato Pie Recipe Works Every Time
Here’s why you’re going to love it:
- Roasting is the secret weapon. Roasting the tomatoes and onions ahead of time not only deepens their flavor but also keeps your pie from turning into a soggy mess.
- The mayo topping. Listen, even if you’re not usually a mayonnaise fan, trust the process. It melts into the cheese and creates the creamiest golden crust on top.
- It’s flexible. Fresh herbs? Toss them in. No fontina? Mozzarella will do just fine.
- It tastes just as good at room temp. Which means you can bake it, forget about it for a while, and it’ll still be the star of the table later.
A Few Tips (From Someone Who Messed It Up Once)
Look, I’ve had my share of tomato pie fails, so let me save you the drama.
Blind Bake That Crust
I once skipped this step because I was “in a hurry.” Bad move. The result was what I like to call tomato soup pie. Blind baking keeps the crust crisp and strong enough to hold all that filling.
Patch Jobs Are Totally Fine
If your crust cracks while baking, don’t panic. A little flour-butter paste rubbed into the cracks works like kitchen magic. Nobody will ever know.
Herbs Make a Difference
Fresh thyme and basil are like little flavor fireworks in this pie. Sure, you can use dried in a pinch, but fresh gives it that pop of “wow.”
When to Serve Tomato Pie Southern Style
Honestly? Whenever you want. It’s one of those dishes that somehow fits everywhere.
- Brunch with friends → pair it with a fruit salad and coffee.
- Weeknight dinner → add a side salad or grilled chicken.
- Picnic food → slice it up and pack it in a basket.
- Potluck showstopper → watch it disappear before the pasta salad even gets touched.
Oh, and pro tip? Cold tomato pie straight from the fridge is kind of amazing. Don’t knock it ‘til you try it.
Make-Ahead & Freezer Magic
This pie is a planner’s dream.
- Do-ahead prep: You can blind bake the crust and roast your tomatoes the day before. Keep them separate, then assemble and bake when you’re ready.
- Freezer stash: Bake the whole pie, cool it, wrap it tight, and freeze. A month later, pull it out, thaw, and reheat. It’ll taste just as dreamy as day one.
Future-you will be very, very happy about this.
Why Tomato Pie Deserves a Spot in Your Recipe Box
Some recipes are one-hit wonders. You make them once, nod politely, and never revisit them. Not this one. This is a keeper. It’s cozy, it’s flavorful, it’s a little quirky (just like the South), and it has a way of making ordinary tomatoes taste downright luxurious.
Every bite is a reminder that simple food—ripe tomatoes, sweet onions, fresh herbs, and a flaky crust—can be unforgettable when you treat it right.
So the next time you’re staring at a pile of tomatoes on your counter, skip the salsa and skip the salad. Make this southern living tomato pie instead. Your taste buds will thank you.
Final Bite
Southern Tomato Pie is more than just food—it’s tradition, nostalgia, and comfort baked into one golden slice. Whether you’re serving it warm for Sunday supper, packing it up for a picnic, or sneaking cold leftovers from the fridge at midnight (no shame, we’ve all done it), this Southern tomato pie recipe never disappoints.
One bite and you’ll see why this dish has been passed down through generations. It’s simple, soulful, and just plain delicious.
Now go grab that recipe card below and make yourself a pie. And hey—save me a slice.
Classic Southern Tomato Pie Recipe | Easy Summer Dinner Idea
6
servings30
minutes1
hour15
minutes480
kcalIngredients
1 nine-inch (23 cm) pie crust, frozen or homemade (not deep-dish)
2 lbs vine-ripened tomatoes, cored, seeded, and diced into ¾-inch (2 cm) pieces
1 large yellow onion, thinly sliced
2 tablespoons extra-virgin olive oil
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
¾ teaspoon sugar
1½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
2 tablespoons fresh basil, chopped
½ cup mayonnaise
1 cup shredded fontina cheese, divided (substitute mozzarella if preferred)
⅓ cup Pecorino Romano, grated (or Parmigiano-Reggiano)
Directions
- Blind Bake the Crust:
Preheat oven: Set to 375°F (190°C) with the rack in the center position.
Frozen crust: Allow the crust to soften just enough to prick with a fork (about 10 minutes). Dock the bottom and sides evenly, about 1 inch (2.5 cm) apart. Bake 12–15 minutes until golden and fully cooked. If it puffs up, gently prick or press flat with a spatula. Don’t worry if cracks form—see notes for an easy fix. Cool while preparing the filling.
Homemade crust: Line chilled dough with parchment and fill with pie weights or beans. Bake 15–20 minutes until edges are set and lightly golden. Remove parchment and weights, then continue baking another 5–10 minutes until the crust is fully set and lightly golden. - Roast the Vegetables:
On a baking sheet, combine tomatoes and onions with olive oil, salt, pepper, sugar, and thyme. Spread into a single layer. Roast 45–50 minutes, stirring occasionally, until tomatoes are caramelized and slightly dried and onions are lightly browned. Remove from oven, sprinkle basil on top, and stir to combine. Set aside. - Prepare the Topping:
In a small bowl, mix together mayonnaise, ½ cup (60 g) fontina, and Pecorino Romano until smooth. - Assemble the Pie:
Sprinkle the remaining ½ cup fontina evenly across the bottom of the baked crust.
Spoon the roasted tomato-onion mixture over the cheese and spread into an even layer.
Spread the mayo-cheese mixture across the top, smoothing it to the edges in a thin layer. - Bake & Serve
Bake at 375°F (190°C) for 25–30 minutes, or until the topping is lightly golden. Cool slightly. Serve warm or at room temperature.
Notes
- Best crust choice: Store-bought frozen crusts in aluminum pans tend to keep their shape better than rolled refrigerator crusts, which may shrink. For a nicer presentation, pre-slice and transfer to a decorative dish before serving.
- Crust crack repair: If cracks appear during blind baking, mix 1½ tablespoons flour with 1 tablespoon softened butter. Smooth over the cracks, return to the oven briefly, and the crust will be good as new.
- Make ahead: The crust and roasted tomato-onion mixture can be prepared a day in advance and stored separately. Assemble and bake just before serving.
- Storage & freezing: The baked pie holds well at room temperature for several hours, or can be refrigerated overnight. To freeze, bake fully, let cool, wrap tightly in foil, and freeze up to 1 month. Thaw overnight in the refrigerator and reheat at 350°F (175°C) until warmed through.
