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Classic Southern Tomato Pie

Classic Southern Tomato Pie layers salted tomato slices with a creamy, cheesy filling in a pre-baked flaky crust. Bake at 375°F until golden and bubbly, then cool briefly for clean slices.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Classic Southern Tomato Pie
  • 1 pre-baked 9-inch pie crust
  • 3 large tomatoes
  • 0.5 cup sharp cheddar cheese shredded
  • 1 cup shredded mozzarella cheese
  • 0.5 cup mayonnaise
  • 2 tbsp fresh basil chopped
  • 1 garlic clove minced
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the tomatoes
  1. Slice the tomatoes and lay them on paper towels, sprinkling with salt, for 15–20 minutes to draw out excess moisture (visual cue: glossy tomato slices look less wet).
  2. While the tomatoes sit, preheat the oven to 375°F so it’s ready when the pie is assembled (visual cue: oven reaches temperature before baking).
Mix the cheese filling
  1. Combine the cheddar, mozzarella, mayonnaise, basil, and garlic in a bowl until evenly mixed and creamy (visual cue: no dry cheese streaks remain).
Assemble and bake
  1. Arrange half the tomato slices in the pre-baked crust in an even layer (visual cue: tomatoes cover the bottom without large gaps).
  2. Spread half of the cheese mixture over the tomatoes (visual cue: the surface looks thick and creamy).
  3. Repeat with the remaining tomato slices (visual cue: the second tomato layer sits snugly over the cheese).
  4. Spread the remaining cheese mixture on top (visual cue: top layer is level and well covered).
  5. Bake at 375°F for 30–35 minutes, until the top is golden and bubbly (visual cue: edges set and center gently bubbles).
Cool and slice
  1. Let the tomato pie cool for 10–15 minutes before slicing so the layers hold together (visual cue: filling firms slightly and slices come out clean).

Notes

Pro tip: salting the tomatoes and letting them drain reduces watery filling—press gently with paper towels if they still seem wet. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezer: no, the crust and tomatoes tend to soften after thawing. For a lighter option, use reduced-fat cheddar and mozzarella and swap mayonnaise for a 1:1 Greek yogurt blend.