Name: Southern Tomato Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 unbaked pie crust; 4-5 tomatoes, sliced; 1 teaspoon salt; 10 fresh basil leaves, chopped (about ¼ cup); ½ cup chopped green onion; 1 clove garlic, minced; 1 cup grated mozzarella cheese; 1 cup grated sharp cheddar cheese; ¾ cup mayonnaise; Freshly ground black pepper, to taste

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Get ready for a taste of summer in the South with our Southern Tomato Pie recipe. This simple, down-home dish is all about fresh, juicy tomatoes, a flaky pie crust, and a cheesy, creamy filling that’s the perfect comfort food.

slice of Italian tomato pie on white plate

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Southern Tomato Pie is a classic summer recipe featuring layers of ripe, juicy tomatoes layered in a pie crust with a rich, creamy filling with cheese and herbs. It is also known as Kentucky Tomato Pie, Alabama Tomato Pie, or Amish Tomato Pie.

It’s a beloved Southern recipe that captures the essence of summertime tomato season, offering a perfect blend of tangy, savory, and buttery flavors in every bite. Whether served as a side dish or a standalone treat, it’s a taste of the South that’s hard to resist.

Why I love this recipe

it’s a great way to use all of those ripe summer tomatoes from the garden
this savory pie makes a great brunch, light dinner, or side dish for a heartier main course

Ingredients

tomatoes – roma tomatoes and beefsteak tomatoes are hearty and won’t cause the crust to be soggy from too much liquid
pie crust – store-bought crust or homemade pie crust
mayonnaise – any kind will do but most Southerners (like me) prefer Duke’s brand mayonnaise
cheese – mozzarella and cheddar cheeses
seasonings – salt and pepper, garlic, fresh basil, and green onions perfect the flavor of the pie

Step by step

Line a baking sheet with paper towels. Slice the tomatoes and place in a single layer on the paper towels. Sprinkle with salt and allow to sit for 10-15 minutes to draw out the tomato juices.
Blot the tomato slices dry with additional paper towels.
Roll out the pie crust and place in a pie plate. Crimp the edges and poke holes in the bottom with the tines of a fork. Bake in a preheated oven for 10 minutes.
While the crust bakes, mix basil, green onion, and garlic. In a separate bowl combine the cheeses, mayonnaise, and pepper.

tomato slices on paper towels on baking sheet

After baking the crust layer half of the tomatoes in the bottom of the crust followed by half of the basil mixture. Repeat with the remaining tomatoes and basil-onion mixture. Top with the cheese mixture.
Reduce the oven heat and bake for 30 minutes or until the cheese is a light golden brown. Allow to rest at least 10 minutes before slicing.

Variations

use other fresh herbs from the garden: thyme, rosemary, parsley, dill, or chives all pair well with tomatoes
add cooked and crumbled bacon to the tomato layers
make it an “heirloom pie” by using heirloom tomatoes instead of more traditional varieties
switch up the cheeses: swiss, gruyere, parmesan cheese, gouda, Monterey jack, or colby jack are all great options
add a boost of flavor by adding garlic powder or Dijon mustard to the mayonnaise and cheese mixture

lifting slice of Southern tomato pie from rest of pie

Serving suggestions

This pie can be served as the main dish along with a simple side salad or with sides like Southern-style green beans, corn salad, fried green tomatoes, creamed corn, or collard greens. It’s also great as a side for pulled pork, fried chicken, or a Low Country boil.

Do you eat Southern tomato pie warm or cold?

You can eat tomato pie warm, room temperature, or chilled. It tastes delicious at any temperature!

Storage

This pie is best eaten the same day it is prepared as the crust will get soggy as it sits.

If you do have leftovers store them in an airtight container for up to 3 days. Reheat in the oven at 325 degrees until heated through, about 20 minutes.

I do not recommend freezing tomato pie.

If you try this recipe please comment and rate it below, I love hearing from you!