Savory Tomato Pie (Southern Classic)

Table of Contents

Table of Contents

From Garden to Pie Dish

It started with a garden too full of tomatoes. Every summer in Santa Rosa, my backyard overflows with ripe Roma tomatoes, practically begging to be part of something special. One sweltering afternoon, my Southern neighbor Miss Jeannie invited me over. I expected iced tea and gossip, but what I got was love in a crust. Her tomato pie was creamy, cheesy, and unlike anything I’d ever tasted. I went home that day with a stained notecard and a purpose. Now, I make this Southern tomato pie every July. It’s become my sun-soaked staple, equal parts comfort food and showstopper.

Why You’ll Fall in Love with Tomato Pie

There’s something astonishing about how simple ingredients can create a dish so rich in flavor and tradition. Tomato pie isn’t just a Southern staple, it’s a summer celebration. The juicy acidity of salted Roma tomatoes is mellowed by creamy mayo, sharp cheddar, and gooey mozzarella. It’s nestled into a buttery crust, baked until bubbly, and crowned with fresh basil and parmesan.

Unlike many pies and tarts, this one isn’t overly rich. It’s surprisingly light, making it perfect for potlucks or lazy weekend dinners. Want to make it extra Southern? Serve it with a slice of Sweet Potato Bread and a cold glass of lemonade.

For those asking, “Is tomato pie just a Philly thing?” the answer is no. While Philadelphia tomato pie is a sauce-heavy, focaccia-like treat, Southern tomato pie is a whole different beauty: cheesy, creamy, baked with love. Both are delicious, but this version is savory comfort food at its finest.

Craving dessert afterward? Keep it simple with a Brookie Cookie—chocolate chip cookie meets brownie bliss.

How to Make Southern Tomato Pie (The Right Way)

This recipe stays true to Grandma Jeannie’s method—starting with juicing the tomatoes properly. Trust me: this is the secret to avoiding a soggy mess.

🛒 Ingredients You’ll Need:

• 5 Roma tomatoes, peeled & sliced
• 10 fresh basil leaves, chopped
• ½ cup green or red onion, chopped
• 1 pre-baked 9-inch pie crust
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• ¾ cup mayonnaise (or half mayo, half Greek yogurt)
• 2 Tbsp freshly grated parmesan
• Salt & pepper

👩‍🍳 Instructions:

1. Preheat oven to 350°F.
2. Arrange the tomato slices in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture.
3. Pat tomatoes dry with paper towel to remove excess moisture.
4. In pre-baked crust, layer tomatoes, chopped basil, and onions. Season with pepper.
5. In a bowl, mix mozzarella, cheddar, and mayo.
6. Spread cheese mixture on top of tomato layers. Sprinkle with parmesan.
7. Bake 30 minutes until golden. Let sit 15 minutes before slicing.

For perfect results, don’t skip draining the tomatoes. Juicy layers may seem tempting but trust me, too much moisture will collapse the whole pie.

Looking for more fresh flavors? Try our No-Bake Lemon Blueberry Dessert, which makes a perfect follow-up to this savory main.

What Makes This Pie Special?

It’s the balance of textures and flavors. You get the slight crunch of the crust, the softness of tomatoes, and the richness of chees, all in every forkful. But it’s also about the tradition. Southern tomato pie is the kind of dish passed down by grandmothers and whispered about at church picnics.

Wondering, “What is Southern Grandma’s tomato pie?” This is it. It’s not overly fancy or trendy. It’s humble, flavorful, and nostalgic. Just a tomato-heavy dish that still manages to feel light.

You could compare it to pizza, but they’re worlds apart. Tomato pie vs. pizza? This pie doesn’t use pizza dough or marinara. It’s a flaky crust, layered with love and basil-scented creaminess. Not convinced? Try both side by side with our Sourdough Discard Soft French Bread and taste the difference.

Feeling adventurous? Pair it with a zesty side like Carrot Cake Cookies—a sweet-salty match that actually works.

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