Easy Southern Tomato Pie

A slice of tomato and cheese pie on a blue ceramic plate with a sprig of basil on the side.

5 from 1 vote

This classic Southern Tomato Pie recipe delivers all the traditional flavors without mayonnaise, making it perfect for summer gatherings and potluck dinners. Ready in just over an hour with simple ingredients you probably already have!

Prep Time20

Cook Time20

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 249kcal

Author: Vaishali

Equipment

Pie dish

Ingredients

2 lb roma tomatoes about 5 tomatoes
1 9-inch refrigerated pie crust
1.5 cup shredded cheese I used a combination of mozzarella and cheddar
2 tablespoon freshly grated Parmesan cheese
10 fresh basil leaves thinly sliced
2 cloves garlic peeled and minced or grated
Extra virgin olive oil for drizzling
Seasoning blend of salt, pepper, and garlic powder to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Prepare the 2 lb roma tomatoes - wash and slice them. Place them in a colander set over a mixing bowl. Sprinkle with salt and let them rest for 10 minutes.
While the tomatoes are "resting", unroll the 1 9-inch refrigerated pie crust into a pie dish, pierce with a fork all around, and blind bake it until light golden.
Pat dry the tomato slices using a paper towel to make sure there is no excess liquid or juice. This will prevent the pie from turning soggy.
Remove the pie crust from the oven and add the cheeses to the pre-baked pie crust, saving about 2 tablespoon of the cheese mixture (mozzarella, cheddar, and Parmesan) for topping the pie later.
Sprinkle the 2 cloves garlic (minced) and the 10 fresh basil leaves (chopped) over the cheese evenly (save some basil leaves for garnish). Layer the sliced tomatoes on top of the cheese, garlic, and basil.
Bake 15-20 minutes or until the cheese is melted and the tomatoes are roasted. Remove from the oven, sprinkle with remaining cheese, basil, and Seasoning blend of salt, pepper, and garlic powder, and drizzle with Extra virgin olive oil.
Allow to rest for 15 minutes before cutting and serving.

Notes

Choose the Right Tomatoes: Use ripe but firm tomato varieties. Avoid overly juicy tomatoes that will make your pie watery.
Don't Skip the Salting: This crucial step draws out excess moisture and concentrates the tomato flavor.
Pre-bake the Crust: This prevents a soggy bottom and ensures your easy southern tomato pie holds together when sliced.
Let it Rest: Allow the pie to cool for at least 10 minutes before cutting. This helps it set properly and makes cleaner slices. But I totally understand if you cannot wait that long!!
Make Ahead: Blind bake the crust up to a day in advance. Store it and then assemble and bake when ready.
Storage: The fully baked pie keeps well at room temperature for several hours, or refrigerate overnight. Serve at room temperature or reheat before serving.
Freezing: Bake the pie completely and let it cool. Wrap tightly in foil and place in a reusable freezer bag or freezer-safe container, and freeze for up to 1 month.
Reheat: Thaw frozen pie overnight in the fridge and reheat in a 350°F oven until warmed through. You could also toast slices in the toaster oven until warm.

Nutrition