Garden-fresh tomatoes, fragrant basil, and a creamy, cheesy topping make each slice of this Old Fashioned Tomato Pie a joy to eat!
What is Tomato Pie?
I didn’t quite get it when I first heard of this dish. What is tomato pie supposed to be, anyway? You may have heard it called southern tomato pie. And, for a lot of folks, it’s a tasty reminder of summer trips to grandma’s house.
With plenty of tangy, fresh tomatoes, cheese, mayo (this one threw me initially, but it just works in this recipe!), fresh basil, green onions, and black pepper, this is a savory summer pie like nothing else I’ve tasted.
Paula Deen’s Tomato Pie Recipe
This pie is a southern classic, and Paula Deen’s tomato pie recipe is perhaps the most famous version of it. I’ve adapted it here to play with some of the things that are most appreciated at my table.
The hot sauce adds such a wonderful element by giving this easy tomato pie recipe a lingering heat. And, it is balanced well by the creamy, cheesy topping which keeps the heat in check.
Southern Tomato Pie Recipe
- pie crust
- tomatoes
- fresh basil and green onions
- minced garlic
- mozzarella and extra-sharp cheddar cheese
- mayonnaise
- salt and pepper
- hot sauce (optional)
To begin, preheat your oven to 375°F. Place the pie crust in a deep pie plate and prick with a fork. Bake the crust for about 10 minutes, until it is very lightly browned. Allow the crust to cool completely before filling.
While the crust is in the oven, slice tomatoes about ¼-inch thick. Lay them out on paper towels and lightly sprinkle with salt. Blot once with additional paper towels before layering in the cooled pie shell.
Alternate layers of tomatoes with a sprinkling of green onions and basil. Then, stir together all of the remaining ingredients. Top the tomatoes with this cheese mixture.
Place the pie in the oven at 375°F, then reduce the temperature to 350°F. Bake for 30 minutes until the cheese has melted and begins to brown. If the crust starts to get too dark, use a pie crust cover or wrap the edge of the pan in foil.
Remove from the oven and let cool for at least 20 minutes before slicing. To get the cleanest slices, cool to room temperature before serving.
Old Fashioned Tomato Pie
I love to serve this southern tomato pie recipe with a salad, as it helps to balance out the richness. And, this Shaved Brussels Sprout Salad will transform even the pickiest eaters into fans of brussels sprouts.
I also recommend giving this Sweet Kale Salad a whirl. It is sweet and tangy with a terrific array of ingredients that give it the perfect crunch.
And, this Cauliflower Broccoli Salad will make you feel like goldilocks. It balances crunchy and chewy, sweet and smoky, so well. You’ll make this one again and again!
If you loved this tomato pie, you should definitely give these Mini Chicken Pot Pies a try. They are a wonderful comfort food, at just the right size. And, this Chicken Kale White Bean Soup is brimming with tender chicken, just right for a cozy dinner.
Old Fashioned Tomato Pie
Ingredients
- 1 pie crust homemade or store-bought
- 4-6 summer tomatoes depending on size, about 2 pounds
- ¾ teaspoon kosher salt
- 12 fresh basil leaves rolled and sliced thin
- ½ cup fresh green onions sliced thin
- 1 cup freshly shredded mozzarella
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup mayonnaise
- 3 cloves garlic minced
- 1 teaspoon freshly ground black pepper
- 1-3 teaspoons hot sauce Cholula or Tabasco work well, optional
Instructions
- Preheat oven to 375°F. Place the pie crust in a deep pie plate and prick with a fork. Pre-bake the crust for about 10 minutes, until it is very lightly browned. Allow the crust to cool completely before filling.
- While the crust is cooling, slice tomatoes about ¼-inch thick and lightly sprinkle with salt. Lay the tomatoes on paper towels and blot once with additional paper towels before layering in the cooled pie shell.
- Alternate layers of tomatoes with a sprinkling of green onions and basil. Stir together the mozzarella, cheddar, cheese, mayonnaise, garlic, pepper, and hot sauce, if desired. Top the tomatoes with the cheese mixture.
- Place the pie in the 375°F oven and after it is in the oven, reduce the temperature to 350°F. Bake for 30 minutes until the cheese has melted and begins to brown. If the crust starts to get too dark, use a pie crust cover or wrap the edge of the pan in foil.
- Remove from the oven and cool at least 20 minutes before slicing. For clean slices, allow the pie to cool to room temperature before slicing.
Nutrition
Larry says
hard to beat a good ole tomato pie
Mary says
Agreed, Larry.