Southern Tomato Pie
Southern Tomato Pie is the ultimate comfort food made with fresh garden tomatoes, bacon, caramelized onions, fresh basil, and topped with a gooey cheese mixture.
Tomato season is underway, and creating a dish full of ripe tomatoes is always a must. Tomato pie is made throughout most of the south and always seems to make an appearance at brunch, lunch, or cookouts.
What Is Tomato Pie?
Tomato Pie is a wonderful way to use an overabundance of fresh summertime tomatoes. It’s classic comfort food with layers of tomatoes, basil, and a cheesy mixture baked into a pie crust that is not only tasty but hard to resist. Delightful as a light dinner or served as a side dish at your next family gathering.
Tomatoes for Tomato Pie
Tomatoes come in various shapes and sizes, but as long as they are fresh and flavorful, any combination of tomatoes will work. Use what you have in your garden or grab some from the farmer’s market.
Prepare the Tomatoes
The key to a great tomato pie is to remove some of the juices before you bake it. This step is essential. First, slice the tomatoes and lay them on a baking sheet lined with paper towels in a single layer. Next, sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes. Lastly, use fresh paper towels to pat dry the tomatoes and remove most of the juices, so the pie doesn’t turn out soggy.
This is just a quick overview of the ingredients. For a detailed list, refer to the recipe card below.
Tomatoes— fresh garden tomatoes are the best. Roma, Beefsteak, Celebrity, and a wide variety of other tomatoes will work for this recipe. Use your favorite. Save the green ones for fried green tomatoes.
Basil– There is so much flavor in basil, and it pairs nicely with tomatoes.
Onion– My favorite choice is Vidalia onion. These are only in season for a short time, but grab one if your can. If not, any yellow onion or sweet onion will work nicely.
Cheese– Freshly shredded cheddar and mozzarella are recommended.
Bacon- Fry until crispy and then crumble.
How to Make an Old Fashioned Tomato Pie
For complete instructions, see the recipe card at the bottom.
- Par-bake the crust.
- Slice, salt, and drain tomatoes.
- Fry the bacon and caramelize the onion.
- Mix the cheese mixture.
- Assemble the pie.
Recipe Tips and Variations for the Best Savory Tomato Pie
*Par-bake the crust before adding tomatoes.
*Slice, salt, and let tomatoes sit to draw out juices. This will prevent the crust from getting soggy. Tomatoes have a lot of moisture and will make your pie soupy if the juices are not removed. Start by salting the tomato slices to help draw out water and juice. Allow them to drain for at least 15 minutes, and pat them dry before adding them to your crust.
*Caramelize the onions before adding them to the pie.
*Use a deep-dish pie shell. A store-bought shell will work just fine. It’s easy, convenient, and perfect for this recipe.
* Use mayonnaise and sour cream for added creaminess.
* I used cheddar and mozzarella cheeses for this recipe. Feel free to use your favorites.
*Like a bit of spice? Add some diced jalapenos to the pie.
The next time you’re looking for a way to use up all those homegrown summertime tomatoes, look no further than a simple yet impressive tomato pie. Savory and full of flavor, cheesy, and most definitely southern.
What to Serve with Southern Tomato Pie
More Tomato Dishes
Southern Tomato Pie
- 1 deep dish pie shell par-bake
- 4 large tomatoes ripe and sliced
- 1 teaspoon salt
- 1 sweet onion thinly sliced
- 6-8 slices bacon
- 8 large fresh basil leaves chopped
- ¼ teaspoon black pepper
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup mayonnaise
- ½ cup sour cream
- Preheat the oven to 375 degrees. Place the pie shell on a baking sheet and par-bake the pie shell until lightly brown. To par-bake -Thaw crust for 10 minutes, prick the bottom with a fork, and bake for 10 minutes. Remove from the oven and set aside.
- In a medium skillet, fry bacon. Remove to a paper towel-lined plate. Set aside and crumble when cooled.
- In the same skillet with the bacon grease, cook onions until translucent and slightly caramelized. Remove from the skillet with a slotted spoon and set aside.
- Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay them on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat dry the tomatoes and remove most of the juices, so the pie doesn't turn out soggy.
- In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, bacon, onion, pepper, mayonnaise, and sour cream.
- Assemble the pie: In the pie shell, layer tomato slices, basil, and cheese mixture.
- Bake in the 375-degree oven for about 35-40 minutes. Let rest for at least 10 minutes before slicing.