Southern Tomato Pie

Baked tomato pie topped with basil. Some ingredients next to the pie with a kitchen towel.

5 from 15 votes

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.

Prep Time20

Cook Time40

Course: Main Dish, Side Dish

Cuisine: Southern

Servings: servings

Calories: 454kcal

Author: Gina Abernathy

Ingredients

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

Instructions

Preheat the oven and Par-Bake the Shell. 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.
Fry the Bacon. In a medium skillet, fry bacon. Remove to a paper towel-lined plate. Set aside and crumble when cooled.
Cook the Onions. 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.
Prep the Tomatoes. 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.
Mix the Filling. In a small mixing bowl, stir together cheddar cheese, mozzarella cheese, bacon, onion, pepper, mayonnaise, and sour cream.
Layer the Pie. Assemble the pie. In the pie shell, layer tomato slices, basil, and cheese mixture.
Bake. Bake in the 375-degree oven for about 35-40 minutes.
Rest. Let the pie rest for at least 10 minutes before slicing.

Notes

Pro Tips

Slice the tomatoes (thin slices) and lay them in a single layer on a baking sheet lined with several layers of paper towels.
Use fresh paper towels to pat the juicy tomatoes dry and remove as much of the juice as possible, so the pie doesn't turn out soggy. This will also help prevent the bottom of the crust from becoming soggy.
Par-bake the crust before adding tomatoes.
Shred your cheese yourself instead of buying pre-shredded cheese.
Let the pie rest before slicing.

Nutrition