This old-fashioned Southern tomato pie is the ultimate way to use peak-season summer tomatoes — juicy ripe tomatoes layered with fresh basil, then smothered in a creamy, tangy mayo-cheese topping and baked until golden brown and bubbly. It's savory, cheesy, and absolutely addictive.
Why This Recipe Works
- Salting and draining the tomatoes removes excess moisture so the pie crust stays flaky and the filling isn't watery
- Pre-baking the pie shell creates a barrier against the tomato juices and ensures a crispy bottom
- The mayo-cheese topping forms a golden, bubbly seal that keeps the tomatoes from drying out while baking
- Letting the pie rest before slicing allows the filling to set so slices hold together cleanly
Oh my god, this tomato pie. I made it for the first time last August when my neighbor dropped off a bag of tomatoes from her garden and I had no idea what to do with that many tomatoes. Matt was skeptical — "mayo in a pie?" — but one bite and he was reaching for a second slice before I even sat down. It's been on repeat every summer since.
This is one of those Southern classics that sounds a little odd if you've never had it — fresh tomatoes, basil, and a creamy mayo-cheese topping baked in a flaky pie crust. But trust me, it works. The tomatoes get tender and jammy, the basil perfumes everything, and that cheese topping turns golden and bubbly like the best part of a casserole. It's the kind of dish where three people at the potluck ask for the recipe and you feel like a genius even though it took you 30 minutes to throw together.
The only real trick here is draining the tomatoes well. I learned that the hard way — my first attempt was a soupy mess because I rushed through this step. Now I salt them, let them sit for a good 20 minutes, and press them dry with paper towels until they're barely damp. That's it. That's the whole secret to a perfect tomato pie.
I love serving this with a simple green salad for a light summer dinner, or I'll cut it into smaller wedges as a side when we're grilling out. Lily has started requesting it specifically — she calls it "cheese tomato thing" — and even Emma, who usually picks tomatoes out of everything, devours it. Grab your best summer tomatoes and let's make this.
How It Comes Together
Chef Tips
- I've found that draining the tomatoes is the single most important step — skip it and you'll get a soggy bottom crust. I actually drain mine for closer to 30 minutes and press with paper towels twice.
- Use the best tomatoes you can find. Peak summer tomatoes from the farmers market make a world of difference. Beefsteak or heirloom varieties work beautifully.
- Duke's mayonnaise is the traditional Southern choice here, but any full-fat mayo works. Don't use light mayo — it breaks down in the oven.
- You can swap in pepper jack for half the cheddar if you want a little kick, or add a handful of crumbled bacon on top of the tomatoes before adding the cheese mixture.
- Leftovers reheat well in a 350°F oven for 10-15 minutes. The microwave works in a pinch but the crust won't be as crispy.
Variations
Bacon Tomato Pie
Crumble 4-5 slices of cooked bacon over the tomatoes before adding the cheese topping. The smoky, salty bacon pairs perfectly with the sweet tomatoes.
Tomato Pie with Caramelized Onions
Slowly cook one large sliced sweet onion in butter until deeply golden (about 25 minutes) and layer it under the tomatoes for extra sweetness.
Italian Herb Tomato Pie
Add 1 teaspoon dried Italian seasoning to the cheese mixture and layer thin slices of fresh mozzarella between the tomato chunks for a more Italian spin.
Pimento Cheese Tomato Pie
Replace the mayo-cheese mixture with 2 cups of pimento cheese spread for an even more Southern twist.
Serving Suggestions
Serve with a crisp green salad dressed in a light vinaigrette for a perfect summer lunch or light dinner. It's also wonderful as a side dish at cookouts and potlucks alongside grilled chicken or pulled pork.
Make It Ahead
Assemble the pie up to 4 hours before baking and refrigerate. You can also pre-bake the crust and make the cheese mixture a day ahead — store separately and assemble when ready to bake.
