Tomato pie is an essential summer recipe for southerners and this one is super easy to make. Especially during tomato season.
If you have fresh garden tomatoes to use, you have to try making this classic southern dish.
It has melted cheese, tons of flavor and a warm buttery topping that makes this savory pie a summer staple.
This savory pie was a game changer and it’s a great way to kick a summer dinner or brunch up a notch.
Post updated from 2007
My favorite way to make tomato pie is using ripe summer tomatoes from my own garden, but the farmer’s market or grocery store will do.
And if you have any left over tomatoes, don’t miss my favorite pesto tomato grilled cheese sandwich.
Summer never tasted so good!
Ingredients and Supplies
You can make homemade pie crust if you want, but I’ve found that deep dish frozen pie crusts work just as well.
I am all about easy recipes and summer cooking should be simple if you ask me so frozen crust it is!
You will also need your fresh tomatoes (local is best), mayo, green onions, salt and pepper, basil and a nice melty cheese.
I’ve used mozzarella, provolone, and gruyere and they were each delicious in their own way.
- Deep dish frozen pie shell
- Fresh Tomatoes (I prefer heirloom but roma tomatoes work too)
- Cheese (choose your favorite)
- Green onions
- Salt and pepper
- Fresh Basil
- Ritz Crackers
The important thing here is that it’s ok to improvise.
If you are out of fresh basil leaves, use other fresh herbs or even a spice blend. The recipe I have listed is my favorite, but there are so many great options to choose from.
Prepare Your Pie
Before you get started, pre-bake the crust according to the package instructions.
While the shell is baking, slice the tomatoes and pat dry with paper towels to remove excess liquid. Then get started on the filling.
If you don’t have shredded cheese, you can grate it yourself or simply cut it into cubes.
This may be my favorite part!
Combine gruyere cheese, mayonnaise, green onions and basil in a medium bowl until you have a nice savory cheese mixture.
Many people use cheddar cheese in tomato pie, but I prefer the smoothness of gruyere. Go with what you love!
After the pie crust has been prepared, add a single layer of tomato slices in the bottom of the crust and season with salt and pepper.
Continue adding tomato layers and then top with the layer of cheese mayo mixture.
Then, prepare the cracker topping by crushing crackers and stirring in melted butter with a fork. Ok maybe this is the best part?
Add the cracker crumbs to the top of the pie and cover the pie with aluminum foil.
Bake for about 25 minutes and the topping is golden brown.
The end result is a perfect tomato pie with a flaky crust that absolutely melts in your mouth.
Serve with a light salad or some fruit and enjoy.
If you happen to have any leftovers, cover with plastic wrap, and refrigerate.
You may just want to eat it for breakfast too! But I wouldn’t count on having much leftover.
Have cherry tomatoes? Try this feta tomato pasta dish!
Print the Recipe: Savory Southern Tomato Pie
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 Deep Dish Pillsbury Pie Crust
- 3-4 Tomatoes sliced and patted dry
- 1/2 cup Mayo
- 2 cup Gruyere provolone or mozzarella work well too
- 1/2 tsp Basil
- 1/4 cup green onion
- 12 Townhouse or Ritz crackers
- 2 tbsp Butter
- Pre-bake pie crust according to package instructions
- Pat tomato slices dry and layer in prepared crust with salt and pepper
- Mix together cheese, mayo, basil, and onion
- Spread mixture over tomato slices
- Crumble 12 Ritz crackers and mix melted butter. Sprinkle on top of pie
- Cover and bake on 350 for 25 min
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.
Share and Save for Later!