The Perfect Southern Tomato Pie Recipe

4.50 from 73 votes

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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.

Tomato Pie hero
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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.

Shopping list:

  • Deep dish frozen pie shell
  • Fresh Tomatoes (I prefer heirloom but roma tomatoes work too)
  • Cheese (choose your favorite)
  • Mayonnaise
  • Green onions
  • Salt and pepper
  • Fresh Basil
  • Ritz Crackers
  • Butter

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.

tomatoes

If you don’t have shredded cheese, you can grate it yourself or simply cut it into cubes.

This may be my favorite part!

Tomato Pie Ingredients

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!

Tomato Pie cheese and mayo

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.

Tomato Pie sliced

Then, prepare the cracker topping by crushing crackers and stirring in melted butter with a fork. Ok maybe this is the best part?

Tomato Pie topping

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.

Tomato Pie assembled

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.

Tomato Pie cooked

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

Tomato Pie

4.50 from 73 votes
This Southern tomato pie is the perfect reward during the hot summer months. Use a frozen pie shell for a quick and delicious savory pie.
Prep: 10 minutes
Cook: 25 minutes
Total: 45 minutes
Yield: 6

Ingredients 

  • 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

Instructions 

  • 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

Serving: 1g, Calories: 503kcal, Carbohydrates: 22g, Protein: 15g, Fat: 40g, Saturated Fat: 15g, Polyunsaturated Fat: 23g, Cholesterol: 62mg, Sodium: 615mg, Fiber: 2g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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4.50 from 73 votes (71 ratings without comment)

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12 Comments

  1. 5 stars
    Outstanding. The only changes we’re using a refrigerated pizza crust and mixed Italian cheeses. Next time. May add a bit of garlic powder. Soooo good.

  2. 5 stars
    Delicious! I used mozzarella cheese and a few beef steak tomatoes + a few of our small home grown Romas. Otherwise, I followed the recipe as published.