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Southern Tomato Pie

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Southern Tomato Pie is a truly magical culinary masterpiece and the quintessential summer dish. Made with fresh, vibrant ingredients straight from the farmer’s market and a simple homemade pie crust, this savory pie easily earns its place among your favorite summertime classics.

An untouched tomato pie in a white ceramic pie dish with three colorful baked heirloom tomatoes on the top of the pie.
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🍅 The Ingredients

Farm-fresh vegetables and herbs, combined with quality cheese, crispy bacon, and a flaky homemade pie crust, come together to make this tomato pie truly unforgettable. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for Southern tomato pie on a grey wooden background including heirloom tomatoes, pie dough, fresh herbs, mayonnaise, Dijon, onion, bacon, an egg, shredded cheese, salt, and pepper.

🧀 Substitutions and Variations

  • Tomatoes – Heirloom tomatoes are colorful, flavorful, and hold up well in baking. However, any type of tomato will work. Try to avoid hot-house tomatoes, as they aren’t as flavorful. Ripe, juicy tomatoes are best.
  • Cheese – You can’t go wrong with your choice of cheese. Any cheese that melts well is perfect. We love the combination of cheddar and Gruyére, but Monterey Jack, Fontina, Swiss, and mozzarella are all excellent options. Any type of blue cheese would be good, but it will have a stronger flavor profile.
  • Bacon – If you want the pie to be vegetarian, leave the bacon out. Other substitutions (or additions) such as cooked, cubed pancetta, prosciutto, sausage (Italian or breakfast), and even pepperoni, are amazing!
  • Herbs – Fresh is definitely best, but in a pinch, you can use dried herbs. You’ll use half of the amount called for in the recipe. Basil and oregano are wonderful, but you can also use fresh rosemary, thyme, mint, sage, or marjoram.

See the recipe card (with video) below for a full list of ingredients and measurements.

👩🏼‍🍳 How To Start a Southern Tomato Pie

A partially baked pie crust in a white ceramic pie dish resting on a baking rack on a wooden cutting board.
  1. Step 1: Par-bake the pie dough for 15 minutes.
A person sprinkling Kosher salt over slices of red, orange, and yellow heirloom tomatoes that are resting on paper towels in a baking pan.
  1. Step 2: Place the sliced tomatoes on paper towels on a baking sheet and salt them.
A person placing salted slices of colorful heirloom tomatoes onto a wire baking rack on a silver sheet pan.
  1. Step 3: After 15 minutes, place the salted tomatoes on a baking rack on a baking sheet. Bake the tomatoes for 45 minutes.
A person dumping chopped onions from a small glass bowl into a cast-iron skillet that is filled with crispy chopped bacon that is simmering in bacon grease.
  1. Step 4: Cook the bacon until it starts to crisp, then add the onion and cook a few minutes.
Red, yellow, and orange slices of heirloom tomatoes that have been roasted on a baking rack in a silver sheet pan.
  1. Step 5: Remove the tomatoes and let them cool for 20 minutes on the rack.
A person using a large wooden spoon to stir together a mixture of shredded cheese, crispy chopped bacon, and a raw egg in a glass bowl.
  1. Step 6: Mix together the mayonnaise, bacon/onion, Dijon, egg, and both cheeses

Expert Tip

One problem some home cooks have is that when baked, the tomatoes exude a lot of water and make the pie crust soggy. Placing them on paper towels and then sprinkling salt on them naturally brings out the moisture. Roasting them concentrates the flavor and also helps to remove excess water.

👨‍🍳 How To Build and Bake a Southern Tomato Pie

A person using a spoon to add a cheese, bacon, and mayonnaise mixture into the bottom of a pie dish lined with a partially baked pie crust.
  1. Step 1: Add one-third of the filling to the crust.
A person sprinkling chopped fresh herbs over the tops of sliced heirloom tomatoes that are resting on a cheese and mayonnaise mixture in a partially baked pie crust in a pie dish.
  1. Step 2: Next, add a layer of tomatoes. Sprinkle on salt, pepper, and half of the herbs.
A person adding sliced heirloom tomatoes onto layers of a mayonnaise and cheese mixture, herbs, and more heirloom tomatoes in a pie dish lined with a partially baked pie crust.
  1. Step 3: Repeat this process.
A person sprinkling shredded cheddar cheese over the top of an un-baked Southern tomato pie.
  1. Step 4: Add one more layer of the filling and sprinkle more cheese.
A person placing slices from a red, orange, and yellow heirloom tomato on top of an un-baked Southern tomato pie.
  1. Step 5: Add the 3 remaining tomatoes on top.
A person sprinkling chopped fresh herbs over a baked Southern tomato pie resting on a baking rack on a wooden cutting board.
  1. Step 6:
    Bake for 40 minutes and then let rest for 1 hour. Top with chopped fresh herbs.

🍽️ How To Serve and Store

  • It’s very hard to resist digging into this amazing pie as soon as it comes out of the oven.
  • But try and resist; if you slice into the pie too soon, the filling will spread. If you’re okay with that, then go for it. This pie is incredible hot, warm or room temperature.
  • For storing, cover with plastic wrap (or place in an air-tight container with a lid), and refrigerate. Take the pie out of the fridge 1 to 2 hours before serving.
  • If desired, you can briefly microwave a slice to warm it up before digging in.

🙋🏽‍♂️ Frequently Asked Questions

Can I use store-bought pie crust instead of homemade for Southern Tomato Pie?

Yes, store-bought pie crust works well and can save time, though a homemade crust adds extra flakiness and flavor.

What type of tomatoes are best for Southern Tomato Pie?

Ripe, juicy tomatoes like heirloom or vine-ripened tomatoes are ideal for the best flavor and texture.

Can I make Southern Tomato Pie ahead of time?

Absolutely! You can assemble the pie a day in advance and refrigerate it, then bake it fresh before serving.

Is Southern Tomato Pie a healthy dish?

While Southern Tomato Pie features fresh vegetables and herbs, it is also rich in cheese and bacon, so it’s best enjoyed as an occasional indulgence rather than a daily health food.

A slice of Southern tomato pie with a sprig of fresh basil on top all resting on a white dessert plate.

😋 Other Amazing Tomato Recipes

Ready to make the best summertime pie on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a tomato pie in a white ceramic pie dish with three colorful baked heirloom tomato slices on top with chopped parsley sprinkled on the surface of the pie.

Southern Tomato Pie

Southern Tomato Pie is the perfect summer dish. Use your favorite variety of fresh tomatoes, and cheeses….go with a wonderful pie crust, basil, and a touch of onion. Wow! Amazing!!
5 from 12 votes
Print Pin Rate
Course: Brunch, lunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting time: 1 hour
Total Time: 2 hours 40 minutes
Servings: 8 people
Calories: 412kcal
Author: Kris Longwell

Video

Equipment

  • baking pan with a baking rack
  • 9-inch pie dish
  • Pie weights or dried beans or rice

Ingredients

Pie Crust

For the Tomato Pie

  • 3 lbs tomatoes sliced
  • Kosher salt
  • 4 slices bacon roughly chopped
  • 1 small onion finely diced
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1 cup Cheddar cheese shredded
  • 1 cup Gruyére cheese shredded
  • ½ teaspoon ground black pepper
  • ½ cup basil fresh, chopped
  • ¼ cup oregano chopped

Instructions

  • Preheat the oven to 425°F.
  • Par-bake the pie crust: Place the pie dough in the pie dish. Now, line with parchment paper. Add weights, or 1 cup dried beans, or 1 cup dried rice on top. Bake for 15 minutes.
    1 pie crust
  • Meanwhile, layer one (or two, if needed) baking sheets with paper towels. Place the sliced tomatoes on the paper towels and sprinkle salt over the tops of the tomatoes. Let them rest for 15 to 20 minutes.
    3 lbs tomatoes, Kosher salt
  • Remove the pie from the oven, and then remove the parchment paper and weights. Let cool completely.
  • Reduce the oven to 350°F.
  • On a separate baking sheet with a rack, place all but 3 of the tomatoes and roast in the oven for 40 to 45 minutes. Hold the 3 tomatoes for topping the pie after assembling.
  • Meanwhile, heat a medium-sized skillet over medium-high heat. Add the bacon and cook until just starting to crisp and the grease is being rendered.
    4 slices bacon
  • Add the chopped onion and cook until translucent, about 4 to 5 more minutes. Use a slotted spoon to transfer to a plate lined with paper towels. Set aside.
    1 small onion
  • Once the tomatoes are done roasting, remove from the oven and let cool for at least 20 minutes, still on the rack(s).
  • Make the filling by mixing together in a medium bowl the mayonnaise, cooked bacon/onion mixture, Dijon mustard, egg, and both cheeses. Stir until completely combined.
    ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 egg, 1 cup Cheddar cheese, 1 cup Gruyére cheese
  • Add a thin layer of the filling to the par-baked pie crust. Use a knife to spread the filling.
  • Next, using a spatula, carefully add a layer of the roasted tomatoes. Sprinkle freshly ground black pepper over the tomatoes.
    ½ teaspoon ground black pepper
  • Now, sprinkle half the fresh basil and fresh oregano on top of the tomatoes.
    ½ cup basil, ¼ cup oregano
  • Repeat this layering of filling, tomatoes, pepper and herbs. Add one more layer of the filling on top. Sprinkle more shredded cheese to cover any gaps.
  • Add the three remaining tomatoes on top and sprinkle on a little more of the herbs.
  • Bake for 40 minutes, until bubbly and lightly browned on top.
  • Let rest for 1 hour (if served sooner, the filling will still be somewhat fluid). Serve warm or at room temperature.

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The tomatoes are somewhat fragile after roasting. Carefully use a small spatula (and your hands) to transfer them from the baking rack to the pie. 
In the video, we used a combination of Fontina and Cheddar; we also enjoy a combination of Gruyére and Cheddar. Go with your favorite melting cheese(s), and you can’t go wrong. 
The pie can be assembled up to a day in advance, refrigerated (covered), and then baked the next day. 
Leftovers will keep in an air-tight container in the fridge for 4 to 5 days. Let it come to room temperature before serving. Gently reheat in the microwave, if desired. 

Nutrition

Calories: 412kcal | Carbohydrates: 20g | Protein: 14g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 497mg | Potassium: 521mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1865IU | Vitamin C: 24mg | Calcium: 323mg | Iron: 2mg
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Comments

  1. Lori Ries says

    5 stars
    I had several tomatoes that ripened at the same time so I came to your website to look for a recipe to make and found this one. It is absolutely delicious! I had a few people over for dinner and made this along with your Smothered French Onion Chicken (always a favorite) and everyone loved both dishes! Definitely read through this recipe to plan the amount of time needed and the steps. There was only one slice left and I had that for lunch the next day warmed in the air fryer which heated it nicely. So good!

    Reply

    • Kris Longwell says

      Lori!!! You inspire us so much! We LOVE that you made our Southern Tomato Pie and you made it garden-fresh tomatoes! YUM!! This paired with the French Onion Chicken is a feast to die for!! Thank you, as always, for sharing and for the awesome review! Keep on cookin!!!! xoxo Kris & Wesley

      Reply
5 from 12 votes (1 rating without comment)

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