Southern Tomato Pie Recipe

Introduction

Southern Tomato Pie is a savory, comforting dish that showcases ripe tomatoes and a rich, cheesy filling in a flaky pie crust. Perfect for summer gatherings or a satisfying weeknight dinner, this recipe blends smoky bacon, sharp cheddar, and fresh basil for a true taste of the South.

Ingredients

• 1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4″ thick
• Kosher salt
• All-purpose flour, for dusting
• 1 batch easy pie crust (omit the sugar)
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large egg
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon sweet paprika
• Freshly ground black pepper
• 6 oz. sharp cheddar, shredded (about 2 1/2 cups)
• 1 (4-oz.) jar chopped pimento peppers, drained
• 2 tablespoons coarsely chopped fresh basil leaves, plus more for serving

Instructions

1. Step 1: Line a large rimmed baking sheet with a double layer of paper towels. Arrange the tomato slices in an even layer on the paper towels and season with 1 1/4 teaspoons kosher salt. Cover with another layer of paper towels and let drain, pressing occasionally with the palm of your hand and replacing the paper towels when saturated, for about 45 minutes to remove excess moisture.
2. Step 2: Meanwhile, position a rack in the center of the oven and preheat to 375°F (190°C). On a lightly floured surface, roll the pie dough into an 11-inch round. Transfer to a 9-inch pie dish, trim leaving a 1-inch overhang, then fold the overhang under itself and crimp the edges if desired. Freeze the crust until cold, about 15 minutes.
3. Step 3: Prick the bottom and sides of the chilled crust with a fork. Line the pie with parchment paper and fill with pie weights or dried beans. Bake until the edges are pale golden, about 15 minutes.
4. Step 4: Carefully remove the parchment and weights, then continue baking until the crust is golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool to room temperature.
5. Step 5: In a medium nonstick skillet over medium heat, cook the chopped bacon, stirring occasionally, until crisp and golden, about 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain and cool. Pour off most of the bacon fat, leaving about 1/2 teaspoon in the skillet.
6. Step 6: Return the skillet to medium heat. Add the onion and a pinch of salt, cooking until lightly golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Remove from heat and scrape the mixture into a small heatproof bowl to cool slightly.
7. Step 7: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, apple cider vinegar, paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Fold in the shredded cheddar, drained pimentos, chopped basil, cooked bacon, and the onion-garlic mixture.
8. Step 8: Spread one-third of the egg and cheese mixture evenly over the bottom of the cooled crust. Top with one-third of the drained tomato slices. Repeat layering two more times, ending with the cheese mixture on top.
9. Step 9: Bake the pie for about 45 minutes, tenting with foil if the crust browns too quickly. The filling should be set and the top slightly puffed and golden. Let the pie cool at least 45 minutes or to room temperature before slicing. Garnish with additional fresh basil before serving.

Tips & Variations

• To avoid a soggy crust, be sure to drain the tomatoes well by salting and pressing out excess water with paper towels.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or spinach instead.
• Swap sharp cheddar for fontina or mozzarella for a milder, creamier flavor.
• Make the pie crust ahead and freeze it to save time on preparation day.

Storage

Store any leftover tomato pie covered in the refrigerator for up to 3 days. Reheat individual slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through. Note that the crust may soften slightly after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a high-quality store-bought pie crust works well if you prefer to save time. Just be sure to blind bake it until fully golden to prevent sogginess.

What type of tomatoes work best for this pie?

Use ripe but firm tomatoes such as vine-ripened, Campari, or Roma, as they hold their shape well and have great flavor. Avoid overly juicy or mealy tomatoes to prevent excess moisture.

Southern Tomato Pie Recipe

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★★★★★

4.6 from 71 reviews

This Southern Tomato Pie is a savory layered pie featuring ripe red tomatoes, smoky bacon, sharp cheddar cheese, and fresh basil in a flaky pie crust. The tomatoes are carefully salted and drained to remove excess moisture, ensuring a perfectly baked filling. This dish combines creamy mayonnaise, Dijon mustard, and a touch of paprika for a flavorful custard that complements the fresh and smoky ingredients. Ideal for a comforting brunch or a flavorful dinner side, this tomato pie captures the essence of Southern cooking with its rich, balanced layers.

• Author: Elena
• Prep Time: 1 hour
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

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Tomatoes and Seasoning

• 1 1/2 lb. ripe red tomatoes (such as vine-ripened, Campari, or Roma), sliced a scant 1/4″ thick
• 1 1/4 tsp. kosher salt
• All-purpose flour, for dusting

Pie Crust and Filling

• 1 batch easy pie crust (omit the sugar)
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large egg
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp sweet paprika
• Freshly ground black pepper, to taste
• 1/4 tsp kosher salt (for filling)
• 6 oz sharp cheddar, shredded (about 2 1/2 cups)
• 1 (4-oz) jar chopped pimento peppers, drained
• 2 tbsp coarsely chopped fresh basil leaves, plus more for serving

Instructions

1. Drain tomatoes: Line a large rimmed baking sheet with a double layer of paper towels. Arrange the tomato slices in a single layer on the towels and season evenly with 1 1/4 teaspoons kosher salt. Cover with another double layer of paper towels and press gently to remove excess moisture. Replace paper towels as they become saturated, continuing for about 45 minutes to ensure tomatoes are well drained.
2. Prepare pie crust: Position a rack in the center of the oven and preheat to 375°F (190°C). On a lightly floured surface, roll out the pie dough to an 11-inch round. Transfer it to a 9-inch pie dish, trim leaving a 1-inch overhang, then fold the overhang under the edge of the dish and crimp if desired. Freeze the crust until cold, about 15 minutes.
3. Blind bake crust: Use a fork to prick holes (docking) across the bottom and sides of the chilled pie crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges are pale golden. Remove the parchment and weights carefully, then continue baking until the crust is golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool to room temperature.
4. Cook bacon: In a medium nonstick skillet over medium heat, cook the chopped bacon, stirring occasionally until golden and crisp, about 8 to 10 minutes. Transfer bacon to a paper towel–lined plate to drain and cool. Discard all but about 1/2 teaspoon of the bacon fat from the skillet.
5. Sauté aromatics: Return the skillet to medium heat and cook the finely chopped onion with a pinch of salt, stirring occasionally, until light golden, about 5 minutes. Add the minced garlic and cook for about 1 minute until fragrant. Transfer the mixture into a small heatproof bowl and let cool slightly.
6. Make filling mixture: In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, apple cider vinegar, sweet paprika, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until smooth. Stir in the shredded sharp cheddar, drained pimento peppers, chopped basil, cooked bacon, and the onion-garlic mixture until fully combined.
7. Assemble pie: Spread one-third of the cheese and egg mixture evenly over the bottom of the cooled pie crust. Layer one-third of the drained tomato slices on top. Repeat layering two more times, finishing with the egg mixture on top and tomatoes in between.
8. Bake tomato pie: Bake in the preheated 375°F oven for about 45 minutes, tenting the crust with foil if it starts to darken too quickly. The pie is done when the filling is set, slightly puffed, and golden on top.
9. Cool and serve: Let the pie cool for at least 45 minutes or until it reaches room temperature before slicing. Garnish with additional fresh basil leaves before serving for a fresh, aromatic finish.

Notes

• Salting and draining the tomatoes is crucial to prevent a soggy pie crust by removing excess moisture.
• If you prefer, you can substitute mayonnaise with Greek yogurt for a lighter filling.
• Make sure to blind bake the crust thoroughly to avoid a soggy bottom.
• For a vegetarian version, omit bacon and increase the amount of cheese and vegetables.
• Fresh basil can be substituted with fresh thyme or oregano for a different flavor profile.

Keywords: Southern tomato pie, tomato recipes, savory pie, bacon tomato pie, cheddar tomato pie, summer tomatoes, Southern comfort food