The Best Southern Tomato Pie

July 15, 2020
The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats

Hey, y’all!

I posted this recipe on my Instagram story last week and… y’all. went. crazy.

Tomato pie is a staple southern dish and is, in all honesty, one of my favorite things that I make. It’s perfect to make this time of year when you have garden-fresh tomatoes (the thought of tomato season coming to an end makes me sob, but let’s not talk about it). The tomatoes pictured below were grown by my Momma!

The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats
The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats

A shortcut that I take with this recipe is purchasing pre-baked pie crusts. You can certainly make your own, but I am of the opinion that it is not worth the time or the effort. You’ll want to purchase an already-baked crust because the pie will only be in the oven long enough to heat the pie + brown the topping.

The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats

The differentiating factor between my tomato pie and other versions? Besides the addition of parmesan, the topping to my pie is a traditional pimento cheese. Try it and thank me later.

The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats
The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats

Recipe

Southern Tomato Pie

Ingredients (yields two pies):

2 pre-baked pie crusts

3-4 medium tomatoes, sliced

1 c. mayonnaise (add slowly until desired consistency; can use more or less)

8 oz. sharp cheddar

8 oz. monterey jack

8 oz. parmesan

1 jar (4 oz.) diced pimentos, drained

1/4 vidalia onion, grated

Grey Poupon Dijon Mustard

minced onion, to taste

black pepper, to taste

kosher salt, to taste

sugar, to taste

basil, for garnish

Directions:

  1. Preheat oven to 350F.
  2. Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
  3. In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, minced onion, and black pepper. Be conservative when using the mayonnaise — you can always add more to reach your desired consistency. Mix well.
  4. Using a brush or a spoon, apply a thin layer of Grey Poupon Dijon Mustard to the pie crust, completely covering.
  5. Add a layer of tomatoes.
  6. Top with pimento cheese mixture.
  7. Bake for 20 minutes and broil for 2-4 minutes; remove pie from oven when the top is perfectly browned.
  8. Top with basil.
  9. Enjoy!

This recipe, as I like to say, is Write-Your-MeeMaw-Good, y’all.

The Best Southern Tomato Pie Recipe by JC Phelps of JCP Eats

Y’all come back now, ya hear?

My best,

JC

FTC: This post was not sponsored.

  • Reply
    Marie Pullen
    July 15, 2020 at 1:46 pm

    Nothing shouts summer like tomato sandwiches, corn on the cob & tomato pie!! Your recipe looks fabulous, I want to try it!

  • Reply
    delysiarose
    July 15, 2020 at 2:40 pm

    Literally the most delicious looking savory pie I’ve ever seen.

  • Reply
    Johnna Bolin
    July 16, 2020 at 9:02 pm

    This was AMAZING!!! My new fav!

  • Reply
    The Best Southern Tomato Pie – The Rose Table
    July 17, 2020 at 12:51 pm

    […] friend JC of JCP Eats¬†posted this recipe and I thought it was so mouth-watering, I asked him to let me share it with you guys! I met food […]

  • Reply
    Peggy
    October 18, 2020 at 11:16 am

    Looks delicious. What is pimento cheese that goes on top? Thank you

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