Hey, y’all! There is no recipe as fitting for below the Mason-Dixon Line, or delicious for that matter, as my Southern Tomato Pie.
My tomato pie is different from many, as I use a pimento cheese topping made with Duke’s Mayonnaise. It’s perfect for the summertime when garden-fresh tomatoes are plentiful. I hope y’all love just as my family does!
Southern Tomato Pie with Pimento Cheese Topping
This is a recipe that is meant to share, which is why the yielding size is two pies. If you’d like to just make one, half the recipe!
This post is in partnership with Duke’s Mayonnaise. All opinions expressed, as always, are my own. Thank you for supporting those that make JCP Eats possible!
Southern Tomato Pie Ingredients
- Pre-baked pie crusts
- Tomatoes
- Duke’s Mayonnaise
- Sharp cheddar
- Monterey jack
- Parmesan
- Diced pimentos
- Vidalia onion
- Dijon mustard
- Basil
- Garlic powder
- Black pepper
- Kosher salt
- Sugar
How to Make Southern Tomato Pie
- Preheat oven to 350F.
- 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.
- In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, garlic powder, and black pepper. Mix well.
- Press a fork around the bottom of the pie crust to allow for better ventilation. Using a brush or a spoon, apply a thin layer of Dijon mustard to the pie crust, completely covering. Add a layer of tomatoes and top with pimento cheese mixture.
- Bake for 20 minutes and broil for 2; remove pie from oven when the top is perfectly browned.
- Top with basil + enjoy!
Pro Tips for Making This Recipe
- Be sure to dry your tomatoes as directed in the instructions; if you don’t, the pie will be soggy.
- 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.
- This is definitely a summertime recipe, as the best tomatoes are found during garden season. However, you can make it year-round. Just use the best tomatoes that you can find!
- Basting the pie crust with Dijon mustard is my secret trick; it really elevates the flavor. Try it once and you won’t go back!
Frequently Asked Questions
Absolutely - I always do! Using pre-baked pie crusts makes this recipe even simpler. Just make sure they are pre-baked to ensure a crisp and flaky crust.
Salting the tomatoes helps draw out excess moisture, which can prevent your pie from becoming too watery. The small amount of sugar balances the acidity of the tomatoes without making the pie taste sweet.
The thickness of the tomato slices is up to your preference. Just ensure they are cut to the same width to ensure an even cook.
You can absolutely prepare tomato pie ahead of time and bake it later. Assemble the pie up to the point of baking, cover, and refrigerate until ready to bake. Allow it to come to room temperature before baking according to the recipe instructions.
Southern Tomato Pie Recipe
Southern Tomato Pie
Ingredients
- 2 pre-baked pie crusts
- 3-4 medium tomatoes sliced
- 1 c Duke's Mayonnaise
- 8 oz sharp cheddar
- 8 oz monterey jack
- 8 oz parmesan
- 4 oz diced pimentos drained
- ¼ vidalia onion grated
- dijon mustard for basting
- garlic powder to taste
- black pepper to taste
- kosher salt to taste
- sugar to taste
- basil for garnish
Instructions
-
Preheat oven to 350F.
-
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.
-
In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, garlic powder, and black pepper. Mix well.
-
Press a fork around the bottom of the pie crust to allow for better ventilation. Using a brush or a spoon, apply a thin layer of Dijon mustard to the pie crust, completely covering. Add a layer of tomatoes and top with pimento cheese mixture.
-
Bake for 20 minutes and broil for 2; remove pie from oven when the top is perfectly browned.
-
Top with basil + enjoy!
Notes
- Be sure to dry your tomatoes as directed in the instructions; if you don’t, the pie will be soggy.
- 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.
- This is definitely a summertime recipe, as the best tomatoes are found during garden season. However, you can make it year-round. Just use the best tomatoes that you can find!
- Basting the pie crust with Dijon mustard is my secret trick; it really elevates the flavor. Try it once and you won’t go back!
Nutrition
Y'all come back now, ya hear?
My best,
JC
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Marie Pullen says
Nothing shouts summer like tomato sandwiches, corn on the cob & tomato pie!! Your recipe looks fabulous, I want to try it!
delysiarose says
Literally the most delicious looking savory pie I've ever seen.
Johnna Bolin says
This was AMAZING!!! My new fav!
Peggy says
Looks delicious. What is pimento cheese that goes on top? Thank you
JCP says
Thanks, Peggy! It's homemade and so easy to make! For my tomato pies, I use this recipe. I only omit the cream cheese + add a bag of parmesan cheese to it! https://jcpeats.com/2020/05/06/better-than-meemaws-southern-pimento-cheese/
Patty says
Your pie looks delicious, BUT homemade crust is so ridiculously easy to make and is 100% worth the minimal amount of time and effort. Once someone talked me into making it, (because I too thought it wasn’t worth the time and effort) I could never use store bought again. Can’t wait to make this pie! Thanks so much!
Diane says
Patty, how do you make the homemade pie crust?
Jenny says
This was superb. A very fantastic recipe.
Sheila says
Hello, I am making this today. If I want to freeze one of the pies is it best to freeze before or after baking?
JCP says
Hi, Sheila -- great question! I'd freeze it after cooking, though the pie is definitely best enjoyed without freezing. Have a great week!
Diane Feeney says
Since my husband has a big difference in his diet now due to a recent heart attack, wondering if I could use vegan cheese in place of full fat cheese and vegan Mayo. I realize I could use low fat cheese. If not, I would opt for the low fat cheese. The tomato pie looks delicious.
JCP says
Diane, you can certainly use a cheese substitute. I often use low fat for this recipe myself!