Southern Tomato Pie with Duke’s Mayonnaise

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!

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 with Duke’s Mayonnaise

Shopping List

• 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!

Tips and Tricks

1. Be sure to dry your tomatoes as directed in the instructions; if you don’t, the pie will be soggy.
2. 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.
3. 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!
4. 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!

About Duke’s Mayonnaise

Duke’s is, hands down, the mayonnaise of the American South. It’s the most commonly used ingredient in my kitchen and I always have a jar – or four – on deck. The southern legacy of Duke’s goes back to Camp Sevier in 1917 and Eugenia Duke (Greenville, SC). Her sandwiches that were sold to army canteens during WWI were so legendary that army vets wrote to Eugenia years later begging for her sandwich recipes and jars of her delectable spread. Because of this, she began bottling it as a product on its own in 1923. Duke’s is readily available in supermarkets around the US; you can also order online here.

Southern Tomato Pie Recipe

Southern Tomato Pie

JC Phelps

Southern tomato pie is a delicacy. Try my version, which is topped with pimento cheese made with Duke's Mayonnaise!

5 from 41 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course brunch, Main Course

Cuisine American, Southern

Servings 16 servings

Calories 359 kcal

Ingredients

  

1x2x3x

• 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!

Nutrition

Sodium: 581mgCalcium: 379mgVitamin A: 371IUSugar: 1gFiber: 1gPotassium: 59mgCholesterol: 42mgCalories: 359kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 7gSaturated Fat: 11gFat: 29gProtein: 13gCarbohydrates: 11gIron: 1mg

Keyword how to make tomato pie, southern recipes, southern tomato pie, the best southern tomato pie, tomato pie

Tried this recipe?Let us know how it was!

Y’all come back now, ya hear?

My best,

JC

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Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a second website, Notable Kentucky, on which I write about all things of note in the Commonwealth of Kentucky. Read Notable Kentucky here.