Southern Tomato Pie with Duke’s Mayonnaise

July 15, 2020
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!

Southern Tomato Pie with Duke's Mayonnaise
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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

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
Southern Tomato Pie with Duke's Mayonnaise

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!
Southern Tomato Pie with Duke's Mayonnaise

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!
Southern Tomato Pie with Duke's Mayonnaise

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 with Duke's Mayonnaise

Southern Tomato Pie Recipe

Southern Tomato Pie with Duke's Mayonnaise

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 40 votes
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
  

  • 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
  • 1/4 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

Keep Up With JCP Eats

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 InstagramFacebookPinterestTik TokTwitter, 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.

  • 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

  • Reply
    Patty
    December 5, 2020 at 2:48 am

    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!

  • Reply
    Jenny
    June 27, 2021 at 11:49 am

    This was superb. A very fantastic recipe.

  • Reply
    Sheila
    July 19, 2021 at 4:37 pm

    Hello, I am making this today. If I want to freeze one of the pies is it best to freeze before or after baking?

    • Reply
      JCP
      August 8, 2021 at 2:55 pm

      Hi, Sheila — great question! I’d freeze it after cooking, though the pie is definitely best enjoyed without freezing. Have a great week!

  • Reply
    Diane Feeney
    October 7, 2021 at 6:44 am

    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.

    • Reply
      JCP
      October 23, 2021 at 10:32 pm

      Diane, you can certainly use a cheese substitute. I often use low fat for this recipe myself!

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