• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
JCP Eats
  • About
  • Work With JC
  • Recipes
  • Explore Kentucky
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • About
  • Work With JC
  • Recipes
  • Explore Kentucky
×
Home » Recipes

Southern Tomato Pie with Duke’s Mayonnaise

Jul 15, 2020 · Modified: Aug 10, 2023 by JCP

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 Duke’s Mayonnaise

Jump to Recipe Print Recipe

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

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 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
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 80 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes 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
  • 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

Calories: 359kcalCarbohydrates: 11gProtein: 13gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 42mgSodium: 581mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 371IUCalcium: 379mgIron: 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 Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn.

More Recipes

  • Pumpkin Cornbread
    Pumpkin Cornbread
  • Cuban Sandwich Sliders
    Cuban Sandwich Sliders
  • Pumpkin Dump Cake
    Pumpkin Dump Cake
  • Apple Dapple Cake
    Apple Dapple Cake

Reader Interactions

Comments

    Leave a ReplyCancel reply

  1. 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
  2. delysiarose

    July 15, 2020 at 2:40 pm

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

    Reply
  3. Johnna Bolin

    July 16, 2020 at 9:02 pm

    This was AMAZING!!! My new fav!

    Reply
  4. Peggy

    October 18, 2020 at 11:16 am

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

    Reply
    • JCP

      October 19, 2020 at 2:09 am

      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/

      Reply
  5. Patty

    December 05, 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
    • Diane

      July 24, 2023 at 12:10 pm

      Patty, how do you make the homemade pie crust?

      Reply
  6. Jenny

    June 27, 2021 at 11:49 am

    This was superb. A very fantastic recipe.

    Reply
  7. 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 08, 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
  8. Diane Feeney

    October 07, 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!

      Reply

Primary Sidebar

Hey, y'all! I'm JC - and I thank you for stopping by my nook and cranny of the internet. Sit on down and I'll pour ya a glass of sweet tea! I'm a fiercely loyal southerner, the most devout mayonnaise fan below the Mason-Dixon Line, and pimento cheese's biggest cheerleader. Welcome to my Kentucky Kitchen!

More about me →

Let's Connect, Y'all!

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter

Join My Facebook Family

Join My Facebook Family

Processing…
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.

Footer

↑ back to top

Content of this website is the property of JCP Eats, LLC © 2023.

Theme Copyright © 2020 Brunch Pro on the Brunch Pro Theme.

 

Loading Comments...