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). I’m excited to share the recipe with y’all today for The Best Southern Tomato Pie!
The Best Southern Tomato Pie
Originally published July 2020, updated August 2021.
Enjoy The Best Southern Tomato Pie? Check out my other recipes here!
FAQ
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. However, you can make it year-long. Just use the best tomatoes that you can find!
What Makes This The Best Version?
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.
Enjoy The Best Southern Tomato Pie? Check out my other recipes here!
The Recipe
The Best Southern Tomato Pie
Ingredients
- 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
- 4 oz diced pimentos drained
- 1/4 vidalia onion grated
- Grey Poupon Dijon Mustard for basting
- minced onion 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, minced onion, and black pepper. Be conservative when using the mayonnaise — you can always add more to reach your desired consistency. Mix well.
- Using a brush or a spoon, apply a thin layer of Grey Poupon 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 2-4 minutes; remove pie from oven when the top is perfectly browned.
- Top with basil + enjoy!
Enjoy The Best Southern Tomato Pie? Check out my other recipes here!
My best,
JC
Keep Up With JCP Eats
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12 Comments
Marie Pullen
July 15, 2020 at 1:46 pmNothing shouts summer like tomato sandwiches, corn on the cob & tomato pie!! Your recipe looks fabulous, I want to try it!
delysiarose
July 15, 2020 at 2:40 pmLiterally the most delicious looking savory pie I’ve ever seen.
Johnna Bolin
July 16, 2020 at 9:02 pmThis was AMAZING!!! My new fav!
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 […]
Peggy
October 18, 2020 at 11:16 amLooks delicious. What is pimento cheese that goes on top? Thank you
JCP
October 19, 2020 at 2:09 amThanks, 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
December 5, 2020 at 2:48 amYour 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!
Jenny
June 27, 2021 at 11:49 amThis was superb. A very fantastic recipe.
Sheila
July 19, 2021 at 4:37 pmHello, I am making this today. If I want to freeze one of the pies is it best to freeze before or after baking?
JCP
August 8, 2021 at 2:55 pmHi, Sheila — great question! I’d freeze it after cooking, though the pie is definitely best enjoyed without freezing. Have a great week!
Diane Feeney
October 7, 2021 at 6:44 amSince 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
October 23, 2021 at 10:32 pmDiane, you can certainly use a cheese substitute. I often use low fat for this recipe myself!