Southern Tomato Pie is one of those dishes that instantly says “summer in the South.” With ripe, juicy tomatoes layered into a buttery crust, topped with a creamy mayonnaise and cheese mixture, this pie brings together the flavors and traditions of Southern kitchens in the most comforting way. Whether you’ve grown up eating it at family reunions or you’re just discovering it for the first time, this classic dish offers a perfect balance of fresh and rich flavors that make it a seasonal favorite.
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What Is Southern Tomato Pie?
The Definition of Southern Tomato Pie
Southern Tomato Pie is a savory baked dish made with a single or double pastry crust, layered slices of fresh tomatoes, shredded cheese, mayonnaise, and a sprinkle of herbs. Unlike its Italian-American cousin—which often features a thick bread base and tomato sauce—this Southern version celebrates fresh tomatoes in their purest form. It’s a combination of fresh garden produce and pantry staples that captures the heart of summertime cooking.
How It Differs from Italian-Style Tomato Pie
In the Northeast, “tomato pie” often means a square slice of thick, pizza-like bread topped with tomato sauce and served at room temperature. In the South, however, the pie is a true pastry-based dish with ripe tomato slices and a creamy, cheesy topping. The Southern Tomato Pie focuses on the sweetness and acidity of fresh tomatoes, balancing them with a savory filling that bakes into a golden crust.
Classic Recipe Components & Preparation
Core Ingredients for Southern Tomato Pie
Making the perfect Southern Tomato Pie starts with fresh, high-quality ingredients. While there are countless variations, the foundation of the dish remains the same—ripe tomatoes, a creamy mayonnaise-based topping, shredded cheese, and a flaky crust.
Here’s a breakdown of the most common ingredients and their roles:
| Ingredient | Purpose | Notes & Tips |
|---|---|---|
| Fresh ripe tomatoes | The star of the dish | Use peak-season tomatoes for the best flavor. Heirloom varieties add color and sweetness. |
| Mayonnaise | Creamy binder | Duke’s is the Southern favorite for its tangy flavor. |
| Shredded cheese | Adds richness and savory flavor | Sharp cheddar is classic, but mozzarella or Monterey Jack can be blended in. |
| Pie crust | Holds everything together | Use homemade for best results, or a high-quality store-bought crust. |
| Fresh herbs | Brightens flavor | Basil, oregano, or chives are common choices. |
| Seasonings | Enhances taste | Salt, black pepper, and a pinch of garlic powder work well. |
Preparation Tips for Success
- Drain and Salt the Tomatoes – Slice the tomatoes, sprinkle them with salt, and let them sit for 20–30 minutes. This draws out excess water and prevents the pie from becoming soggy.
- Par-Bake the Crust – Bake the crust partially before adding the filling. This step keeps the bottom crisp even with juicy tomatoes.
- Layer Thoughtfully – Start with a crust, then add a layer of tomatoes, a sprinkle of cheese, a bit of the mayo mixture, and repeat.
- Bake Until Golden – The top should be bubbly and golden brown. Let the pie cool slightly before slicing to help it set.
If you need a guide to working with fresh summer tomatoes, check out my patty pan & sunburst squash guide—it’s full of produce prep tips that work beautifully for Southern Tomato Pie too.
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Why Southern Tomato Pie Is the Late-Summer Recipe Everyone’s Googling
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Southern Tomato Pie with ripe tomatoes, mayonnaise, cheese, and a flaky crust.
Ingredients
4 large ripe tomatoes
1 pre-baked 9-inch pie crust
1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped
Salt and pepper to taste
Instructions
1. Slice tomatoes, sprinkle with salt, and let drain on paper towels for 30 minutes.
2. Preheat oven to 350°F (175°C).
3. Layer tomatoes, cheese, basil, and mayonnaise mixture in pie crust.
4. Bake for 35–40 minutes or until golden brown.
5. Let cool slightly before slicing and serving.
Notes
Use peak-season tomatoes for the best flavor.
Blind-bake the crust to prevent sogginess.
Allow pie to cool slightly before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
History & Origins of Southern Tomato Pie
Early Roots of the Dish
While today’s Southern Tomato Pie feels like a mid-century creation, its roots go back much further. In the early 1800s, cookbooks from the American South included recipes for savory tomato pies that featured meat or even seafood alongside tomatoes. These early pies often resembled quiches or meat pies, with tomatoes acting as a secondary ingredient.
By the mid-19th century, tomatoes were becoming a staple in Southern gardens, and cooks began experimenting with recipes that placed them front and center. The concept of a pastry shell filled with tomatoes began taking shape, particularly in regions where tomatoes thrived in the hot, humid climate.
From Farm Gardens to Community Cookbooks
The version we now know—fresh tomatoes, mayonnaise, shredded cheese, and herbs in a pie crust—didn’t appear until the mid-20th century. This was the era when mayonnaise brands like Duke’s became pantry essentials in Southern homes, and recipes spread quickly through Junior League cookbooks and church fundraisers.
Publications like Southern Living played a major role in popularizing Southern Tomato Pie nationwide. Their test kitchens refined the recipe, often recommending techniques like pre-roasting or salting tomatoes to prevent a soggy crust. This not only helped the pie bake more evenly but also intensified its tomato flavor.
For another iconic Southern recipe from the same era, check out my pimento cheese stuffed pretzel bites—they share the same creamy, cheesy goodness that defines a great Southern Tomato Pie.
Regional Home of Southern Tomato Pie
Where the Dish Is Most Popular
While Southern Tomato Pie can be found throughout the South, certain areas have embraced it as a true hometown specialty. The Carolinas—especially the Lowcountry of South Carolina—are often credited with making the dish a summer essential. In these regions, tomato season is celebrated with festivals, farmers’ markets, and recipes that showcase the fruit in its freshest form.
Alabama also has strong ties to the dish. Many Alabama families refer to it simply as “tomato pie” and pass down recipes that have remained unchanged for decades. Whether baked for Sunday supper or brought to church picnics, the pie has a place at almost every summer gathering.
Regional Variations and Alternate Names
In Kentucky, the dish sometimes goes by “Kentucky Pie,” but the core ingredients remain the same—ripe tomatoes, mayonnaise, cheese, and a flaky crust. The difference often comes down to small tweaks, like adding fresh corn, using sharp cheddar instead of a milder cheese, or sprinkling on regional herbs.
Some home cooks in Louisiana and Mississippi adapt the pie to include a little spice, using Cajun seasoning or hot sauce for a kick. No matter the variation, the heart of the recipe remains the same: celebrating summer tomatoes in a rich, savory crust.
If you enjoy dishes with strong Southern roots, you might love my easy peach cobbler recipe—another summertime favorite often found alongside Southern Tomato Pie at gatherings.
Modern Tips & Popularity Boost
Southern Living’s Take on the Classic
Southern Tomato Pie may have deep roots, but it’s far from outdated. Southern Living helped revive the dish for a new generation of home cooks by adding small but meaningful upgrades. One of their top tips is pre-roasting tomatoes before layering them into the crust. This step caramelizes the edges, intensifies the flavor, and reduces excess moisture, resulting in a pie that slices cleanly and tastes richer.
They also suggest experimenting with cheese blends. While sharp cheddar remains the classic choice, mixing in mozzarella or Gruyère creates a more complex flavor profile. The combination of creamy, tangy, and slightly nutty cheeses makes each bite stand out.
Simply Recipes’ Approach
The team at Simply Recipes recommends blind-baking the crust until it’s almost fully done before adding the filling. They also take the salting step further by gently squeezing the salted tomato slices to remove even more liquid. This method creates a firm, flavorful layer of tomatoes that won’t water down the pie as it bakes.
Some cooks also like to add a thin layer of caramelized onions between the crust and the tomatoes for extra sweetness. This modern twist doesn’t overpower the classic flavor but adds a subtle depth that pairs beautifully with the fresh tomato slices.
For another Southern dish that’s been updated for today’s kitchens, take a look at my smoked mac and cheese—just like Southern Tomato Pie, it’s comfort food with a modern touch.
FAQs About Southern Tomato Pie
What is Southern Grandma’s tomato pie?
Southern Grandma’s tomato pie is a classic, passed-down recipe that usually features layers of fresh tomatoes, mayonnaise, sharp cheddar cheese, and herbs baked inside a flaky crust. It’s often made with produce from the garden and served at family gatherings or Sunday suppers. The flavor is simple, rich, and comforting — just the way grandma made it.
What state is known for tomato pie?
In the South, South Carolina is especially famous for Southern Tomato Pie, particularly in the Lowcountry region. However, it’s also widely popular in Alabama, Georgia, and other Southern states where summer tomatoes are abundant.
What is another name for tomato pie?
Depending on where you are, you might hear it called “Alabama Pie,” “Kentucky Pie,” or just plain “tomato pie.” These variations generally keep the same ingredients but may adjust seasonings or cheeses to fit local tastes.
Where did tomato pie come from in the South?
The origins trace back to the 1800s, when savory tomato pies included meat or seafood. Over time, especially by the mid-20th century, the modern version — with fresh tomatoes, mayonnaise, cheese, and herbs — became popular through community cookbooks and Southern magazines like Southern Living.
If you’re looking for another Southern tradition rooted in family kitchens, my pecan pie dump cake recipe has the same spirit of comfort and nostalgia as Southern Tomato Pie.
Conclusion:
Southern Tomato Pie is more than a recipe — it’s a slice of Southern culture. From its humble roots in garden-fresh cooking to its spot in glossy magazine spreads, this dish has stood the test of time because it embodies the flavors and traditions of the South. Each bite offers the sweetness of ripe tomatoes, the tang of mayonnaise, and the comfort of a flaky crust — a combination that feels like summer on a plate.
Whether you stick to the classic or try a modern twist, the key is using the best tomatoes you can find and treating them with care. That’s what makes the difference between a good pie and an unforgettable one.
If you loved this Southern Tomato Pie and want more recipes like it, follow me on Pinterest for visual step-by-step guides and on Medium for full stories, cooking tips, and Southern food traditions.
