Discover the ultimate comfort food with this delightful Southern Tomato Pie recipe. Crafted with a flaky homemade pie dough, layers of rich, shredded cheese, and slices of perfectly ripe, juicy tomatoes, this savory masterpiece promises a taste of summer in every bite. This old-fashioned tomato slab pie is designed for convenience, baked directly on a baking sheet, making it an ideal dish for entertaining crowds at any gathering or simply for a cherished family meal.
A Culinary Journey with Southern Tomato Pie
As an avid home cook, I can confidently say that this savory Southern Tomato Pie holds a special place in our family’s recipe collection. Each summer, as our garden overflows with sun-ripened tomatoes, this dish becomes a staple. Yet, its incredible flavor profile and comforting warmth ensure it graces our table throughout the year, whenever we yearn for a genuine taste of summertime. While we adore other fresh tomato dishes like our Tomato Galette and delicate Tomato Tart, the profound flavors and abundant cheesiness of a Southern Tomato Slab Pie are truly unparalleled in their ability to deliver pure comfort.
This recipe isn’t just about food; it’s about tradition, gathering, and savoring the simple pleasures of peak-season produce combined with classic Southern hospitality. It’s a versatile dish that transitions effortlessly from a casual family dinner to an elegant potluck offering, always impressing with its vibrant flavors and satisfying texture.
Why This Southern Tomato Pie Will Be Your New Favorite
- Bursting with Summer Flavor: This iconic Southern dish is a celebration of ripe tomatoes, offering an exquisite balance of sweetness and tang. Paired with a rich, creamy mayonnaise and cheese mixture, and topped with even more golden, melted cheese, every forkful is pure bliss. The fresh herbs tie all these incredible flavors together, making it an irresistible treat.
- Surprisingly Easy & Fun to Make: Don’t let the idea of a homemade pie crust intimidate you. My foolproof steps make crafting the perfect flaky crust an enjoyable and simple process. After that, it’s just a matter of mixing the luscious filling, layering the ingredients, and letting your oven do the magic for a mere 30 minutes. It’s a rewarding experience that yields spectacular results with minimal fuss.
- Perfect for Sharing & Feeding a Crowd: This tomato slab pie is inherently designed for entertaining. Its generous size makes it ideal for slicing into numerous portions, whether you need 12 hearty pieces or 24 smaller, appetizer-style squares. It’s a guaranteed crowd-pleaser that fits right in at potlucks, picnics, barbecues, or any gathering where good food and good company are cherished.
This cherished family-favorite tomato pie recipe promises to bring not just BIG flavors but also the quintessential southern flair to all your seasonal potlucks, relaxed picnics, and casual dinner parties. It’s more than just a dish; it’s an experience that evokes warmth, generosity, and the joyous spirit of Southern cooking.
Essential Ingredients for a Perfect Tomato Pie & Expert Tips
Crafting an unforgettable Southern Tomato Pie begins with selecting the finest ingredients. Each component plays a vital role in building the pie’s signature flavor and texture.
- Homemade Pie Dough: While store-bought options exist, don’t shy away from making your own. Homemade pie dough is remarkably easy to prepare and yields an incomparably flaky and tender crust. You’ll only need standard pantry staples: all-purpose flour, a touch of salt for seasoning, a hint of sugar to balance the flavors, cold butter for that coveted flakiness, and ice-cold milk to bring it all together without overworking the gluten. The secret to a perfect crust lies in keeping your ingredients, especially the butter and milk, as cold as possible.
- Rich & Cheesy Filling: The heart of this pie is its incredibly flavorful and creamy filling. It’s surprisingly simple, relying on a harmonious blend of shredded cheddar cheese, creamy mayonnaise for richness and binding, fresh garlic for an aromatic punch, and vibrant scallions (green onions) for a mild oniony zest and a pop of color. This mixture creates a luscious base that perfectly complements the fresh tomatoes.
- Ripe, Juicy Tomatoes: The star of the show! We recommend using a single layer of beautifully ripe summer tomatoes, preferably vine-ripened, for maximum flavor. Varieties like heirloom, beefsteak, or Roma tomatoes also work wonderfully. The key is ripeness, as this ensures sweetness and juiciness. Remember to slice them uniformly and drain them well to prevent a soggy crust.
- Fresh Basil: A finishing touch of chopped fresh basil is indispensable. Its peppery, aromatic notes add a lovely punch of freshness that brightens the entire dish and truly elevates the summer essence of the tomatoes.
Exciting Recipe Variations & Customizations
While the classic Southern Tomato Pie is perfect as is, feel free to experiment with these variations to suit your taste or what you have on hand:
- Convenient Store-Bought Crust: For those busy days, a shortcut is always welcome. You can easily substitute the homemade dough with two refrigerated, roll-out pie crusts. Simply overlap them slightly on your baking pan, trim any excess round edges, and press the trimmings into the corners to create a neat border. Roll them together to seal, and you’re ready to go!
- Lighter Mayonnaise Option: If you’re looking to reduce calories without sacrificing too much flavor, a light mayonnaise can be a suitable alternative for the filling.
- Aromatic Fresh Herbs: Change up the flavor profile by swapping the fresh basil with other complementary herbs. Fresh dill offers a bright, slightly tangy note, while thyme or oregano can lend a more earthy, savory depth.
- Creative Cheese Combinations: I typically use a delightful blend of shredded sharp cheddar cheese and a three-cheese Mexican blend for complexity. However, feel free to use all of one, or get creative with other shreddable cheeses like mozzarella, creamy fontina, salty Parmesan, nutty Gouda, a classic Italian blend, or even Swiss cheese for a distinct flavor. The possibilities are endless!
Protein Pointer: For an added boost of protein and an extra creamy texture, fold in 1 ½ cups of well-drained cottage cheese into the mayonnaise mixture before spreading it onto the crust. This adds a subtle tang and a delightful richness.
Step-by-Step Guide: How to Make Southern Tomato Pie
Making this Southern Tomato Pie is a straightforward process, but a little planning goes a long way.
Tip for Success: The homemade dough requires a minimum of 30 minutes of chilling time in the refrigerator. Plan accordingly, or better yet, prepare the dough several hours or even up to a day in advance. This ensures it’s perfectly chilled and ready to roll when you are, making your baking day much smoother.
You’ll find the complete Southern Tomato Pie recipe with detailed instructions, comprehensive storage tips, and a helpful video tutorial in the printable recipe section further down this page.
Crafting Your Homemade Pie Dough
- Begin by combining the flour, salt, and sugar in a food processor. Pulse a few times to ensure they are well mixed.
- Add the cold butter cubes to the dry ingredients. Pulse until the mixture resembles coarse crumbs or fine pebbles. This creates pockets of butter that will yield a flaky crust.
- Gradually add 6 tablespoons of ice-cold milk, pulsing until the dough just starts to come together into a shaggy ball. If the dough seems too dry, add 1-2 more tablespoons of cold milk, one at a time, until it forms a cohesive mass. Be careful not to overmix.
- Gently press the dough into a flat rectangle, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
Preparing the Flavorful Filling & Tomatoes
- While the dough chills, preheat your oven to 350 degrees F (175 degrees C) and position an oven rack to the low position. This placement helps ensure a golden, crispy bottom crust.
- In a medium bowl, combine the shredded sharp cheddar cheese, creamy mayonnaise, minced garlic, and chopped scallions. Mix well until all ingredients are thoroughly incorporated.
- Slice your ripe tomatoes into ¼-inch rounds. Arrange these slices on several layers of paper towels to gently drain off any excess juices. This crucial step helps prevent a soggy bottom crust.
Assembling Your Southern Tomato Pie
- On a piece of wax paper, roll out your chilled dough into a 12 x 17-inch rectangle.
- Carefully flip the rolled dough over onto a 10 x 15-inch jelly roll pan. Gently remove the wax paper.
- Fold the edges of the dough under, creating a neat border, and crimp them firmly against the rim of the baking sheet with a fork. This creates a rustic, appealing crust.
- Evenly spread the prepared cheese-mayonnaise mixture over the surface of the crust.
- Arrange the drained tomato slices in a single layer over the cheese mixture. Cut some tomato slices in half if needed to fill in any empty sections along the sides, ensuring even coverage.
- Generously sprinkle the fresh basil ribbons over the tomatoes, then finish by covering the entire surface of the pie with the shredded Mexican cheese blend.
Baking & Serving
- Bake the pie on the low oven rack for approximately 30 minutes, or until the crust turns a beautiful golden brown and the cheese is bubbly and melted.
- Once baked, remove the pie from the oven and allow it to cool for about 5 minutes before cutting into squares or slices. Serve warm and enjoy!
Storage & Reheating Tips for Leftovers
- Storing Leftovers: Like many savory pies or even pizza, Southern Tomato Pie is truly at its peak when enjoyed fresh from the oven. However, leftovers are indeed marvelous! Store any remaining slices in an airtight container and refrigerate for up to 3 days.
- Freezing Considerations: I generally do not recommend freezing tomato slab pie. While it can technically be stored in the freezer for up to 3 months, the delicate texture of the tomatoes tends to degrade significantly upon freezing and reheating, often becoming mushy.
- Efficient Reheating: To restore its deliciousness, bake leftover slices in the oven for about 10 minutes at 350 degrees F (175 degrees C). For an even crispier crust and perfectly melted cheese, my absolute favorite method is to reheat leftover tomato pie in an air fryer.
Delightful Serving Suggestions
Southern Tomato Slab Pie is exceptionally versatile and makes for a fantastic centerpiece in a casual, southern-style summer dinner. Serve warm sections alongside refreshing and vibrant side dishes:
- Cool and creamy cucumber salad or a non-creamy cucumber onion salad with dill.
- A chilled broccoli salad with crispy bacon.
- A zesty marinated vegetable salad.
Alternatively, create a cozy and hearty meal by pairing it with warm, comforting dishes such as:
- Perfectly cooked spicy collard greens.
- Tender air fryer asparagus.
- Crispy air fryer okra fries.
This pie also makes a delicious and unique savory brunch dish. It pairs wonderfully with classic breakfast staples like over-easy eggs or fluffy scrambled eggs. For an extra special touch, the pie is particularly scrumptious when served alongside a tomato-based, perhaps spicy or classic Bloody Mary cocktail.
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Tomato Pie Recipe
15 minutes
30 minutes
45 minutes
This savory, cheesy and delicious Southern Tomato Pie recipe is easy to make with a simple homemade pie dough, shredded cheese and slices of heavenly ripe tomatoes. Old-fashioned tomato slab pie is layered and baked right on a baking sheet, and is perfect to feed a crowd at any occasion!
24 pieces
Video Tutorial
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons sea salt
- 1 teaspoon sugar
- 1 cup cold butter, cut into cubes (2 sticks)
- 6-8 tablespoons cold milk
For the Filling:
- 2 cups shredded cheddar cheese
- 2 cups shredded Mexican cheese blend
- 1 1/4 cups mayonnaise
- 2 cloves garlic, minced
- 3/4 cup scallions, chopped
- 1/2 cup sliced basil ribbons (julienne)
- 4 ripe tomatoes, sliced
Instructions
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Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.
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Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the shredded sharp cheddar cheese, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.
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Roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.
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Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Shredded Mexican cheese blend.
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Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.
Notes
Other Variations: Mix things up by swapping the shredded cheese with shredded smoked gouda or Italian cheese blend. Or swap the basil with thyme or fresh dill!
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- Storing Leftovers: Similar to pizza, southern tomato pie is best enjoyed fresh from the oven. That being said, leftovers are indeed also marvelous! Store them in an airtight container and keep in the refrigerator for up to 3 days.
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- Freezing: I don’t recommend freezing tomato slab pie. While you technically can keep it in the freezer for up to 3 months, the tomatoes will lose their lovely texture when frozen and reheated.
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- Reheating: Bake leftovers slices in the oven for about 10 minutes at 350 degrees, or – and this is by far my favorite method – you can reheat leftover tomato pie in the air fryer.
Nutrition
Frequently Asked Questions About Southern Tomato Pie
While both are savory baked goods with crusts, the fundamental differences lie in their construction and flavor profiles. Pizza typically features a dough base generously topped with a tomato-based sauce, followed by a layer of cheese, and then baked. In contrast, this Southern Tomato Pie recipe begins with a pastry crust, onto which a creamy, flavorful mayonnaise and cheese mixture is spread as the base. Slices of fresh tomato are then artfully arranged on top of this creamy layer, often followed by an additional sprinkle of cheese, before baking. The tomato here is a star ingredient, not a sauce, leading to a richer, less acidic, and distinctly Southern taste.
A soggy bottom crust is a common concern with tomato pies, primarily due to the high moisture content of fresh tomatoes. If the mayonnaise and cheese filling mixture isn’t thick enough, or if it’s not spread evenly to create a barrier, the natural juices from the tomatoes can seep into the dough during baking. To combat this, ensure your tomatoes are well-drained by patting them dry with paper towels after slicing. Additionally, baking the slab pie on the bottom rack of your oven is highly recommended. This allows the crust to bake more slowly and evenly, crisping up thoroughly and helping to prevent that dreaded soggy bottom, ensuring a perfectly golden and flaky crust.
You can prepare certain components of the Southern Tomato Pie in advance to save time. The pie dough can be made up to a day ahead and stored wrapped in plastic in the refrigerator. The cheese and mayonnaise mixture can also be prepared a few hours beforehand and kept chilled. However, for the best results and to prevent sogginess, it’s always best to assemble and bake the pie fresh on the day you plan to serve it. The tomatoes are most vibrant and hold their texture best when freshly sliced and baked.
For the most flavorful Southern Tomato Pie, opt for ripe, firm, and juicy summer tomatoes. Vine-ripened tomatoes offer exceptional sweetness and tang. Large varieties like beefsteak or heirloom tomatoes work beautifully for their substantial slices, while Roma tomatoes, with their lower water content, can also be a good choice. The most important factor is ripeness; avoid under-ripe or overly soft tomatoes.