This Southern Tomato Pie recipe is a savory and satisfying pie filled with juicy tomatoes, fresh basil, and a cheesy filling that will melt in your mouth. Baked to perfection, this tomato pie is the perfect addition to any dinner table, picnic or party. The combination of tomatoes and cheese is simply divine, and the buttery cracker crust adds a perfect crunch. Trust us, once you try this recipe, you’ll keep coming back for more!

My little family loves this Southern Tomato Pie recipe. It has become a go-to dish for family dinners, picnics, and get-togethers. The first time I made it for my husband, he was hesitant because he’s not a big fan of tomatoes, but after taking a bite, he couldn’t resist having a second slice. It’s become a staple in our household, and every time I make it, it brings back fond memories of past gatherings with loved ones.

Why This Tomato Pie Recipe Is So Popular?

This Southern Tomato Pie recipe is not your average pie. It’s filled with deliciously juicy and flavorful tomatoes, fragrant basil, and a cheesy filling that is both creamy and savory. The combination of sharp cheddar and mozzarella cheese, with the creaminess of the mayonnaise, creates a perfect balance of flavors that will leave your taste buds wanting more. The buttery cracker crust adds an irresistible crunch and pairs perfectly with the cheesy filling. Plus, it’s a great way to use up any ripe tomatoes you have on hand.

Ingredients:

1 9-inch pie crust, unbaked (225g)

4-5 Roma or beefsteak tomatoes, sliced (450g)
1/2 teaspoon salt (2.5g)
1/4 cup fresh basil leaves, chopped (10g)

2 cloves garlic, minced
1 cup mozzarella cheese, grated (113g)
1 cup sharp cheddar cheese, grated (113g)

3/4 cup mayonnaise (180ml)
1 teaspoon black pepper (2g)
1/2 cup butter cracker crumbs (such as Ritz, about 12 crackers) (50g)

Directions:

Preheat oven to 350°F (175°C).
Line the pie shell with parchment paper and fill with dried beans or pie weights and bake until lightly golden, about 20 minutes.

Remove parchment and beans or pie weights and set crust on a wire rack to cool while you make the filling.
Arrange tomatoes on a double layer of paper towels and sprinkle with salt. Allow to rest 10 minutes, then pat dry with another double layer of paper towels.
Layer tomatoes and basil in the pie shell, reserving some slices of tomato for the top of the pie.

In a small bowl, stir together the mayo, garlic, cheeses, and black pepper. Spread mixture over tomatoes.
Sprinkle the top with cracker crumbs and top with reserved tomato slices.
Bake until golden brown and bubbly, 40-45 minutes. Let rest 15 minutes before slicing and serving.

Notes:

You can use any type of tomatoes for this recipe, but Roma or beefsteak tomatoes work best. If you don’t have access to fresh basil, you can substitute with dried basil. Make sure to pat dry the tomato slices before layering them in the pie shell to avoid a soggy crust. You can also add other ingredients like sliced onions, bacon, or herbs to customize the recipe to your liking.

Conclusion:

Southern Tomato Pie is a delicious and unique dish that is perfect for any occasion. The combination of fresh tomatoes, basil, and a creamy, cheesy filling makes this recipe a crowd-pleaser. Whether you are hosting a summer barbecue, having a family dinner, or just looking for a new recipe to try, Southern Tomato Pie is a must-try. With its easy-to-follow instructions and simple ingredients, this recipe is sure to become a favorite in your household. So go ahead, give it a try and impress your friends and family with this delightful Southern classic.

Deliciously Cheesy Southern Tomato Pie Recipe

Southern Tomato Pie is a delicious and unique dish that is perfect for any occasion. The combination of fresh tomatoes, basil, and a creamy, cheesy filling makes this recipe a crowd-pleaser.

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Prep Time 15

Cook Time 30

Course Dinner, Main Course

Cuisine American

Servings 8

Ingredients

1 9- inch pie crust unbaked (225g)
4-5 Roma or beefsteak tomatoes sliced (450g)

1/2 teaspoon salt 2.5g
1/4 cup fresh basil leaves chopped (10g)
2 cloves garlic minced

1 cup mozzarella cheese grated (113g)
1 cup sharp cheddar cheese grated (113g)
3/4 cup mayonnaise 180ml

1 teaspoon black pepper 2g
1/2 cup butter cracker crumbs such as Ritz, about 12 crackers (50g)

Instructions

Preheat oven to 350°F (175°C).

Line the pie shell with parchment paper and fill with dried beans or pie weights and bake until lightly golden, about 20 minutes.
Remove parchment and beans or pie weights and set crust on a wire rack to cool while you make the filling.
Arrange tomatoes on a double layer of paper towels and sprinkle with salt. Allow to rest 10 minutes, then pat dry with another double layer of paper towels.

Layer tomatoes and basil in the pie shell, reserving some slices of tomato for the top of the pie.
In a small bowl, stir together the mayo, garlic, cheeses, and black pepper. Spread mixture over tomatoes.
Sprinkle the top with cracker crumbs and top with reserved tomato slices.

Bake until golden brown and bubbly, 40-45 minutes. Let rest 15 minutes before slicing and serving.

Notes

You can use any type of tomatoes for this recipe, but Roma or beefsteak tomatoes work best. If you don't have access to fresh basil, you can substitute with dried basil. Make sure to pat dry the tomato slices before layering them in the pie shell to avoid a soggy crust. You can also add other ingredients like sliced onions, bacon, or herbs to customize the recipe to your liking.