Nothing says summer in the South like a slice of Creamy Southern Tomato Pie. With its flaky crust, juicy tomatoes, creamy cheese topping, and just the right blend of herbs, this beloved dish blends the bounty of summer gardens with the soul of traditional Southern cooking. Whether you’re preparing for a family gathering, a brunch with friends, or simply craving a warm slice of comfort, this dish delivers every time.

Tomato pie isn’t just a recipe—it’s a story. Born in the kitchens of Southern grandmothers and perfected through generations, this savory pie embodies Southern hospitality and seasonal simplicity. It’s especially popular during tomato season, when gardens and farmers’ markets are overflowing with ripe, red gems. If you’re curious about the origins of this and other Southern dishes, the Southern Foodways Alliance offers a rich exploration of how food shapes culture in the American South.

At the heart of this dish is the tomato—ripe, firm, and bursting with flavor. Knowing how to store and handle tomatoes is key to making the perfect pie. The USDA guide to storing vegetables offers helpful tips on keeping your tomatoes fresh and flavorful.

What Is Creamy Southern Tomato Pie?

Creamy Southern Tomato Pie is a savory pie layered with fresh tomatoes, basil, and a rich topping made from mayonnaise and cheese. It’s typically baked in a pre-baked pie crust until the top is golden and bubbly.

Unlike the sweet pies you’re used to, this one leans heavily on umami flavors, drawing from the natural acidity of tomatoes and the savory blend of sharp cheddar and mayonnaise. The texture is both creamy and hearty, with a crispy crust balancing out the soft filling.

Why It’s So Creamy

The “creamy” in the name isn’t just for show—it’s the defining feature. This comes from:

A blend of mayonnaise (preferably full-fat for richness)
Freshly grated sharp cheddar cheese
Occasionally, additions like sour cream or Greek yogurt

Understanding the science of melting cheese and emulsifying fats can really improve your technique. The Cheese Science Toolkit breaks down how cheese behaves when heated, helping you achieve that perfect bubbly topping.

Choosing the Right Tomatoes

For this dish, tomato selection is crucial. You want tomatoes that hold their shape during baking while releasing enough juice to enhance flavor without creating a soggy crust.

Best tomato varieties:

Beefsteak – Ideal for their size and firmness
Heirloom – For a more nuanced flavor
Roma – Less juicy but richly flavored

Tips for prep:

Peel the tomatoes by blanching them quickly in boiling water.
Slice them and let them drain slightly to reduce moisture.
Season with salt to enhance natural sweetness.

Crafting the Perfect Crust

A flaky, golden crust is the foundation of any good tomato pie. While store-bought crusts are perfectly acceptable, homemade pie dough adds a rustic charm.

Tips for crust success:

Blind-bake the crust to prevent sogginess.
Sprinkle a layer of cheese on the bottom to create a moisture barrier.
Let the crust cool slightly before layering ingredients.

Layering for Flavor

The way you layer your ingredients can make or break your pie.

Classic layering order:

Thinly sliced tomatoes (salted and drained)
Chopped fresh basil and chives
Sprinkle of salt and pepper
Creamy cheese-mayo mixture spread on top

This layering helps balance moisture and flavor while creating a beautiful cross-section when sliced.

The Magic of the Topping

The topping is what transforms this dish into a creamy masterpiece.

Key ingredients:

1 cup sharp cheddar cheese, freshly grated
1/2 cup real mayonnaise
Optional: Mix in a little Parmesan or mozzarella for extra depth

Blend until smooth and spread it evenly across the pie. When baked, this mixture forms a golden, cheesy crust that’s slightly crisp on top and irresistibly creamy underneath.

Baking Instructions

Preheat your oven to 400°F. Once the pie is assembled:

Bake for 30–35 minutes
Look for a golden-brown top
Let cool for 10 minutes before serving

Serve warm or at room temperature for best flavor.

Delicious Variations

Want to make it your own? Here are some creative twists:

Add crispy bacon bits between the tomato layers
Incorporate caramelized onions for sweetness
Use jalapeños for a spicy kick
Experiment with thyme, oregano, or tarragon

Cheese can also be swapped—try Gruyère, Monterey Jack, or goat cheese for a tangy variation.

Storage and Reheating

Tomato pie stores well for up to three days in the fridge.

Reheat in the oven at 350°F for 10–15 minutes
Avoid microwaving to preserve texture
Not recommended for freezing due to high moisture content

What to Serve With Tomato Pie

Pair your creamy tomato pie with light, fresh sides to create a complete Southern meal.

Great pairings:

Grilled chicken or pork chops
Fresh garden salad with vinaigrette
Cold pasta salad or corn on the cob
Sweet iced tea or a chilled rosé

Healthier Alternatives

Looking to lighten it up? Try these tweaks:

Use low-fat mayonnaise
Opt for a whole wheat crust for added fiber
Reduce cheese quantity and add a touch of Dijon mustard for flavor

You can also add spinach or zucchini for extra veggies.

Southern Variations Across Regions

Different parts of the South have added their own flair to tomato pie.

Charleston versions may use pimento cheese
Appalachian styles often include cornmeal crusts
Coastal areas lean on seafood pairings

No matter the twist, the soul of the dish remains the same—comfort, simplicity, and flavor.

Frequently Asked Questions

What is tomato pie made of?
Tomato pie consists of a pie crust, sliced fresh tomatoes, herbs, and a topping made of cheese and mayonnaise.

Can I make tomato pie ahead of time?
Yes. Assemble it in advance and refrigerate. Bake fresh for best results.

Why is my tomato pie soggy?
Too much moisture. Drain tomatoes well and pre-bake the crust. You can also add a cheese layer at the base.

Can I use cherry tomatoes?
Yes, but halve or quarter them and drain well to manage moisture.

Is tomato pie served hot or cold?
It’s best warm or at room temperature, but many enjoy it cold the next day.

Can tomato pie be frozen?
Not recommended due to texture changes. The mayo and tomato combination doesn’t thaw well.