Description
A true Southern comfort dish, this tomato pie layers juicy heirloom tomatoes with fresh basil, cheddar, and mozzarella in a flaky crust. The creamy mayo-cheese topping bakes to golden perfection for a savory pie that’s ideal for brunch or dinner.
Ingredients
Scale
- 1 store-bought or homemade 9-inch pie crust (baked and cooled)
- 3–4 heirloom tomatoes, sliced and drained
- 1 tsp salt (to draw moisture from tomatoes)
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup fresh basil leaves, chopped
- Freshly ground black pepper
- Optional: ½ small red onion, thinly sliced
Instructions
- Prep tomatoes: Slice the tomatoes and place them on paper towels. Sprinkle with salt and let sit for 30 minutes to release moisture. Pat dry thoroughly with another layer of paper towels.
- Preheat oven: Set oven to 375°F (190°C).
- Layer the pie: In the pre-baked crust, arrange a layer of tomato slices. Add red onion (if using) and sprinkle with chopped basil and black pepper.
- Mix topping: In a bowl, combine the mayonnaise, cheddar, and mozzarella until creamy.
- Spread topping: Gently spread the cheese-mayo mixture over the top layer of tomatoes.
- Bake: Bake the pie for 30–35 minutes, until the topping is golden and bubbly.
- Cool and serve: Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
Use the salting and draining technique on tomatoes to avoid a soggy crust. Serve with a crisp green salad for a complete meal. Keeps well in the fridge for up to 2 days.
- Prep Time: 20 minutes (+30 minutes for tomato draining)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg