Southern-Style Tomato Pie is a dish that brings together the vibrant flavors of summer, the comfort of home cooking, and the rich culinary tradition of the American South. It’s more than just a savory tart—this pie is a celebration of fresh tomatoes, herbs, and cheesy goodness, all baked into a buttery crust that’s perfect for potlucks, family dinners, or just a quiet afternoon on the porch.

This dish has deep roots in Southern kitchens, often appearing at summer gatherings when tomatoes are at their juiciest. While similar in name to Italian tomato pie or pizza pie, the Southern version is distinctly different, thanks to the use of mayonnaise, cheese, and fresh herbs, layered in a pie crust and baked to golden perfection.

To create the perfect base, it’s important to select the right tomato. Whether you’re growing heirloom, Roma, or beefsteak tomatoes, understanding the different varieties can make all the difference. You can learn more about tomato varieties and what makes them suitable for baking in pies.

Unlike traditional savory tarts, Southern tomato pie calls for a rich, flaky crust and a topping made with a blend of mayonnaise and cheese. For many Southern cooks, only Duke’s Mayo will do—a condiment so essential it has become a symbol of Southern culinary pride. Find out why Duke’s Mayo defines Southern cuisine and how it elevates dishes like this one.

What Is Southern-Style Tomato Pie?

At its heart, Southern tomato pie is a savory dish made by layering fresh tomato slices with herbs, green onions, and a creamy cheese mixture inside a traditional pie crust. It’s baked until bubbly and golden and often served warm, though it can be enjoyed at room temperature as well.

This dish is particularly popular in Alabama and other Southern states where homegrown tomatoes are abundant. It’s often served as a main course or a side dish and is beloved for its rich texture, herbal notes, and comfort food appeal.

Key Ingredients

To make an authentic Southern tomato pie, you’ll need:

Unbaked pie crust (traditional or cornmeal-based)
Fresh tomatoes (heirloom, Roma, or beefsteak)
Salt (for draining tomatoes)
Fresh basil leaves
Chopped green onions
Minced garlic
Mozzarella and cheddar cheese
Mayonnaise (preferably Duke’s)
Black pepper

Tomato Prep: Avoiding a Soggy Crust

A soggy pie is the bane of many tomato pie bakers. To avoid this:

Slice your tomatoes and lay them on paper towels.
Sprinkle with salt and let them sit for 10–15 minutes.
Blot the slices to remove excess moisture.

This simple step will help preserve the flaky crust and keep the pie from becoming watery.

How to Build the Perfect Tomato Pie

Once your ingredients are prepped, it’s time to assemble:

Par-bake your pie crust at 375°F for 10 minutes.
Layer in the tomato slices, alternating with chopped basil, green onions, and garlic.
Mix the cheese and mayonnaise, season with black pepper, and spread the mixture on top.
Bake at 350°F for 30 minutes until the top is golden and bubbling.

Let the pie rest for 10 minutes before slicing. This helps the filling set and enhances flavor.

What Makes It Southern?

The Southern identity of this dish lies in:

The generous use of mayonnaise (especially Duke’s)
Locally grown, peak-of-season tomatoes
A pie crust base instead of a focaccia or bread dough
Its role in Southern hospitality—often shared at potlucks and family reunions

Customizations and Variations

There’s plenty of room for creativity with tomato pie. Try these tweaks:

Use a cornmeal crust for extra crunch (here’s a guide to flaky crusts)
Add bacon, pimento cheese, or jalapeños for flavor
Swap in thyme, oregano, or parsley for a different herbal profile
Try green tomatoes for a slightly tangier bite
Make it gluten-free with an almond flour crust

What to Serve With Southern Tomato Pie

This dish works well as a standalone meal or a side. Pair it with:

Grilled or fried chicken
Pulled pork or BBQ ribs
Shrimp or seafood boils
Fresh green salads
Corn on the cob or baked beans
Sweet iced tea or lemonade

Storage and Reheating Tips

Tomato pie is best enjoyed fresh, but here’s how to handle leftovers:

Store in the fridge for up to 3 days, wrapped in foil or plastic
Reheat in the oven at 300°F to restore some of the crust’s texture
Avoid freezing, as the mayo and tomato juices don’t thaw well

FAQs About Southern Tomato Pie

Can you make tomato pie ahead of time?
Yes, you can assemble it a few hours in advance and bake it right before serving. However, it’s best eaten fresh to maintain the crust’s crispness.

Why does my tomato pie get watery?
Tomatoes release a lot of moisture. Be sure to salt and drain them beforehand, and use paper towels to blot them dry.

What is a substitute for Duke’s mayo?
If you can’t find Duke’s, opt for Hellmann’s or Best Foods. The key is using a full-fat, tangy mayo.

Can you use green tomatoes?
Absolutely. They offer a firmer texture and tangier flavor, making them ideal for variations.

Is tomato pie served hot or cold?
It’s traditionally served warm, but room temperature is also common—especially at picnics or potlucks.

What other herbs can be used?
Fresh basil is the classic choice, but oregano, thyme, or parsley all work well.

Nutritional Notes

A standard slice of Southern tomato pie includes:

Calories: ~350–400 per slice
Carbohydrates: ~25g
Protein: ~10g
Fat: ~25g

For a lighter version, consider using low-fat cheese and mayo, or cutting back on the amount used.

Final Thoughts

Whether you’re a Southern native or just a fan of comfort food, Southern-Style Tomato Pie offers a warm, hearty taste of tradition. It’s the perfect dish to showcase summer’s best tomatoes, share with friends, or introduce new flavors to your dinner table. Try it once, and it might just become your new seasonal favorite.