Description

This Southern-inspired tomato pie features layers of ripe tomatoes, fresh basil, and a cheesy mayo topping, baked in a flaky crust until golden and bubbling. A savory, summery dish that’s perfect for brunch, lunch, or a light dinner.

Ingredients

Scale

3–4 ripe tomatoes (Roma, heirloom, or beefsteak)
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella or Parmesan
¾ cup mayonnaise (preferably Duke’s)
1 prebaked pie crust (homemade or store-bought)
1 tbsp fresh basil, chopped
½ tsp garlic powder or 1 clove crushed garlic
¼ cup sliced onion (optional)
Salt and black pepper to taste

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Instructions

Preheat oven: Preheat to 375°F (190°C). Blind bake the pie crust for 10–12 minutes, then let it cool slightly.
Prepare tomatoes: Slice tomatoes and place them on a paper towel-lined tray. Sprinkle with salt and let sit for 30 minutes. Pat dry thoroughly to remove excess moisture.
Layer in crust: In the cooled pie crust, layer the tomato slices, seasoning each layer with salt, pepper, and chopped basil. Optionally, include sautéed onion between layers.
Mix topping: In a bowl, combine cheddar, mozzarella (or Parmesan), mayonnaise, and garlic powder (or crushed garlic).
Top and bake: Spread the cheese mixture evenly over the top of the tomatoes. Bake at 350°F (175°C) for 30–35 minutes, until golden and bubbly.
Cool and serve: Let the pie cool for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

For a spicier twist, add a pinch of crushed red pepper or a few dashes of hot sauce to the mayo mixture. This dish pairs beautifully with a green salad or a chilled glass of white wine.

Prep Time: 30 minutes (plus 30 min tomato draining)
Cook Time: 35 minutes
Category: Main Course / Brunch
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 50mg