Where did Southern Tomato Pie originate?

It likely started as a practical way to use up tomatoes that were ripening faster than they could be eaten raw. Rather than canning or tossing the extras, home cooks layered them into pies with pantry staples like cheese and mayonnaise, turning surplus into a warm, satisfying dish.

What's the difference between Southern Tomato Pie and Pennsylvania Tomato Pie?

They're two entirely different dishes that happen to share a name. Southern Tomato Pie is built inside a pie crust with sliced tomatoes, herbs, and a creamy cheese topping, served warm. The Pennsylvania version is closer to a thick, square pizza with a soft, focaccia-style base and a tangy tomato sauce, typically served at room temperature with no cheese or mayonnaise involved.

Why is my tomato pie so watery?

Some looseness is completely normal and traditional here — this isn't meant to be a firm, dry pie. If you'd prefer a firmer texture, salt your tomato slices ahead of time and let the excess moisture drain off before assembling.

Can I use a different type of tomato?

Beefsteak tomatoes are ideal thanks to their size and lower seed content, but any ripe, flavorful slicing tomato will work in a pinch.

Can I make Southern Tomato Pie ahead of time?

Yes. It reheats well and, if anything, tends to taste better the next day once everything has had time to meld together in the fridge.

Do I have to peel the tomatoes?

Peeling gives a smoother texture in the finished pie, but it's not strictly necessary if you'd rather skip that step. The pie will still taste great either way.

Best Southern Tomato Pie – The Only Tomato Pie Filling Recipe You Need

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Layers of juicy, peak-season tomatoes get seasoned with fresh basil and chives, topped with a rich mayonnaise-and-cheddar blend, and baked into a buttery pie crust until golden and bubbling — a Southern classic built to use up a garden’s worth of ripe tomatoes.

Author: Irma
Prep Time: 5 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Side Dish

Ingredients

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1 premade pie crust
4 beefsteak tomatoes, peeled and thinly sliced
Salt and pepper, to taste
1 tablespoon fresh basil (or 1 teaspoon dried basil)
2 tablespoons chopped chives
1 cup full-fat mayonnaise (Duke’s is a great choice, if available)
1 cup grated cheddar cheese

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Instructions

Preheat your oven to 400°F so it’s fully up to temperature by the time your crust and filling are ready.
Par-bake your premade pie shell according to the package directions, or bake it for roughly 8 to 10 minutes until it just turns lightly golden around the edges. Once the shell has finished this initial bake, remove it from the oven and set it aside briefly.
Arrange the thinly sliced tomatoes evenly across the bottom of the pre-baked pie shell, layering them so the crust is fully covered from edge to edge.
Keep in mind that this style of tomato pie is naturally on the juicier, looser side rather than firm and dry — that’s exactly how it’s meant to turn out. If you’d rather have a firmer finished pie, salt your tomato slices ahead of time and let them sit for a while first, so the extra moisture has a chance to drain away before you layer them into the crust.
Season the arranged tomato slices generously with salt, pepper, the fresh (or dried) basil, and the chopped chives, distributing the seasoning as evenly as you can across the layer.
In a medium mixing bowl, stir together the mayonnaise and grated cheddar cheese until the mixture is completely smooth and well combined. Spread this cheese mixture evenly over the top of the seasoned tomatoes, covering them completely from edge to edge.
Transfer the assembled pie to the oven and bake for 30 to 35 minutes, until the cheese topping has melted fully and turned lightly golden brown in spots.
Remove the pie from the oven and let it cool for about 30 minutes before slicing into it — this brief rest allows the filling to settle just enough for cleaner slices while still keeping that classic juicy texture underneath.

Notes

The tomato pie many people grow up eating in the South tends to sit more on the liquid side than the firm side, and that’s entirely intentional — it’s not meant to be a dry, firm pie. If you’d prefer a firmer texture, salt your tomato slices ahead of time to draw out extra moisture before assembling the pie.

Nutrition

Calories: 247kcal
Sugar: 6g
Sodium: 250mg
Fat: 14g
Carbohydrates: 23g
Fiber: 3g
Protein: 8g
Cholesterol: 19mg

Find it online: https://irmacooks.com/best-southern-tomato-pie/