This Southern Tomato Pie Recipe Should Be Your New Summer Tradition (6 Ingredients) by Terri Kendrick
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I lived in Richmond, Virginia, for more than 30 years and we take our tomatoes very seriously there. In fact, the area is famous for Hanover tomatoes known for their richer flavor because of the soil in the county of the same name. Thirteen years ago, a girlfriend shared her recipe for tomato pie, which another friend had shared with her, that used these juicy, crimson delicacies to their full advantage. I’ve been making these tomato pies every summer since. Now that I live in another state, I can’t use Hanover tomatoes anymore, but our plump local gems are (almost) as good!
All you need to make this Southern tomato pie recipe is a pie crust, ripe garden tomatoes, onion, mayonnaise, cheese and fresh herbs like basil, parsley or rosemary. While you blind bake the pie crust, mix up the cheesy filling. Then spread the tomatoes, onions and the cheese mixture into the crust before baking again until golden. So simple! Plus, you get the health benefits of tomatoes and the health benefits of onion.
This easy, delicious tomato pie makes a great brunch, lunch or even dinner served with some fruit, salad or maybe even a side of bacon. Invite some friends over and make it your new summer tradition!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 27 to 28 minutes
Total Time: 37 to 38 minutes
Servings: 8
Ingredients
- 1 frozen or refrigerated pie crust (or make your own regular or gluten-free pie crust)
- 2 medium ripe tomatoes, sliced thick
- 1 medium yellow onion, chopped
- 3/8 cup mayonnaise
- 1 1/2 cups shredded cheese (I use a blend of Parmesan, mozzarella and sharp cheddar)
- 3 teaspoons fresh herbs, snipped or chopped (I use basil, rosemary and parsley)
Here’s how to make it:
- Blind bake the frozen pie crust at 425 degrees F for 7 or 8 minutes. (To make this pie gluten-free, use a gluten-free pie crust. Poke holes in your crust before blind-baking to keep it from ballooning up. Some people use beans or pie weights. Don’t worry if your crust is split or broken; the filling will hide the imperfections and it’ll taste just the same.)
- While the crust is blind-baking, make the cheese filling. In a large mixing bowl, add the mayo and shredded cheese. Stir to combine. The mixture will be the consistency of pimento cheese. (I always use whatever cheeses I have on hand, like mozzarella, Parmesan and cheddar, but definitely include at least one cheese that is on the sharper side.)
- Spread the tomatoes on the bottom of the crust then layer with the onions. Season with half of the herbs and salt and pepper, to taste, if desired. Spread the mayo/cheese mixture on top as well as you can. Fill in any holes with extra cheese if you want it to be good and cheesy. (Before adding tomatoes to the pie shell, place the tomato slices on paper towels and let them drain for a few minutes. This helps keep the pie from getting too soggy.)
- Sprinkle the top with the remainder of the herbs. Bake at 400 degrees F for 20 minutes or until brown (both crust and cheese). Allow to cool a few moments before serving.
- Store leftovers in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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