Best Southern Tomato Pie

This classic Southern Tomato Pie transforms simple ingredients into a decadent savory treat that showcases summer tomatoes in their full glory. Each bite delivers a perfect harmony of juicy tomatoes and rich, melty pimento cheese that will transport you straight to a Southern porch on a warm evening.

I've been making this tomato pie for Sunday family dinners since my grandmother first taught me the recipe. The first time I served it to my in laws they requested I bring it to every holiday gathering thereafter.

Ingredients

• Pre baked pie crusts: Provide the perfect foundation for this savory dish without adding extra prep time
• Medium tomatoes: Select the ripest summer tomatoes you can find for the best flavor
• Mayonnaise: Creates the creamy binding agent that holds everything together
• Sharp cheddar: Adds robust flavor and great meltability
• Monterey jack: Brings a mild creaminess that balances the sharp cheddar
• Parmesan: Contributes a nutty saltiness that enhances the overall cheese blend
• Diced pimentos: Add a subtle sweetness and beautiful color contrast
• Vidalia onion: Grated fresh gives a gentle sweetness without overpowering
• Grey Poupon Dijon Mustard: Creates a flavor barrier that prevents the crust from getting soggy
• Minced onion: Provides texture and savory notes throughout the cheese mixture
• Black pepper: Adds a gentle heat that complements the tomatoes
• Kosher salt: Enhances all the flavors while drawing moisture from the tomatoes
• Sugar: Balances any acidity in the tomatoes without making the pie sweet
• Fresh basil: Brightens the finished pie with color and aromatic flavor

Step-by-Step Instructions

Prepare the tomatoes:

Slice your tomatoes to your preferred thickness around a quarter inch works beautifully. Arrange them in a single layer on paper towels and sprinkle generously with kosher salt and a light dusting of sugar. The salt draws out excess moisture while the sugar neutralizes any bitterness in the tomatoes. Cover with another paper towel and let sit for 5 to 10 minutes. Gently press down to remove additional moisture being careful not to crush your beautiful tomato slices.

Create the cheese mixture:

In a large mixing bowl combine all three cheeses with mayonnaise starting with less than the recipe calls for. Add the drained pimentos freshly grated Vidalia onion minced onion and black pepper. Mix thoroughly until well combined looking for a spreadable but not runny consistency. Add additional mayonnaise only if needed to reach the perfect texture.

Prepare the crust:

Take your pre baked pie crusts and brush a thin but complete layer of Grey Poupon Dijon Mustard over the entire surface. This creates a protective barrier that prevents the juicy tomatoes from making your crust soggy while adding a subtle tangy flavor that complements the other ingredients.

Assemble the pies:

Arrange a layer of your prepared tomato slices in an overlapping pattern across the mustard coated crust. Spread the pimento cheese mixture evenly over the tomatoes making sure to spread it all the way to the edges for a beautiful presentation when sliced.

Bake to perfection:

Place your assembled pies in a preheated 350°F oven and bake for approximately 20 minutes until the filling is heated through and beginning to bubble around the edges. Then switch to the broiler setting for 2 to 4 minutes watching carefully until the top develops a beautifully golden brown color with slightly darker spots for texture and flavor contrast.

Garnish and serve:

Remove from the oven and allow to cool for 5 to 10 minutes before garnishing with fresh basil leaves. Slice into wedges and serve warm for the optimal experience.

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My absolute favorite part of this recipe is the moment the pies come out from under the broiler with that perfectly golden brown top. The way the kitchen fills with the aroma of melted cheese and sweet tomatoes takes me back to summers at my grandmother's farm where she'd make this with tomatoes picked straight from her garden.

Storage and Leftovers

This tomato pie keeps beautifully in the refrigerator for up to three days. Cover loosely with foil rather than plastic wrap to prevent condensation from making the crust soggy. To reheat simply place in a 325°F oven for about 15 minutes until warmed through. The flavors actually deepen overnight making day two slices something to look forward to.

Seasonal Adaptations

While summer tomatoes provide the best flavor for this classic dish the recipe can be adapted year round. During winter months use Roma tomatoes which tend to have better flavor off season. You can also add a thin layer of caramelized onions beneath the tomatoes for added sweetness and depth during months when tomatoes lack their summer punch. For a spring variation consider adding fresh herbs like thyme or chives to the cheese mixture.

Serving Suggestions

This Southern tomato pie makes a stunning centerpiece for a brunch spread alongside a simple green salad dressed with vinaigrette. For dinner parties serve smaller slices as a first course before a light main. During summer months pair with grilled chicken or a cold soup for a refreshing meal that won't weigh you down. A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the richness of the cheese and brightness of the tomatoes.

Cultural Significance

Tomato pie represents the ingenious resourcefulness of Southern cooking using peak season produce in creative ways. This dish emerged in the coastal regions of the South where summer gardens produced tomatoes in abundance. Rather than letting any go to waste home cooks created this savory pie that elevated simple ingredients into something special enough for Sunday suppers and church gatherings. Each family typically has their own variation passed down through generations.

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This Southern tomato pie is bound to become a cherished addition to your recipe collection bringing a taste of the South to your table.

Frequently Asked Questions

→ Why do you need to salt the tomatoes before adding them to the pie?

Salting the tomatoes draws out excess moisture, which prevents the pie from becoming soggy during baking. This crucial step ensures your crust stays crisp and the filling maintains its proper consistency.

→ Can I use different types of cheese in this pie?

Yes, while the combination of sharp cheddar, monterey jack, and parmesan creates the ideal flavor profile, you can substitute with similar melting cheeses based on preference. Just maintain the same total cheese quantity for proper consistency.

→ Is there a substitute for mayonnaise in the cheese mixture?

Greek yogurt or sour cream can be substituted for mayonnaise, though the flavor will be tangier. For best results, use half mayo and half yogurt/sour cream to maintain creaminess while reducing calories.

→ What type of tomatoes work best for tomato pie?

Medium, firm tomatoes like Roma or beefsteak varieties work best as they have less water content. Heirloom tomatoes provide excellent flavor but may need extra draining time due to their juiciness.

→ Can this pie be made ahead of time?

You can prepare the components ahead of time (pre-bake crusts, salt tomatoes, mix cheese filling), but assembly and baking are best done shortly before serving. Fully baked pies can be refrigerated for 2-3 days and reheated at 300°F until warmed through.

→ Why add sugar to the tomatoes?

The small amount of sugar balances the natural acidity in tomatoes without making the pie sweet. This culinary technique enhances the tomato flavor while reducing any bitter notes, especially when using out-of-season tomatoes.