This southern-style tomato pie is the kind of dish my mother would pull from the oven on a summer afternoon when the garden was heavy with ripe tomatoes. Instead of fussy layers, we keep it simple: fresh sliced tomatoes tucked into a pie plate and covered with one easy, cheesy mixture of mayonnaise, shredded cheddar, and chopped fresh basil. It bakes up into a savory lunch that actually feels like a proper meal, the sort you can put in the middle of the table with pride. The idea likely came up the back roads from the South and settled comfortably into Midwestern kitchens like mine, where good tomatoes and a hot oven can turn a few humble ingredients into something special.
Serve warm slices of this tomato pie with a crisp green salad dressed lightly with vinaigrette, and maybe a few slices of cantaloupe or watermelon if it’s summertime. A bowl of vegetable soup or chicken noodle soup makes it a heartier lunch on cooler days. I like to add a plate of sliced cucumbers and onions in vinegar on the side, and if you’re feeding a bigger crowd, a basket of warm crusty bread or cornbread rounds out the meal nicely.
Southern Tomato Pie with Cheesy Basil Topping
Servings: 6
Ingredients
1 unbaked 9-inch pie crust (store-bought or homemade, chilled)
4–5 medium ripe tomatoes, cored and sliced 1/4-inch thick
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup shredded sharp cheddar cheese, packed
1/4 cup mayonnaise
1/4 cup sour cream (or additional mayonnaise)
1/4 cup chopped fresh basil leaves, lightly packed
1 tablespoon grated Parmesan cheese (optional, for a slightly nuttier flavor)
1 tablespoon all-purpose flour (to help thicken juices)
1 tablespoon olive oil or melted butter (for brushing crust, optional)
Directions
Preheat your oven to 375°F (190°C). If you like, place a baking sheet on the middle rack to catch any drips from the pie.
Fit the chilled pie crust into a 9-inch pie plate, pressing it gently into the bottom and up the sides. Crimp or flute the edges as you like. If using, lightly brush the bottom of the crust with olive oil or melted butter to help keep it from getting soggy. Set the pie plate in the refrigerator while you prepare the tomatoes and cheese mixture.
Slice the tomatoes into 1/4-inch rounds and lay them in a single layer on a couple of layers of paper towels or a clean kitchen towel. Sprinkle about 1/2 teaspoon of the salt over the slices and let them sit for 10–15 minutes to draw out some of the juices. Gently blot the tops with more paper towels to remove excess moisture.
In a medium bowl, stir together the shredded sharp cheddar cheese, mayonnaise, sour cream, chopped fresh basil, Parmesan (if using), remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and flour. Mix until everything is well combined and you have a thick, spreadable cheesy mixture.
Arrange the tomato slices in the chilled pie crust in an even, slightly overlapping layer. If you have extra slices, you can tuck them into any gaps or make a second thin layer. The tomatoes should cover the bottom of the pie plate but not be stacked too high above the rim.
