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Classic Southern Tomato Pie

Classic Southern Tomato Pie features juicy sliced tomatoes, fresh basil and parsley, and a rich cheddar-mozzarella layer baked until golden and bubbly. This baked pie-style casserole uses a flaky 9-inch crust with a mayo-Parmesan cheese topping for a sturdy slice.
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Prep Time 20 minutes
Cook Time 45 minutes
draining 20 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pie
  • 1 refrigerated 9-inch pie crust Use a ready-to-bake refrigerated crust.
  • 4 ripe tomatoes Slice for even layers.
  • 1 tsp salt For salting and draining tomatoes.
  • 1 cup shredded sharp cheddar cheese Helps set the top when baked.
  • 1 cup shredded mozzarella cheese Adds melt and stretch.
  • 0.5 cup mayonnaise Binds the cheese topping.
  • 0.25 cup grated Parmesan cheese Adds savory flavor and browning.
  • 1 small sweet onion Thinly sliced.
  • 2 tbsp fresh basil Chopped; use some for garnish.
  • 1 tbsp fresh parsley Chopped.
  • 0.25 tsp black pepper Season the cheese mixture.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep crust
  1. Preheat oven to 375°F (190°C).
  2. Fit pie crust into a 9-inch pie plate.
  3. Blind bake the crust for 10 minutes.
Drain and dry tomatoes
  1. Place tomato slices on paper towels.
  2. Sprinkle tomatoes with salt and allow them to drain for 20 minutes.
  3. Pat tomatoes dry thoroughly.
Assemble and bake
  1. Spread onion slices over the pie crust.
  2. Layer tomatoes evenly over the onions.
  3. Sprinkle basil and parsley over the tomatoes.
  4. In a bowl, combine cheddar cheese, mozzarella cheese, mayonnaise, Parmesan cheese, and black pepper.
  5. Spread the cheese mixture evenly over the tomatoes.
  6. Bake for 30–35 minutes until golden brown and bubbly.
  7. Cool for 15 minutes before slicing.
  8. Garnish with additional basil and serve.

Notes

To avoid a watery slice, drain the salted tomatoes for the full 20 minutes and pat very dry before layering. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F (165°C) oven until warmed through. Freezing isn’t recommended because the tomatoes can lose texture. For a lighter option, substitute part-skim mozzarella and use light mayonnaise (texture will be slightly softer).