Tomato Pie

Its flaky crust, layers of ripe tomatoes, fresh basil, and cheese-mayo topping remains a symbol of regional pride

Intro and photos by Erica de Flamand and Elizabeth Poland Shugg
Recipe provided by Cheri Vigna

Tomato pie holds a cherished place in Southern culinary tradition, especially in summer when homegrown tomatoes are at their peak. While variations of savory pies date back centuries, the Southern-style tomato pie as we know it today—featuring a flaky crust, layers of ripe tomatoes, fresh basil, and a creamy cheese-mayo topping—emerged in the mid-20th century as a seasonal staple.

Its origins likely trace back to the practical and resourceful nature of Southern home cooks, who created hearty, flavorful dishes using garden-fresh produce.

Tomato pie became a beloved way to savor the vibrant, juicy tomatoes grown in backyard plots or purchased at local farmers markets. Though similar in form to Italian tomato tarts or quiches, Southern tomato pie is distinctly American in its use of mayonnaise and various cheeses, creating a rich, tangy contrast to the tomato’s sweet acidity.

Passed down through church cookbooks and family recipes, tomato pie is often served at potlucks, Sunday dinners, and summer gatherings. More than just a dish, it reflects Southern hospitality—warm, comforting, and made to be shared. It remains a symbol of regional pride

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Tomato Pie

Recipe provided by Cheri Vigna

Ingredients

9-inch pie plate or tart tin
1 pie crust (homemade or store-bought)
5 of your favorite tomatoes
2 cups of grated white cheddar cheese
½ cup of grated parmesan cheese
2 tablespoons of basil cut in thin strips with scissors
½ cup of sweet onion (Vidalia or Walla Walla)
½ cup of mayonnaise (we recommend Duke’s)

Instructions

Preheat the oven to 350 degrees. Grease the pie plate or tin and place the pie crust in the plate or tin.

Peel the tomatoes and cut them in ¼ inch slices. Lay the slices in a single layer on a cookie sheet and salt them. Leave them for about an hour to release as much juice as possible. This helps ensure you won’t end up with a soggy pie.

Combine the cheeses, onion, half of the mayonnaise, and most of the basil in a bowl (reserve some basil strips for placement on top of the baked pie, or use whole basil leaves for the top). Spread half of that mixture on the bottom of the pie crust. Add a single layer of tomato slices. Spread the remaining cheese mixture on top of the tomatoes, then add another layer of tomatoes.

Spread the remaining mayonnaise in a thin layer over the tomatoes. Bake the pie for about 35 minutes or until bubbly and brown on the crust edges. Cool the pie, then top it with a scattering of basil strips or leaves.

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Photos by Diliara Garifullina (left) and Georg Regauer (right); from Unsplash

Variations and Toppings

Switch up your tomato pie with one (or more) of the variations or toppings below.