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Discover the ultimate taste of the South with this irresistible Southern Tomato Pie recipe. Sink your teeth into a buttery, flaky crust filled with juicy, heirloom tomatoes, aromatic herbs such as basil, and a creamy, cheesy filling. Indulge in a slice of Southern culinary heritage and experience the perfect balance of tangy tomatoes and velvety richness with this recipe.
This recipe is as southern as Fried Green Tomatoes, Baked Mac and Cheese, and Fried Chicken and Waffles.
What is Tomato Pie
Southern Tomato Pie is a beloved dish that hails from the southern states and is as southern as Fried Green Tomatoes. It is a savory pie that showcases the vibrant and tangy flavors of ripe tomatoes, combining them with a medley of complementary ingredients to create a delightful and unique taste experience.
The foundation of this savory pie begins with a flaky, buttery crust such as Buttermilk Pie Crust that provides the perfect base for the filling. The star of the show, of course, is the tomatoes themselves. Typically, vine-ripened tomatoes are used for their robust flavor and juiciness. Sliced tomatoes are layered within the pie, along with a cheesy filling, which creates a harmonious blend of flavors.
Where Did Southern Tomato Pie Originate?
Southern Tomato Pie originates from Alabama, my home state, where the abundance of flavorful tomatoes and a rich culinary heritage inspired cooks to create this delightful dish. Combining juicy tomatoes, herbs, cheese, and a creamy filling, this pie has become a beloved part of Alabama’s culinary identity and a cherished tradition in Southern cuisine.
Ingredients Needed
What makes this recipe so delicious is the many fresh ingredients. All of these items can be found year-round, but are best during those summer months when they’re freshest.
- Tomatoes – At the heart of this delectable dish lies the star ingredient: the tomato. For the ultimate experience, opt for the firmest tomatoes you can find. When shopping, gently give the tomatoes a slight squeeze to test their firmness. Varieties like beefsteak and Roma tomatoes are often excellent choices, but my preference is heirloom tomatoes.
- Bacon – Adding cooked chopped bacon brings a savory and smoky element, enhancing the dish’s flavor and texture. It adds depth, complexity, and a delightful crunch to each bite.
- Garlic – Adding garlic to this tomato pie recipe introduces a delightful burst of flavor and aromatic notes that enhance the overall taste experience. Garlic’s distinct savory profile complements the sweetness of the tomatoes and adds depth to the dish.
- Cheddar Cheese – Cheddar cheese is the best option because of its creamy, tangy flavor that complements the tomatoes. Its melting capacity creates a smooth, cohesive filling that enhances the overall taste and texture of the pie.
- Mayonnaise – Mayonnaise is a must-have in a classic Southern Tomato Pie, providing a creamy texture, enhancing flavors, and keeping the filling moist. It adds a traditional touch and is easy to use, elevating the overall taste and texture of the dish.
- Fresh Basil – Fresh basil adds herbaceous flavor, aromatic nuances, and visual appeal. It balances the sweetness of the tomatoes, contributes to the overall taste, and connects the dish to Southern culinary tradition.
- Chives – Chives add a mild onion-like flavor, aesthetic appeal, freshness, and a touch of tradition. Fresh chopped chives are best.
- Dijon Mustard – Placing a small amount of Dijon mustard into the base of the pie adds a hint of tanginess that balances the other flavors.
- Egg – The egg is needed to bind all the pie ingredients together so they firm up in the cooking process and hold together once fully cooked.
- Pie Crust – You can use any type of pie crust for this recipe as long as it’s a Flaky Pie Crust. My preference is Buttermilk Pie Crust, which is perfect for savory pies.
How to Make Tomato Pie
- Prep. Preheat the oven to 375 degrees F and line a baking sheet with paper towels.
- Prep the tomatoes. To prepare the tomatoes, slice them and arrange them on the paper-towel-lined baking sheet. Sprinkle the tomato slices with salt, then cover them with another layer of paper towels. Let them sit for 15 minutes, allowing the paper towels to absorb excess moisture and prevent a soggy pie crust.
- Cook the bacon and garlic. In a skillet over medium-high heat, cook the bacon for 4 to 5 minutes until crispy. Add the garlic and cook for an additional minute, stirring well. Using a slotted spoon, transfer the mixture to a paper-towel-lined plate, allowing any excess grease to drain.
- Prepare the cheese filling. In a medium-sized bowl, combine the cheese, mayonnaise, basil, chives, Dijon mustard, and egg until the mixture is smooth and well blended. Gently fold in the bacon and garlic, ensuring they are evenly incorporated.
- Arrange the pie layers. Start by spreading one-third of the cheese mixture onto the bottom of your pie crust, keeping in mind that it may not form a perfectly even layer. Next, arrange one-third of the tomatoes on top, overlapping them slightly. Continue this step until you’re left with the remain tomatoes on top.
- Bake. Bake for 40 to 45 minutes until the filling is set. Place the cooked pie on a wire rack to cool for 20 minutes before serving.
Storage Information
For the best experience, it is recommended to serve this tomato pie on the same day it’s prepared. As with any pie, the crust tends to become soggy over time.
- Best temperature: If you intend to make the pie in advance, serving it at room temperature is an option if it will be consumed within a few hours of baking. This pie can be eaten warm, at room temperature, or chilled. However, once the pie has cooled completely, it is recommended to store it in the refrigerator to ensure its freshness is preserved.
- To reheat the pie: To reheat the pie, simply bake it in a 325°F oven until warmed through, which usually takes about 15-20 minutes.
- To store: Leftovers can be stored in the refrigerator for up to 3 days. It’s advisable to cover the pie with foil or plastic wrap. Just keep in mind that the crust may lose its crispness as it sits. It’s best to consume the pie promptly.
- Don’t freeze tomato pie: It is not recommended to freeze tomato pie. It can negatively affect its texture and flavor. Freezing may result in a soggy crust, and odd tomato texture, and the creamy mayonnaise mixture may not retain its consistency when thawed.
FAQS
Yes, you can use store-bought pie crust for Southern Tomato Pie. Using a pre-made pie crust can be a convenient option, saving you time and effort in the kitchen. Simply follow the instructions on the packaging for blind baking or pre-baking the crust before adding the tomato pie filling.
The best way to prevent a soggy pie crust when making tomato pie is to partially blind-bake the pie crust first. You can also use an egg wash or an oil coating. This can be brushed over the entire crust before assembling.
Recipe Notes and Tips
- Press the pie filling before baking. Once you place the final layer of tomato slices on top of the pie gently press them into the other layers.
- To reduce moisture and add flavor roast the tomatoes first. To roast the tomatoes, Preheat the oven to 400ºF. Place a wire rack on top of a baking sheet and lightly coat in oil. Line the tomato slices in a single layer on the rack and sprinkle with salt. Roast in the oven for 40 minutes.
- Let it cool. Allow the pie to sit for about 20 minutes after cooking before slicing it. This will allow it to firm up slightly and creates a cleaner slice.
What to Serve with Tomato Pie
Southern Tomato Pie Recipe
Equipment
- Skillet
- Mixing Bowl
- Pie Dish
Ingredients
- 3 lbs Tomatoes beefsteak, Roma, or Heirloom
- 1 tablespoon Salt
- 6 slices Bacon chopped
- 3 Garlic Cloves minced
- 8 ounces White Cheddar Cheese grated
- 3/4 cup Mayonnaise
- 1/4 cup Fresh Basil chopped
- 2 tablespoons Chives chopped
- 1 tablespoon Dijon Mustard
- 1 large Egg
- 1 Pie Crust
Instructions
- Prep. Preheat the oven to 375 degrees F and line a baking sheet with paper towels.
- Prep the tomatoes. To prepare the tomatoes, slice them and arrange them on the paper-towel-lined baking sheet. Sprinkle the tomato slices with salt, then cover them with another layer of paper towels. Let them sit for 15 minutes, allowing the paper towels to absorb excess moisture and prevent a soggy pie crust.
- Cook the bacon and garlic. In a skillet over medium-high heat, cook the bacon for 4 to 5 minutes until crispy. Add the garlic and cook for an additional minute, stirring well. Using a slotted spoon, transfer the mixture to a paper-towel-lined plate, allowing any excess grease to drain.
- Prepare the cheese filling. In a medium-sized bowl, combine the cheese, mayonnaise, basil, chives, Dijon mustard, and egg until the mixture is smooth and well blended. Gently fold in the bacon and garlic, ensuring they are evenly incorporated.
- Arrange the pie layers. Start by spreading one-third of the cheese mixture onto the bottom of your pie crust, keeping in mind that it may not form a perfectly even layer. Next, arrange one-third of the tomatoes on top, overlapping them slightly. Continue this step until you're left with the remain tomatoes on top.
- Bake. Bake for 40 to 45 minutes until the filling is set. Place the cooked pie on a wire rack to cool for 20 minutes before serving.
Notes
- Press the pie filling before baking. Once you place the final layer of tomato slices on top of the pie gently press them into the other layers.
- To reduce moisture and add flavor roast the tomatoes first. To roast the tomatoes, Preheat the oven to 400ºF and place a wire rack on top of a baking sheet and lightly coat in oil. Line the tomato slices in a single layer on the rack and sprinkle with salt. Roast in the oven for 40 minutes.
- Let it cool. Allow the pie to sit for about 20 minutes after cooking before slicing it. This will allow it to firm up slightly and creates a cleaner slice.
Trying the recipe but you don’t have the temperature for baking the pie…only the time.
Sandy, I’m so sorry I left this information out. The correct temperature is 400ºF. I will fix this in the recipe now.