I just planted my tomatoes last week and am already salivating thinking about harvesting them. One of my go-to recipes is this classic southern tomato pie. There’s just something special about an old-fashioned tomato pie made during peak tomato season. With layers of juicy heirloom tomatoes, sweet onions, fresh herbs, and a buttery homemade pie crust, this Southern-inspired tomato pie is the kind of savory comfort food that disappears fast at the dinner table. The combination of creamy mayonnaise, nutty Gruyère, sharp Parmesan, and garden-fresh tomatoes creates the perfect balance of rich, fresh, and savory flavors.
This easy tomato pie recipe is perfect for summer lunches, light dinners, brunches, or backyard gatherings. If your garden is overflowing with tomatoes, this classic tomato pie is one recipe you’ll want to make again and again.
More Southern Classics To Try
Why You’ll Love This Old-Fashioned Tomato Pie
- Made with fresh heirloom tomatoes
- Flaky homemade buttery pie crust
- Rich, cheesy filling without being too heavy
- A delicious way to use garden tomatoes
- Perfect for summer entertaining
- Classic Southern comfort food recipe
What Is Tomato Pie?
Southern tomato pie is a savory pie traditionally made with fresh tomatoes, onions, herbs, cheese, and mayonnaise baked inside a flaky crust. Unlike Italian tomato pie, this version is creamy, cheesy, and rich while still highlighting the flavor of ripe summer tomatoes.
Salting the tomatoes beforehand helps draw out excess moisture so the pie stays perfectly sliceable instead of watery.
Ingredients
Homemade Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup vegetable shortening
- 4 tablespoons butter, cold
- 1/2 teaspoon salt
- 3–4 tablespoons ice water
Filling
- 4–5 assorted heirloom tomatoes, thinly sliced
- 1 sweet onion, thinly sliced
- Salt and black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mayonnaise
How to Make Old-Fashioned Tomato Pie
Step 1: Salt the Tomatoes
Lay the tomato slices on paper towels or a baking sheet lined with towels. Sprinkle lightly with salt and let them sit for 30–45 minutes. This helps remove excess moisture and prevents a soggy tomato pie.
Pat the tomatoes dry before assembling the pie.
Step 2: Make the Pie Crust
In a mixing bowl, combine the flour and salt. Cut in the vegetable shortening and cold butter until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, until the dough comes together.
Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Roll the dough out on a lightly floured surface and place it into a 9-inch pie plate. Crimp the edges if desired.
Prebake the crust at 375°F for 10 minutes. Remove and let cool slightly.
Step 3: Cook the Onions
Heat the canola oil in a skillet over medium heat. Cook the sliced sweet onions until soft and lightly golden, about 10–12 minutes.
Season lightly with salt and pepper.
Step 4: Assemble the Pie
Layer half of the tomato slices into the prebaked crust.
Top with half the onions, herbs, Gruyère, and Parmesan.
Repeat the layers with the remaining tomatoes, onions, herbs, and cheese.
In a small bowl, mix the mayonnaise with a little extra Parmesan and spread lightly over the top of the pie.
Step 5: Bake
Bake at 375°F for 35–40 minutes, or until the top is golden and bubbly.
Let the pie rest for at least 15 minutes before slicing. This helps the filling set properly.
Tips for the Best Tomato Pie
- Use ripe but firm tomatoes for the best texture
- Always salt and drain the tomatoes first
- Freshly grated cheese melts better than pre-shredded
- Let the pie cool slightly before cutting
- Mix different heirloom tomatoes for beautiful color and flavor
Variations
Add Bacon
Crispy bacon adds smoky flavor that pairs perfectly with tomatoes and Gruyère.
Try Different Cheeses
Swap Gruyère for sharp cheddar, mozzarella, fontina, or provolone.
Add Garlic
A little minced garlic sautéed with the onions adds incredible flavor.
Make It Rustic
Bake it in a tart pan or cast iron skillet for a farmhouse-style presentation.
What to Serve with Tomato Pie
This savory tomato pie pairs perfectly with:
The Ultimate Old-Fashioned Tomato Pie
- Total Time: 1 hour 25 minutes
- Yield: 6–8 SERVINGS 1x
Description
This old-fashioned tomato pie is the perfect savory summer recipe made with juicy heirloom tomatoes, sweet onions, fresh herbs, Gruyère, Parmesan, and a flaky homemade pie crust. A classic Southern comfort food favorite that’s perfect for brunch, lunch, or dinner.
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup vegetable shortening
- 4 tablespoons cold butter
- 1/2 teaspoon salt
- 3–4 tablespoons ice water
For the Filling
- 4–5 assorted heirloom tomatoes, thinly sliced
- 1 sweet onion, thinly sliced
- Salt and black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mayonnaise
Instructions
- Lay the tomato slices on paper towels and sprinkle lightly with salt. Let sit for 30–45 minutes to draw out excess moisture. Pat dry.
- Preheat the oven to 375°F.
- In a mixing bowl, combine flour and salt for the crust. Cut in shortening and cold butter until crumbly. Add ice water one tablespoon at a time until the dough comes together.
- Form dough into a disk, chill for 30 minutes, then roll out and place into a 9-inch pie dish.
- Prebake the crust for 10 minutes and allow to cool slightly.
- Heat canola oil in a skillet over medium heat. Cook sliced onions until soft and lightly golden. Season with salt and pepper.
- Layer half the tomatoes into the crust. Top with half the onions, herbs, Gruyère, and Parmesan.
- Repeat the layers with remaining tomatoes, onions, herbs, and cheese.
- Spread the mayonnaise lightly across the top and sprinkle with a little extra Parmesan.
- Bake for 35–40 minutes or until golden and bubbly.
- Let rest for 15 minutes before slicing and serving.
Notes
- Salting the tomatoes beforehand helps prevent a soggy pie.
- Use freshly grated cheese for the best flavor and melting texture.
- Heirloom tomatoes add beautiful color and rich summer flavor.
- Prep Time: 45 MINS
- Cook Time: 40 MINS
- Category: Dinner
- Method: Baking
- Cuisine: SOUTHERN
How to Store Tomato Pie
Store leftover tomato pie covered in the refrigerator for up to 3 days.
Reheat slices in the oven or air fryer to help crisp the crust back up.
Frequently Asked Questions
Why is my tomato pie watery?
Tomatoes naturally hold a lot of moisture. Salting and draining them beforehand is the key to preventing a soggy pie.
Can I make tomato pie ahead of time?
Yes! You can bake it a few hours ahead and serve it warm or at room temperature.
What are the best tomatoes for tomato pie?
Heirloom tomatoes are ideal because they have incredible flavor and beautiful color variations.
Can I use store-bought pie crust?
Absolutely. Homemade crust adds amazing flavor, but a refrigerated pie crust works well too.
Final Thoughts
Old-fashioned tomato pie is one of those timeless summer recipes that never goes out of style. Between the flaky buttery crust, juicy heirloom tomatoes, sweet caramelized onions, fresh herbs, and cheesy topping, every bite tastes like summer comfort food at its best. Whether you’re serving it for brunch, dinner, or a backyard gathering, this classic Southern tomato pie is guaranteed to become a seasonal favorite.
