tomato pie

Southern Tomato Pie

As summer tomatoes are beginning to ripen, sometimes creative ideas come in handy for the use of the abundance of the ripening “fruit.” Here is a great solution from Rebecca Hall for Southern Tomato Pie.

Southern Tomato Pie

  • Servings: 6
  • Difficulty: moderate
  • Print


  • 1 Deep dish crust
  • 6 Cs coarsely chopped fresh, ripe garden tomatoes (Campari, Roma or San Marzano varieties preferred)
  • 3 Ts Olive oil
  • salt and pepper, to taste
  • Fresh basil and thyme, to taste
  • 1 medium-sized yellow or red onion
  • 1 T butter
  • ¾ C mayonnaise
  • ½ C parmesan cheese, grated
  • ½ C shredded white cheese variations ((Sharp cheddar with Italian varieties such as Asiago, Mozarella, Romano, or Fontina recommended)
  • tomato pie ingredients


    1. Pre-bake shell at 350 degrees for 10 min.

    2. Drizzle tomatoes with olive oil and toss in herbs, salt & pepper. Roast tomatoes for 15 minutes at 350 degrees. Place in colander to lightly drain excess juice from tomatoes (don’t squeeze)

    3. tomatoes draining
    4. Saute’ onion in a little olive oil and butter.

    5. sauteed onions
    6. Mix mayo with cheeses .

    7. Place roasted tomatoes in pie shell, layer onions over tomatoes, spread mayo and cheese mixture over top.

    8. tomato pie topping
    9. Bake at 350 degrees for 20 to 25 minutes until lightly brown and bubbly.

    tomato pie serving


    Steve D.

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