Southern Tomato Pie Layers

This southern tomato pie has been my family's summer favorite for years. When garden-fresh tomatoes are at their peak, this comforting dish transforms simple ingredients into something truly spectacular that highlights the season's best flavors.

I first made this recipe after being gifted an abundance of homegrown tomatoes from my neighbor's garden. The combination of juicy tomatoes with the creamy cheese mixture created such a memorable meal that it's now requested at every summer gathering.

Ingredients

• Pie crust: Provides the perfect buttery foundation for this savory pie. Store-bought works fine for busy days, but homemade adds extra flakiness.
• Fresh tomatoes: Are the star of this dish. Choose ripe but firm ones that feel heavy for their size with deep color.
• Cornmeal: Creates a thin barrier between crust and filling that helps prevent sogginess.
• Sharp cheddar cheese: Offers that classic tanginess that pairs perfectly with tomatoes.
• Yellow onion: Adds a subtle sweetness when layered into the pie.
• Fresh basil: Brings essential summery brightness you simply cannot skip.
• Mayonnaise: Might sound unusual but creates the most luxurious creamy binding for all the cheeses.
• Garlic: Provides aromatic depth that enhances the savory elements.
• Cayenne pepper: Adds just enough heat to balance the sweetness of the tomatoes.
• Mozzarella cheese: Contributes that wonderful melty texture everyone loves.
• Gruyere cheese: Delivers nutty complexity that elevates the entire dish.

Step-by-Step Instructions

Prepare the Pie Crust:

Start with a 9-inch pie crust, either homemade or store-bought. The key is par-baking it first to ensure the bottom stays crisp despite the moisture from the tomatoes. Line the crust with parchment and fill with pie weights before baking at 375°F for about 15 minutes. Remove the weights and bake 3-4 minutes more until just starting to turn golden. This creates a barrier against moisture and prevents the dreaded soggy bottom.

Prepare the Tomatoes:

This step is absolutely crucial for a perfect pie. Cut your tomatoes in half crosswise and gently squeeze out the seeds and juice. Then chop them into bite-sized pieces and place in a colander. Sprinkle with a full teaspoon of kosher salt and let them drain for at least 15 minutes, occasionally giving them a gentle stir. The salt draws out excess moisture that would otherwise make your pie watery. After draining, spread the tomatoes on paper towels and press another layer on top to remove any remaining moisture. Taking time with this step ensures a perfectly textured final dish.

Assemble the Base Layers:

Preheat your oven to 375°F with a baking sheet or pizza stone inside. This heated surface will help cook the bottom of the pie properly. Sprinkle cornmeal over the bottom of your cooled crust. This creates a protective barrier that absorbs any remaining moisture from the tomatoes. Add the first layer of sharp cheddar, then scatter the chopped onions and fresh basil evenly across the cheese. The cheese melts to create a seal, while the onions and basil infuse the entire pie with flavor. Finally, add half of your prepared tomatoes, spreading them in an even layer.

Create the Mayo Mixture:

In a medium bowl, combine the mayonnaise, minced garlic, cayenne pepper, and black pepper. The mayonnaise provides richness while the garlic and peppers add depth and a subtle kick. Fold in the mixture of cheddar, mozzarella, and gruyere cheeses until everything is well combined. This mixture becomes gloriously creamy and flavorful when baked, binding everything together while adding incredible richness to each bite.

Complete the Layering:

Carefully spread the mayo and cheese mixture over the tomatoes in the pie crust, taking care to create an even layer that reaches all the way to the edges. Add the remaining tomatoes on top of this mixture, then finish with the final sprinkle of the three cheeses. This layering technique ensures every bite has the perfect balance of fresh tomato flavor and rich, creamy cheese.

Bake to Golden Perfection:

Protect the edges of your crust with aluminum foil or a pie shield to prevent them from burning. Place the pie directly on the preheated baking sheet or stone in the oven. Bake for 40-45 minutes until the top is beautifully golden brown and bubbling. In the last 5-10 minutes, remove the foil from the edges to allow them to brown properly. The hot baking surface ensures the bottom crust cooks through properly despite the moisture-rich filling.

Rest Before Serving:

Let the pie cool for at least 15-30 minutes before cutting. This resting period is essential as it allows the filling to set properly so your slices hold together beautifully. Garnish with additional fresh basil just before serving for a pop of color and fresh flavor. The contrast between the warm, savory pie and the bright basil is simply perfect.

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My absolute favorite part of this recipe is the three-cheese blend mixed with mayonnaise. The first time I made it, I was skeptical about using mayo in a pie, but the transformation that happens in the oven is magical. The mixture becomes this incredibly rich, molten layer that perfectly complements the acidity of the tomatoes.

Selecting the Perfect Tomatoes

The quality of your tomatoes will make or break this recipe. During peak summer months, heirloom varieties like Brandywine or Cherokee Purple offer exceptional flavor with their perfect balance of sweetness and acidity. If making this outside of tomato season, Roma tomatoes are your best bet as they contain less moisture and concentrate their flavor when baked. Whatever variety you choose, they should be ripe but still firm enough to hold their shape when sliced. Never refrigerate your tomatoes before using them in this recipe, as cold temperatures diminish their flavor dramatically.

Make-Ahead and Storage Tips

This tomato pie actually improves with a little time, making it perfect for entertaining. You can prepare the entire pie up to one day ahead, cover tightly with foil, and refrigerate. Simply reheat in a 325°F oven for about 20 minutes until warmed through. For longer storage, leftovers will keep in the refrigerator for up to 5 days in an airtight container. Note that the crust will soften somewhat over time due to the moisture in the filling, but many people actually prefer this texture. You can also freeze individual slices wrapped well in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.

Seasonal Variations

While traditional southern tomato pie shines with summer tomatoes, you can adapt this recipe year-round. In spring, add asparagus tips and substitute fresh dill for some of the basil. Fall versions work beautifully with layers of thinly sliced butternut squash and sage interspersed with the tomatoes. Winter adaptations can incorporate roasted cherry tomatoes which tend to have better flavor during colder months. You can also play with the cheese combinations depending on what's available, though the mixture of sharp, melty, and nutty cheeses creates the ideal balance of flavors.

Serving Suggestions

Turn this pie into a complete meal by pairing it with complementary sides. A simple arugula salad dressed with lemon vinaigrette offers a peppery contrast to the rich pie. For brunch, serve alongside a fruit salad and sparkling beverage. As a dinner option, it pairs wonderfully with grilled chicken or a simple herb-roasted fish. The pie is best served warm rather than piping hot, allowing the flavors to fully develop. For an extra special presentation, garnish with small basil leaves and a few edible flowers like nasturtiums or pansies during summer months.

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Frequently Asked Questions

→ Can I use a store-bought crust?

Yes, a store-bought crust works perfectly. However, for a more homemade touch, try making your own pie crust.

→ How do I prevent the pie crust from becoming soggy?

Make sure to seed and salt the tomatoes to remove excess moisture before layering them in the crust.

→ What kind of cheese is best for this dish?

A mix of sharp cheddar, mozzarella, and gruyere provides great flavor and texture. Customize based on your preference.

→ How can I make this pie spicier?

You can increase the cayenne pepper to 1/2 teaspoon or add a pinch of chili flakes for extra kick.

→ How should I store leftovers?

Cover the pie and refrigerate for up to 5 days. Keep in mind the crust may soften over time.