Can I make Southern Tomato Pie ahead of time?

Yes, Southern Tomato Pie can be prepared ahead. You can assemble the pie several hours before baking and refrigerate it until ready to cook. For best texture, add the buttery cracker topping shortly before baking so it stays crisp and golden.

How do I keep Southern Tomato Pie from getting watery?

The best way to prevent watery Southern Tomato Pie is to remove excess moisture from the tomatoes. Slice the tomatoes and pat them dry with paper towels before layering them into the crust. Allowing salted tomato slices to rest briefly can also help release extra liquid.

What cheese works best for Southern Tomato Pie?

Gruyere, mozzarella, provolone, and cheddar all work beautifully in Southern Tomato Pie. Gruyere offers a rich and slightly nutty flavor, mozzarella creates a creamy melt, provolone stays mild and smooth, and cheddar gives the dish a more classic Southern comfort food taste.

Easy Southern Tomato Pie Recipe for Summer Flavor

Name: Southern Tomato Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 deep dish frozen pie crust (9-inch); 3–4 medium fresh tomatoes (about 1 1/2 pounds), sliced and patted dry; 1/2 cup mayonnaise; 2 cups shredded Gruyere cheese (about 8 ounces, or substitute mozzarella, provolone, or cheddar); 1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped; 1/4 cup green onions (about 2–3 green onions), finely sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 Ritz or buttery crackers (about 1 cup crushed crackers); 2 tablespoons butter, melted

Description

Southern Tomato Pie is a savory Southern comfort dish made with juicy fresh tomatoes, creamy cheese filling, flaky pie crust, herbs, and a buttery cracker topping. Perfect for summer meals, brunch, lunch, or family dinners, this recipe delivers rich flavor with simple ingredients and easy preparation.

Ingredients

Scale

1 deep dish frozen pie crust (9-inch)
3–4 medium fresh tomatoes (about 1 1/2 pounds), sliced and patted dry
1/2 cup mayonnaise
2 cups shredded Gruyere cheese (about 8 ounces, or substitute mozzarella, provolone, or cheddar)
1/2 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1/4 cup green onions (about 2–3 green onions), finely sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
12 Ritz or buttery crackers (about 1 cup crushed crackers)
2 tablespoons butter, melted

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Instructions

Preheat oven to 350°F (175°C). Pre-bake the 9-inch pie crust according to package instructions until lightly golden.
Slice the tomatoes evenly and pat dry thoroughly with paper towels to remove excess moisture. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a medium bowl, combine 2 cups shredded cheese, 1/2 cup mayonnaise, 1/2 teaspoon dried basil (or 1 tablespoon fresh basil), and 1/4 cup sliced green onions until fully mixed.
Arrange the sliced tomatoes evenly into the prepared pie crust.
Spread the cheese and mayonnaise mixture evenly over the tomato layer.
Crush the 12 crackers and mix with 2 tablespoons melted butter until coated.
Sprinkle the buttery cracker topping evenly over the pie.
Cover loosely with foil and bake for 25 minutes or until bubbly and heated through.
Remove foil during the last 5 minutes if needed to brown the topping.
Allow the pie to cool for 10 minutes before slicing and serving.

Notes

Pat tomatoes dry to help prevent a watery pie.
Pre-baking the crust helps avoid a soggy bottom.
Gruyere provides rich flavor, but mozzarella, provolone, or cheddar work well.
Add 1/4 teaspoon garlic powder or a pinch of red pepper flakes for extra flavor.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 8–10 minutes for the best texture.
Fresh summer tomatoes provide the best flavor for Southern Tomato Pie.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 503 kcal
Sugar: 4 g
Sodium: 615 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 62 mg