An easy recipe for a true Southern classic, Heirloom Tomato Pie is loaded with colorful beefsteak & cherry tomatoes, along with fresh basil, sweet onion, & 3 cheeses for the best slice of pie this side of summer! Perfect for brunch or dinner, the traditions of this pie run as long and deep as a sweet southern summer.
What You Need To Make Heirloom Tomato Pie
- variety of tomatoes (I like Cherokee Purple, German Pinks, Yellow Cherries and Black Cherries)
- premade pie crust
- grated cheddar cheese
- grated Parmesan cheese
- feta cheese crumbles
- sweet onion
- real mayonnaise
- fresh basil
- red pepper
- salt and coarse ground black pepper
Juicy, ripe and full of sun-drenched flavor, there is nothing quite like a fresh summer tomato. And while there are many ways to enjoy a plump, ripe tomato, a classic southern tomato pie is always high on the list. A wonderful cross between a tomato sandwich and a grilled cheese, there just some kind of magic that happens when you bake summer’s darling in a tender, golden crust.
And while a tomato pie can be made with any garden variety tomato, I am partial to the heirloom varieties for this dish. Why? Flavor, color and texture. Heirloom tomatoes are plant varieties whose seeds have been passed down through generations to preserve valuable characteristics. It’s easy to guess that these are the tomatoes that are going to taste the best and produce the best. Not to mention, they are something to look at with their rainbow of colors- purple, green, yellow, red, pink, orange, even brown. All of that can make quite a pie!
I also like to use delicious salty cheeses for this pie. Feta crumbles, sharp cheddar and tangy Parmesan play well with sweet summer tomatoes and the bite of sweet onion. Add a little fresh basil and heat with some red pepper flakes, and you’ve got a recipe for the ages!
Tips for Making The Best Tomato Pie
- Use a shallow pie plate or even a tart pan to make your tomato pie. A classic tomato pie is always going to be a “flat” kind of pie because of the ingredients. Because of this, thinner pans are better suited for this dish.
- Allow plenty of time for your tomatoes to drain and blot them well (See recipe step 1). It might be tempting to cut corners here, but tomatoes hold A LOT of moisture and a tomato pie’s worst enemy is a soggy bottom.
- Speaking of soggy bottoms, lining the pie crust with cheese before filling it with tomatoes helps protect the pie crust from unwanted moisture. A good blind bake also helps (See recipe step 2).
- This recipe doesn’t have a whole lot of components. It’s pretty much cheese, mayo & tomatoes. Really focusing on quality ingredients will take your pie to a whole new level. That being said, grating your own cheese is absolutely worth it, fresh tomatoes are a must and your favorite high quality mayo will bring a ton of flavor.
Can you freeze a tomato pie?
- These pies do not freeze well. It is best to refrigerate uneaten for up to 2 days or share with a neighbor!
Can you make a tomato pie ahead of time?
- Tomato pies are also best when made right before you plan to dig in.
What to Serve with Tomato Pie
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Heirloom Tomato Pie
- (1) 9 in. refreigerated/premade pie crust
- 2 large tomatoes
- 2 plum tomatoes
- 4-6 cherry tomatoes
- 1/4 medium sweet onion, sliced thin
- 1 C grated sharp cheddar cheese + 1 TBSP for topping
- 3/4 C grated Parmesan cheese + 1 TBSP for topping
- 1/4 C feta cheese crumbles + 1 TBSP for topping
- 3/4 C real mayonnaise
- 2 Tbsp fresh basil, julienned
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp coarse ground black pepper
- 1/4 tsp salt + 1 tsp for tomatoes
- Slice tomatoes and lay in a single layer on paper towels. Sprinkle tomatoes with 1 tsp salt to help the tomatoes release some of their excess moisture. Let sit for 30 minutes. Blot tomatoes with dry paper towels to remove even more moisture.
- While tomatoes are being prepared, blind bake/pre bake pie crust in a 9 inch pie plate according to package instructions. Set aside to cool.
- Preheat oven to 350° Fahrenheit.
- In a small mixing bowl, mix together mayonnaise, 1 C cheddar cheese, 1/2 C Parmesan cheese,1/4 C feta cheese crumbles, dried oregano, red pepper flakes, coarse black pepper & 1/4 tsp salt and mix well. Set aside.
- In bottom of cooled pie crust, layer 1/4 C Parmesan cheese not used in cheese & mayo mixture above. Top with sliced onions, 1/2 of tomatoes and 1 Tbsp basil. Do not overlap tomatoes.
- Spoon cheese & mayo mixture over tomatoes and gently spread to evenly cover. Top with rest of tomatoes (not overlapping), rest of basil, 1 Tbsp of cheddar, 1 Tbsp of Parmesan and 1 Tbsp of feta. Bake in 350° oven for 20 minutes.
- Remove from oven and let cool for 10 minutes before slicing.
Other Tomato Recipes You’ll Love
- Southern Tomato Cucumber Salad with Vinegar Dressing
- Loaded BLT Quiche
- Ultimate Okra & Tomatoes with Smoked Sausage
- Fresh Garden Meat & Cheese Board
- Fresh Salsa with Cilantro & Lime
- Italian Green Bean Salad