Southern Tomato Pie Recipe

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

this …

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!

I absolutely love this Southern Tomato Pie recipe because it’s the perfect blend of tangy tomatoes, creamy cheese, and flaky crust that just screams comfort food with a Southern twist. When tomatoes are at their peak of freshness, this pie really shines—making it an ideal summer dish for when you’re craving something light yet satisfying.

When I first tried this Southern Tomato Pie recipe, I was hooked immediately by how the roasted tomatoes and onions caramelize to develop such rich flavor, balanced by the creamy mayonnaise and cheese topping. You’ll find that it works beautifully as a casual lunch, a picnic treat, or even as a side at your next barbecue—it’s surprisingly versatile and always a crowd-pleaser!

Ingredients You’ll Need

The success of a Southern Tomato Pie recipe really depends on fresh, ripe tomatoes and quality cheese. Using vine-ripened tomatoes makes a noticeable difference in flavor, and I always recommend a blend of fontina and Pecorino Romano for that creamy/salty combo.

• Pie crust: A nine-inch frozen or homemade crust; the frozen ones in aluminum pans are easiest for no-shrinkage.
• Tomatoes: I use vine-ripened for the best sweetness and acidity balance.
• Yellow onion: Thinly sliced so it roasting softens and adds gentle sweetness.
• Extra-virgin olive oil: For roasting, enhances the natural flavors.
• Salt: Critical for seasoning and bringing the flavors together.
• Freshly ground black pepper: Adds subtle heat and complexity.
• Sugar: Just a touch to help the tomatoes caramelize perfectly.
• Fresh thyme leaves: Or dried thyme if fresh isn’t available, for that earthy herbal note.
• Fresh basil: Chopped and added at the end to brighten the filling.
• Mayonnaise: It might sound odd, but it keeps the pie wonderfully creamy without heaviness.
• Fontina cheese: Shredded fontina brings the creamy melt factor; mozzarella is a fine backup.
• Pecorino Romano: Or Parmigiano-Reggiano, adds a salty, nutty depth to the topping.

Variations

I love to mix things up sometimes with this Southern Tomato Pie recipe, especially depending on what’s fresh in my garden or what my family’s mood is. Don’t be afraid to personalize it — the base is forgiving and delicious!

• Herb swaps: I’ve had great results replacing thyme with oregano or adding fresh tarragon for an unexpected twist.
• Cheese variations: Using mozzarella instead of fontina works in a pinch, or try sharp cheddar for a bolder bite.
• Crust options: Whole wheat or gluten-free crusts can be used, just watch the baking times as they vary.
• Extra veggies: Sometimes I add a handful of chopped spinach or roasted red peppers for added color and nutrition.

How to Make Southern Tomato Pie Recipe

Step 1: Blind Bake the Crust for a Crisp Base

Start here by preheating your oven to 375°F (190°C). If you’re using a frozen pie crust, take it out of the freezer and let it thaw about 10 minutes until it’s soft enough to prick easily with a fork. This perforation is key — it prevents the crust from puffing up while baking. Then bake it 12 to 15 minutes until it’s fully cooked and has a light golden color. If it starts to puff, gently press it down with a spatula so it deflates. If cracks appear, don’t worry—I’ll share how to fix those in the pro tips.

Step 2: Roast the Tomatoes and Onions to Perfection

Toss your chopped tomatoes and thinly sliced onions on a baking sheet with olive oil, salt, black pepper, sugar, and thyme. Spread them out in a single layer for even roasting. Roast for 45 to 50 minutes, stirring occasionally, until the tomatoes become slightly dried and caramelized and the onions start to brown, releasing a lovely aroma. This roasting step is what makes a Southern Tomato Pie recipe truly unforgettable.

Step 3: Mix the Topping and Assemble Your Pie

While the tomatoes cool a bit, stir together the mayonnaise, half the fontina cheese, and the Pecorino Romano in a small bowl. Sprinkle the remaining fontina evenly over the bottom of your blind-baked pie crust, then spread the roasted tomato and onion mixture over the cheese. Finally, dollop that mayo-cheese mixture on top, spreading it out carefully to the edges—it’ll form a creamy, golden topping as it bakes.

Step 4: Bake Until Golden and Bubbly

Bake your assembled pie at 375°F for 25 to 30 minutes until the top is lightly golden and the filling is bubbling gently. Let it cool just a bit before slicing—it’s perfect warm or at room temperature, so you can enjoy it however you like.

How to Serve Southern Tomato Pie Recipe

Garnishes

I usually like to sprinkle a few extra fresh basil leaves or a light drizzle of good-quality olive oil on top just before serving. It adds a lovely pop of color and freshness that complements the rustic tomato flavors perfectly.

Side Dishes

My family goes crazy for pairing Southern Tomato Pie with a crisp green salad or some tangy coleslaw to cut through the richness. It also pairs beautifully with simple grilled chicken or a platter of fresh fruit for balanced, light fare.

Creative Ways to Present

For a brunch or lunch gathering, I like to serve the pie sliced into small squares on a wooden board surrounded by fresh herbs and a bowl of homemade herb aioli. It makes the dish look extra inviting and adds a hint of elegance to this rustic classic.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I recommend letting the pie come to room temperature before eating—it tastes just as good, if not better, this way.

Freezing

I’ve frozen this pie a few times with great success. After baking, let it cool completely, wrap tightly in foil, and freeze for up to one month. When you’re ready, thaw it overnight in the fridge, and it reheats beautifully without sogginess.

Reheating

To reheat, I pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust crisps back up nicely. Avoid microwaving if you can—it tends to make the crust soft rather than flaky.

FAQs

Final Thoughts

Honestly, this Southern Tomato Pie recipe is one of those dishes that’s become a staple at my house whenever tomatoes are in season. It’s simple enough to prepare without any fancy tools, yet it feels like a special treat every time. I’m confident you’ll enjoy the fresh flavor combo and comforting texture just as much as my family and I do—give it a try and see how it transforms your summer meals!