Easy Southern Tomato Pie Recipe with Parmesan and Basil

This easy tomato pie recipe layers ripe tomatoes and fresh basil inside a flaky baked pie crust, then covers them with a creamy Parmesan topping that turns golden and bubbly in the oven. It is a savory Southern-style tomato pie made for using fresh garden tomatoes—but it is just as welcome beside soup or salad whenever flavorful tomatoes are available.

The secret to a tomato pie that slices cleanly instead of turning watery is removing as much moisture as possible from the tomatoes before assembling it. Salt the slices, let them drain, and blot them thoroughly. That one simple step protects the crust while concentrating the fresh tomato flavor.

This version uses Parmesan instead of the more common cheddar-and-mayonnaise topping. White wine, dry mustard, garlic, parsley, and cracked black pepper give the creamy layer a bright, savory flavor without overpowering the tomatoes and basil underneath.

Recipe at a glance: This savory tomato pie serves 4 to 6 and requires about 25 minutes of preparation, 30 minutes for the tomatoes to drain, and 35 to 45 minutes in the oven.

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Why You’ll Love This Tomato Pie

• It celebrates fresh tomatoes: This recipe allows ripe tomatoes to remain the main attraction.
• It has a creamy Parmesan topping: Mayonnaise, Parmesan, mustard, garlic, and white wine create a rich and tangy finish.
• It works for several meals: Serve it for brunch, lunch, a light dinner, or as a savory summer side dish.
• It can begin with a homemade or prepared crust: Use your favorite baked 9-inch pie shell when time is short.

What Kind of Tomato Pie Is This?

This recipe is a Southern-style tomato pie made with fresh sliced tomatoes, herbs, cheese, and mayonnaise in a traditional pie crust. It is different from Philadelphia tomato pie, which is typically a thick, focaccia-like crust covered with tomato sauce and only a light sprinkling of cheese.

Both dishes are called tomato pie, but they are not interchangeable. If you are looking for a flaky savory pie filled with fresh tomatoes, this is the version you want.

Ingredients You’ll Need

• Mayonnaise: Forms the creamy base of the topping. Use regular full-fat mayonnaise for the smoothest texture.
• Parmesan cheese: Adds salty, nutty flavor and helps the topping brown.
• White wine: Brightens the rich mayonnaise and cheese mixture. Choose a dry white wine rather than a sweet variety.
• Dry mustard: Adds gentle tang and depth without making the pie taste strongly of mustard.
• Garlic powder: Distributes garlic flavor evenly throughout the topping.
• Fresh parsley: Adds freshness and color.
• Baked pie crust: A fully baked crust provides the structure needed to hold the juicy tomato filling. My perfect pie crust recipe makes a flaky homemade foundation for this pie.
• Fresh tomatoes: Choose firm, ripe tomatoes with good flavor. Beefsteak, heirloom, Roma, or garden tomatoes all work.
• Fresh basil: Basil tucked between the tomato layers gives every slice a fresh, summery aroma.

How to Keep Tomato Pie from Getting Soggy

Tomatoes contain a great deal of water, and putting freshly sliced tomatoes directly into a crust can produce a runny filling and soggy bottom. Preparing the tomatoes correctly makes the biggest difference.

1. Slice the tomatoes approximately 1/4-inch thick.
2. Arrange them in a single layer in a colander or on paper towels.
3. Sprinkle them evenly with the recipe’s salt.
4. Let the slices drain for 30 minutes.
5. Blot both sides thoroughly with clean paper towels before placing them in the crust.

Do not skip the final blotting. Salting draws water to the surface, but the moisture still needs to be physically removed before the tomatoes go into the pie.

How to Make Tomato Pie

1. Drain the Tomatoes

Slice the tomatoes and arrange them in a colander or on a paper-towel-lined baking sheet. Sprinkle with the salt and let them drain for 30 minutes. Blot the slices thoroughly with paper towels.

2. Prepare the Parmesan Topping

While the tomatoes drain, preheat the oven to 350°F. In a medium bowl, combine the mayonnaise, 1/4 cup of the Parmesan, white wine, dry mustard, garlic powder, black pepper, and parsley. Stir until evenly blended.

3. Layer the Pie

Arrange half of the drained tomato slices inside the baked pie crust. Place the basil leaves over the tomatoes, tearing large leaves if necessary. Add the remaining tomato slices.

4. Add the Topping

Spoon the Parmesan-mayonnaise mixture over the tomatoes. Carefully spread it toward the edges without pressing heavily on the filling. Sprinkle the remaining 1/4 cup Parmesan over the top.

5. Bake Until Golden

Place the pie on a rimmed baking sheet to catch any drips. Bake for 35 to 45 minutes, or until the topping is lightly browned and bubbling.

Allow the tomato pie to rest for at least 15 minutes before slicing. This gives the hot filling time to settle and produces neater servings.

Expert Tips for the Best Tomato Pie

• Choose firm tomatoes. Very soft or overripe tomatoes release more liquid and are difficult to slice evenly.
• Fully bake the crust first. An unbaked or partially baked crust is more likely to become doughy beneath the tomatoes.
• Drain and blot the tomatoes. This is the most important step for preventing a watery pie.
• Grate the Parmesan yourself. Freshly grated cheese melts and browns more evenly than shelf-stable grated Parmesan.
• Rest before slicing. Cutting immediately can cause the hot filling to slide out of the crust.
• Protect the crust if necessary. If the edges brown too quickly, loosely cover them with foil or a pie shield.

Tomato Pie Variations

• Cheddar tomato pie: Replace some of the Parmesan with shredded sharp cheddar for a more traditional Southern-style topping.
• Herb tomato pie: Add fresh thyme, chives, or oregano alongside the basil.
• Spicy tomato pie: Add a pinch of crushed red pepper or cayenne to the mayonnaise mixture.
• Bacon tomato pie: Sprinkle cooked, crumbled bacon between the tomato layers.
• Different tomatoes: Combine red and yellow heirloom tomatoes for a colorful presentation.

What to Serve with Tomato Pie

Serve tomato pie as a light entrée with a crisp green salad, fresh fruit, or a cup of soup. It also works as a savory side dish with grilled chicken, pork chops, burgers, or a summer cookout menu.

For brunch, pair a warm slice with eggs, bacon, fruit salad, or a simple green salad. The pie is flavorful enough to anchor the meal without requiring an elaborate menu.

Make-Ahead Instructions

For the best crust, do not assemble the entire tomato pie a day in advance. The sliced tomatoes will continue releasing moisture as they sit.

You can bake the crust and prepare the Parmesan mixture up to one day ahead. Cover them separately and refrigerate the topping. Slice, drain, and blot the tomatoes shortly before assembling and baking the pie.

How to Store and Reheat Tomato Pie

Refrigerator: Let the pie cool, then cover it tightly or place individual slices in an airtight container. Refrigerate for up to 3 days.

Reheating: Reheat slices in a 325°F oven or toaster oven until warmed through. The oven helps restore more of the crust’s texture than the microwave.

Freezing: Freezing is not recommended. Fresh tomatoes and mayonnaise-based toppings can release water and change texture after thawing.

Frequently Asked Questions

Do I have to peel the tomatoes?

No. Tomato skins soften as the pie bakes. You may peel them if you prefer a softer, more uniform filling, but it is not required.

Can I use cherry tomatoes?

Yes, although slicing and draining them takes more time. Cut the tomatoes in halves or slices, salt and drain them, and blot away as much moisture as possible before assembling the pie.

Can I use a store-bought pie crust?

Yes. Fully bake a refrigerated or frozen 9-inch pie crust according to its package instructions before adding the tomato filling.

Why is my tomato pie watery?

The tomatoes likely retained too much moisture or the pie was sliced while piping hot. Salt and drain the tomato slices, blot them thoroughly, and let the baked pie rest for at least 15 minutes before serving.

Can I leave out the white wine?

Yes. Replace it with an equal amount of milk for a milder topping or use a small amount of lemon juice diluted with water for acidity. The flavor will differ slightly, but the topping will still work.

Can tomato pie be served cold?

Tomato pie is best served warm or at room temperature. Refrigerated leftovers are safe to eat cold, but the crust and cheese topping have a better texture when gently reheated.

A Recipe from Kerry Dunnington

This summertime tomato pie recipe was shared by Kerry Dunnington, author of This Book Cooks. Its simple combination of tomatoes, basil, Parmesan, and flaky pastry captures everything there is to love about savory seasonal cooking.

More Homemade Cooking Inspiration

If you are building confidence in the kitchen, my cookbook The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics walks new cooks through approachable recipes and essential kitchen skills.

 

Next recipe to try: Make the perfect homemade pie crust for a flaky foundation that complements the fresh tomato filling.