Juicy summer tomatoes, melty cheese, and a buttery crust—what’s not to love about a Southern tomato pie? The best version I’ve ever had was at Lenoir, Vivian Howard’s restaurant in Charleston, so I was thrilled to find the recipe later in her wonderful cookbook, Deep Run Roots.
This is my simplified take on her recipe, but it follows the same smart method: roasting the tomatoes first to intensify their flavor and keep the crust from going soggy. I also keep things easy with a store-bought crust—because who wants to fuss with a homemade pie crust in the heat of summer? A thin layer of good-quality mayo mixed with fontina and Pecorino Romano melts over the top as it bakes, adding a creamy, tangy layer that brings the whole thing together.
This is the kind of easy dish you’ll make on repeat all summer long. Serve it warm or at room temperature with a simple green salad, a cucumber salad, or cold watermelon on the side.
What You’ll Need To Make Southern Tomato Pie
- Pie Crust (Frozen or Homemade): The buttery, crisp base for the filling. Stick with a standard 9-inch size—not deep-dish. For store-bought crusts that need blind baking, frozen ones in aluminum pans hold their shape best; if you’re worried about presentation, just slice and transfer to a nicer dish.
- Tomatoes, Onion, Olive Oil & Sugar: The savory base of the filling. Use ripe, in-season tomatoes for the best flavor. Seed to prevent sogginess, and roast with thinly sliced yellow onion, a drizzle of olive oil, and a pinch of sugar to deepen and balance the flavors.
- Thyme & Basil: Thyme gives the roasted veggies a savory, earthy boost (dried works just fine here), and fresh basil adds a pop of brightness at the end.
- Mayonnaise: Creates a creamy, tangy topping that sets tomato pie apart from a typical tart. Use good-quality mayo like Hellmann’s or Duke’s.
- Fontina & Pecorino Romano: Fontina melts beautifully while Pecorino brings sharp, salty flavor. Mozzarella and Parmesan are good substitutes, respectively, if that’s what you have.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blind bake the crust. Preheat the oven to 375°F and set a rack in the middle. If using a frozen crust, prick the bottom and sides with a fork and bake until lightly golden, 12 to 15 minutes. For homemade dough, line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 to 20 minutes, then remove the weights and bake for 5 to 10 minutes more, until the crust is fully set and golden. Let the crust cool a bit while you prep the filling.
Pro Tip: Blind baking ensures the crust stays crisp and doesn’t turn soggy under the juicy tomato filling. If your crust cracks during this step, mix a little flour with softened butter and use it to patch the cracks. Pop it back in the oven for a minute to set—it’ll be good as new.
Step 2: Roast the tomatoes and onions. Core, seed, and cut the tomatoes into ¾-inch pieces, and thinly slice the onion. Directly on a baking sheet, toss the tomatoes and onions with the olive oil, salt, pepper, sugar, and thyme. Spread in a single layer and roast for 45 to 50 minutes, stirring a few times, until the tomatoes dry out and caramelize a bit and the onions get lightly browned. Toss with the basil and set aside.
Step 3: Make the topping. In a small bowl, stir together the mayonnaise, ½ cup of the fontina, and the Pecorino Romano until blended.
Step 4: Assemble and bake the pie. Sprinkle the rest of the fontina over the bottom of the crust, then spoon the tomato filling on top and spread it into an even layer. Dollop the mayo–cheese mixture over that and gently spread it to the edges—it’ll be a thin layer. Bake for 25 to 30 minutes, until lightly golden.
Step 5: Serve. Let the pie cool slightly to help the filling set and make it easier to slice. Serve warm or at room temperature and enjoy!
Tomato Overload? More Tomato Recipes You’ll Love
Homemade Tomato Sauce
Slow-Roasted Cherry Tomatoes
Roasted Tomato Salsa
Sautéed Zucchini and Cherry Tomatoes
Southern Tomato Pie
This tomato pie recipe is the kind of easy summer dinner you’ll find yourself making again and again. Just add a salad and call it a day.
Servings 6
Calories 480kcal
Ingredients
- 1 nine-inch (23-cm) frozen or homemade pie crust (not deep-dish)
- 2 lbs tomatoes, cored, seeded, and cut into ¾-inch (2-cm) pieces (I use vine-ripened)
- 1 large yellow onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1¼ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 1½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 tablespoons chopped fresh basil
- ½ cup mayonnaise
- 1 cup shredded fontina cheese (mozzarella can be substituted), divided
- ⅓ cup grated Pecorino Romano (Parmigiano-Reggiano can be substituted)
US Customary – Metric
Instructions
- Blind bake the crust: Preheat the oven to 375°F (190°C) and set a rack in the middle position. For a frozen crust: Remove the pie crust from the freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about 1 inch/2.5 cm apart). Bake until fully cooked and lightly golden, 12 to 15 minutes. (Keep an eye on it; if it puffs up while cooking, gently prick it with a fork or press it down with a flat spatula so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set the cooked crust aside as you prepare the filling. For a homemade crust: Line the chilled dough with parchment paper and fill with pie weights or dried beans. Bake for 15 to 20 minutes, or until the edges are lightly golden and the crust is set. Carefully remove the weights and parchment. Return to the oven and bake until the crust is lightly golden and fully set, 5 to 10 minutes more.
- Roast the tomatoes and onions: Directly on a baking sheet, toss the tomatoes and onions with the olive oil, salt, pepper, sugar, and thyme. Spread in a single layer. Roast for 45 to 50 minutes, stirring a few times, until the tomatoes dry out and caramelize slightly and the onions are just slightly browned. Remove from the oven, sprinkle the basil over top, and mix to combine. Set aside.
- Make the topping: In a small bowl, stir together the mayonnaise, ½ cup (60 g) of the fontina, and the Pecorino Romano.
- Assemble and bake: Sprinkle the remaining fontina evenly over the bottom of the blind-baked crust. Spoon the roasted tomato filling over top and spread evenly into a compact layer. Dollop the mayo/cheese mixture over top and spread evenly to the edges (it will be a thin layer). Bake for 25 to 30 minutes, until lightly golden. Serve warm or at room temperature.
Notes
- When opting for a store-bought pie crust that requires blind baking, it’s best to use the frozen ones that come in aluminum pans. These crusts are molded into the pans, setting their shape and preventing shrinkage during baking. Conversely, rolled refrigerator crusts, which you fit into a pie dish yourself, can shrink if stretched or compressed. If you’re concerned about the aluminum pan’s appearance, pre-slice the pie and transfer the slices to a decorative pan or platter for a more elegant presentation.
- Don’t panic if your crust cracks during blind baking—you can easily fix it. Make a smooth paste by mixing 1½ tablespoons of flour with 1 tablespoon softened butter. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.
- Make-Ahead & Freezing Tips: You can blind bake the crust and roast the tomato-onion mixture up to a day in advance—just store each component separately, and assemble and bake the pie when you’re ready. The fully baked pie also holds up well at room temperature for several hours, or you can refrigerate it overnight and serve it room temperature or reheated. To freeze, bake the pie completely, let it cool, then wrap it tightly in foil and freeze for up to 1 month. For best results, thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Nutrition
Calories: 480kcal | Carbohydrates: 29g | Protein: 10g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 616mg | Fiber: 3g | Sugar: 6g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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