Southern-Style Tomato Pie – Zenwise Southern-Style Tomato Pie – Zenwise
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Healthy foods

Southern-Style Tomato Pie

You know that we love seasonal fruits and veggies – and Summer is tomato season. Here’s the perfect recipe to take advantage of all that seasonal goodness. This Tomato Pie is easy to put together and makes the perfect potluck meal or side dish for your next summer BBQ!

Now don’t confuse this with tomato pie that’s more pizza-like with a thick, red sauce top, sprinkling of grated cheese, and spongy, bread-like bottom. This is Tomato Pie Southern style, which is very different from its Northern counterpart. It’s filled with peak-of-the-season tomatoes, fresh basil, green onions; topped with mayo and a delicious cheese blend, then baked in a buttery pie crust until golden and bubbly.


Why We Love These Ingredients

Tomatoes are wonderful for gut health, thanks to their high water and fiber content. Their bright red color is due to lycopene, an antioxidant carotenoid that’s packed with health benefits. Lycopene protects your vision, promotes strong bones, protects your heart, and supports healthy blood sugar. Other research shows that tomatoes can lower cholesterol and promote healthy circulation thanks to their high levels of Vitamin K. You need Vitamin K for healthy blood clotting and wound healing.

Need a brain boost? Eat some basil! Studies show that a regular diet of basil can improve neurocognition, thinking and reasoning abilities. It also shows potential for immune health.

Green onions [also called spring onions and scallions] contain both soluble and insoluble fiber, which promotes regular bowel movements and healthy digestive function. Scallions also include the full array of B-complex vitamins. You need plenty of “Bs” for a healthy brain, strong heart, smooth skin, and a well-firing nervous system.


Pro Tips to Get You Started

Tomatoes contain a lot of liquid, so salting the sliced tomatoes  and drying them with paper towels to remove excess moisture is a key step; too much liquid will cause your crust to become soggy. 

Simply slice the tomatoes, sprinkle with salt [the salt brings out the moisture] and let drain on a paper towel for about 15 minutes. Then blot the tomato slices with more paper towel to remove additional moisture, and they’re ready to go into the pie.  You can use any type of tomatoes you have on hand. However, Roma tomatoes work best. They are firmer and don’t contain as much liquid as other tomatoes. 

This recipe uses a blend of mozzarella and cheddar but feel free to customize! Swiss works well, as does Jarlsberg, pepper jack or fontina. A pre-made frozen or refrigerated pie crust saves a lot of time and makes prep even easier.

Southern Tomato Pie is best served fresh. It doesn’t freeze well. Place any leftovers in the fridge and eat within 4-5 days.

OK—let’s do this!




  • 1 frozen or refrigerated pie crust
  • 4-5 tomatoes, sliced
  • 1 tsp salt
  • 10 fresh basil leaves, chopped (about ¼ cup)
  • ½ cup chopped green onion
  • 1 clove garlic, minced
  • 1 cup grated mozzarella cheese
  • 1 cup grated sharp cheddar cheese
  • ¾ cup mayonnaise
  • Freshly ground black pepper, to taste


  1. Heat oven to 375°F.  Line a baking sheet with a few layers of paper towels.  Slice the tomatoes and lay them on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove any excess juice so the pie doesn't turn out soggy.

  2. Thaw pie shell either in the fridge or at room temperature. Prick bottom and sides thoroughly with fork. Bake pie shell on baking sheet in center of oven 10 minutes or according to package directions. Let the pie shell cool slightly before filling.

  3. While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir.  In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise, and season with freshly ground black pepper.  Stir to combine.

  4. After the pie crust has baked, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture.  Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.

  5. Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.



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