Description

Southern Tomato Pie is a savory, comforting dish featuring layers of ripe tomatoes, sweet Vidalia onions, sharp cheddar and Swiss cheeses, and a creamy mayonnaise mixture baked in a flaky deep-dish pie crust. Perfect for summer when tomatoes are at their peak, this flavorful pie offers a delightful balance of tangy, cheesy, and herbaceous flavors with a satisfying texture.

Ingredients

Pie Base

1 baked deep-dish 9-inch pie crust

Tomato Layer

2 ½ lbs. fresh tomatoes, cut into ¼-inch thick slices (about 3 large)
Kosher salt, for sprinkling
2 tablespoons Italian-seasoned bread crumbs

Onion & Cheese Mixture

1 small Vidalia onion, thinly sliced
1 cup grated Swiss cheese
1 ½ cups grated sharp cheddar cheese, divided
¾ cup mayonnaise (preferably Duke’s)
1 large egg
2 tablespoons chopped fresh basil
¼ teaspoon ground black pepper
½ teaspoon salt
1 tablespoon olive oil

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Instructions

Cook the onions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced Vidalia onion and sauté, stirring frequently until the onions are lightly browned on the edges, about 6 minutes. Transfer the onions to a large bowl and set aside to cool completely.
Prepare the tomatoes: Line 2 baking sheets with paper towels. Arrange the tomato slices in a single layer and sprinkle evenly with 1 teaspoon kosher salt. Let the tomatoes sit for 30 minutes to draw out excess moisture. Afterward, gently pat them dry with additional paper towels to remove any residual liquid.
Mix the filling: Once the onions have cooled, add 1 cup of grated Swiss cheese, 1 cup of grated sharp cheddar cheese, mayonnaise, chopped fresh basil, ground black pepper, ½ teaspoon salt, and the large egg to the bowl. Stir thoroughly until all ingredients are well combined to form the creamy cheese and onion mixture.
Assemble the pie: Spread half of the mayonnaise and cheese mixture evenly over the bottom of the pre-baked pie crust. Sprinkle 1 tablespoon of Italian-seasoned bread crumbs over this layer. Arrange half of the tomato slices on top of the bread crumbs. Repeat the layering with the remaining mayonnaise mixture, followed by another tablespoon of bread crumbs and the rest of the tomato slices. Finally, sprinkle the remaining ½ cup of sharp cheddar cheese evenly over the top of the assembled pie.
Bake the pie: Preheat your oven to 350°F (175°C). Place the assembled pie on a middle oven rack and bake for about 45 minutes, or until the top is golden brown and bubbly.
Rest and serve: Remove the pie from the oven and allow it to rest for at least 20 minutes before slicing. This resting time helps the pie set and makes it easier to cut. Serve warm or at room temperature for best flavor.

Notes

Using Vidalia onions enhances the pie’s sweetness, but you may substitute with mild yellow onions if necessary.
Allowing the tomatoes to drain is crucial to prevent a soggy pie crust.
Duke’s mayonnaise is preferred for its tangy flavor, but any mayonnaise will work in a pinch.
Fresh basil adds a bright herbal note; dried basil can be used but reduce quantity to 1 tablespoon.
Letting the pie rest before slicing ensures cleaner cuts and better presentation.
Adapt seasoning to taste, especially the salt, depending on the saltiness of the cheeses and tomatoes.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Savory Pie
Method: Baking
Cuisine: Southern American