Layered with Love: My Southern Tomato Pie Story

Sweet tomatoes, a buttery crust, and a luscious blend of Italian cheeses with sautéed onions, fresh thyme, and creamy Duke’s mayo for a rich, comforting dish!

A Love Story in Layers: My Take on Southern Tomato Pie

Growing up in St. Louis, I was surrounded by the comforting flavors of Southern Italian cuisine—toasted ravioli (the only way I eat ravioli), rustic pastas, rich sauces, and an emphasis on fresh herbs and bold seasonings. Later, my time in culinary school in Louisiana introduced me to the precision and technique of classic French cooking, refining my approach to layering flavors. But it wasn’t until I moved to Alabama and met my husband—born and bred in the Deep South—that I truly discovered Southern cooking.

As I introduced him to Italian and French techniques, he shared with me the soulful dishes of his Southern upbringing. One dish that immediately caught my attention was the Tomato Pie. The idea of a Southern savory pie intrigued me, as my experience with pies leaned more toward classic quiches, tarts, and frittatas. I quickly realized that this humble dish was the perfect canvas for layers of herby love, combining my passion for seasoning with the rich traditions of Southern comfort food.

Here’s my take on Southern Tomato Pie—a dish that beautifully blends my culinary journey with flavors that honor both my roots and the traditions I’ve come to love. Crisp, flaky crust, juicy tomatoes, fragrant herbs, and a luscious, cheesy topping—each bite tells a story of where I’ve been and where I’m going.

Let’s dive in!

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How Southern Tomato Pie Came to Be

Baking tomatoes into a crust isn’t a new idea—it actually goes back centuries! In Italy and France, early versions of tomato tarts were already popular. When Italian immigrants came to the U.S. in the late 1800s and early 1900s, they brought their own take on tomato pie, especially in cities like Philadelphia and Utica, NY. Their version was more like a thick, focaccia-style bread topped with tomato sauce—delicious, but very different from what we now call Southern tomato pie.

Down South, particularly in states like Georgia, Alabama, and South Carolina, folks took a different approach. By the early 20th century, Southern cooks started layering fresh, ripe tomatoes in a pie crust, adding cheese and a creamy mayo topping—one can never go wrong with tomatoes, cheese, and mayo! It was a simple, flavorful way to make the most of those juicy summer tomatoes straight from the garden. And just like that, Southern tomato pie was born—a dish that still brings comfort and nostalgia to tables today.

Serving Suggestions

• Pair with a simple green salad for a light meal.

• Serve alongside grilled chicken, a mild fish, or shrimp for added protein.

• Enjoy with a chilled glass of white wine or iced tea for the perfect Southern meal.

Southern Tomato Pie with Fresh Basil & Italian Cheese

This Southern-style tomato pie is a rich, savory dish that highlights the natural sweetness of ripe tomatoes, a buttery pie crust, and a luscious blend of Italian cheeses. Layers of sautéed sweet onions, fresh thyme, and creamy Duke’s mayo bring depth and richness, making it the perfect comforting dish for brunch, lunch, or a light dinner.

Ingredients (Serves 6-8)

For the Pie:

• 1 premade pie crust, blind-baked

• 3-4 ripe tomatoes, sliced

• 1 teaspoon kosher salt (for draining tomatoes)

• 1 sweet onion, thinly sliced

• 1 tablespoon butter or olive oil

• 1 teaspoon fresh thyme, destemmed

• 1 cup shredded Italian mozzarella

• ½ cup shredded Fontina cheese

• 2 tablespoons fresh basil, chopped

For the Filling:

• ½ cup Duke’s mayonnaise (it’s a Southern MUST)

• 1 large egg

• ½ teaspoon black pepper

• ¼ teaspoon garlic powder

For Garnish:

• ¼ cup fresh basil, chopped

• Extra shredded cheese, if desired

Instructions

1. Prepare the Tomatoes:
Slice the tomatoes and lay them on a paper towel-lined baking sheet. Sprinkle with kosher salt and let them sit for 20-30 minutes to remove excess moisture. Pat dry with paper towels.

2. Sauté the Onions:
In a skillet, heat butter or olive oil over medium heat. Add the sliced sweet onion and sauté until soft and lightly caramelized, about 8-10 minutes. Stir in fresh thyme and remove from heat.

3. Assemble the Pie:
Preheat the oven to 375°F (190°C). In the pre-baked pie crust, layer half of the shredded mozzarella and Fontina cheese, followed by the sautéed onions. Arrange the tomato slices in an even layer on top, and evenly sprinkle the fresh basil.

4. Prepare the Filling:
In a small bowl, whisk together Duke’s mayonnaise, egg, black pepper, and garlic powder. Spread the mixture evenly over the tomatoes, then top with the remaining cheese.

5. Bake the Pie:
Bake for 30-35 minutes or until the filling is set and the cheese is golden brown. Allow the pie to rest for at least 10 minutes before slicing.

6. Garnish & Serve:
Top with fresh basil and an extra sprinkle of cheese if desired. Serve warm or at room temperature.

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Have you made tomato pie before? Let me know your favorite variations in the comments!