Man, I still remember the first time I stumbled upon The Best Southern Tomato Pie at a potluck down in Georgia. I was skeptical, I’ll admit—tomatoes in a pie? But one bite of that buttery crust, oozing with cheesy, tangy goodness and bursting with fresh summer tomatoes, and I was hooked for life.
My family loves when I whip up The Best Southern Tomato Pie now; it’s become our go-to for lazy weekend brunches or when I need a dish to impress at a gathering.
See, I’ve spent years tweaking this recipe in my kitchen, trying to get that perfect balance of flavors. And let me tell ya, after a few soggy crust disasters (more on that later), I’ve nailed down The Best Southern Tomato Pie that even my picky uncle can’t resist. It’s comfort food with a Southern soul, and I’m so excited to share it with y’all today.
If you’re like me, always on the hunt for a dish that’s easy but feels fancy, then stick around. I promise The Best Southern Tomato Pie will steal your heart just like it did mine.
Why You’ll Love This Recipe
I’ve found that The Best Southern Tomato Pie is one of those recipes that just hits all the right notes. It’s got that nostalgic, down-home vibe with a flaky crust and melty cheese, but it’s also packed with fresh, vibrant tomatoes that make it feel a little gourmet. Honestly, in my kitchen, this pie disappears faster than I can slice it!
What I adore most is how versatile The Best Southern Tomato Pie can be—serve it hot, cold, for brunch, or as a side at dinner. Plus, it’s a fantastic way to use up those summer tomatoes from the garden or farmer’s market. Trust me, once you try this, you’ll be dreaming up excuses to make The Best Southern Tomato Pie again and again.
Ingredients List
Alright, let’s talk ingredients for The Best Southern Tomato Pie. I’m pretty particular about what I use here because quality makes all the difference with something this simple. I usually buy fresh, local tomatoes when I can—they’re juicier and just taste like summer—and I prefer a good sharp cheddar for that extra zing.
Below, I’ve broken down everything you need for The Best Southern Tomato Pie, split between the crust and filling. Measurements are exact because, well, I’ve messed up enough times to know precision matters here! If you’re missing something, don’t stress; I’ll toss in substitution ideas for The Best Southern Tomato Pie later on. Another great option is the best raspberry lemonade margaritas.
For the Crust
- 1 1/4 cups (150g) all-purpose flour, sifted for lightness
- 1/2 teaspoon salt, to balance flavors
- 1/2 cup (115g) unsalted butter, cold and cubed for flakiness
- 3-4 tablespoons ice water, to bind without overworking
For the Filling
- 4-5 medium ripe tomatoes (about 2 lbs or 900g), sliced thin and drained
- 1 small yellow onion (about 100g), finely chopped for subtle sweetness
- 1 cup (240g) mayonnaise, full-fat for creaminess (I’m a Duke’s gal myself)
- 1 cup (100g) sharp cheddar cheese, shredded for that bold bite
- 1/2 cup (50g) Parmesan cheese, grated for a salty kick
- 1 teaspoon dried basil, or fresh if you’ve got it
- 1/2 teaspoon black pepper, freshly ground for a little punch
- 1/4 teaspoon salt, to taste (adjust based on your cheese)
Variations
Now, I’ve played around with The Best Southern Tomato Pie a ton over the years, and let me tell ya, there are so many ways to make this your own. Whether you’re spicing it up or keeping it classic, these tweaks can shake things up without losing that Southern charm. I’ve tried most of these myself, and I’m sharing my faves for The Best Southern Tomato Pie below.
Here are some variations on The Best Southern Tomato Pie that might just become your new obsession. My kids always ask for the cheesy overload version, and I’m not gonna lie, I’m a sucker for the spicy kick myself. Got a twist of your own for The Best Southern Tomato Pie? I’d love to hear it! For more inspiration, I recommend checking out the best homemade hot fudge recipe.
- Spicy Kick: Toss in a diced jalapeño or 1/4 teaspoon red pepper flakes with the filling for a little heat that sneaks up on ya.
- Cheesy Overload: Bump up the cheddar to 1 1/2 cups and sprinkle extra on top for a gooey, golden crust.
- Herb Haven: Mix in 2 tablespoons of fresh chopped basil or thyme—smells like heaven while it bakes.
- Bacon Bliss: Add 4-5 crispy bacon strips, crumbled into the filling. I tried this once and, whew, game-changer!
- Veggie Boost: Throw in a handful of sautéed spinach or zucchini for extra color and nutrition.
- Garlic Lover’s Dream: Sauté 2 minced garlic cloves with the onions for a deeper, savory vibe.
- Corn Combo: Mix in 1/2 cup of sweet corn kernels for a Southern twist that’s pure summer.
- Crust Swap: Use a store-bought pie crust if you’re in a pinch—I’ve done it, no shame!
Servings and Timing
When it comes to The Best Southern Tomato Pie, I’ve got the timing down to a science after making it a million times. In my experience, it’s pretty quick to whip up if you’ve got your ingredients prepped. So, here’s the breakdown for The Best Southern Tomato Pie to help you plan your kitchen game. For another great variation, check out the best keto chocolate muffins.
- Prep Time: 25 minutes (includes slicing and draining tomatoes)
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8 slices, depending on how hungry y’all are
Step-by-Step Instructions
For more inspiration, I recommend checking out best ever apple pie.
Let’s get into the nitty-gritty of making The Best Southern Tomato Pie. I’m gonna walk you through each step like I’m right there in the kitchen with ya, sharing the little tricks I’ve picked up. Trust me, after a few soggy messes, I’ve got this down pat for The Best Southern Tomato Pie. My friend at best sauces for chicken has a similar recipe that you might enjoy.
Step 1: Make the Crust
Start by mixing your flour and salt in a big bowl, then cut in that cold butter with a pastry cutter or your fingers till it looks like coarse crumbs. Add ice water one tablespoon at a time till it just holds together—don’t overdo it, or you’ll get a tough crust. Roll it out, fit it into a 9-inch pie dish, and chill it for 30 minutes while you prep the rest for The Best Southern Tomato Pie.
Step 2: Prep the Tomatoes
Slice your tomatoes about 1/4-inch thick and lay ‘em on paper towels to drain for at least 20 minutes. This step is key for The Best Southern Tomato Pie, ‘cause too much juice equals a watery mess (been there, hated that). Sprinkle a tiny bit of salt to help draw out the moisture, and pat ‘em dry before layering.
Step 3: Assemble the Filling
In a bowl, mix your mayo, cheddar, Parmesan, basil, salt, and pepper till it’s nice and creamy. Sauté your chopped onion till soft—I like a little caramelization for extra flavor—and set it aside. This cheesy mix is the heart of The Best Southern Tomato Pie, so don’t skimp on tasting it as you go.
Step 4: Layer and Bake
Preheat your oven to 375°F (190°C). Layer half the tomatoes in the chilled crust, sprinkle on the onions, then spread half the cheese mixture over it. Repeat with the rest of the tomatoes and cheese mix for The Best Southern Tomato Pie, and bake for 35-40 minutes till golden and bubbly. Let it cool for 10 minutes before slicing, or you’ll have a hot mess on your hands!
Nutritional Information
I’m no dietitian, but I like to keep an eye on what I’m eating, especially with something as indulgent as The Best Southern Tomato Pie. Here’s the rough breakdown per slice, based on 8 servings. It’s not exactly health food, but for a treat like The Best Southern Tomato Pie, I’m okay with splurging now and then.
- Calories: 380 per slice
- Fat: 28g
- Protein: 8g
- Carbohydrates: 24g
- Sodium: 520mg
Healthier Alternatives
If you’re watching your waistline like I sometimes have to, there are ways to lighten up The Best Southern Tomato Pie without losing that yummy factor. I’ve swapped stuff out over the years when I’m trying to be good, and honestly, it still tastes pretty darn close to the original. Here are my go-to tweaks for The Best Southern Tomato Pie that keep the flavor but cut some guilt.
- Lower-Fat Mayo: Use light mayonnaise or even Greek yogurt for half the amount to slash some fat.
- Cheese Swap: Go for reduced-fat cheddar or cut the total cheese by a third—it’s still tasty, I promise.
- Crust Option: Try a whole-wheat crust for added fiber; I’ve done this and it adds a nutty vibe.
- Less Butter: When making the crust for The Best Southern Tomato Pie, cut the butter by a tablespoon or two and add a bit more water.
Serving Suggestions
I love serving The Best Southern Tomato Pie in all sorts of ways, depending on the vibe of the day. It’s such a versatile dish, and I’ve found it pairs beautifully with a bunch of stuff. Here are my favorite ideas for The Best Southern Tomato Pie that’ll make your meal feel extra special.
- Brunch Buddy: Slice it up with a fresh green salad and some sweet tea—perfect for a lazy Sunday.
- Dinner Side: Serve it alongside grilled chicken or pork chops for a true Southern feast.
- Picnic Star: Let it cool and pack it for a picnic; I did this last summer and it was a hit.
- Appetizer Twist: Cut The Best Southern Tomato Pie into small wedges for a crowd-pleasing starter at parties.
Common Mistakes to Avoid
Listen, I’ve botched The Best Southern Tomato Pie more times than I care to admit, so let me save you the heartache with some hard-learned lessons. These slip-ups can turn your masterpiece into a mushy disaster, and trust me, I’ve been there. Avoid these pitfalls when making The Best Southern Tomato Pie, and you’ll be golden.
- Skipping Drainage: Don’t skip draining the tomatoes; I learned the hard way that soggy pie ain’t nobody’s friend.
- Overbaking: Keep an eye on that crust—burnt edges ruin The Best Southern Tomato Pie faster than you can say “dinner’s ready.”
- Too Much Salt: Easy on the salt since cheese is already salty; I overdid it once and yikes, inedible.
- Cold Filling: Make sure your filling ingredients aren’t straight from the fridge, or the pie bakes unevenly—guilty of this myself.
Storing Tips
I’ve found that The Best Southern Tomato Pie keeps pretty well if you store it right, though it rarely lasts long at my house. In my experience, it’s best not to leave it sitting out too long ‘cause of the mayo. Here’s how I handle leftovers of The Best Southern Tomato Pie.
- Refrigerator: Store in an airtight container for up to 3 days; reheat slices in the oven for best texture.
- Freezer: I don’t recommend freezing—it gets too watery—but if you must, wrap tightly for up to a month.
Frequently Asked Questions
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I get a bunch of questions about The Best Southern Tomato Pie whenever I share this recipe, so I’ve rounded up the most common ones. Here’s the scoop straight from my kitchen to yours. Let’s dive into these queries about The Best Southern Tomato Pie!
Can I make The Best Southern Tomato Pie ahead of time?
Absolutely, you can prep it a day ahead! Assemble everything, cover it, and store it in the fridge unbaked. Just pop it in the oven when you’re ready.
What kind of tomatoes work best?
I swear by ripe, firm tomatoes like Roma or beefsteak. They’ve got less juice, so less risk of sogginess.
Can I use a store-bought crust?
Yup, I’ve done it in a pinch, and it’s fine. Just make sure it’s a good-quality one for the best results.
How do I prevent a soggy bottom?
Drain those tomatoes like your life depends on it, and blind-bake the crust for 10 minutes if you’ve got time. Works like a charm!
Can I add meat to this pie?
Sure thing—bacon or sausage crumbles are awesome in The Best Southern Tomato Pie. Just cook ‘em first.
Is this pie good cold?
I think it’s amazing cold or at room temp, especially the next day for breakfast. Give it a try!
Can I use different cheeses?
Go for it! Mozzarella or Gruyère can mix things up nicely with this dish.
How do I reheat leftovers?
For more recipes like this, check out the best fudgy chewy browkies.
I reheat slices in the oven at 350°F for about 10 minutes to keep that crust crisp. Microwave works too, but it’s not as good. For more inspiration, I recommend checking out the best pasta carbonara recipe.
Conclusion
So there ya have it, my take on The Best Southern Tomato Pie that’s been a hit in my home for years. I hope you’ll give this recipe a whirl and let me know how it turns out—I’m always curious to hear! Whether it’s a family dinner or a casual get-together, The Best Southern Tomato Pie is sure to impress, and I can’t wait for it to become your new fave too.