🍅Southern Herb-Crusted Tomato Pie: A Slice of Summer
Tomato pie is one of those classic Southern dishes that tastes like somebody’s grandmother made it, even if it’s your first time. A flaky, herb-scented crust cradles layers of ripe summer tomatoes and a savory cheese filling, all baked until golden and bubbling. It’s humble and a little old-fashioned, and it’s exactly the kind of thing that makes people ask for the recipe.
I first started baking this when I found myself with more tomatoes than I knew what to do with—a familiar summer problem. It’s become one of my favorite ways to honor a heavy harvest: cheesy, herby, and unapologetically comforting.
Why You’ll Love This Pie
- It turns a countertop of ripe tomatoes into a showstopping dish.
- The herb crust and sharp cheddar filling are pure Southern comfort.
- Beautiful warm or at room temperature—perfect for potlucks and porch suppers.
- Endlessly adaptable with whatever cheese and herbs you have on hand.
The single most important step is drying the tomatoes. Slice them, salt them, and let them rest on paper towels for ten or fifteen minutes so they release their water, then pat them dry before layering. Skip this and you’ll end up with a soggy bottom crust; do it and every slice holds together beautifully.
Free eBook
Rooted in Grace
A Christian guide to intuitive gardening — the whole book, free. Tell me where to send it and it’s yours in a minute.
Make It Your Own
A handful of caramelized onions or sauteed zucchini folded into the filling adds richness and depth. Short on time? A good store-bought pie crust works just fine. And if you like a tangy edge, mix a little goat cheese or feta into the cheddar. This is a forgiving recipe—lean into the cheeses and herbs your family loves.
Southern Herb-Crusted Tomato Pie
Ingredients
For the Herb Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh herbs basil, parsley, or thyme
- 1/2 cup cold butter cubed
- 3 to 4 tablespoons ice water
For the Filling
- 3 to 4 ripe tomatoes sliced and lightly salted
- 1 cup sharp cheddar shredded
- 1/2 cup mozzarella or fontina shredded
- 1/2 cup mayonnaise or sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh basil or thyme
- Freshly cracked black pepper to taste
Instructions
- In a bowl, mix the flour, salt, and chopped herbs. Cut in the cold butter until crumbly, then add the ice water 1 tablespoon at a time until the dough holds together. Press into a disc, wrap, and chill for 20 to 30 minutes.
- Slice the tomatoes and place them on paper towels. Sprinkle with salt and let them sit for 10 to 15 minutes to draw out moisture, then pat dry gently.
- Roll out the dough and press it into a 9-inch pie pan. Prick the bottom with a fork and bake at 375°F for 10 to 12 minutes, just until lightly golden.
- In a bowl, stir together the cheddar, mozzarella, mayonnaise (or sour cream), mustard, herbs, and pepper.
- Layer half the tomatoes in the crust and spread the cheese mixture over them. Top with the remaining tomato slices. Bake at 375°F for 35 to 40 minutes, until golden and bubbly.
- Let the pie sit for 10 to 15 minutes before slicing to allow the filling to set.
Notes
From My Garden to Yours
There’s something deeply Southern about turning a glut of tomatoes into a pie and sharing it around a table. This dish reminds me that abundance is meant to be given away—that the best response to a heavy harvest isn’t hoarding but hospitality. Every time I slice into this pie, I think of the hands that taught me to cook from what the garden offers, and the joy of feeding people well.
More Garden-to-Table Recipes
- Vibrant Caprese Tart with Basil Drizzle
- Heirloom Tomato Bruschetta with Balsamic and Basil
- Herbed Ricotta Crostini with Roasted Peppers
If you make this, I’d love to see it—tag me @southernsoils on Instagram so I can cheer you on.
If this resonated, my free book on intuitive gardening picks up where this leaves off.
Free eBook
Before you go — the book is yours
Rooted in Grace: A Christian Guide to Intuitive Gardening. No cost, no catch. Read it on any device, at whatever pace the season allows.
