What’s the difference between pizza and tomato pie?

Italian tomato pie is traditionally baked on thick focaccia bread and topped with a seasoned tomato sauce. Southern tomato pie is baked in a pie shell with layers of fresh tomatoes and onions, topped with a mayonnaise and cheese mixture.

What’s another name for tomato pie?

It can also be referred to as a savory tomato tart.

Southern Style Savory Tomato Pie

This savory tomato pie combines fresh summer vegetables with a rich, cheesy topping for a hearty side or main dish. It is a traditional Southern specialty that focuses on balancing the acidity of tomatoes with creamy textures.

List of ingredients

1 unbaked pie crust – use a standard 9-inch deep-dish crust.
4-5 tomatoes, sliced – choose ripe, firm tomatoes for the best structure.
1 teaspoon salt – used to draw out moisture from the tomato slices.
10 fresh basil leaves, chopped (about 1/4 cup) – provides a fresh, aromatic herb flavor.
1/2 cup chopped green onion – adds a mild, sharp onion taste.
1 clove garlic, minced – adds depth and pungency to the herb layer.
1 cup grated mozzarella cheese – contributes a mild flavor and gooey texture.
1 cup grated sharp cheddar cheese – provides a strong, salty contrast.
3/4 cup mayonnaise – acts as the binder for the cheese topping.
Freshly ground black pepper – added to taste for a subtle heat.

step-by-step instructions

Prepare the tomatoes: Heat the oven to 375°F. Line a baking sheet with several layers of paper towels, arrange sliced tomatoes in a single layer, and sprinkle them with salt. Let them sit for 10 to 15 minutes, then use fresh paper towels to pat them completely dry.
Prepare the crust: Roll out the pie crust and line a pie plate. Crimp the edges and use a fork to poke holes in the bottom of the crust. Par-bake the crust for 10 minutes.
Mix the fillings: In one bowl, stir together the chopped basil, green onion, and minced garlic. In a second bowl, combine the grated mozzarella, grated sharp cheddar, and mayonnaise, then season with freshly ground black pepper.
Assemble the pie: Place half of the dried tomato slices on the bottom of the par-baked crust. Sprinkle half of the basil-onion mixture over the tomatoes. Add the remaining tomato slices and the rest of the basil-onion mixture.
Add the topping: Spread the combined cheese and mayonnaise mixture evenly over the top of the tomato layers.
Bake and cool: Lower the oven temperature to 350°F. Bake the pie uncovered for 30 minutes until the cheese is lightly browned. Let the pie rest for 10 minutes before slicing and serving warm.

Mastering the Tomato Pie Texture

Drawing Out Excess Moisture with Salt

Tomatoes contain a high percentage of water which can seep into the crust during baking. By salting the slices and letting them rest on paper towels, you use osmosis to pull out the excess liquid. This crucial step prevents the bottom of the pie from becoming soggy.

The Importance of Par-Baking the Crust

Par-baking the crust for 10 minutes at 375°F creates a semi-solid barrier before the wet ingredients are added. This initial bake helps the pastry maintain its shape and prevents the moisture from the vegetables from soaking directly into the raw dough. It ensures a flakier, more stable base.

Slicing Tomatoes for Even Layers

Consistency in tomato thickness is key for even cooking and structural stability. Slice the tomatoes into rounds approximately 1/4 to 1/2 inch thick. If the slices are too thin, they may dissolve into the filling; if too thick, the pie may become unstable when sliced.

Managing the Mayo-to-Cheese Ratio

The mayonnaise serves as a binder that keeps the cheese from separating and becoming oily. Using a ratio of 3/4 cup mayo to 2 cups of cheese ensures the topping is creamy but still holds its shape. Avoid adding extra mayo, as this can make the topping too liquid.

Choosing the Right Pie Plate Depth

A deep-dish pie plate is recommended to accommodate the multiple layers of tomatoes and herbs. This prevents the filling from overflowing during the baking process. Ensure the plate has a wide enough rim to support the crimped edges of the crust.

Alternative Ingredient Options

Using Cornmeal for Added Crunch

To create a cornmeal crust, replace 1/4 cup of the all-purpose flour in your crust recipe with 1/4 cup of fine cornmeal. Use cornmeal on your work surface when rolling out the dough to prevent sticking. This adds a rustic texture and a slight crunch that complements the soft filling.

Swapping Mozzarella for Gruyere

If you prefer a nuttier, more complex flavor, replace the mozzarella with grated Gruyere cheese. Gruyere melts exceptionally well and adds a sophisticated depth to the savory topping. Keep the cheddar to maintain the classic sharp profile of the dish.

Substituting Sharp Cheddar with Colby Jack

For a milder taste and a more colorful presentation, substitute the sharp cheddar with Colby Jack cheese. While it lacks the bite of sharp cheddar, it provides a very creamy melt. This is a great option for those who find sharp cheeses too overpowering.

Incorporating Different Tomato Varieties

Beefsteak tomatoes are ideal for large, sturdy slices, while Roma tomatoes are naturally fleshier and contain fewer seeds. Heirloom tomatoes can be used for a more varied flavor profile and colorful appearance. Regardless of the variety, always ensure they are ripe and firm.

Using Fresh Garlic vs Garlic Powder

Freshly minced garlic provides a pungent, sharp flavor that cuts through the richness of the mayo and cheese. If fresh garlic is unavailable, you can use 1/4 teaspoon of garlic powder. However, fresh garlic is preferred for the aromatic quality it brings to the herb layer.

Best Ways to Serve Tomato Pie

Pairing with Grilled Chicken Breasts

This savory pie works exceptionally well as a side dish for grilled chicken breasts. The acidity of the tomatoes and the creaminess of the cheese complement the charred flavor of the meat. Serve the chicken seasoned with simple salt, pepper, and lemon to avoid clashing with the pie.

Serving Alongside a Crisp Green Salad

Because the pie is rich in fats from the cheese and mayonnaise, a light green salad provides a necessary balance. Use a simple vinaigrette with lemon or apple cider vinegar to cleanse the palate. Fresh arugula or mixed baby greens work best for this pairing.

Complementing with Roasted Broccoli

Roasted broccoli with a hint of garlic and olive oil adds a bitter, earthy element that contrasts with the sweet tomatoes. The charred florets provide a different texture compared to the soft pie filling. Bake the broccoli in the oven at the same time as the pie for efficiency.

Adding a Side of Corn on the Cob

Fresh corn on the cob is a classic accompaniment for Southern-style dishes. The natural sweetness of the corn enhances the flavor of the summer tomatoes. Steam or grill the corn and serve it with a small amount of butter and salt.

Using the Pie as a Light Lunch Main

While often served as a side, a slice of tomato pie can function as a light main course for lunch. Pair one generous slice with a side of sliced cucumbers or a small bowl of fruit. This provides a satisfying meal that is not too heavy for midday.

Storage and Preservation Guide

Refrigerating Leftovers Properly

Once the pie has cooled to room temperature, cover it tightly with aluminum foil or plastic wrap. This prevents the cheese topping from absorbing odors from other foods in the fridge. Store it on a flat shelf to avoid shifting the layers.

Maximum Storage Duration in the Fridge

Tomato pie is best enjoyed on the day it is made. However, it can be stored in the refrigerator for up to three days. Be aware that the crust will naturally lose its crispness and become softer as it sits in contact with the tomato juices.

Why Freezing Is Not Recommended

Freezing is not advised for this specific recipe because the tomatoes release significantly more water upon thawing. This leads to a mushy texture in the filling and a completely soggy crust. Additionally, the mayonnaise-based topping may break or separate during the freezing and thawing process.

Best Methods for Reheating Slices

To maintain the texture of the crust, reheat individual slices in the oven at 325°F for about 10 to 15 minutes. Avoid using a microwave, as this can make the crust rubbery and cause the cheese to release excess oil. Heat until the topping is bubbling and the center is warm.

Common Tomato Pie Questions

How do I stop the crust from getting soggy?

The two most effective methods are salting the tomatoes to remove excess water and par-baking the crust. These steps create a moisture barrier and reduce the amount of liquid entering the pastry. Always pat the tomatoes dry with a clean towel before adding them to the crust.

Can I use store-bought pie crust?

Yes, a store-bought unbaked pie crust works perfectly for this recipe. Ensure it is a standard savory crust without added sugars. Follow the same par-baking instructions to ensure the store-bought dough doesn’t become too soft.

What is the best type of tomato for this recipe?

Firm, ripe tomatoes like Beefsteak or Roma are the best choices. Avoid overly soft or mealy tomatoes, as they will break down too much during the baking process. Garden-fresh tomatoes usually provide the best flavor profile for this dish.

Can I make this recipe vegan?

You can adapt this recipe by using a vegan pie crust and substituting the mayonnaise with a plant-based mayo. Replace the mozzarella and cheddar with vegan cheese alternatives that are designed for melting. Use a pinch of nutritional yeast for additional savory flavor.