Southern tomato pie is a classic comfort food recipe that makes juicy sliced tomatoes the star of the show! With a creamy, cheesy filling and flaky crust, this savoury pie will disappear fast.
Tomato pie is an old-fashioned Southern favourite that shows up on many tables during the summer months—especially anyone who grows tomatoes in the backyard!
This savoury pie is all about simplicity, with a combination of fresh tomatoes, mayo, and cheese baked to perfection in a buttery pie crust. My vegan version captures all the flavour and texture of the original, but transforms the recipe into a divine plant-based main dish.
Why You’ll Love This Tomato Pie Recipe
- Vegan. It’s the Southern tomato pie you love, but completely plant-based! While the traditional version is heavy on butter, cheese, and mayo, this recipe uses vegan alternatives that are just as satisfying.
- Deliciously creamy. The secret to achieving a creamy texture in tomato pie is using (vegan) mayonnaise, which also adds richness and flavour.
- Perfect for summer gatherings. Tomato pie is perfect for potlucks, picnics, or any summertime get-together. It’s the best way to put summer tomatoes to use!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tomatoes – Southern tomato pie is great for using garden-fresh beefsteak tomatoes or colourful heirloom varieties you pick up from the farmers’ market.
- Kosher salt and black pepper
- Deep Dish Pie Crust – I use my homemade vegan pie crust, but you can use a store-bought vegan crust if you prefer.
- Bread crumbs
- Vidalia onion – Or another sweet onion variety, like Walla Walla.
- Basil
- Vegan cheese – I use a combination of mozzarella and cheddar.
- Vegan mayonnaise – Store-bought or homemade vegan mayo.
How to Make Southern Tomato Pie
- Prepare. Preheat your oven to 400ºF; salt the tomatoes and let them sit for 30 minutes, then pat dry.
- Roll out the pie crust. Transfer it to the pie plate, add parchment paper on top, and then add pie weights.
- Bake the crust. Place the pie plate in the oven and bake for 15 minutes. Remove the pie weights and parchment paper.
- Make the filling. Stir together the cheeses, mayo, and black pepper in a bowl.
- Assemble. Sprinkle the bread crumbs in the pie crust. Add half of the tomatoes, followed by the onion and basil. Add 1/3 of the filling, then repeat the layers, ending with the remaining cheese mixture.
- Bake. Return the pie plate to the oven, this time at 350ºF, and bake until the cheese melts and the crust is golden brown. Cool for 30 minutes before slicing and serving.
Tips and Variations
- Don’t skip drying the tomatoes. This step keeps the pie from becoming soggy.
- Make it spicy. Add a few dashes of hot sauce or sprinkle some red pepper flakes into the cheese mixture for a kick of heat.
- Swap out the breadcrumbs. You can use crushed crackers or cornmeal instead of breadcrumbs. The purpose of this layer is to create a barrier between the tomatoes and the crust.
What to Serve With Southern Tomato Pie
Southern tomato pie pairs with other vegan Southern favourites like cheesy rice, collard greens, turnip greens, and buttermilk biscuits.
How to Store and Reheat Leftovers
Leftover tomato pie should be tightly covered with plastic wrap or aluminum foil, or transferred to an airtight container. Refrigerate for up to 3 days.
When you’re ready to enjoy it again, reheat the tomato pie in a 350°F oven until it is warmed through. While you can microwave it, it will end up soggy.
Can I Freeze This Recipe?
To freeze, bake the pie according to the recipe instructions, and then allow it to cool. Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months, then thawed in the refrigerator before reheating according to the instructions above.
More Southern Vegan Recipes
- Vegan Black-Eyed Pea Salad
- Pickled Okra Recipe
- Vegan Southern Meatloaf
- Hot Water Cornbread
- Vegan Cornbread Muffins
Southern Tomato Pie
Ingredients
- 2 pounds tomatoes sliced 908 g
- 1 teaspoon kosher salt
- 1 deep dish pie crust
- 2 tablespoons bread crumbs 20 g
- 1 Vidalia onion sliced 130 g (can use any sweet onion)
- 2 tablespoons fresh basil chopped 5 g
- 1 cup vegan mozzarella cheese 112 g
- 1 cup vegan cheddar cheese 112 g
- ⅔ cup vegan mayonnaise 146 g
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400ºF/205ºC degrees.
- Lay the tomato slices out on paper towels and sprinkle them with kosher salt. Let sit for 30 minutes to draw some of the liquid out. After resting, dab them with paper towels to remove any liquid sitting on the surface. While the tomatoes are resting, prepare the pie crust.
- Roll out your pie dough and place it in a 9-inch deep dish pie plate. Crumple a piece of parchment paper and place it inside the pie crust. Fill with pie weights.
- Bake the pie shell in the preheated oven for 15 minutes. Remove from the oven, remove the pie weights and the parchment paper and set the pie shell aside.
- Reduce the oven temperature to 350ºF.
- Sprinkle the bread crumbs in the bottom of the pie crust.
- Next, add half of the tomato slices.
- Top the tomatoes with half of the onion slices and basil.
- Combine the mozzarella cheese, cheddar cheese, mayonnaise and black pepper in a small bowl. Stir well.
- Add about 1⁄3 of the cheese mixture to the pie.
- Then add a second layer of the remaining tomatoes, followed by the onions and basil. Top with the remaining cheese mixture.
- Bake in the preheated oven for about 45 minutes or until the cheese is melted and the crust is golden brown.
- Remove from the oven and let it rest for about 30 minutes before slicing.
Notes
- I used beefsteak tomatoes, but heirloom tomatoes would work too.
- In place of breadcrumbs you could substitute corn meal or crushed up crackers.
- To store: Leftover tomato pie should be tightly covered with plastic wrap or aluminum foil or transferred to an airtight container. Refrigerate for up to 3 days.
- To reheat: When you’re ready to enjoy it again, reheat the tomato pie in a 350°F oven until it is warmed through. While you can microwave it, it will end up soggy.
- To freeze: Bake the pie according to the recipe instructions, and then allow it to cool. Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months, then thawed in the refrigerator before reheating according to the instructions above.