Classic Southern Tomato Pie

Classic Southern Tomato Pie

If you even remotely like tomatoes or pizza; you have to try this classic southern tomato pie!  This is a summer staple around our house.  My oldest daughter and I can eat tomato pie for breakfast, lunch or supper!  I’ve even been known to add a few eggs and turn it into a tomato quiche for brunch.  Being from the south, I was born with a love for home grown tomatoes.  I usually choose Roma tomatoes for tomato pie because they don’t tend to lose as much moisture, thus not creating a soggy pie.  This pie is perfect even if you don’t love tomatoes.  It’s not as “tomato-y” as you might think.  I would challenge you to try it, if you like pizza and let me know what you think.  I hope you enjoy it as much as our family does 😀

Classic Southern Tomato Pie

Gather your ingredients:

  • 10 medium Roma tomatoes, thinly sliced
  • 8 green onions, diced
  • 10 fresh, medium basil leaves, chopped
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • 3/4 cup mayonnaise
  • salt and pepper to taste
  • 4 Tbsp corn starch
  • 2 deep dish pie crusts

Get to baking!

  • Poke holes in the bottom of the pie shells with a fork and bake in an oven preheated to 350 degrees for 10 minutes
  • While the pie shells are baking, prepare tomatoes, basil, and onions.
  • Mix mayonnaise and cheeses in a large bowl
  • Once the pie shells are finished baking, sprinkle each shell with 1 Tbsp of corn starch each then layer each shell with 1/4 sliced tomatoes.
  • Next layer 1/4 onions and basil on top of tomatoes in each pie shell and sprinkle with salt and pepper to taste.
  • Sprinkle each pie with 1 Tbsp of corn starch each.  Be sure to sprinkle the corn starch evenly across each entire pie.  This helps soak up the juice from the tomatoes and create a more stiff pie.
  • Next, layer each shell with remaining tomato slices divided evenly between pies.
  • Layer remaining basil and onions divided equally between pies and sprinkle with salt and pepper to taste.
  • Divide the cheese mixture between each pie until each pie is evenly covered and all of the topping has been used.
  • Place both pies on a cookie sheet and bake in an oven preheated to 350 degrees for 20 minutes.
  • ENJOY!

* * Helpful hint * * I always cover the edges of the pies with aluminum foil before baking, this keeps the edges of the pie shell from burning.



  • I adore tomatoes. I eat them every which way, but I have never thought of putting them in a pie. I got to try this. Thanks for posting. Pinned

  • We love Tomato Pie here at the cottage, it is a great dish and your recipe looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  • Hi 🙂 I just found you on the DIY Show Off link party!! I love this kind of pie!! Thanks for sharing!!

  • I have never heard of this dish before, but I am a huge tomato lover, and I just have to try this! I pinned it, and thanks for sharing with us at the Totally Terrific Tuesday Party!

  • I remember when I first moved to South Carolina and my sister-in-law told me about the amazing tomato pie she had. I thought she was crazy….then I tried it! Yum! I’ve never tried it with green onions before, might be good.

  • This would be awesome to try for Thanksgiving!
    Thanks for linking up to the Merry Monday link party!
    We hope to see you again next week!
    Kate |

  • This sounds so amazing! Pinned!! YUMMY!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  • This recipe looks AWESOME! I’ve bookmarked it and I think I’ll go ahead and put it in my recipe book. I’m a huge fan of anything in a pie shell, and lately I’ve been obsessing over tomatoes so this looks perfect 🙂 Love your site, now I’m off to explore more of it!

  • This looks so yummy!

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