Savory Southern Loaded Tomato Pie Recipe Easy 5-Step Summer Flavor

There’s something about those late summer evenings when the air is thick with the scent of ripening tomatoes and fresh herbs. I remember this one particular Saturday when I swung by my neighbor’s garden, and she handed me a basket brimming with the juiciest, reddest tomatoes I’d ever seen. Honestly, I wasn’t sure what to do with so many at once—slicing them up for sandwiches felt almost too simple for such bounty. That’s when she mentioned her “go-to” savory southern loaded tomato pie. I was skeptical at first; a pie with tomatoes and cheese sounded too rich for a summer meal. But after a few tries (okay, many tries), it quickly became the unofficial star of every backyard cookout that month. The crust turns perfectly flaky, the tomatoes burst with fresh flavor, and the cheese melts into this creamy, savory goodness. What really won me over was how it balanced all those summer flavors without feeling heavy or fussy. It’s not just a pie—it’s a little celebration of the season’s best produce, wrapped up in a buttery crust and topped with crispy bits of bacon if you’re feeling indulgent. I keep coming back to this recipe when I want something that tastes like a warm southern hug, but without hours in the kitchen. Sometimes, the simplest things surprise you the most, and this savory southern loaded tomato pie is exactly that kind of surprise.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 45 minutes, making it perfect for busy weeknights or impromptu gatherings.
• Simple Ingredients: Uses pantry staples and fresh summer tomatoes—no need for fancy trips to specialty stores.
• Perfect for Summer: Ideal for brunches, potlucks, or a cozy dinner on a warm evening.
• Crowd-Pleaser: Always gets compliments from both kids and adults, even those who usually avoid tomatoes.
• Unbelievably Delicious: The blend of flaky crust, juicy tomatoes, creamy cheese, and smoky bacon creates a texture and flavor combo that’s pure comfort food with a fresh twist.

What sets this southern loaded tomato pie apart is the layering of flavors and textures. Instead of just tossing tomatoes into a tart, this recipe calls for lightly salting and draining them first to avoid sogginess—trust me, that small step changed the game. The addition of a mayo-based filling mixed with sharp cheddar and fresh herbs gives it a creamy tang that’s different from your typical quiche or savory tart. Plus, the optional crispy bacon bits add that irresistible southern charm. I’ve tested this recipe multiple times, tweaking the balance between cheese and herbs until it felt just right—no single ingredient steals the show, but together, they sing. This isn’t just another tomato pie; it’s a summer classic you’ll want to make again and again because it nails that perfect mix of comfort and freshness.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh tomatoes taking center stage—ideally ripe, in-season ones for that sweet, tangy punch.

• Pie crust: 1 unbaked 9-inch pie crust (store-bought works fine, but homemade adds that extra buttery touch)
• Tomatoes: 4-5 large ripe tomatoes (heirloom or beefsteak work beautifully; look for firm, juicy ones)
• Salt: For drawing moisture out of the tomatoes (about 1 tsp)
• Mayonnaise: ½ cup (use a good-quality brand like Duke’s or Hellmann’s for rich flavor)
• Sharp cheddar cheese: 1 cup shredded (I prefer a medium-sharp cheddar for balance)
• Green onions: 3, thinly sliced (adds a mild onion flavor without overpowering)
• Fresh basil: ¼ cup chopped (fresh is best for that bright, herbaceous note)
• Bacon: 4 strips, cooked and crumbled (optional but highly recommended for smoky depth)
• Black pepper: Freshly ground, to taste
• Garlic powder: ½ tsp (subtle but adds warmth)

You can swap the cheddar for mozzarella or pepper jack if you want a milder or spicier version. For a dairy-free option, try a vegan mayo and a plant-based cheese alternative. If you’re short on fresh basil, a teaspoon of dried Italian herbs can work in a pinch, though fresh always tastes better. The key is ripe tomatoes and a good balance of creaminess and savory notes, so choose ingredients you trust and enjoy.

Equipment Needed

• 9-inch pie dish (glass or ceramic works best for even baking)
• Mixing bowls (one large for assembling the filling, one small for salting tomatoes)
• Sharp knife and cutting board
• Cheese grater
• Colander or wire rack (to drain the salted tomatoes)
• Oven (preheated to 375°F / 190°C)
• Measuring cups and spoons
• Rolling pin (if making your own crust)

If you don’t have a pie dish, a shallow quiche pan or tart pan can substitute, but the bake time might vary slightly. For those without a grater, pre-shredded cheese works fine—just make sure it’s not too finely shredded to keep texture. I’ve found using a wire rack to drain the tomatoes helps keep the crust from getting soggy, and it’s a little trick I picked up after a few less-than-perfect pies.

Preparation Method

1. Prepare the tomatoes: Slice the tomatoes about ¼ inch thick and place them in a colander lined with paper towels. Sprinkle evenly with 1 teaspoon of salt and let them drain for 15-20 minutes to remove excess moisture. This step is crucial to avoid a soggy pie crust.
2. Preheat the oven: Set your oven to 375°F (190°C) so it’s ready to go when your pie is assembled.
3. Make the filling: In a large bowl, combine ½ cup mayonnaise, 1 cup shredded sharp cheddar cheese, 3 thinly sliced green onions, ¼ cup chopped fresh basil, ½ teaspoon garlic powder, and freshly ground black pepper to taste. Stir everything together until well mixed.
4. Assemble the pie: Roll out your pie crust (if homemade) and fit it into your 9-inch pie dish. Layer the drained tomato slices evenly over the crust, then spread the mayo-cheese mixture over the tomatoes. If using bacon, sprinkle the crumbled cooked strips on top.
5. Bake: Place the pie on the middle rack of your oven and bake for 35-40 minutes. You’re looking for a bubbly filling and a golden-brown crust. The cheese should be melted and slightly crisp on top. Let the pie cool for at least 15 minutes before slicing to let the filling set up a bit.

Pro tip: If you notice the crust edges browning too fast, loosely cover them with foil halfway through baking. Also, give the pie a gentle shake before baking to check for any excess liquid pooling—if you spot any, drain it carefully with a spoon to keep the crust crisp. The first time I made this, I skipped the draining step and oh boy, learned the hard way that soggy crust is no fun!

Cooking Tips & Techniques

One trick I swear by for this tomato pie is the salting and draining of the tomatoes. It sounds simple, but that little pause makes all the difference between a soggy mess and a perfectly flaky crust. I learned this after a few trial runs where the pie was delicious but a bit too juicy.

When mixing the filling, be gentle so the tomatoes don’t get crushed. You want distinct layers of flavor and texture. Also, don’t skimp on the cheese—it melts into the mayo and herbs, creating a savory, creamy cushion for those tangy tomatoes.

Timing is key: preheat the oven fully before baking, and keep an eye on the crust edges. Using foil to shield them if they brown too fast will save you from burnt edges. I usually multitask during the baking—cleaning up or prepping a salad—to make efficient use of time.

If you’re making your own crust, chill it well before rolling out to avoid shrinking. And when baking, placing the pie on a lower rack can help ensure the bottom crust cooks through without burning the top.

Variations & Adaptations

• Vegetarian: Skip the bacon and add sautéed mushrooms or caramelized onions for extra depth.
• Gluten-Free: Use a store-bought or homemade gluten-free pie crust; almond or oat flour crusts work well.
• Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños to the filling for a subtle kick.
• Seasonal: In late summer, try swapping out basil for fresh thyme or oregano for a different herbaceous note.
• Dairy-Free: Swap mayo for vegan mayo and use a dairy-free cheese alternative. I’ve tried this with cashew cheese, and it’s surprisingly tasty!

One personal favorite variation is adding a handful of chopped sun-dried tomatoes to the filling—it gives an extra layer of umami and chewy texture that pairs beautifully with fresh tomatoes. It’s a little unexpected but delicious.

Serving & Storage Suggestions

This savory southern loaded tomato pie is best served warm or at room temperature. I usually slice it into wedges and pair it with a crisp green salad dressed lightly with vinaigrette to keep the meal balanced and fresh. A chilled glass of sweet tea or a light white wine complements the flavors nicely.

To store leftovers, cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes to bring back that melty goodness and flaky crust. Avoid microwaving if possible, as it tends to make the crust soggy.

Flavors tend to meld and deepen after a day, so if you can resist, the next-day pie is often even better. Just remember to let it come to room temperature before serving.

Nutritional Information & Benefits

This savory southern loaded tomato pie provides a satisfying mix of protein, healthy fats, and fresh vegetables. The tomatoes offer a good dose of vitamin C and lycopene, a powerful antioxidant linked to heart health. Cheddar cheese contributes calcium and protein, while the bacon adds savory flavor and moderate fat content.

Per serving (1/6 of pie), you can expect roughly 300-350 calories, with a balance of carbs and fats from the crust and filling. It’s not a low-calorie dish, but it’s full of real ingredients and perfect for a balanced summer meal.

For those watching gluten or dairy, simple swaps make this recipe accessible without sacrificing its signature flavor. Plus, the fresh herbs add a boost of micronutrients and aroma that’s hard to beat in summer cooking.

Conclusion

This savory southern loaded tomato pie has become a staple in my summer kitchen because it captures the season’s best flavors with minimal fuss. It’s the kind of dish that feels like a treat but comes together quickly enough for weeknight dinners or casual entertaining. I love how it balances creaminess, tang, and a bit of crunch—all in one slice.

Feel free to play with the ingredients and make it yours; that’s part of the fun. Whether you add a little heat, swap herbs, or go fully vegetarian, this recipe welcomes your personal touch. I hope it becomes a favorite in your home as it has in mine, saving you from the “what’s for dinner” scramble on those hot summer nights.

Give it a try, and don’t be shy about sharing how you made it your own!

FAQs

Can I use cherry tomatoes instead of large tomatoes?

Absolutely! Just halve or quarter cherry tomatoes and adjust the amount to fill the pie dish. You might want to salt and drain them a bit longer as they release quite a bit of juice.

Is it okay to prepare this pie a day ahead?

Yes, you can assemble the pie the night before and refrigerate it. Just add the bacon topping right before baking to keep it crispy.

How do I prevent the pie crust from getting soggy?

Salting and draining the tomatoes is key. Also, blind baking the crust for 8-10 minutes before adding the filling helps create a barrier against moisture.

Can I freeze leftovers?

You can freeze baked pie slices wrapped tightly in foil or freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven to maintain texture.

What can I substitute for mayonnaise in the filling?

You can use Greek yogurt or a vegan mayo alternative. Just keep in mind that this will slightly change the texture and tang of the filling.

Print