Tomato Pie Recipe

by May 17, 2018

Sue, my mother’s best friend, was the first person to introduce this delicious tomato pie to my family. From that point on we made sure that Sue was responsible for bringing tomato pie to all of our covered-dish gatherings, and to this day she even brings an extra for my family to have one all to ourselves. As a teenager, I remember tasting it for the first time and thinking that it tastes similar to a pizza but not exactly and its texture is comparable to that of a quiche. This unique pie is wonderfully tantalizing in flavor, texture and appearance.

Marrying tomatoes with cheese and mayonnaise in a pie crust may sound strange, but they are all staple ingredients of the Southern cuisine, so why not put them all together?

Now, I am not trying to start a war, but as a true Southern girl, Duke’s mayo is the only option here. Mix it with some mozzarella, parmesan, egg and herbs for the creamy binder to the delicious tomatoes. Sue says to use Roma tomatoes because they tend to be more firm and less pithy. You don’t want your pie turning into a soup, so it’s best to drain then dry the slices before they go into your crust. Feel free to make your own crust, but I prefer the ease of a premade crust.

Technically, a tomato is a fruit, a berry actually that, like other fruits, has seeds and a flowering plant. Conversely, the tomato is not as sweet as most fruits because it has a much lower sugar content. Tomatoes are usually served as part of a salad or a side to the main course of a meal rather than at dessert like most fruit. In the United States, however, it is considered a “culinary vegetable.”

This tomato pie can be altered to your liking. If you don’t like tomatoes, use eggplant, squash or zucchini. If you are not fond of parmesan or mozzarella, try substituting gruyere or Havarti cheeses, and you can always use different herbs to change up the flavor. Sue was generous enough to pass her recipe to me, and although I made a few tweaks to it, the overall experience is still full of flavor. The uniqueness of this pie coupled with the wonderful taste is sure to be a crowd pleaser. I feel confident that you will be asked for the recipe. Enjoy!

Print Recipe
Tomato Pie
A delectable combination of tomatoes, cheese and Duke’s mayo, this creamy pie is always a crowd-pleaser.
  1. Preheat oven to 350 degrees F. Put a thin layer of mozzarella in the pie shell (just enough to cover the bottom) and bake 10 minutes. Remove and let cool.
  2. Slice the tomatoes in thin slices and lay them on a paper towel to soak up the excess juices. Arrange the tomato slices in the pie shell and sprinkle the minced garlic and basil on top of the tomatoes.
  3. Mix the mayo with the remaining mozzarella, half of the parmesan cheese and salt and pepper. You want it to be kind of thick; if it’s too runny, add more parmesan. Spread the mixture on top of the tomatoes with garlic and basil all the way to the edges. Top with remaining parmesan.
  4. Bake for 45 minutes, checking it to make sure the crust does not get too brown. Cool slightly before serving. Slice and enjoy!
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