Name: The Best Southern Tomato Pie Recipe With No Mayo
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1 store-bought crust or homemade pie crust. If using a frozen pie crust, thaw completely.; 4-5 large beautiful ripe summer tomatoes; Kosher salt for sprinkling the tomatoes; 2 tablespoons of good olive oil; 1 large shallot or sweet onion, about 1 cup thinly sliced.; 3 garlic cloves, cut into thin slivers; 3 tablespoons dry white wine. Red wine vinegar can be substituted; 2 tablespoons Fresh thyme leaves, minced; 1/2 teaspoon kosher salt: Sea salt or Himalayan salt can be used; Fresh ground black pepper; 8 ounces cream cheese, at room temperature; 1 cup Parmesan cheese, freshly grated + 1/2 cup shaved with a vegetable peeler for topping the pie filling; 4 ounces garlic-and-herb goat cheese: A cup of cheddar cheese or mozzarella cheese can be substituted; 2 large eggs, at room temperature; 3 tablespoons fresh basil leaves, julienned; For the Top of the Tomato Pie:; 1/2 cup parmesan cheese shaved with a vegetable peeler; Spring onions: Also known as green onions or scallions - optional topping; Cherry tomatoes: Sliced and placed on top before baking

Jump to Recipe

Nothing says summer like the delicious taste and vibrant colors of ripe tomatoes!

This savory delight is a perfect combination of flaky crust, juicy tomatoes, and a cheese mixture that will leave you craving more!

There is a slice of a piece of tomato pie which has layers of tomato and and a cheese mixture. The piece of pie is on a metal pie spatula. In the background there is a clear glass pie pan with sliced tomatoes and a cheese mixture in it topped with thin slices of light yellow cheese, slices of small tomatoes, and thin slices of green onions on top with a wedge cut out of it. Items are on a wood surface.

In the heart of the South, where summers are long and tomatoes are plentiful, there is no better way to celebrate tomato season than with a fresh savory pie.

So join me as we create the perfect tomato pie without mayonnaise.

Ingredients for the Best Southern Tomato Pie

There is a large white bowl with a variety of different color and size tomatoes. There is a small white bowl with two brown eggs in it. There is a large rectangular plate with three blocks of cheese on it. There is a piece of brown parchment paper with a rolled up piece of pie dough on it. There are two small clear glass bowls. One has a clear liquid in it and the other has a yellow liquid in it. There are two very small clear bowls. One has salt in it and the other has ground black pepper in it. There are 3 garlic cloves, an oblong shaped onion, a small bunch of green basil leaves, a small bunch of thyme sprigs, and a bunch of long stemmed green onions. Items are on a white marbled surface.

For the Pie Crust:

Store-bought crust or homemade pie crust. If using a frozen pie crust, thaw completely.

Tomatoes:

Large fresh summer tomatoes (a mix of Roma tomatoes and heirloom tomatoes for a burst of flavor)

Kosher salt, for sprinkling

For the Cheese Mixture:

Good olive oil

Large shallot or sweet onion

Garlic cloves, cut into thin slivers

Dry white wine – A little red wine vinegar can be substituted

Fresh minced thyme leaves

Kosher salt – Sea salt or Himalayan salt can be used

Fresh ground black pepper

Cream cheese, at room temperature

Parmesan cheese, freshly grated

Garlic-and-herb goat cheese – A cup of cheddar cheese or mozzarella are great alternatives

Large eggs, at room temperature

Fresh basil leaves, julienned

For the Top of the Tomato Pie:

Parmesan cheese shaved with a vegetable peeler

Spring onions – Also known as green onions or scallions (optional topping)

Cherry tomatoes – Sliced and placed on top before baking

There is a clear glass pie pan with sliced tomatoes and a cheese mixture in it topped with thin slices of light yellow cheese, slices of small tomatoes, and thin slices of green onions on top. Pan is on a white marbled surface.

Helpful Tools and Equipment

Baking pans or cookie sheets

Cutting board

Large serrated knife

Paper towels

Medium bowl

Electric mixer (handheld or standing)

Pie dish (9-inch deep dish) or tart pan

Measuring spoons

Rubber spatula

Wire rack

Oven mitts

There is a slice of a piece of tomato pie which has layers of tomato and and a cheese mixture on a white plate. In the background there is a clear glass pie pan with sliced tomatoes and a cheese mixture in it topped with thin slices of light yellow cheese, slices of small tomatoes, and thin slices of green onions on top with a wedge cut out of it. Items are on a white marbled surface.

How To Make A Fresh Tomato Pie Without Mayo

Prepare The Crust

There is a clear glass pie pan with an unbaked pie crust in it. The pan is on a white marbled surface.

Let the store-bought pie crust come to room temperature.

Roll the dough out, press it into the pie plate, and press into the bottom and sides. If using a tart pan, trim any excess dough around the edges.

There is a clear glass pie pan with a baked pie crust in it. The pan is on a white marbled surface.

Follow the baking instructions on the box noting that the oven temperature may vary.

Let the flaky pie crust cool to room temperature before filling.

Prepare The Fresh Tomatoes

There is a gray speckled board with two tomatoes, four slices of tomato, and a serrated knife resting on it. In the background there is a baking sheet lined with white paper towels. There are slices of tomato on the paper towels. Items are on a white marbled surface.

Use a serrated knife and cut the tomatoes into thin slices.

There are two baking sheets lined with white paper towels. There are slices of tomato on each of the pans. There is a round cylinder resting on the front pan. There is salt in the round cylinder. Pans are on a white marbled surface.

Line one or two cooking sheets with paper towels then place the tomato slices on it in a single layer.

Sprinkle a little salt on the top of the tomatoes.

Set the sliced tomatoes aside to extract the excess moisture.

Dry the tomatoes again with clean paper towels until very dry.

Make The Cheese Mixture

There is a rectangular wood board with a mound of shredded light yellow cheese as well a block of yellow cheese. Board is on a white marbled surface.

While the tomatoes are resting – grate the parmesan cheese.

There is a rectangular wood board with a mound of sliced basil leaves. There is also a mound of minced thyme leaves on the board. The board is on a white marbled surface.

Slice the basil.

Mince the thyme.

There is a rectangular wood board with a mound of sliced rings of onion . There is also a mound of sliced garlic on the board. The board is on a white marbled surface.

Thinly slice the shallot.

Peel and sliver the fresh garlic cloves.

There is a black frying pan with a little bit of oil, thin ring slices of onion and slices of garlic in it. The pan is on a white marbled surface.

Heat saute pan over medium-low heat.

Pour olive oil into heated pan.

Add the shallots and garlic.

There is a black frying pan with a little bit of oil, thin ring slices of onion, slices of garlic, salt, pepper and minced thyme cooking in it. The pan is on a white marbled surface.

Saute, stirring frequently, until almost all the liquid is gone.

Add the 1/2 teaspoon salt, fresh ground pepper, minced thyme, and white wine, and continue to cook for a bit longer.

Remove the pan from the heat and set aside.

There is a large white mixing bowl with white cream cheese and a block of white cheese with green herbs in it. There is a hand mixer with metal beaters next to the bowl. There is a small bowl with shredded light yellow cheese in it sitting in front of the large mixing bowl. Items are on a white marbled surface.

In a medium bowl with a hand mixer on medium speed, blend the cream cheese and goat cheese.

Mix until well-blended.

There is a large white mixing bowl with a cheese mixture in it. There is a small bowl with shredded light yellow cheese in it sitting in front of the large mixing bowl. Items are on a white marbled surface.

Add the eggs and mix well.

There is a large white mixing bowl with a cheese mixture in it. There is shredded light yellow cheese poured on top of it. Bowl is on a white marbled surface.

Mix in 1 cup of parmesan cheese.

There is a large white mixing bowl with a creamy cheese mixture in it. There is a light gray rubber spatula resting in the bowl. There is a mound of chopped basil and cooked onion in the bowl. Bowl is on a white marbled surface.

Use a rubber spatula and fold in the fresh basil and onion mixture.

There is a large white mixing bowl with a creamy cheese mixture, cooked onion and garlic, and chopped basil mixed together in it. There is a light gray rubber spatula resting in the bowl. The bowl is on a white marbled surface.

Stir until fully incorporated.

Prepare The Tomato Pie

There is a clear glass pie pan with a baked pie crust in it. There is a layer of sliced tomatoes on the bottom of the crust. There is a baking pan lined with white paper towels with a layer of slice tomatoes on it in the background. Items are on a white marbled surface.

Preheat oven to 325 degrees f.

Add a layer of tomatoes to the bottom of the crust.

There is a clear glass pie pan with a baked pie crust in it. There is a layer of sliced tomatoes on the bottom of the crust with a layer of cheese mixture on top of it. There is a baking pan lined with white paper towels with a layer of slice tomatoes on it in the background. Items are on a white marbled surface.

Evenly spread a third of the cheese mixture over the tomatoes.

There is a rectangular wood board with a mound of small slices of yellow cheese, a mound of sliced green onions, and a mound of sliced small tomatoes. In the background there is a clear glass pie pan with sliced tomatoes and a cheese mixture in it. Items are on a white marbled surface.

Add another layer of tomatoes then top with a layer of cheese mixture.

Repeat the layering process for a third time ending with a layer of cheese mixture on top.

There is a clear glass pie pan with sliced tomatoes and a cheese mixture in it topped with thin slices of light yellow cheese on top. Pan is on a white marbled surface.

Scatter the shards of parmesan cheese over the top of the pie.

Lightly press slices of cherry tomatoes around the top of the pie.

Optional: add thinly sliced green onions over the top.

Bake The Pie

Place the tomato pie in a preheated oven on the center rack.

Bake until the buttery pie crust is deep golden brown.

Use oven mitts and remove the pie from the oven.

Transfer to a wire rack to cool to room temperature.

See the recipe card below for full measurements and cooking time.

The Best Southern Tomato Pie With No Mayo

There is a slice of a piece of tomato pie which has layers of tomato and and a cheese mixture on a white plate. There is a fork with a piece of pie on it being held over the plate. Plate is on a white marbled surface.

Enjoy this Southern Tomato Pie as a main course, side dish, or a delightful addition to your summer gatherings.

This is such a great way to savor the season with the perfect recipe that celebrates one of the best things about summer fresh tomatoes!

How To Store Leftover Pie

Allow the tomato pie to cool completely. Transfer the cooled pie to an airtight container and refrigerate for up to 3 days.

How To Reheat Tomato Pie

When ready to enjoy leftover tomato pie, reheat it in the oven at a low temperature (around 275 F) until warmed through. This helps maintain the flakiness of the crust.

Frequently Asked Questions

Can I use a frozen pie crust?

Yes, a frozen pie crust works well for this recipe. Bake according to the package instructions before assembling the pie.

If you want to make your pie crust, try this homemade crust recipe.

How do I prevent a soggy tomato pie?

Sprinkling salt on the tomato slices helps draw out excess moisture which leads to a soggy crust.

Allow the tomatoes to rest for at least 30 minutes and pat dry with clean paper towels.

What if I don’t have fresh herbs?

Dried herbs can be substituted, but fresh herbs contribute a stronger clearer flavor.

How can I customize the recipe?

Experiment with different cheeses and herbs for a personalized touch!

Love this recipe? Then you have to try more delicious vegetable recipes!

How To Make Easy Zucchini Casserole with Stuffing Mix

Fried Cajun Corn on the Cob

Delicious Crispy Brussels Sprouts

Slow Cooker Turnip Greens

Steam Broccoli with Garlic Butter

French’s (Durkee) Original Green Bean Casserole

Slow Cooker Loaded Cauliflower Casserole

Yield: 8 to 10 slices

The Best Southern Tomato Pie Recipe With No Mayo

Nothing says summer like the delicious taste and vibrant colors of ripe tomatoes!

This savory delight is a perfect combination of flaky crust, juicy tomatoes, and a cheese mixture that will leave you craving more!

Prep Time 45 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 35 minutes

Ingredients

1 store-bought crust or homemade pie crust. If using a frozen pie crust, thaw completely.
4-5 large beautiful ripe summer tomatoes
Kosher salt for sprinkling the tomatoes
2 tablespoons of good olive oil
1 large shallot or sweet onion, about 1 cup thinly sliced.
3 garlic cloves, cut into thin slivers
3 tablespoons dry white wine. Red wine vinegar can be substituted
2 tablespoons Fresh thyme leaves, minced
1/2 teaspoon kosher salt: Sea salt or Himalayan salt can be used
Fresh ground black pepper
8 ounces cream cheese, at room temperature
1 cup Parmesan cheese, freshly grated + 1/2 cup shaved with a vegetable peeler for topping the pie filling
4 ounces garlic-and-herb goat cheese: A cup of cheddar cheese or mozzarella cheese can be substituted
2 large eggs, at room temperature
3 tablespoons fresh basil leaves, julienned
For the Top of the Tomato Pie:
1/2 cup parmesan cheese shaved with a vegetable peeler
Spring onions: Also known as green onions or scallions – optional topping
Cherry tomatoes: Sliced and placed on top before baking

Instructions

Prepare The Crust: Let the store-bought pie crust come to room temperature. Roll the dough on a lightly floured work surface to a 13-inch round.
Press the dough into the pie pan and press into the bottom and sides. If using a tart pan, trim any excess dough around the edges.
Follow the baking instructions on the box noting that the oven temperature may vary.
Let the flaky pie crust cool to room temperature before filling.
Prepare The Fresh Tomatoes
Use a serrated knife and cut the tomatoes into 1/8-inch slices.
Line a sheet tray with paper towels then place the tomato slices on it in a single layer.
Sprinkle salt on the top of the tomatoes.
Set the sliced tomatoes aside for 30 minutes to extract the excess moisture. Dry the tomatoes again by gently pressing the tomato slices with clean paper towels until very dry.
Make The Cheese Mixture (while the tomatoes are resting): Grate the parmesan cheese.
Julienne the basil.
Mince the thyme.
Thinly slice the shallot.
Peel and sliver the fresh garlic cloves.
Heat frying pan over medium-low heat.
Pour 2 tablespoons of olive oil into heated pan.
Add the shallots and garlic.
Saute for 10 to 15 minutes, stirring frequently, until the shallots are limp and until almost all the liquid is gone.
Add the 1/2 teaspoon salt, fresh ground pepper, minced thyme, and white wine, and continue to cook for another 10 minutes or until there isn’t much liquid left.
Remove the pan from the heat and set aside.
In a medium bowl with a hand mixer on medium speed, blend the cream cheese and goat cheese.
Mix until well-blended.
Add the eggs and mix well.
Mix in 1 cup of parmesan cheese.
Use a rubber spatula and fold in the fresh basil and onion mixture.
Stir until fully incorporated.
Prepare The Tomato Pie: Preheat oven to 325 degrees f.
Add a layer of tomatoes to the bottom of the crust.
Evenly spread a third of the cheese mixture over the tomatoes.
Add another layer of tomatoes then top with a layer of cheese mixture.
Repeat the layering process for a third time ending with a layer of cheese mixture on top.
Scatter the shards of parmesan cheese over the top of the pie.
Lightly press slices of cherry tomatoes around the top of the pie.
Optional: add thinly sliced green onions over the top.
Bake The Pie: Place the tomato pie in a preheated oven on the center rack.
Bake for 40 minutes or until the buttery pie crust is deep golden brown.
Use oven mitts and remove the pie from the oven.
Transfer to a wire rack to cool to room temperature.

Notes

Helpful Tools and Equipment

Baking pans or cookie sheets
Cutting board
Large serrated knife
Paper towels
Medium-size saute pan
Medium bowl
Electric mixer (handheld or standing)
Pie dish (9-inch deep dish) or tart pan
Measuring spoons
Rubber spatula
Wire rack
Oven mitts

How To Store Leftover Pie

Allow the tomato pie to cool completely. Transfer the cooled pie to an airtight container and refrigerate for up to 3 days.

How To Reheat Tomato Pie

When ready to enjoy leftover tomato pie, reheat it in the oven at a low temperature (around 275 F) until warmed through. This helps maintain the flakiness of the crust.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 532Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 113mgSodium: 843mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 24g

The Best Southern Tomato Pie Recipe With No Mayo