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Delicious Southern Tomato Pie with fresh tomatoes and herbs

Southern Tomato Pie

A comforting and versatile dish that blends sweet, juicy tomatoes with creamy mayonnaise and cheese, all nestled in a flaky pie crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Southern
Calories: 230
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 9-inch frozen or homemade pie crust Homemade pie crust adds a personal touch.
For the filling
  • 2 lbs tomatoes, cored, seeded, and cut into ¾-inch pieces Choose ripe, flavorful tomatoes for best taste.
  • 1 large yellow onion, thinly sliced Sweet onions bring more depth to the flavor.
  • 2 tablespoons extra-virgin olive oil Enhances the richness of the pie.
  • 1.25 teaspoons salt Adjust to taste.
  • 0.25 teaspoon freshly ground black pepper Use fresh ground for a more robust flavor.
  • 0.75 teaspoon sugar Balance out the acidity of the tomatoes.
  • 1.5 teaspoons fresh thyme leaves or ½ teaspoon dried thyme Fresh herbs uplift the dish beautifully.
  • 2 tablespoons chopped fresh basil Adds a bright touch to the pie.
  • 0.5 cup mayonnaise You can swap with Greek yogurt for a twist.
  • 1 cup shredded fontina cheese Creamy, melty cheese is the secret!
  • ⅓ cup grated Pecorino Romano A lovely salty bite that complements everything.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Blind bake the crust for 12 to 15 minutes until it’s golden.
  3. Roast the tomatoes and onions in a bowl with olive oil, salt, pepper, sugar, and thyme for 45 to 50 minutes.
  4. Mix the chopped basil in with the roasted ingredients.
  5. In a small bowl, combine the mayonnaise, ½ cup fontina, and Pecorino Romano until smooth.
Assembly and Baking
  1. Sprinkle remaining fontina in the crust, then layer the roasted filling.
  2. Add dollops of the creamy mayo/cheese mixture on top.
  3. Bake for another 25 to 30 minutes until lightly golden.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze this pie for up to three months. Add jalapeños for heat or use different cheeses like cheddar or gouda for variations.