Living in the South for almost thirteen years now, I knew it was time to try making a classic, Southern Heirloom Tomato Pie. This tomato pie recipe is a semi-homemade version, combining the convenience of a refrigerated pie crust with the rich, fresh flavors of heirloom tomatoes and my favorite local, pimento cheese. It’s an easy and delicious way to embrace Southern cuisine.
What is a Tomato Pie?
Tomato pie is a beloved summer dish in the South, where tomatoes are abundant, and at their peak of flavor during the warmer months. The origins of tomato pie are tied to the Southern tradition of using fresh, local produce to create simple yet flavorful dishes.
Why You Should Make This Southern Tomato Pie
- This savory pie recipe showcases the vibrant flavors and colors of heirloom tomatoes.
- For even more of a Southern feel, this tomato pie uses creamy pimento cheese as one of the main ingredients.
- This Southern classic cuisine is simple and quick to prepare with a refrigerated pie crust.
- Perfect for summer gatherings, potlucks or a unique dinner option.
- This is an excellent way to enjoy seasonal produce.
Ingredients
- Heirloom Tomatoes: If you cannot find heirloom tomatoes, easily substitute with garden or beefsteak tomatoes.
- Refrigerated Pie Crust: Frozen pie crust can also be used, or substitute with your favorite homemade pie crust recipe.
- Stoneground Mustard: Dijon mustard or whole grain mustard can be used as an alternative, or omit, if desired.
- Pimento Cheese: Use your favorite store-bought pimento cheese, or substitute with sharp cheddar cheese spread. Alternatively, make your own by mixing shredded cheddar with mayonnaise for a more traditional take on tomato pie.
- White Cheddar Cheese: Regular cheddar, Monterey Jack or Gruyère cheese can be used instead. Freshly shredded is best.
- Fresh Basil Leaves: Fresh parsley or chives can be used as a garnish if basil is not available.
How to Make Southern Heirloom Tomato Pie
- Preheat oven to 350°F.
- Par-bake a pie crust.
- Slice tomatoes and lay on paper towels, sprinkle with salt to draw out moisture.
- Remove crust from oven, brush with a thin layer of stoneground mustard.
- Pat excess water off tomatoes.
- Layer tomatoes in crust, sprinkle with salt and pepper.
- Spread pimento cheese over tomatoes.
- Add another layer of tomatoes and sprinkle with shredded cheddar.
- Bake uncovered for 20-25 minutes, then broil for 2 minutes to brown cheese.
- Garnish with basil and cracked black pepper.
- Rest for at least 10-15 minutes before slicing.
How to Serve and Store Heirloom Tomato Pie
- Pair with a simple green salad, or enjoy this savory pie all on its own.
- Serve alongside your favorite protein. This tomato pie would be a perfect compliment to chicken or salmon.
Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat slices in the oven at 350°F for about 8 minutes, or until warmed through.
- Avoid microwaving to prevent the crust from becoming soggy.
Can You Freeze Tomato Pie?
Yes, you can freeze this heirloom tomato pie. Here’s how:
- Before Baking: Assemble the pie, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
- After Baking: Allow the pie to cool completely. Wrap individual slices or the whole pie in plastic wrap and aluminum foil. Freeze for up to 3 months. Reheat in the oven at 350°F for about 20-25 minutes or until heated through.
More Southern Recipes to Love
- Southern Crockpot Black Eyed Peas
- Creole Crab Baked Oysters
- Crispy Vidalia Onion Rings
- Buttermilk Fried Oysters
- Fresh Corn Grits
Southern Heirloom Tomato Pie
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- Author: Charlotte Fashion Plate
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This savory, Southern Heirloom Tomato Pie recipe is an easy and delicious way to embrace Southern cuisine.
Ingredients
- 3 heirloom tomatoes (in a variety of colors)
- 1 refrigerated pie crust
- 2 teaspoons stoneground mustard
- 12 ounces pimento cheese, at room temperature
- 1 teaspoon salt, divided
- 1 teaspoon black pepper
- 1/3 cup white cheddar cheese, freshly shredded
- 6 fresh basil leaves, chopped, for garnish
- 1 teaspoon cracked black pepper, for garnish
Instructions
- Preheat oven to 350°F.
- Mold the pie crust to a 9″ deep, round pie dish or aluminum deep pie pan. Poke holes in the bottom of the crust.
- Par-bake for 10-12 minutes.
- While the crust is baking, slice the tomatoes about 1/2″. Lay the tomato slices onto paper towels. Sprinkle with salt. Let them hang out to draw out excess moisture.
- Remove the pie crust from the oven. Brush the bottom with a very thin layer of the stoneground mustard.
- Take a paper towel and cover the tomatoes. Gently pat away the excess water.
- Build a layer of the tomatoes at the bottom of the crust. Sprinkle with salt and pepper.
- Spread the pimento cheese evenly over the tomatoes.
- Add another layer of tomatoes on top of the pimento cheese. Sprinkle on the shredded cheddar.
- Bake uncovered for 20-25 minutes. Broil for two minutes at the end to slightly brown the cheese.
- Remove the pie from the oven and garnish with the basil and cracked black pepper.
- Allow the pie to slightly cool and rest for at least 10-15 minutes before slicing.
- ENJOY!
Notes
- A deep pie dish works best for this recipe.
- Make your own pie crust, if you desire.
- Choose firm tomatoes to ensure they hold up well during baking.
- After slicing the tomatoes, lay them on paper towels and sprinkle with salt to draw out moisture, preventing a soggy pie.
- Gently pat the tomatoes dry.
- Use room temperature pimento cheese to make it easier to spread evenly over the tomatoes.
- Freshly shredded cheddar is best.
- Par-bake the pie crust to help it stay crisp and prevent it from becoming soggy.
- A thin layer of stoneground mustard on the crust adds a tangy flavor that compliments the tomatoes and cheese.
- Arrange the tomato slices in a single layer to ensure even cooking and better flavor distribution.
- Broil the pie for a couple of minutes at the end to achieve a slightly browned, crispy cheese topping.
- Allow the pie to cool for 10-15 minutes before slicing to help set the filling and make slicing easier.
- Garnish with fresh basil for a burst of flavor and a pop of color.
- Feel free to mix in different cheeses like Gruyère or Parmesan for a unique twist.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to maintain the crust’s texture.
- If freezing, wrap the pie tightly to prevent freezer burn and maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Brunch, Dinner
- Method: Easy
- Cuisine: Southern
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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