Delicious Southern Tomato Pie: A Comfort Food Delight
This tomato pie is Southern comfort at its best: roasted summer tomatoes, caramelized onions, melty cheese, and a buttery crust that never turns soggy.
Introduction
What’s not to love about a Southern tomato pie? Juicy summer tomatoes, melty cheese, and a buttery crust make this dish a summer favorite. The best version I have ever had was at Lenoir, Vivian Howard’s restaurant in Charleston. Inspired by her recipe in the cookbook Deep Run Roots, I’ve simplified it while keeping the essence of its brilliance intact.
This dish is perfect for sharing—serve it warm or at room temperature alongside a simple green salad, cucumber salad, or chilled watermelon.
Ingredients for Southern Tomato Pie
| Ingredient | Description |
|---|---|
| Pie Crust (Frozen or Homemade) | A buttery, crisp base for the filling. Use a standard 9-inch size, not deep-dish. |
| Tomatoes | Use ripe, in-season tomatoes for the best flavor—2 lbs, cored and cut into ¾-inch pieces. |
| Onion | 1 large yellow onion, thinly sliced. |
| Olive Oil & Sugar | Drizzle of olive oil and a pinch of sugar to enhance the flavors. |
| Thyme & Basil | Dried thyme and fresh basil for flavor enhancement. |
| Mayonnaise | About ½ cup of good-quality mayo like Hellmann’s or Duke’s for topping. |
| Fontina & Pecorino Romano | 1 cup shredded Fontina and ⅓ cup grated Pecorino Romano for a creamy, cheesy topping. |
Step-By-Step Instructions
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Blind bake the crust:
Preheat the oven to 375°F (190°C). For frozen crusts, prick the bottom and sides with a fork and bake for 12-15 minutes until golden. For homemade, line with parchment and fill with weights, baking for 15-20 minutes, then remove weights and bake an additional 5-10 minutes.
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Roast the tomatoes and onions:
Core and slice the tomatoes and onions. Toss with olive oil, salt, pepper, sugar, and thyme on a baking sheet. Roast for 45-50 minutes, stirring occasionally.
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Make the topping:
In a bowl, mix mayonnaise, ½ cup Fontina, and Pecorino Romano until well blended.
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Assemble and bake:
Sprinkle the remaining Fontina over the blind-baked crust. Add the tomato filling and spread evenly. Top with the mayo mixture. Bake for 25-30 minutes until golden.
Serving Suggestions
Let the pie cool slightly before serving. Enjoy it warm or at room temperature for optimal flavor. This dish pairs wonderfully with a simple salad or fruit sides.
FAQs
What makes Southern Tomato Pie special?
It’s a summery dish combining rich flavors from roasted tomatoes, onions, and creamy cheese, all encased in a flaky crust.
Can I make this recipe ahead of time?
Yes, both the crust and filling can be prepared a day in advance. Just store them separately until ready to assemble and bake.