Now that the weather is turning cooler, I’m beginning to crave warm comforting baked dishes. But I’m not ready to be done with summer just yet. So, what could be better than a flaky crusty pie filled with ripe Indiana tomatoes and gooey creamy cheese? Nothing I can think of.

Southern Tomato Pie

recipe by Amy at House of Nash Eats


  • 1 9-inch pie crust, unbaked (store-bought, or home made)
  • 4-5 heirloom, plum, Roma or beefsteak tomatoes, sliced
  • 1/2 teaspoon salt
  • 1/4 cup fresh basil leaves, chopped
  • ½ cup chopped green onion (optional)
  • 2 cloves garlic, minced
  • 1 cup mozzarella cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • 3/4 cup mayonnaise
  • 1 teaspoon black pepper
  • 1/2 cup butter cracker crumbs (such as Ritz, about 12 crackers)


  1. Preheat oven to 350°F. Line the pie shell with parchment paper and fill with dried beans or pie weights and bake until lightly golden, about 20 minutes.
  2. Remove parchment and beans or pie weights and set crust on a wire rack to cool while you make the filling.
  3. Arrange tomatoes on a double layer of paper towels and sprinkle with salt. Allow to rest 10 minutes, then pat dry with another double layer of paper towels.
  4. Layer tomatoes and basil in the pie shell, reserving some slices of tomato for the top of the pie.
  5. In a small bowl, stir together the mayo, garlic, cheeses, and black pepper. Spread mixture over tomatoes.
  6. Sprinkle the top with cracker crumbs and top with reserved tomato slices.
  7. Bake until golden brown and bubbly, 40-45 minutes. Let rest 15 minutes before slicing and serving. Makes 6 servings.


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