Should tomato pie be served hot or cold?

You can enjoy it either way. Warm gives you gooey cheese and soft texture, while cold slices offer firmer layers and a more concentrated flavor.

Where did tomato pie come from in the South?

It originated from Southern gardens as a way to use up ripe tomatoes during the summer. It became popular in regional cookbooks and family dinners.

It’s savory, tangy, and cheesy. The crust gives a buttery crunch, while the tomatoes add juicy sweetness. Herbs and mayo tie everything together.

Drain tomatoes, blind bake the crust, and use a moisture barrier like shredded cheese or egg wash to avoid sogginess.

A classic Southern comfort dish, this tomato pie is savory, cheesy, and layered with smoky bacon and fresh basil.

Scale

Sprinkle tomato slices with kosher salt and place on paper towels to drain for 30 minutes.
Preheat oven to 375°F. Roll out pie crust on floured surface and fit into a 9-inch pie dish. Chill for 15 minutes.
Blind bake the crust for 15 minutes. Let cool.
In a skillet, cook bacon until crispy. Remove and drain. In the same skillet, sauté onion until soft, then add garlic and cook 1 minute more.
In a bowl, whisk egg, mayonnaise, Dijon, vinegar, paprika, and black pepper.
Layer tomatoes, bacon, onion mixture, cheddar, and pimentos in the crust. Pour the mayo mixture over the top. Sprinkle with chopped basil.
Bake for 30–35 minutes until golden and bubbly. Let cool slightly before serving. Top with more fresh basil.

Use firm, ripe tomatoes for best results. Letting the pie rest after baking helps it set for cleaner slices.

Keywords: tomato pie, southern recipe, savory pie, cheddar, bacon