My Southern Grandma’s 2-Step Tomato Pie Is Always on My Summer Table

Tomatoes are a quintessential part of summer in the South. Whether you pick them up at the farmstand or straight off the vine in your backyard, those juicy, sun-ripened fruits are the star of so many simple summer meals.

Everybody has a favorite way to enjoy them, whether it’s a fresh tomato sandwich, a marinated tomato salad, or a no-cook pasta sauce. But, in my family, summer doesn’t officially start until we’ve turned those ruby-red beauties into my grandma’s classic Tomato Pie. 

Many summer nights at her house looked like this: kids splashing in the pool, sausage sizzling on the grill, and a tomato pie coming out of the oven. With juicy tomatoes, fresh basil, and a creamy, cheesy topping, this dish was what she called “summer in a pie.” It’s both comforting and refreshing, and best of all, it couldn’t be easier to make.

What Is Tomato Pie? 

Tomato pie is a savory Southern dish that stars ripe, juicy tomatoes in a crispy pie crust. It’s best enjoyed in the summertime when fresh, locally grown tomatoes are easy to find.

There are several ways to make tomato pie, but most recipes would agree that simple is best here. You don’t need to mix in zucchini or summer squash or flavor it with a ton of extra ingredients—this is the time to really let those tomatoes shine.

You can serve the pie warm or at room temperature, and it’s commonly paired with grilled meats or a green salad (although it also makes for a delicious addition to a brunch spread).

Why I Love My Grandma’s Recipe

In her cooking, my grandma always focused on ease and simplicity first and foremost—so if it came from her recipe book, you knew it’d be a breeze to make. Case in point: While you’re more than welcome to prepare a pie crust from scratch, I can guarantee homemade pie dough never came out of her kitchen. So yes, a store-bought shell will do just fine. 

She used Beefsteak tomatoes because they keep their firmness during the bake. She also showed me the simplest method for removing the skins: cut a small, shallow ‘x’ on the bottom of each tomato, drop them in boiling water for about 45 seconds, then plunge them in an ice bath to stop the cooking—the peel slips right off.

Her recipe doesn’t call for pressing or draining the tomatoes, so it’s nice and juicy when you dig in. If you're worried about the crust getting soggy, you can grate an extra half-cup of cheese and sprinkle it onto the bottom before layering in the tomatoes, however, my family has never had an issue with the texture.

Then, you finish off the pie with a simple spread made from shredded Sharp Cheddar and mayo, which melts into an irresistibly savory topping. And yes, that cheese has to be freshly grated from a block—no exceptions.

This six-ingredient dish is light, yet decadent, and is full of the season’s best flavors. No matter what part of the country you’re celebrating summer from—The North, South, or somewhere in between—now you can make this Southern tradition one of your own. 

How to Make My Grandma’s Famous Tomato Pie 

1 baked pastry shell (quiche or pie pan) 

4 to 6 beefsteak tomatoes, peeled and cut into thin slices

Salt and pepper, to taste

1 tablespoon fresh chopped basil, or 1 teaspoon dried basil

2 tablespoons chopped chives

1/2 cup mayonnaise 

1 cup of grated cheese 

1. Preheat the oven to 400 degrees F.
2. Layer the tomato slices evenly in the pie shell. Sprinkle with salt, pepper, basil, and chives. 
3. In a medium-sized bowl, combine the mayonnaise and cheese, then spread the mixture evenly over the tomatoes. Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and slightly golden.