Celebrate the flavors of the South with this delicious Southern Tomato Pie, a savory dish that’s perfect for summer gatherings or a comforting family dinner. This classic Southern recipe features juicy, ripe tomatoes layered in a flaky pre-baked crust, smothered in a creamy, cheesy topping made with sharp cheddar, Monterey Jack, and Parmesan. Enhanced with the unique sweetness of Vidalia onion and the tangy kick of Dijon mustard, this pie is a delightful balance of flavors. Topped off with vibrant pimentos and a sprinkle of fresh basil, this dish is a beautiful centerpiece that’s sure to impress!
Ingredients
For the Pie:
- 2 pre-baked pie crusts
- 3-4 medium tomatoes, sliced
- 1/4 teaspoon kosher salt (for draining tomatoes)
- 1 cup mayonnaise (adjust for desired consistency)
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Parmesan cheese, grated
- 1 jar (4 ounces) of diced pimentos, well-drained
- 1/4 Vidalia onion, grated
- 1-2 tablespoons Grey Poupon Dijon Mustard
- Minced onion, to taste
- Black pepper, to taste
- Kosher salt, to taste
- Sugar, to taste (optional)
- Fresh basil, for garnish
Instructions
1. Prepare the Tomatoes:
- Slice the Tomatoes: Slice the tomatoes about 1/4-inch thick. Lay them on paper towels or a clean kitchen towel. Sprinkle the slices lightly with kosher salt and let them sit for about 10-15 minutes. This process helps draw out excess moisture, preventing the pie from becoming soggy. Afterward, gently pat the tomato slices dry with another paper towel.
2. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
3. Assemble the Pie:
- Layer the Tomatoes: Spread a thin layer of Dijon mustard over the bottom of each pre-baked pie crust. Arrange the tomato slices in a single layer in the crusts, overlapping them slightly. Add a pinch of black pepper and minced onion over the tomatoes.
- Add the Onion and Pimentos: Evenly distribute the grated Vidalia onion and drained pimentos over the tomato layer.
4. Prepare the Cheese Mixture:
- In a large bowl, combine the mayonnaise, sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Mix until the ingredients are well combined. Add a pinch of kosher salt, black pepper, and sugar (if using) to taste. The mixture should be thick and spreadable.
5. Top the Pie:
- Spread the Cheese Mixture: Spoon the cheese mixture over the tomato and onion layers in each pie, spreading it evenly to cover the entire surface. This creates a creamy, cheesy topping that will turn golden and bubbly as it bakes.
6. Bake the Pie:
- Place the pies in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly. If needed, shield the crust edges with aluminum foil to avoid excessive browning.
7. Garnish and Serve:
- Remove the pies from the oven and let them cool for at least 10 minutes to set.
Conclusion
This Southern Tomato Pie is a true comfort food that beautifully showcases the flavor of fresh, ripe tomatoes. The combination of three cheeses, the tangy sweetness of Vidalia onions, and the slight kick from Dijon mustard creates a rich and savory filling that perfectly complements the flaky crust. Whether you serve it as a main dish or a side, this tomato pie is sure to become a family favorite. Enjoy it warm or at room temperature, and savor the tastes of the South in every bite!
The Best Southern Tomato Pie with Cheddar, Monterey Jack, and Parmesan
Ingredients
- 2 pre-baked pie crusts
- 3-4 medium tomatoes sliced
- 1/4 teaspoon kosher salt for draining tomatoes
- 1 cup mayonnaise adjust for desired consistency
- 8 ounces sharp cheddar cheese shredded
- 8 ounces Monterey Jack cheese shredded
- 8 ounces Parmesan cheese grated
- 1 jar 4 ounces of diced pimentos, well-drained
- 1/4 Vidalia onion grated
- 1-2 tablespoons Grey Poupon Dijon Mustard
- Minced onion to taste
- Black pepper to taste
- Kosher salt to taste
- Sugar to taste (optional)
- Fresh basil for garnish
Instructions
- Prepare the Tomatoes:
- Slice the Tomatoes: Slice the tomatoes about 1/4-inch thick. Lay them on paper towels or a clean kitchen towel. Sprinkle the slices lightly with kosher salt and let them sit for about 10-15 minutes. This process helps draw out excess moisture, preventing the pie from becoming soggy. Afterward, gently pat the tomato slices dry with another paper towel.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Assemble the Pie:
- Layer the Tomatoes: Spread a thin layer of Dijon mustard over the bottom of each pre-baked pie crust. Arrange the tomato slices in a single layer in the crusts, overlapping them slightly. Add a pinch of black pepper and minced onion over the tomatoes.
- Add the Onion and Pimentos: Evenly distribute the grated Vidalia onion and drained pimentos over the tomato layer.
- Prepare the Cheese Mixture:
- In a large bowl, combine the mayonnaise, sharp cheddar cheese, Monterey Jack cheese, and Parmesan cheese. Mix until the ingredients are well combined. Add a pinch of kosher salt, black pepper, and sugar (if using) to taste. The mixture should be thick and spreadable.
- Top the Pie:
- Spread the Cheese Mixture: Spoon the cheese mixture over the tomato and onion layers in each pie, spreading it evenly to cover the entire surface. This creates a creamy, cheesy topping that will turn golden and bubbly as it bakes.
- Bake the Pie:
- Place the pies in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly. If needed, shield the crust edges with aluminum foil to avoid excessive browning.
- Garnish and Serve:
- Remove the pies from the oven and let them cool for at least 10 minutes to set.