Brenda Gantt’s Signature Tomato Pie

Here’s my tried-and-true recipe for Brenda Gantt’s tomato pie, featuring a flaky pie crust filled with layers of fresh summer tomatoes, herbs, and a creamy mixture of cheese and mayo that melts perfectly when baked.

This Southern classic has become a regular at our summer gatherings, especially when the garden tomatoes are ripe and ready. I often make an extra one to share with neighbors because everyone always asks for the recipe when they try it. After all, who can resist a warm slice of homemade tomato pie?

What Kind of Tomatoes Should I Use?

For a classic tomato pie, you’ll want to pick ripe, in-season tomatoes that are firm but not hard. Roma tomatoes work well because they’re meatier and less watery, but regular garden tomatoes or beefsteak varieties are also great choices – just make sure to drain them properly. If you’re making this during the off-season, look for greenhouse-grown tomatoes or even high-quality canned San Marzano tomatoes (though fresh is definitely preferred). The key is picking tomatoes that are ripe but not overripe, as you want them to hold their shape when sliced and not turn your pie into a soggy mess. Remember to give them a good salting and let them drain on paper towels for about 30 minutes before assembling your pie.

Options for Substitutions

This Southern classic can be adapted with several easy swaps if you need them:

• Pre-baked pie crust: While a traditional pie crust is classic, you could use a refrigerated crescent roll dough, puff pastry, or even make it crustless in a greased pie dish for a low-carb version.
• Fresh tomatoes: When fresh tomatoes aren’t in season, you can use Roma tomatoes or even well-drained canned tomatoes (though fresh is really best for this recipe). Just make sure to drain them extra well to avoid a soggy pie.
• Fresh basil: No fresh basil? Use 2-3 tablespoons of dried basil instead. You could also mix in some dried oregano or Italian seasoning for a different flavor profile.
• Sharp cheddar cheese: Feel free to experiment with different cheeses – mozzarella, Monterey Jack, or a mixture of cheeses works great. Just avoid soft cheeses like brie or camembert.
• Mayonnaise: If you’re not a mayo fan, you can use Greek yogurt or sour cream instead. The texture will be slightly different but still tasty. Just make sure to drain the yogurt in a cheesecloth for about 30 minutes first to remove excess moisture.

Watch Out for These Mistakes While Baking

The biggest challenge when making tomato pie is dealing with excess moisture – skipping the crucial step of salting and draining your tomatoes for at least 30 minutes can leave you with a soggy, watery pie that nobody wants to eat.

Getting the right ratio of mayo to cheese is essential – using too much mayonnaise can make your pie greasy and heavy, while too little won’t give you that creamy, melty top layer that makes this dish so special (stick to the 1:3 ratio of mayo to cheese).

Temperature control matters more than you might think – baking at too high a temperature can cause the cheese topping to brown too quickly before the filling is properly heated through, so keep your oven at 350°F and watch carefully during the last 10 minutes of baking.

For the best flavor, make sure your tomatoes are truly ripe and room temperature before slicing, and pat them completely dry with paper towels after draining – even a little extra moisture can affect the final texture of your pie.

What to Serve With Tomato Pie?

This Southern favorite is perfect for a summer lunch or dinner, and there are lots of tasty ways to round out your meal. A simple green salad with a light vinaigrette makes a great partner to the rich, cheesy pie – try mixing in some cucumber and red onion for extra crunch. Since tomato pie is pretty filling, you might want to keep the sides light and fresh – think blanched green beans tossed with a bit of olive oil and garlic, or some grilled zucchini. If you’re serving this for dinner, it’s really nice alongside some grilled chicken or a piece of fish, especially during tomato season when everything’s fresh from the garden.

Storage Instructions

Keep Fresh: Once your tomato pie has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The crust might soften a bit from the tomatoes, but it’s still really good!

Make Ahead: You can prep some components ahead of time to make assembly quicker. Slice and drain your tomatoes up to a day before, and pre-bake your crust up to 2 days ahead. Just keep the pre-baked crust at room temperature in an airtight container until you’re ready to use it.

Serve Later: When you’re ready to enjoy leftover tomato pie, just take it out of the fridge about 30 minutes before serving to let it come to room temperature. You can also give it a quick warm-up in a 350°F oven for about 10 minutes if you prefer it warm, though many folks enjoy it cold too!

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 60-70 g

Ingredients

For the base:

• 1 pre-baked pie crust (9-inch)

For the filling:

• 4-5 large tomatoes (sliced into 1/4-inch rounds)
• 1/2 cup fresh basil (finely chopped for best flavor)
• 1 tsp salt

For the topping:

• 1 1/2 cups shredded sharp cheddar cheese (I use Cabot Vermont cheddar)
• 1/2 cup mayonnaise (room temperature)

For the garnish (optional):

• additional tomato slices (optional, for presentation)

Step 1: Prepare and Blind Bake the Pie Crust

• 1 pre-baked pie crust

Preheat your oven to 350°F.

If your pie crust isn’t already in the dish, place it there now and poke holes all over the bottom with a fork to prevent bubbling.

Cover the crust with parchment paper and fill with pie weights or dried beans to keep it flat during baking.

Bake for 10 minutes, then carefully remove the weights and parchment paper.

Bake for an additional 5 minutes until the crust is set but not browned.

Remove from the oven and let cool completely while you prepare the filling.

Step 2: Prepare the Tomatoes and Release Their Moisture

• 4-5 large tomatoes
• 1 tsp salt

While the crust cools, slice your tomatoes into 1/4-inch rounds, removing the cores.

Arrange the slices on a clean kitchen towel or paper towels and sprinkle with salt.

Let them sit for 15 minutes—this draws out excess moisture so your pie won’t be watery.

I like to use this time to prep my basil and measure out my other ingredients.

Pat the tomato slices dry with the towel before layering them into the pie.

Step 3: Make the Cheese-Mayonnaise Topping

• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup mayonnaise

In a small bowl, combine the shredded cheddar cheese and room-temperature mayonnaise, stirring until well blended.

The mayonnaise should be at room temperature so it mixes smoothly with the cheese without clumping.

Set this mixture aside until you’re ready to spread it over the tomatoes.

Step 4: Layer Tomatoes, Basil, and Cheese Topping

• dried tomato slices from Step 2
• 1/2 cup fresh basil
• cheese-mayonnaise mixture from Step 3

Arrange the dried tomato slices in an overlapping pattern in the cooled pie crust, covering the bottom completely.

Sprinkle the fresh basil evenly over the tomato layer.

Now spread the cheese-mayonnaise mixture from Step 3 over the entire surface, making sure to cover all the tomatoes so they don’t dry out during baking.

Step 5: Bake and Cool the Pie

Bake the assembled pie at 350°F for 25-30 minutes, until the top is golden and the filling is set but still slightly moist in the center.

The cheese should melt completely and create a light golden crust on top.

Remove from the oven and let the pie rest for 10 minutes before slicing—this allows the filling to set just enough to hold together nicely when you cut into it.

I always let it rest even though I’m eager to eat it; it makes a much better presentation and the flavors will be more cohesive.

Step 6: Slice, Plate, and Serve

• additional tomato slices

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Transfer each slice to a serving plate and serve warm or at room temperature.

For a beautiful presentation, you can add an additional fresh tomato slice on top of each serving if desired.