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

• 1 pre-baked pie crust (store-bought or homemade)
• 4-5 large tomatoes, sliced
• 1 teaspoon salt (to drain the tomatoes)
• 1/2 cup chopped fresh basil
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• Additional tomato slices for garnish (optional)

Step 1: Prepare the Pre-Made Crust

If using a pre-made crust, roll it out and place it in your pie dish.

To prevent the dough from bubbling during baking, dock it by poking small holes across the surface with a fork.

Cover the crust with parchment paper, then add baking weights (or dried beans) to keep it flat.

Pre-bake the crust at 350°F for 10 minutes.

Remove the weights and parchment paper, then bake for another 5 minutes to ensure a firm and golden crust.

Let it cool while you prepare the tomato filling.

Step 2: Prep the Tomatoes

Slice your tomatoes and carefully remove the core.

Lay the tomato slices on a tray and sprinkle them with a good pinch of salt.

Allow them to sit for 15 minutes; this will draw out excess moisture, preventing the pie from becoming soggy later on.

Step 3: Layer the Tomatoes and Add Basil

Begin layering the tomato slices in the pre-baked crust, slightly overlapping them in a shingle pattern.

Don’t hesitate to pile them high, as the tomatoes will shrink during baking.

Sprinkle chopped basil evenly over the tomatoes to infuse your pie with fresh, fragrant flavor.

Step 4: Apply Cheese Mixture

In a bowl, combine grated cheddar cheese with mayonnaise.

Mix until smooth and creamy.

Spread this mixture evenly over the layered tomatoes, ensuring full coverage for a creamy topping.

Add a few extra tomato slices on top for garnish if desired.

Step 5: Bake the Pie

Place the pie in the preheated oven at 350°F.

Bake for 25-30 minutes.

Keep a close eye on it after 20 minutes; it’s ready when the top turns golden brown and deliciously bubbly.

Step 6: Cool and Serve

Once baked, allow the pie to cool for about 10 minutes before slicing.

This brief resting period helps the flavors meld and makes slicing easier.

Serve the pie warm, and enjoy the delightful combination of flavors!