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5 from 1 vote

Southern Tomato Pie

Classic southern recipe that makes the BEST Tomato Pie with heirloom tomatoes, and a delicious cheesy gruyere and mayonnaise topping.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Pie
Cuisine: Southern
Servings: 8 slices
Author: Basil and Bubbly


  • 1 Pre-made Refrigerated Pie Crust
  • 4 - 5 medium to large tomatoes
  • 1 medium Onion thinly sliced
  • 1 Tablespoon Olive Oil
  • 2 ½ cups shredded Gruyere may substitute swiss, provolone, or mozzarella if necessary but the flavor will be more mild
  • ½ cup Mayonnaise
  • 6 Basil leaves thinly sliced
  • approximately 1 ½ teaspoons salt
  • approximately 1 teaspoon pepper


  • Preheat oven to 350 degrees F. Bring a large pot filled with water to a boil. Fill a large bowl with ice and set it aside.
  • Place the pie crust into a pie dish and bake for approximately 25 minutes. If you pie crust has directions for pre-baking on the box, then feel free to follow those directions instead.
  • Cut two 2" slices in the bottom of each tomato to make an X. Carefully place the tomatoes into the boiling water. Boil for 5 minutes.
  • Remove the tomatoes from the water, and place in the bowl filled with ice.
  • Drain the water from the pot and wipe it out with a towel to remove any residual water. Set the pot over medium heat and add the olive oil and onion to the pot with a pinch of salt. Cook on medium for 20 minutes to cook the onions, stirring occasionally.
  • Remove the skin from the tomatoes. It should peel off easily with your fingers. Slice the tomatoes and place each slice on a towel lined baking sheet to drain. Sprinkle with salt. Let sit for 20 minutes while onions cook.
  • Sprinkle ½ cup of the gruyere onto the bottom of the pie crust. Spread the cooked onions on top of the gruyere. Alternate adding layers of tomatoes with a sprinkle of basil, pinch of salt, and pinch of pepper on top of each layer until you run out of tomatoes.
  • Mix the remaining ( 2 cups ) of gruyere with the mayonnaise and ¼ teaspoon pepper. Spread the mixture on top of the last layer of tomatoes.
  • Bake at 350 for 45 minutes or until the top is browned.