If you’ve never had Southern tomato pie, you’re missing one of the most underrated things that summer produces. A flaky pie crust filled with layers of ripe, salted tomatoes and fresh basil, topped with a creamy, cheesy mixture of cheddar, Boursin, and mayo that bakes into something golden and bubbly and deeply satisfying. It’s a dish that sounds simple and tastes like someone put real thought into every layer, because someone did.

This version gets a couple of details right that make a big difference. The tomatoes get salted and patted completely dry before they go into the pie, which pulls out the excess moisture that would otherwise make the crust soggy. A layer of breadcrumbs on the bottom of the crust acts as a barrier that keeps things crisp from underneath. And the Boursin in the cheese topping adds a garlic and herb richness that takes the whole pie well beyond what plain cheddar and mayo can do on their own.

Ingredients Needed to Make Southern Tomato Pie

Simple, seasonal ingredients that work together beautifully. Here’s what you need:

Frozen pie shell (the convenient base that gets the pie in the oven fast)
Large ripe tomatoes, sliced (the star of the dish; the riper and more flavorful, the better the pie)
Salt (for drawing moisture out of the tomatoes before layering)
Fresh basil, a generous handful (layered between the tomatoes and the cheese for an herby, aromatic lift)
Breadcrumbs (sprinkled on the bottom of the crust to absorb moisture and keep the base from getting soggy)
Shredded cheddar cheese (the primary cheese in the topping; sharp cheddar adds the most flavor)
Boursin wedge (adds a creamy, garlicky, herby richness to the topping that makes it taste far more complex than the ingredient count suggests)
Mayo (binds the cheese topping and keeps it smooth and spreadable)
Creole Trinity and Herb seasoning
Salt and black pepper, to taste

How to Make Southern Tomato Pie

Four straightforward steps and about 30 minutes from start to table.

1

Salt and Dry the Tomatoes
Slice the tomatoes about 1/4 inch thick. Lay the slices on a paper-towel-lined baking sheet or cutting board and salt them generously on both sides. Let them sit for 10 to 15 minutes. The salt draws moisture out of the tomatoes through osmosis and that moisture will pool on the surface. After they’ve sat, pat every slice completely dry with paper towels, pressing firmly. Don’t skip or rush this step. Wet tomatoes are the single biggest reason tomato pie fails, and dry tomatoes are what gives you a clean, sliceable pie with a crisp crust.

2

Make the Cheese Topping
In a mixing bowl, combine the shredded cheddar, Boursin, mayo, CTH seasoning, salt, and pepper. Stir together until completely mixed and no streaks of Boursin remain. The mixture should be thick, spreadable, and well seasoned. Taste it before it goes on the pie and adjust the seasoning as needed.

3

Assemble the Pie
Place the frozen pie shell in a pie dish if it isn’t already in one. Sprinkle the breadcrumbs evenly across the entire bottom of the crust, creating a thin, even layer. Scatter the fresh basil leaves over the breadcrumbs. Layer the dried tomato slices over the basil, overlapping slightly and covering the surface evenly. Spread the cheese mixture evenly over the tomato layer, going all the way to the edges of the crust so every slice gets a full layer of the topping.

4

Bake and Rest
Bake at 350°F for 20 to 25 minutes until the cheese topping is golden, bubbly, and set. The edges of the crust should be golden brown. Remove from the oven and let the pie rest for at least 10 minutes before slicing. Cutting into it too early causes the layers to slide and the filling to run. The rest time allows everything to set into sliceable layers.

Storing and Reheating

Southern tomato pie stores well in the refrigerator for up to 3 days covered tightly. The crust will soften slightly as it sits but the flavor deepens overnight and most people agree that day-two tomato pie is excellent.

To reheat, place individual slices on a baking sheet and warm in a 325°F oven for 10 to 12 minutes until heated through and the topping is warm and slightly re-crisped. The microwave works in a pinch but the oven is preferred for keeping the crust from going completely soft. Avoid covering the pie with foil when reheating since the steam will make the top soggy.

This pie does not freeze well. The tomatoes release a lot of liquid after freezing and thawing and the crust becomes soft and difficult to revive. For best results, enjoy it fresh or within a few days from the refrigerator.