Heirloom Tomato Pie

Tomato pie signals the arrival of tomato season, one of the most joyous times in the South. As okra pods ripen and watermelons sweeten in the sun, tomatoes turn juicy and lush—ready for their debut in the essential Southern tomato pie.

Raw tomatoes (which are fabulous in BLT sandwiches) are naturally full of water, which tends to leach out as a tomato pie cooks, giving it a runny texture—one of the most common conundrums when making a tomato pie. It's enough to make a home cook throw their hands up in frustration.

So we've mastered the tomato pie. We've cooked so many in the Southern Living Test Kitchen, we've learned just about discovered everything that can go wrong so that we can make sure it doesn't go wrong for you.

Learn how to make the perfect tomato pie time and time again.

What Is Tomato Pie?

A recent Southern culinary invention, tomato pie is thought to have begun to grace tables and sideboards starting in the 1970s. This dish is the perfect summer meal with a flaky pastry and a savory, roasted tomato filling. It is typically covered with grated cheese and mixed with mayonnaise to add a salty and creamy tang.

Some have suggested that mayonnaise companies invented it to help push the product. Whoever first created the pie, we're eternally grateful!

Ingredients in a Tomato Pie

The star ingredient for tomato pie is, of course, the tomatoes. But the supporting ingredients are also essential for the right textures and flavors. Here's a look at what you'll need; measurements are further below:

• Tomatoes: Heirlooms are preferred, but any good slicer tomatoes will work.
• Mayonnaise: Helps bind the pastry together, while adding a touch of tang. Use whichever mayo you've sworn allegiance to.
• Extra-sharp Cheddar cheese: Supplies a bolder flavor than regular sharp Cheddar and contains less moisture, helping keep the filling firm.
• Dijon mustard: Adds a note of vinegar, balancing out the sweetness of the tomatoes and the richness of the buttery crust.
• Bacon: Because we just don't do much of anything without it.
• Shallots: These onions have a milder taste than regular onions and mellow out even more when baked but still have just enough bite to stand out against the sweeter tomatoes.
• Garlic: Helps add depth to the pie's flavor.
• Basil and chives: Add freshness and herby flavors.
• Egg: Helps hold the filling for the pie together.

You'll also need the ingredients for a homemade pie crust. We've stepped up the flavor for this by making a Parmesan-Buttermilk Pie Crust, but in a pinch, a prepared piecrust would work. Here's what you'll need for this pastry:

• All-purpose flour: Lends the just-right texture to the homemade crust.
• Parmigiano-Reggiano cheese: A strong and nutty cheese that stands out just enough to be noticed.
• Unsalted butter and vegetable shortening: Added to the flour, they make for a flaky, crispy crust that's still rich and buttery.
• Buttermilk: Helps bring the whole crust together.

How To Make a Tomato Pie

The full recipe is below, but here's a brief outline of the process:

• Step 1. Pull water out of tomatoes: Slice tomatoes, place some of them on a paper towel-lined baking sheet, and sprinkle with salt. Top with more paper towels, and let sit.
• Step 2. Roast tomatoes: Arrange the remaining tomatoes on a wire rack that's been lightly greased. Sprinkle with salt, and then bake until the slices have wilted and almost dried out.
• Step 3. Make the crust: In a food processor, combine the ingredients for the pie crust. Drizzle with buttermilk, and process until it comes together. Roll the dough onto a piece of plastic wrap. Flatten the dough into a desk, and refrigerate for at least two hours.
• Step 4. Put dough in pie plate and parbake: Roll crust dough out on a lightly floured surface, then transfer the dough to a pie plate, and fit it around the edges, trimming any excess dough as needed. Fill with pie weights or beans, and bake about 20 minutes. Then, remove the weights and finish baking. Cool completely.
• Step 5. Cook bacon: Cook bacon in a skillet, and add the shallots, cooking until caramelized. Finish with garlic and cook until fragrant. Move the bacon mixture to a paper towel-lined plate.
• Step 6. Make tomato pie filling: In a bowl, combine the cheese, mayo, herbs, mustard and egg. Add salt and pepper and the bacon mixture.
• Step 7. Assemble pie: Spread the cheese mixture in the pie crust. Add roasted tomatoes, and follow with more cheese mixture, another layer of tomatoes, and a final top of cheese mixture. Finish with the fresh tomatoes. Wrap the pie crust with aluminum foil.
• Step 8. Bake pie: Bake the tomato pie until the filling is set. Let the pie stand and cool for about one out before serving.

The Secret to the Perfect Tomato Pie

You don't have to give up on a tasty tomato pie if you use this tip: Roast most of the tomatoes before the pie goes into the oven. Not only does this simple step keep the filling from being too wet, but it also caramelizes the tomatoes, intensifying their flavor.

You can even roast them up to a day in advance. When they have cooled, store them in an airtight container in the refrigerator until you are ready to use. With this tip and our recipe, you can churn out savory tomato pies all summer long.

How To Store and Reheat Leftover Tomato Pie

Like all pies, this one is best the day it's baked. The crust will get soggy after a few days.

Leftover tomato pie must be refrigerated. Store slices or parts of the pie in an airtight container in the refrigerator. The pie will last up to three days in the fridge and can be reheated at 325°F oven for 10 to 15 minutes.

Do not freeze tomato pie. The ingredients do not withstand the process, and you'll sacrifice both taste and texture when you thaw the pie.

Editorial contributions by Alexandra Emanuelli.