Easy, cheesy tomato pie is one of many delicious ways to enjoy the tomatoes of the Southern summer. Tomatoes have done well this humid summer in the Carolinas. August rain and thunderstorms have turned growing fields into shallow ponds. Most of the rainwater will drain quickly from the fields, but the damage has been done to the crops. Many farmers and gardeners were able to pull their tomatoes by now and have been filling produce stands with this tangy summer veg. You’ll find a variety of organic, heirloom, green, beefsteak, cherry tomatoes, and Better Boys at produce stands across the Carolina states in the CCN sponsored Carolina Farmer’s Market Guide 2026.

Boosts Your Health with Tasty Tomatoes

The Carolina tomato harvest has been beautiful this season. Now is the best time of year to take in the Vitamin C rich goodness of tomatoes as the kiddos return to school. We could all use a boost of Vitamin C to protect from cold and flu season coming around the beginning of Autumn. Tomatoes contain about 2 gm fiber and 55mg or 61% of adult recommended Vitamin C per 1 Cup fresh fruit. It’s easy to add raw or cooked tomatoes to recipes, as they come in many varieties. I recommend a large heirloom or beefsteak variety for this tomato pie recipe.

Easy Carolina Tomato Recipes

Carolina Cuisine Network supports and promotes the food growing families of North Carolina and South Carolina. Locally grown tomatoes are fresher, last longer, have touched less hands and had minimal processing. That’s a win-win for produce buyers looking for great recipe ingredients while supporting small farming businesses. Find produce stands and farmer’s markets near you with the Carolina Farmer’s Market Guide 2026.

This recipe uses a refrigerated, store-bought pie crust to save cooking time. Prefer a homemade crust? Don’t we all. Here’s a classic recipe that never fails: CCN’s Classic Pie Crust Recipe.

Southern Cheesy Tomato Pie Recipe

This Carolina-based recipe is a favorite among us Southerners with a taste for tangy tomatoes and warm cheesy goodness.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Cooling time 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Appetizer, Side Dish

Ingredients Method Notes

Ingredients

  

• 1 Deep Dish Pie Shell, 9 inch
• 5 Ripe Tomatoes, washed, stem removed Slice thickly and uniformly for even cooking.
• 7 Ounces Dukes Mayonnaise Salad Dressing Duke's Low-fat mayo works well.
• ½ Cup Sharp Cheddar Cheese, shredded
• ¼ Cup Parmesan Cheese, shredded
• ½ Cup Fresh Basil Leaves, chopped Optional herb could be chives.
• 1 Egg, beaten well
• ⅛ Teaspoon Black pepper, ground
• Non-iodized salt

Method

 

1. Preheat oven to 375℉.
2. Prebake pierced bottom of pie shell 20 – 25 minutes at 350F until golden. Let the crust cool completely.
Pre-bake the bottom pie crust while sliced tomatoes are draining on paper towels to save time.
3. Place thick sliced tomato slices on a tray lined in paper towels and sprinkle with non-iodized salt or allow to drain in a colander for about 15 minutes to drain some moisture. Pat tops of tomatoes with paper towels to absorb excess liquid that could cause pie crust to get soggy during cooking.
4. Use a mixing bowl to combine mayonnaise, cheddar, egg, basil, and pepper.
Add a few drops of your favorite hot sauce into the egg for an added spice.
5. Place sliced tomatoes in cooled pie shell flat down. Reserve a few slices for decorating the top if desired. Top the tomato layer with mayo mixture and spread to the edges of crust. Cover the top completely.
6. Bake for 35 to 45 minutes or until golden brown. Let cool and sprinkle top with parmesan cheese before slicing and serving. Garnish with basil. if desired.
Store leftovers in the refrigerator and reheat in air fryer, toaster oven or conventional oven.

Notes

Tomato Trivia:

• Tomatoes were likely first grown in South Carolina in the 1700’s, which truly makes them a Carolina thang, y’all!
• Tomatoes and pasta were paired together by Italians first in the 19th Century.
• Tomatoes were designated as “vegetables” by the U.S. Supreme Court in 1893
• Just 1/2 Cup of fresh tomato contains 22mg of Vitamin C
• Tomatoes are synonymous with summer in the hot Carolinas. Temperatures are high for so long that we get a second growing season for these plants annually.