Brenda Gantt’s Tomato Pie Recipe – Easy Southern Classic

Fresh tomatoes are one of those summer gifts I look forward to every year. Even though I don’t have a garden of my own, I always make a trip to the farmers’ market to pick up a big box of ripe tomatoes.

There’s something about bringing them home that feels like the season itself has arrived in my kitchen.

Tomatoes have always had a special place in my cooking, and for a long time, I wanted to make the perfect pie with them.

At first, I struggled – my pies came out too runny or just didn’t taste right. That changed the day I found Brenda Gantt’s Tomato Pie Recipe.

Her simple and homestyle approach finally gave me a pie that turned out just right, and I’ve been making it ever since.

If your garden is full of ripe tomatoes right now, it’s the perfect time to bake a fresh tomato pie in your kitchen.

What is Tomato Pie?

Tomato pie is a classic Southern dish that combines fresh, juicy tomatoes with creamy cheese and herbs baked in a flaky pie crust.

The dish became popular in the South because families had lots of fresh tomatoes from their gardens and needed delicious ways to use them up.

Unlike pizza, tomato pie has the tomatoes as the main ingredient, not just a topping. The key to a great tomato pie is removing as much liquid as possible from the tomatoes before baking.

This keeps the crust crispy and prevents a watery mess.

Brenda Gantt’s Tomato Pie Recipe uses a perfect blend of mayo, sour cream, and cheese to create a rich, creamy filling that balances the fresh tomato flavor beautifully.

Choose the Best Tomatoes for Tomato Pie

Choosing the right tomato is the most important step for a pie that isn’t watery. You want meaty tomatoes with fewer seeds and gel.

1. Roma Tomatoes: These are the best choice! They are also called plum tomatoes. Romas have a firm, meaty texture with less water and seeds inside than other types. This makes them ideal for a pie that holds its shape.
2. Heirloom Tomatoes (Beefsteak): These big, beautiful tomatoes can work well. Their flavor is fantastic. However, they can be very juicy. You must be extra careful to salt them and drain the liquid for a long time.
3. Campari Tomatoes: These are a great grocery store option. They are usually sold on the vine and have a good balance of sweet flavor and firm flesh. They are a reliable choice any time.
4. Green Tomatoes: For a tangy twist, unripe green tomatoes are excellent. They are very firm and not juicy at all, making them perfect for frying and for a unique version of this pie.

Brenda Gantt’s Tomato Pie Ingredients

For the Pie:

• 1 frozen pie shell – Use a deep-dish variety for best results. You can substitute with homemade pie crust rolled to fit a 9-inch pie pan.
• 3 large tomatoes – Choose firm, ripe beefsteak or similar meaty varieties. Garden-fresh tomatoes work best, but high-quality store-bought will suffice.
• 1 teaspoon salt – This draws moisture from tomatoes. Sea salt or kosher salt can replace table salt.

For the Cheese Mixture:

• 3/4 cup mayonnaise – Use real mayonnaise, not salad dressing or light versions. You can substitute with Greek yogurt mixed with a little olive oil.
• 1/4 cup sour cream – Full-fat sour cream works best. Greek yogurt can substitute but may change texture slightly.
• 1 cup grated mozzarella cheese – Fresh mozzarella should be drained and patted dry. Pre-shredded works fine for convenience.
• 1 cup grated sharp cheddar cheese – Freshly grated melts better than pre-shredded. Medium cheddar can substitute if you prefer milder flavor.
• 1/2 cup green onions, chopped – Also called scallions. Regular yellow onion, finely minced, can substitute but will have stronger flavor.
• 2 tablespoons fresh basil, chopped – Dried basil can substitute using 1 1/2 teaspoons, but fresh provides better flavor.
• 2 teaspoons garlic powder – Fresh minced garlic (2 cloves) can replace this, but powder distributes more evenly.
• 1 teaspoon black pepper – Freshly ground pepper offers better flavor than pre-ground.
• 3 tablespoons fresh Parmesan cheese, grated – Pre-grated Parmesan works, but fresh provides better melting and flavor.

Essential Kitchen Equipment

1. Deep pie pan – 9-inch preferred
2. Sharp knife – For clean tomato slices
3. Cutting board – Large enough for slicing
4. Kitchen towels – Clean, absorbent cloth towels
5. Colander – For additional tomato draining
6. Large mixing bowl – For cheese mixture
7. Measuring cups – Various sizes needed
8. Box grater – For fresh cheese grating
9. Aluminum foil – To prevent over-browning

How to Make Brenda Gantt’s Tomato Pie from Scratch

Step 1 | Bake the Crust

Preheat the oven to 400°F and place the frozen pie shell in a 9-inch pie pan. Prick the bottom with a fork several times to prevent puffing. Bake the crust for 10-12 minutes until it starts to turn light golden brown around the edges.

Remove from oven and set aside to cool. Lower oven temperature to 350°F.

Step 2 | Prep the Tomatoes

While the crust bakes, wash your tomatoes and slice them into ¼-inch rounds. Lay them out in a single layer on clean kitchen towels. Sprinkle salt generously over each slice.

This draws out moisture and keeps your pie from getting soggy. Let them sit for at least 20 minutes (30 is even better).

Step 3 | Make the Cheese Mixture

In a large bowl, stir together the mayonnaise and sour cream until smooth. Add the mozzarella, sharp cheddar, chopped green onions, garlic powder, and black pepper. Mix until thick and creamy. Set aside while the tomatoes drain.

Step 4 | Drain the Tomatoes

After the tomatoes have released their moisture, move them to a colander and give it a gentle shake. Pat them dry with paper towels to remove any extra liquid. This step helps your pie hold together later.

Step 5 | Assemble the Pie

Place half the drained tomato slices in the bottom of the pre-baked crust, overlapping slightly. Spread half the cheese mixture on top. Sprinkle with 1 tablespoon of fresh chopped basil.

Add the remaining tomato slices, then the rest of the cheese mixture. Sprinkle the last tablespoon of basil over the top and finish with grated Parmesan cheese.

Step 6 | Bake

Place the pie in the 350°F oven. Cover crust edges with foil for the first 30 minutes to prevent over-browning. Bake 45–50 minutes, removing the foil for the last 15 minutes.

The pie is ready when the top is golden and bubbly and a knife inserted in the center comes out mostly clean.

Step 7 | Cool and Serve

Let the pie cool at least 15 minutes before slicing so the filling sets. Serve warm or at room temperature.

Chef Tips + Notes

• Shred Your Own Cheese: For the best flavor and melt, buy blocks of cheese and shred them yourself. Pre-shredded cheese has a coating that keeps it from melting smoothly.
• Extra Dry Tomatoes: After salting, use paper towels to blot the tomato slices. This pulls out even more moisture and helps prevent a soggy pie.
• Room-Temperature Mixing: Let mayonnaise, sour cream, and cheese sit out for a few minutes before mixing. Ingredients at room temperature blend together more smoothly.
• Herb Swap: No basil on hand? Try fresh oregano or chives for a different twist.
• Make it Zesty: Stir a pinch of red pepper flakes into the cheese mixture if you want a little kick.

What to Serve with This Tomato Pie

This comforting and delicious tomato pie goes best with sides that add freshness and balance to every bite. A crisp green salad with simple vinaigrette cuts through the cheese and adds freshness to your meal.

Try mixed greens, cucumber, and red onion with lemon dressing. Grilled or roasted vegetables like zucchini, bell peppers, or asparagus complement the tomato flavors perfectly.

If you want a more filling plate, pair it with grilled chicken or pork tenderloin. The pie also makes a wonderful brunch dish served with fresh fruit salad and crispy bacon.

A chilled bowl of vegetable soup works beautifully as a starter and keeps the tomato theme light and refreshing. Sweet tea, lemonade, or a light white wine like Pinot Grigio are perfect beverages.

For a casual meal, serve with corn on the cob and a simple cucumber salad.

Make-Ahead and Storage

1. Make-Ahead: You can prepare the cheese mixture up to a day in advance. Keep it covered in the refrigerator. You can also slice and salt the tomatoes a few hours ahead; just keep them well-drained in the fridge until you’re ready to assemble the pie.

2. How to Store: Once cooled, cover the pie tightly with plastic wrap or aluminum foil, or store slices in an airtight container. It will keep in the refrigerator for up to 3 days.

3. How to Reheat: Reheat individual slices in the microwave for 60-90 seconds until warm. For a crispier crust, reheat slices in a 350°F (175°C) oven or toaster oven for about 10-15 minutes.

Brenda Gantt’s Tomato Pie FAQs

1. Can I add other ingredients to tomato pie?

Yes, you can add extras like cooked bacon, spinach, or caramelized onions. Just be sure any add-ins are cooked and drained so they don’t add more liquid.

2. My pie is very watery. What did I do wrong?

The most common reason is not removing enough moisture from the tomatoes. Next time, be sure to salt the tomato slices generously and let them drain for the full 30 minutes.

Then, press them firmly between towels until they feel very dry. This step is important for a perfect pie.

3. Is it necessary to let the pie cool before cutting?

Yes, it is very important! Letting the pie cool for 20-25 minutes allows the cheesy filling to set and firm up. If you cut into it right away, the filling will be runny and the slices will not hold their shape.

4. Why do I need to pre-bake the pie crust?

Pre-baking (also called blind baking) the crust is essential. It creates a barrier that helps prevent the juicy tomato filling from making the bottom crust soft and soggy. It also ensures the crust is fully cooked and flaky.

Continue to Content

Brenda Gantt's Tomato Pie Recipe

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Make Brenda Gantt's famous Southern tomato pie with our easy step-by-step recipe. Fresh tomatoes, cheese, and a flaky crust come together in just 1 hour 45 minutes. Perfect for summer!

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Ingredients

For the Pie

• 1 deep-dish frozen pie shell (9-inch)
• 3 large tomatoes (Roma or beefsteak)
• 1 teaspoon salt

For the Cheese Mixture

• 3/4 cup mayonnaise (full-fat)
• 1/4 cup sour cream (full-fat)
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped green onions
• 2 tablespoons fresh basil, chopped
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 3 tablespoons fresh Parmesan cheese, grated

Instructions

1. Preheat the oven to 400°F and place the frozen pie shell in a 9-inch pie pan. Prick the bottom with a fork several times to prevent puffing. Bake the crust for 10-12 minutes until it starts to turn light golden brown around the edges. Remove from oven and set aside to cool. Lower oven temperature to 350°F.
2. While the crust bakes, wash your tomatoes and slice them into ¼-inch rounds. Lay them out in a single layer on clean kitchen towels. Sprinkle salt generously over each slice. This draws out moisture and keeps your pie from getting soggy. Let them sit for at least 20 minutes (30 is even better).
3. In a large bowl, stir together the mayonnaise and sour cream until smooth. Add the mozzarella, sharp cheddar, chopped green onions, garlic powder, and black pepper. Mix until thick and creamy. Set aside while the tomatoes drain.
4. After the tomatoes have released their moisture, move them to a colander and give it a gentle shake. Pat them dry with paper towels to remove any extra liquid. This step helps your pie hold together later.
5. Place half the drained tomato slices in the bottom of the pre-baked crust, overlapping slightly. Spread half the cheese mixture on top. Sprinkle with 1 tablespoon of fresh chopped basil.
   Add the remaining tomato slices, then the rest of the cheese mixture. Sprinkle the last tablespoon of basil over the top and finish with grated Parmesan cheese.
6. Place the pie in the 350°F oven. Cover crust edges with foil for the first 30 minutes to prevent over-browning. Bake 45–50 minutes, removing the foil for the last 15 minutes. The pie is ready when the top is golden and bubbly and a knife inserted in the center comes out mostly clean.
7. Let the pie cool at least 15 minutes before slicing so the filling sets. Serve warm or at room temperature.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 36gSaturated Fat: 10gCholesterol: 36mgSodium: 604mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 14g

Brenda Gantt’s Tomato Pie Recipe brings the best of summer to your table with its perfect blend of fresh tomatoes, creamy cheese, and flaky crust.

This Southern classic proves that simple ingredients can create something truly special when prepared with care and love.

Bake it when tomatoes are fresh and ripe, and you’ll know why this classic is loved in so many homes.