Paula Deen Tomato Pie Recipe

Author: Lana Published: 06/30/2026

There’s just something special about a warm summer day down South. The sun beams warmly, and your garden is bursting with plump, ripe tomatoes. This Paula Deen tomato pie recipe brings those bright, happy days right to your table.

It’s a true Southern gem—creamy, cheesy, and full of fresh, vibrant flavors. When comfort food calls your name, this pie is exactly what you want. Get ready to whip up this Paula Deen tomato pie recipe today, and watch it become a beloved staple with your family.

Recipe Name: Paula Deen Tomato Pie Recipe
Servings: 6 to 8 people
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish / Main Course
Cuisine: Southern American
Calories: 345 kcal per serving

There’s no feeling quite like a warm Southern afternoon, sun shining bright, with a garden full of juicy tomatoes waiting to be picked. This Paula Deen tomato pie recipe perfectly captures that simple, delicious moment.

Notes

Dry the tomatoes well: The single most important step! If your tomatoes are too wet, the crust turns mushy and soggy.
Add some crunch: Want a smoky twist? Sprinkle crumbled cooked bacon on top before baking.
Use different herbs: No basil? Try swapping with fresh chives or thyme for a fresh spin.
Lighten it up: Replace half the mayo with Greek yogurt for a tangy, lighter topping.
Spice it up: A pinch of red pepper flakes or a little hot sauce added to the cheese mix livens up the flavors.
Cheese choices: Pepper jack cheese is great if you like a little heat in your pie.

There’s nothing like a warm summer afternoon in the South when garden tomatoes are bursting with flavor and the kitchen fills with the scent of cheese melting into something beautiful. Making this Paula Deen tomato pie recipe brings all those moments to life in a creamy, cheesy, and fresh dish.

This recipe breaks down simple steps to create a Southern classic that’s perfect for feeding 6 to 8 people, ready in just under an hour—from prep to the delicious cheesy bake. You’ll learn important tricks like salting and draining tomato slices to keep the crust crisp, how to cook onions for that lovely sweet flavor, and building layers to create that perfect pie.

Along the way, I’ll share smart tips on resting before slicing and easy ingredient swaps to suit your tastes or what you have on hand. Whether it’s a family dinner, a neighborhood potluck, or simply a great way to make the most of summer tomatoes, expect a cheesy, garden-fresh treat that everyone will love.

What Makes This Pie Special

This delightful pie takes simple ingredients and turns them into something really special. When you say “pie,” most folks think fruit and sugar, right?

Well, this savory version flips that script. It layers fresh, juicy tomatoes with fragrant herbs and sweet onions. The magic comes from the topping—a luscious blend of mayonnaise and cheddar cheese that bakes into a golden, creamy crust. It’s rich, a little salty, and just a touch tangy.

My first bite of this dish was at a casual potluck with friends, and I was hooked instantly. The way those tomatoes and cheeses come together feels like a warm, comforting hug on a plate. The soft, juicy inside paired with a bubbly, golden top—that’s exactly why this is such a favorite way to enjoy a big summer tomato harvest.

Plus, it’s not just delicious; it’s good for you too. Tomatoes are packed with lycopene, a powerful antioxidant that helps your heart and even protects your skin from sun damage.

They’re also good sources of Vitamins C and K. Fresh basil adds even more antioxidants, and onions help support your immune system.

Using fresh, wholesome ingredients in this Paula Deen tomato pie recipe makes it a joy to cook and eat. The flavors and textures of garden-fresh tomatoes melting into warm cheese are simply unbeatable.

I can’t wait for you to share this with your family and friends—it’s a classic Southern comfort food for a reason. Happy cooking, and enjoy every cheesy, tomato-packed bite!

Do you have a favorite summer recipe? Try this one and let me know how it turns out. Your kitchen will smell incredible, and your guests will be back for seconds without a doubt. Cooking is all about love, and this pie is brimming with it.

Ingredients for the Pie

1 pre-baked 9-inch pie shell
4 large tomatoes sliced thick
1/2 cup chopped yellow onion
10 fresh basil leaves chopped
1 cup grated sharp cheddar cheese
1 cup grated mozzarella cheese
1 cup real mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter for the onions

How to Make the Pie

Rinse tomatoes and slice into thick rounds.
Layer tomato slices on paper towels, sprinkle lightly with salt, and let sit 10 minutes to draw out moisture.
Pat tomato slices dry with paper towels.
Heat a small pan over medium heat and melt the butter.
Add chopped yellow onion and sauté until soft and translucent, about 5 minutes, avoiding browning.
Set the sautéed onions aside to cool.
Place the pre-baked 9-inch pie shell on a flat surface.
Spread the sautéed onions evenly across the bottom of the crust.
Arrange the dried tomato slices over the onions, overlapping to fill the crust.
Sprinkle chopped fresh basil evenly over the tomatoes.
In a medium bowl, combine mayonnaise, grated cheddar, grated mozzarella, and black pepper; mix until fully combined.
Spread the cheesy mayo mixture evenly over the tomato layer, covering to the edges.
Preheat the oven to 350°F (175°C), place the pie on the middle rack, and bake about 30 minutes until the top is bubbly and lightly golden brown.
Remove the pie from the oven and let it rest 10 to 15 minutes before slicing.

Pro Tips and Serving Ideas

Dry the tomatoes well: This is your best prevention against a soggy crust. Pat those tomatoes dry, don’t skip this!
Add some crunch: Want to jazz it up? Sprinkle crumbled cooked bacon on top before baking for a smoky bite.
Use different herbs: Basil is classic, but fresh chives or thyme work great if basil is not on hand.
Lighten it up: Swap half the mayo for plain Greek yogurt to make the topping tangier and a bit lighter.
Spice it up: Toss in some hot sauce or red pepper flakes to the cheese mixture if you like a little kick.
Cheese choices: Try pepper jack cheese instead of cheddar if you want some heat in your pie.

This Paula Deen tomato pie pairs wonderfully with a crisp green salad for a light meal.
Serve alongside grilled chicken or pork for a hearty dinner.
A dollop of sour cream or a sprinkle of fresh herbs on top brightens each slice.
For a casual gathering, slice and serve as finger food with toothpicks.

Flavor Variations and Substitutions

Feel free to switch things up with these simple tweaks to match your tastes or what you have in the pantry:

Swap cheeses: Pepper jack for heat, Gruyère or fontina for nutty richness, or sprinkle Parmesan on top for a salty finish.
Mayo alternatives: Use plain Greek yogurt for a tangier topping or vegan mayo for a dairy-free option.
Add meat: Stir cooked, crumbled bacon into the cheese mix or layer cooked pancetta or ham under the tomatoes.
Extra veggies: Throw in roasted red peppers, thin zucchini slices, or fresh spinach between the tomatoes to boost nutrition and color.
Herb swaps: Try thyme, oregano, or chives in place of basil. For even more flavor, spread a thin layer of pesto on the tomatoes before topping.
Change the crust: Use puff pastry for a flaky crust, a store-bought tart shell for convenience, or a gluten-free crust if needed.
Serve different sizes: Make mini tartlets in muffin tins or bake as an open-faced tart on a sheet pan for easy serving.
Quiche variation: Beat 2 eggs with 1/4 cup milk and fold into the mayo-cheese mix for a custardy filling.
Finish with a crisp top: Broil the pie for 1–2 minutes at the end of baking for a darker golden crust—watch closely!
Flavor boosters: Add a teaspoon of Dijon mustard or a drizzle of balsamic reduction before serving for an extra zing.

Storage and Make-Ahead Advice

In the Fridge: Cover your pie well with plastic wrap or foil. It keeps fresh for up to 3 days.
Reheating: Warm it in the oven at 300°F for about 10 minutes to keep the crust crispy and tasty.
Avoid the Microwave: Microwaving makes the crust soggy and chewy, so it’s best to steer clear of this method.
Freezing: I don’t recommend freezing because tomatoes have so much water, which affects the texture after thawing.

Prepare the tomato slices and sauté the onions a day ahead. Refrigerate separately and assemble right before baking.
You can also mix the cheese and mayo topping a few hours in advance—keep it covered in the fridge until ready to use.
Make the pie fully assembled for a party but hold off baking until just before serving to keep it fresh and crisp.

Common Questions Answered

Can I use a store-bought crust?

Absolutely! Just be sure to pre-bake it for a few minutes to keep the crust from getting soggy when you add all those juicy tomatoes.

What are the best tomatoes to use?

Look for firm, ripe tomatoes like Roma or Beefsteak. They hold up well and balance juiciness with firmness. Avoid overly watery tomatoes.

Can I make this recipe dairy-free?

Yes! Try vegan mayonnaise and vegan cheese shreds. The flavor will shift slightly but the texture and overall feel of the pie will stay close to the original.

How do I prevent a soggy crust?

The best way is thoroughly salting and drying your tomato slices and pre-baking the crust. Paper towels help soak up moisture, and the pre-bake forms a sturdy barrier.