Brenda Gantt Tomato Pie Recipe
- Prep 35 min
- Cook 1 hr
- Total 1 hr 35 min
- Serves 6
- Level Easy
About Brenda Gantt’s Tomato Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose relaxed, step-by-step cooking videos made her a favorite of home cooks across the country. This tomato pie appears in her cookbook, It’s Gonna Be Good Y’all, where she explains that she had never tried one until a friend brought her a pie as a thank-you gift. She loved it so much she asked for the recipe. You can read more of her background in our Brenda Gantt stories.
Tomato pie is a Southern summer staple, made when garden tomatoes are at their peak. Sliced tomatoes are layered into a pie crust and covered with a creamy, cheesy topping that bakes up bubbly and golden. Brenda’s version uses mayonnaise and sour cream with mozzarella and sharp cheddar, green onions, basil, and a sprinkle of Parmesan on top.
The dish sits somewhere between a quiche and a casserole, which is why it works for brunch, lunch, or a light supper. If you like savory pies, try her quiche next, or browse our breakfast recipes for more brunch ideas.
Watch How It’s Made
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Brenda Gantt Tomato Pie Recipe
Prep includes 20 minutes for draining the tomatoes. Cook time includes a 10-minute crust pre-bake plus about 50 minutes in the oven.
Ingredients
Pie
Cheese Mixture
Topping
Kitchen Tools Needed
- 9-inch deep-dish pie plate
- Colander
- Sharp knife & cutting board
- Mixing bowl
- Measuring cups & spoons
New to baking pies? Our kitchen guides cover pie plates and other basics.
Instructions
- Pre-bake the crust. Preheat the oven to 350°F (175°C). Bake the empty pie crust for 10 minutes.
- Salt and drain the tomatoes. Slice the tomatoes and place them in a colander. Sprinkle each slice with the salt, which pulls out the liquid. Let drain for about 20 minutes, until the liquid is out.
- Make the cheese mixture. In a bowl, mix the mayonnaise, sour cream, mozzarella, cheddar, and green onions.
- Layer the first half. Layer half of the tomatoes in the pie crust. Top with half of the basil, garlic powder, and pepper, then spread on half of the cheese mixture.
- Layer the second half. Add a second layer of the remaining tomatoes and sprinkle with the remaining basil, garlic powder, and pepper. Spread the rest of the cheese mixture on top and sprinkle with the Parmesan.
- Bake. Bake for about 50 minutes, until the pie is bubbly and the crust is browned.
- Garnish and rest. Sprinkle with extra chopped basil. Let the pie rest for 10 to 15 minutes before slicing so it sets.
Want to make your own crust? Try our pie crust or the Pie Paw pie crust.
Nutrition Facts
| Calories | 490 |
|---|---|
| Protein | 13 g |
| Carbohydrates | 19 g |
| Fat | 40 g |
| Fiber | 2 g |
| Sodium | 750 mg |
| Sugar | 4 g |
This is a rich dish. Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Tomato Pie
Vitamin C & Lycopene
Tomatoes provide vitamin C and lycopene, plant compounds with antioxidant properties.
Potassium
Tomatoes are a source of potassium, which supports normal muscle and nerve function.
Calcium & Protein
Mozzarella, cheddar, and Parmesan contribute calcium and protein, which support bones and keep you satisfied.
Seasonal, Fresh Flavor
Green onions and fresh basil add flavor and a few more plants to the plate without much extra effort.
What to Avoid
Preparation Mistakes
- Don’t skip salting and draining the tomatoes. The liquid they release is the main cause of a soggy, watery pie.
- Don’t skip pre-baking the crust. The 10-minute head start keeps the bottom from turning soft.
- Don’t slice it right out of the oven. Let the pie rest 10 to 15 minutes so the filling sets.
Storage Mistakes
- Don’t leave it out for hours. The mayonnaise and cheese filling should be refrigerated within 2 hours.
- Don’t freeze it. Tomatoes and the mayo-based filling turn watery or separate after thawing.
Dietary Considerations
- Contains Dairy (cheese, sour cream)
- Contains Egg (mayonnaise)
- Contains Gluten (pie crust)
- Rich / High in Fat
Pro Tips for the Best Tomato Pie
- Use ripe, in-season tomatoes. Flavor is everything in a dish this simple, so choose large, firm, fully ripe tomatoes.
- Give them the full 20 minutes. Drain until the liquid is out, and blot any wet slices with a paper towel.
- Use full-fat mayonnaise. Southern cooks often reach for Duke’s. Light mayo can separate when baked.
- Shred your own cheese. Freshly shredded cheese melts smoother than the pre-shredded kind.
- Layer evenly. Overlap the tomato slices to cover the crust so every bite has tomato and cheese.
- Rest before slicing. A short rest gives clean slices that hold together on the plate.
For more techniques, browse our cooking tips.
What to Serve With Tomato Pie
Beverages
- Sweet tea
- Lemonade
- Crisp white wine
Side Dishes
- Green salad
- Fried chicken
- Cornbread
- Fresh fruit
When to Serve
- Summer lunch
- Brunch
- Picnics
- Potlucks
Planning the rest of the menu? Browse all of our Brenda Gantt recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Frozen deep-dish crust | Homemade 9-inch crust | Try our pie crust; pre-bake about 10 minutes. |
| Sour cream | Plain Greek yogurt | Adds a little tang; use full-fat. |
| Mozzarella | Monterey Jack or provolone | Similar melt, slightly different flavor. |
| Green onions | Chives or finely minced sweet onion | Chives are milder; mince onion very fine. |
| Fresh basil | Dried basil | Use 1½ teaspoons dried in place of 2 tablespoons fresh. |
Storage & Reheating
Refrigerator
Cool, cover, and refrigerate within 2 hours of baking. Keeps 3 to 4 days.
Freezer
Not recommended. The tomatoes and mayo filling can turn watery or separate when thawed.
Reheating
Warm slices in a 350°F oven for 15 to 20 minutes so the crust re-crisps. A microwave works but softens the crust.
Prep ahead: pre-bake the crust and mix the cheese filling up to a day ahead and refrigerate separately. Salt and drain the tomatoes just before assembling.
Frequently Asked Questions
Yes. Baking the empty crust for 10 minutes first helps it set so the juicy tomato filling doesn’t turn the bottom soggy.
Slice the tomatoes, place them in a colander, sprinkle them with salt, and let them drain for about 20 minutes until the liquid is out. Pat them dry if they still look wet, and bake the full time until the pie is bubbly and the crust is browned. Letting the pie rest for 10 to 15 minutes before slicing helps it set.
It is best baked and served the same day, but you can prep ahead. Pre-bake the crust, mix the cheese mixture, and keep both covered in the refrigerator. Salt and drain the tomatoes shortly before assembling so they don’t sit in extra liquid, then bake as directed.
Yes. Brenda’s cookbook version uses a frozen deep-dish crust for convenience, but any 9-inch deep-dish crust works, homemade or store-bought. Pre-bake a homemade crust for about 10 minutes the same way.
Large, ripe, in-season tomatoes such as beefsteak or garden tomatoes give the best flavor. Choose firm, fully ripe ones, since very soft tomatoes release more liquid.
Freezing is not recommended. Tomatoes and the mayonnaise-based filling change texture when thawed and can turn watery or separate. Refrigerate leftovers for 3 to 4 days instead and reheat in the oven.
Reader Reviews
More Brenda Gantt Recipes
- QuicheAnother savory Southern pie, great for brunch
- Pot RoastA hearty Sunday dinner favorite
- Pineapple DipAn easy crowd-pleasing appetizer
- Pineapple CakeA sweet, moist Southern dessert
- Pie CrustA homemade crust for any pie
- Pie Paw Pie CrustAnother homemade crust option
- Pecan PieA classic Southern holiday pie
- Peach CobblerWarm, juicy summer dessert
- Blackberry CobblerSweet-tart cobbler with a golden crust
Explore More
It’s gonna be good, y’all. Make it while the tomatoes are ripe.
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