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Photo: Becky Luigart Stayner Photo by: Photo: Becky Luigart Stayner

Tomato Pie

Make the most of summertime tomatoes with this savory  tomato pie featuring fresh tomatoes, basil, and a homemade sour cream crust.

Southern Living AUGUST 2011

  • Yield: Makes 6 servings
  • Hands-on: 15 Minutes
  • Total: 2 Hours, 15 Minutes


  • Sour Cream Pastry
  • 4 medium tomatoes, peeled and cut into 1/2-inch-thick slices (about 1 1/2 lb.)
  • 1/2 teaspoon salt
  • 1/2 cup mayonnaise
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh basil
  • 1 cup (4 oz.) shredded Parmesan cheese, divided


1. Preheat oven to 350º. Prepare Sour Cream Pastry.

2. Meanwhile, place tomatoes in a single layer on paper towels; sprinkle with salt. Let stand 30 minutes. Pat dry with paper towels. Stir together next 3 ingredients and 3/4 cup of cheese.

3. Roll Sour Cream Pastry into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

4. Bake at 350° for 10 to 12 minutes or until lightly brown. Remove from oven, and sprinkle remaining 1/4 cup cheese over bottom of crust. Arrange tomato slices over cheese in crust; spread mayonnaise mixture over tomatoes.

5. Bake at 350º for 34 to 37 minutes. Let cool 5 minutes before serving.


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Tomato Pie Recipe