Brenda Gantt’s Tomato Pie

A Southern Classic That’ll Steal Your Heart (and Taste Buds)

I’ll be honest with you—I didn’t know what to expect the first time I made Brenda Gantt’s Tomato Pie. I’d heard about it for years, that it was one of those down-home, old-fashioned dishes that only Southern grandmas seem to make right. But let me tell you—one bite in, and I finally understood the hype. It’s comforting, creamy, and bursting with the sunny sweetness of ripe tomatoes. And that golden, cheesy top? Pure magic.

If you’ve ever wanted to take a classic summer tomato and turn it into something cozy and crave-worthy, this pie is it. Brenda Gantt—known for her no-fuss, from-the-heart cooking—takes humble ingredients and somehow turns them into something you’ll think about long after dinner.

What Is Brenda Gantt’s Tomato Pie?

Tomato pie is exactly what it sounds like—a savory pie filled with layers of ripe tomatoes, fresh herbs, and a creamy cheese mixture baked in a flaky crust. It’s the kind of dish that smells like sunshine and butter when it’s in the oven.

Brenda’s version sticks to the soul of traditional Southern cooking: simple, hearty, and absolutely delicious. You’ll find juicy tomatoes layered with mayo, cheese, onions, and basil all tucked into a homemade or store-bought pie crust. It’s a warm-weather favorite, but honestly? I make it any time I get my hands on good tomatoes.

Why This Recipe Is Special

There are hundreds of tomato pie recipes out there, but Brenda Gantt’s version captures what makes Southern cooking so comforting—it’s made with love and simplicity. No pretentious ingredients, no complicated techniques, just good, honest flavors.

The secret is in how the tomatoes are treated: salted and drained to get rid of excess moisture, so the pie doesn’t turn soggy. Then there’s the cheesy-mayo topping—creamy, tangy, and perfectly browned on top. It’s the kind of bite that makes you close your eyes for a second and just savor.

Why You’ll Love This Recipe

• Big Southern Flavor: Juicy tomatoes, creamy cheese, and buttery crust in every forkful.
• Simple to Make: No fancy tools or chef tricks—just honest, easy cooking.
• Versatile: Great as a main dish, side, or brunch centerpiece.
• Make-Ahead Friendly: You can prep parts of it in advance for stress-free cooking.
• Crowd-Pleaser: Even folks who “don’t like tomatoes” go back for seconds.

Tools You’ll Need

You won’t need anything fancy—just your basic kitchen heroes:

• 9-inch pie dish (23 cm): Glass or ceramic works best to get that golden crust.
• Mixing bowls: For tossing tomatoes and mixing the cheese topping.
• Sharp knife: To slice the tomatoes nice and even.
• Colander: To drain the tomatoes after salting.
• Spatula or spoon: For spreading the cheesy topping.
• Paper towels: To pat the tomatoes dry (super important to avoid sogginess).

Ingredients

(Makes one 9-inch pie; serves about 6 people)

For the pie crust:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)

For the filling:

• 4 large ripe tomatoes (about 800 g), sliced
• 1 teaspoon salt (5 g)
• ½ small onion (about 60 g), finely chopped
• ½ cup fresh basil leaves (15 g), chopped or torn
• ½ teaspoon black pepper (1 g)

For the topping:

• 1 cup shredded cheddar cheese (100 g)
• 1 cup shredded mozzarella cheese (100 g)
• ½ cup mayonnaise (120 g)
• 1 teaspoon Dijon mustard (optional, for tang)

Step-by-Step Instructions

1. Prepare the Tomatoes

Slice your tomatoes about ¼-inch thick (that’s roughly 0.6 cm). Sprinkle them generously with salt and lay them in a colander over the sink for 15–20 minutes.

Why? This helps draw out extra moisture so your pie won’t end up watery. Don’t skip this step—it makes all the difference.

After draining, gently pat the tomato slices dry with paper towels.

2. Pre-Bake Your Pie Crust

If you’re using a store-bought crust, bake it according to the package directions until lightly golden—usually around 8–10 minutes at 375°F (190°C). Let it cool while you prepare the filling.

If it puffs up a little, just poke it gently with a fork to let out the air.

3. Layer the Filling

Start by adding a layer of tomatoes to the bottom of the crust. Sprinkle with a little chopped onion, black pepper, and basil. Then repeat with another layer of tomatoes, onion, and herbs until you’re out of tomatoes.

You should see a beautiful patchwork of red and green—it already looks like summer.

4. Mix the Cheesy Topping

In a bowl, mix together the cheddar, mozzarella, and mayonnaise (plus Dijon mustard if you’re using it). Stir until it forms a creamy, spreadable mixture.

Spread this evenly over the top of the tomatoes. Don’t worry if it looks a little rustic—it’ll melt beautifully in the oven.

5. Bake

Pop the pie into a preheated oven at 375°F (190°C) and bake for 30–35 minutes, until the top is bubbly and golden brown.

Your kitchen will smell like heaven—cheese, tomatoes, and that buttery crust all mingling together.

6. Cool and Serve

Let the pie rest for at least 10 minutes before slicing. It’ll be easier to serve and the flavors will settle nicely.

Serve warm or at room temperature—it’s wonderful either way.

Serving Ideas

• Pair it with a simple green salad and iced tea for a perfect summer lunch.
• Serve alongside grilled chicken or pork chops for dinner.
• Cut it into smaller slices for a brunch spread with fresh fruit and biscuits.

Variations and Customizations

• Add Bacon: Crumble some cooked bacon between the tomato layers.
• Make It Spicy: Add a pinch of crushed red pepper or chopped jalapeños.
• Switch Up the Cheese: Try Swiss, provolone, or pepper jack for different flavor vibes.
• Use Heirloom Tomatoes: For a colorful and slightly sweeter version.

Storage & Make-Ahead Tips

• To Store: Keep leftovers in the fridge, covered, for up to 3 days.
• To Reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes. Avoid the microwave—it can make the crust soggy.
• To Make Ahead: You can pre-bake the crust and drain/slice the tomatoes a few hours ahead. Just assemble and bake when ready.

Pro Tips & Mistakes to Avoid

Let me share a few secrets I’ve learned after making this pie a dozen times:

• Don’t skip draining the tomatoes. This is the #1 cause of soggy pie!
• Use real mayonnaise, not salad dressing. It makes a world of difference.
• Cool slightly before slicing. Hot tomato pie can fall apart easily if you cut it too soon.
• Fresh herbs beat dried. Trust me—basil brings the pie to life.

And here’s my favorite tip: add a tiny sprinkle of sugar (¼ teaspoon) over the tomatoes if they’re out of season. It helps balance the acidity and brings out that garden-fresh sweetness.

Recipe Summary

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Nutrition (per serving):

Calories: ~320 | Fat: 23 g | Carbs: 18 g | Protein: 9 g

Final Thoughts

If you’ve never tried Brenda Gantt’s Tomato Pie, I really hope this is the day you do. It’s the kind of recipe that reminds you how good simple food can be—how just a few ingredients can taste like something so much bigger.