Tomato Pie

Confession: I love Paula Deen. I really do. I love her Southern sass, her handsome family, her cooking show, her style of cooking, and I even love her furniture line. I know she’s made some mistakes recently (haven’t we all?) but I still am a huge supporter of her empire. Her recipes are artery killers, for sure, but I’ve never made one of her dishes that wasn’t an instant hit.

Her Tomato Pie is no exception.


Tomato Pie


  • 3-4 large tomatoes, preferably from your garden or a farmer’s market
  • 10 fresh basil leaves (I’ve used dried in a pinch)
  • 1/2 cup chopped green onions
  • One frozen deep dish pie shell
  • 1 cup grated mozzarella
  • 1 cup grated cheddar cheese
  • 1 cup mayonnaise (Duke’s!)
  • Salt and pepper


  1. Take the frozen pie shell out of the freezer and set it on the counter to thaw while you prep the rest of the ingredients.
  2. Cut your tomatoes into slices. The original recipe says to peel them, but I never do. When I make this at the beach, my mom either peels them with a knife or dips them in boiling water and peels the skin off with her hands.
  3. Place the tomato slices on a paper towel and salt generously. You can also place them into a colander. You want to drain off some of the juice.
  4. Wash and dry the basil leaves. Slice your basil into narrow strips.
  5. Chop the green onions.
  6. Grate your cheese.
  7. Combine 1 cup mayonnaise, 1 cup cheddar cheese, and 1 cup mozzarella.
  8. Start to put together your pie. Layer the tomatoes, basil, and green onions until you have used all your tomatoes. (I usually do two layers.)
  9. Top with the mayonnaise/cheese mixture.
  10. Bake at 350 degrees for 30 minutes.

This is SO GOOD, y’all. Make it immediately!


  1. Angel Bryant says:

    Regardless of my personal thoughts of Paula Deen, it is hard to deny that she does have great recipes and an unmistakable business sense….

    For sure Andrea makes a WONDERFUL tomato pie. The best I’ve ever had! Try this recipe!!!!

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