I don’t have a garden, but I absolutely love fresh vegetables, especially tomatoes! Every summer, I make it a point to visit local farmer’s markets and buy a big box of juicy, ripe tomatoes. My family loves tomatoes, and I enjoy coming up with new ways to serve them. One of our absolute favorite dishes is tomato pie, especially Brenda Gantt’s version. It’s a simple, delicious, and unique recipe that my kids can’t get enough of.
That’s why, every summer, this pie makes its way onto our table, and today, I’m excited to share Brenda Gantt’s tomato pie recipe with you.
What Makes Tomato Pie Southern?
Tomato pie is a beloved Southern dish that celebrates the region’s love for fresh, ripe tomatoes. It’s a perfect blend of juicy tomatoes, creamy cheese, and crispy crust. The dish became popular in the South because of the abundance of tomatoes during hot summers. It’s a great way to use up extra tomatoes and enjoy a savory treat that’s filling and comforting.

Ingredients Needed
Here’s what you’ll need to make this delightful tomato pie:
- 1 pre-made pie crust (or homemade if you prefer)
- 4-5 large tomatoes, sliced
- 1 teaspoon of salt (for draining tomatoes)
- ½ cup fresh basil, chopped
- 1 ½ cups sharp cheddar cheese, grated
- ½ cup mayonnaise
- Extra slices of tomato for garnish (optional)
Recipe Substitutions
If you’re missing an ingredient, don’t worry! Here are some easy substitutions:
- Pie Crust: You can use a store-bought crust for convenience, but a homemade one works great too. A puff pastry crust can add extra flakiness if that’s your preference.
- Cheese: While sharp cheddar is a classic choice, you can substitute it with mozzarella, Parmesan, or even a blend of cheeses for a different flavor profile.
- Herbs: If you don’t have basil, feel free to use fresh mint, oregano, or even parsley. They will give the pie a unique twist.
- Mayonnaise: You can replace the mayonnaise with Greek yogurt or sour cream for a lighter, tangier taste.
Kitchen Appliances You’ll Need
- Oven
- Pie dish
- Mixing bowl
- Baking tray
- Sharp knife
How To Make Brenda Gantt’s Tomato Pie
Step 1 | Prepare the Pie Crust

If you’re using a pre-made crust, roll it out and place it in your pie dish. Dock the dough by poking small holes with a fork to prevent bubbles. Place a piece of parchment paper over the dough and add baking weights to keep it flat while baking. Pre-bake at 350°F for about 10 minutes. Remove the weights and bake for another 5 minutes to get a firm crust. Let it cool while you prepare the filling.
Step 2 | Prepare the Tomatoes

Slice your tomatoes and remove the core. Lay the slices on a tray and sprinkle with salt. Let them sit for about 15 minutes. This helps draw out excess moisture, so your pie doesn’t get soggy.
Step 3 | Layer the Tomatoes

Start layering the tomato slices in your pre-baked crust. Arrange them in a shingle pattern, slightly overlapping. Don’t worry if it looks like too much—the tomatoes will bake down.
Step 4 | Add Basil

Sprinkle fresh chopped basil over the tomatoes. This gives the pie a fragrant and fresh flavor.
Step 5 | Cheese Mixture

In a bowl, mix together the shredded cheddar cheese and mayonnaise. This mixture will form the creamy, cheesy topping for your pie. Spread the cheese mixture over the tomatoes, making sure it’s evenly distributed.
Step 6 | Bake

Add a few more tomato slices on top for garnish, if you like, and bake the pie at 350°F for 25-30 minutes. Keep an eye on it after 20 minutes, and bake until the top is golden brown and bubbly.
Step 7 | Cool and Serve

Let the pie cool for about 10 minutes before serving. This will help the flavors meld together and make it easier to slice.
Recipe Notes
- Draining Tomatoes: Always remember to let your tomato slices sit with salt for at least 15 minutes. This helps prevent your pie from becoming too watery.
- Extra Crunch: If you prefer a crispier crust, you can blind-bake the pie crust for a bit longer before adding the tomatoes.
Recipe Variations and Additions
You can personalize Brenda Gantt’s Tomato Pie Recipe by adding different ingredients to suit your taste:
- Add bacon: Crisp up some bacon and layer it between the tomatoes for a salty, smoky twist.
- Try different cheeses: Gouda, feta, or even blue cheese can bring new dimensions to the dish.
- Add vegetables: Sliced zucchini, bell peppers, or onions can be added to make it heartier.
- Spicy kick: For those who like a bit of heat, add a sprinkle of red pepper flakes or thin slices of jalapeño.
Serving Suggestions
Tomato pie pairs wonderfully with simple side dishes. Here are some ideas for serving:
- Salad: A light, fresh green salad with a lemon vinaigrette complements the rich flavors of the pie.
- Roasted Vegetables: Pair it with some roasted zucchini, squash, or eggplant for a full summer feast.
- Soup: A cool, refreshing gazpacho or a simple tomato soup makes a great companion.
Storage Tips
In the refrigerator:
Store leftover tomato pie in an airtight container. It will keep for up to 3 days.
Reheating:
To reheat, warm the pie in an oven at 300°F for about 10 minutes, or until heated through. Avoid using the microwave as it can make the crust soggy.
Freezing:
Tomato pie isn’t the best for freezing due to the high water content in tomatoes, but if needed, freeze individual slices wrapped tightly in plastic wrap. Thaw in the fridge before reheating in the oven.
Brenda Gantt’s Tomato Pie Recipe FAQs
1. Can I make this tomato pie ahead of time?
You can prepare the components ahead of time, but it’s best to assemble and bake the pie just before serving. You can pre-bake the crust and slice the tomatoes a day in advance. Store the crust at room temperature and the tomatoes in the fridge. Assemble and bake when you’re ready to eat.
2. What type of tomatoes work best for this pie?
Ripe, firm tomatoes are ideal for this recipe. Beefsteak or heirloom varieties work great because they’re meaty and flavorful. Roma tomatoes are also a good choice as they’re less watery. The key is to use tomatoes that aren’t too soft or overly juicy to avoid a soggy pie.
3. My pie turned out watery. What went wrong?
Watery pies usually happen when the tomatoes release too much juice during baking. Make sure to salt the tomato slices and let them sit for at least 15 minutes before using them in the pie. Pat them dry with paper towels before layering in the crust. Also, pre-baking the crust helps create a barrier against moisture.
4. Is it okay to use dried basil instead of fresh?
Fresh basil really brings out the best flavors in this pie, but if you don’t have any, you can use dried basil. Use about 1 tablespoon of dried basil in place of the 1/4 cup fresh. Remember, dried herbs are more concentrated in flavor than fresh ones.
5. Can I add meat to this pie?
Certainly! While the original recipe is vegetarian, you can add cooked and crumbled bacon, diced ham, or shredded chicken to the pie for added protein. Layer the meat between the tomatoes before adding the cheese mixture.

Brenda Gantt’s Tomato Pie Recipe
Enjoy Brenda Gantt’s Tomato Pie recipe with fresh tomatoes, basil, and a cheesy topping. Perfect for a savory treat, this dish combines simple, rich flavors!
Ingredients
- 1 pre-made pie crust (or homemade if you prefer)
- 5-6 fresh ripe tomatoes (preferably from your local market)
- 1 tsp salt (for drawing moisture from tomatoes)
- ½ cup mayonnaise
- 1 ½ cups shredded sharp cheddar cheese
- 1 tablespoon fresh basil, chopped
- Extra basil leaves for garnish (optional)
Instructions
- Prepare the Pie Crust: If you’re using a pre-made crust, roll it out and place it in your pie dish. Dock the dough by poking small holes with a fork to prevent bubbles. Place a piece of parchment paper over the dough and add baking weights to keep it flat while baking. Pre-bake at 350°F for about 10 minutes. Remove the weights and bake for another 5 minutes to get a firm crust. Let it cool while you prepare the filling.
- Prepare the Tomatoes: Slice your tomatoes and remove the core. Lay the slices on a tray and sprinkle with salt. Let them sit for about 15 minutes. This helps draw out excess moisture, so your pie doesn’t get soggy.
- Layer the Tomatoes: Start layering the tomato slices in your pre-baked crust. Arrange them in a shingle pattern, slightly overlapping. Don’t worry if it looks like too much—the tomatoes will bake down.
- Add Basil: Sprinkle fresh chopped basil over the tomatoes. This gives the pie a fragrant and fresh flavor.
- Cheese Mixture: In a bowl, mix together the shredded cheddar cheese and mayonnaise. This mixture will form the creamy, cheesy topping for your pie. Spread the cheese mixture over the tomatoes, making sure it’s evenly distributed.
- Bake: Add a few more tomato slices on top for garnish, if you like, and bake the pie at 350°F for 25-30 minutes. Keep an eye on it after 20 minutes, and bake until the top is golden brown and bubbly.
- Cool and Serve: Let the pie cool for about 10 minutes before serving. This will help the flavors meld together and make it easier to slice.
Conclusion
Brenda Gantt’s Tomato Pie Copycat Recipe is not just delicious but also an easy way to enjoy summer’s bounty of fresh tomatoes! I hope you find joy in making this recipe as much as my family does!
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