Sunday Supper {Mother’s Tomato Pie Along With Green Beans Gremolata & Grilled Chicken}

Tomato pie is a savory pie that is a Southern staple in late summer. I’ve eaten this my entire life and absolutely love it. When I searched my blog for the recipe, I couldn’t believe I’d never shared it. On this fine Sunday evening, we enjoyed it with grilled chicken and green beans gremolata.

Mother’s Tomato Pie

  • 1 9″ frozen pie shell (I used Pillsbury refrigerator crust since I had on hand – it works too!)
  • 1-2 T dijon mustard
  • 3-4 vine ripe tomatoes, sliced 1/2-inch thick
  • Salt and freshly cracked black pepper, to taste
  • 1/2 c Parmesan cheese, shredded
  • 1 c sharp cheddar cheese, shredded
  • 1 c Duke’s mayonnaise (or your favorite)
  • 1/4 c green onions, sliced
  • 1/4 c fresh basil, chopped
  1. Preheat the oven to 400F.
  2. Place the sliced tomatoes on paper towels to remove some of the liquid. Just before assembling the pie sprinkle with salt and pepper.
  3. Mix cheeses and mayonnaise in a bowl.
  4. Brush inside of pie shell with mustard.
  5. Place the first layer of tomatoes in the pie shell, completely covering the bottom. Cut tomatos to size so that you make a full layer. Sprinkle with a third of the green onions and basil, and spread a third of the cheese mixture on top.
  6. Repeat with two more layers. On the final layer, let the tomatoes show through the cheese.
  7. Bake for 30 minutes or until the cheese is melted and bubbling.
  8. Let cool and serve at room temperature.

Green Beans Gremolata

I first made this two summers ago and it’s been a side dish on my supper table countless times since. It is easy, easy to prepare in advance and impressive enough for company.

You can find the recipe here:

I hope you enjoyed a lovely weekend!

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3 thoughts on “Sunday Supper {Mother’s Tomato Pie Along With Green Beans Gremolata & Grilled Chicken}

  1. Thanks Amanda, I grew up in southern Virginia and always had tomato sandwiches and pie during Summer. Growing up my we didn’t use Dijon mustard in our pie, but I started incorporating it about 18 years ago. A little Dijon makes a huge difference in the taste in the best way. Tomato pies are a great way to use heirloom tomatoes that some people think looks ugly but taste the best.

  2. Yum! Do you par-bake the crust? My tomatoes are so juicy I’m imagining my crust would get soggy with the tomatoes directly on them. Is that ever a problem? I DO love a good tomato pie but never tried to make one. Thank you.

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