Brenda Gantt’s Tomato Pie Recipe

If you’ve spent any time watching Brenda Gantt cook on Facebook, you already know she has a gift for making Southern food feel like a warm hug. Her tomato pie is no different. Layers of ripe summer tomatoes, fresh herbs, and a creamy, cheesy topping all baked inside a flaky pie crust. It sounds simple, and it is, but the result is something genuinely special.

I’ll be honest: I was skeptical the first time I heard “tomato pie.” Pie is supposed to be sweet, right? But one bite of this savory Southern classic completely changed my thinking. Now I make it every summer when tomatoes are at their peak, and I refuse to apologize for how often that happens.

What Is Brenda Gantt’s Tomato Pie?

Brenda Gantt’s tomato pie is a classic Southern savory pie made with sliced ripe tomatoes, fresh basil, green onions, cheddar cheese, and a mayonnaise topping, all baked in a pre-baked pie shell until golden and bubbling.

It’s not a quiche — there are no eggs in the filling. It’s not a pizza; the crust is proper pastry, not bread dough. It lives in its own delicious category, and IMO, that category deserves a lot more attention than it gets outside the South.

The magic is in layering. Each component builds on the last, and the mayo-cheese topping acts almost like a savory custard that holds everything together as it bakes.

Ingredients You’ll Need

This recipe serves 6–8 people:

• 1 pre-baked 9-inch pie shell (store-bought works perfectly fine)
• 3–4 large ripe tomatoes, sliced ¼-inch thick
• 1 teaspoon salt (for drawing out moisture)
• ½ cup fresh basil leaves, chopped
• 3–4 green onions, thinly sliced
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded mozzarella cheese
• ¾ cup mayonnaise (full-fat, this isn’t the moment for light mayo)
• Salt and black pepper to taste
• Optional: a pinch of cayenne for a gentle kick

The most important ingredient here is the tomato. Use the ripest, most flavorful tomatoes you can find; garden-fresh or farmers market tomatoes make a huge difference. Watery, out-of-season tomatoes will make the pie soggy and bland, and that’s a problem we’re going to avoid entirely.

How to Make Brenda Gantt’s Tomato Pie

Step 1: Salt and Drain the Tomatoes

Slice your tomatoes and lay them on a paper towel-lined baking sheet. Sprinkle them with salt and let them sit for at least 15–20 minutes. Then blot them dry with more paper towels.

This step is non-negotiable. Tomatoes release a ton of liquid, and if you skip the draining process, that liquid will pool in your pie and turn the crust into a soggy mess. Nobody wants soggy pie.

Step 2: Pre-Bake Your Pie Shell

Blind bake your pie shell at 400°F (200°C) for about 10 minutes until it’s lightly golden. This creates a barrier so the crust stays crisp once the filling goes in.

If you’re using a store-bought shell, follow the package instructions for blind baking. A pre-baked crust is what separates a good tomato pie from a great one.

Step 3: Layer the Filling

Start with a layer of tomatoes on the bottom of the shell. Season with black pepper. Add a layer of fresh basil and green onions. Repeat the layers until you’ve used all the tomatoes.

Don’t compress the layers; keep them gentle and even. FYI, you can add a thin layer of cheese between the tomato layers if you want extra cheesy depth throughout.

Step 4: Make the Cheese Topping

Mix the cheddar, mozzarella, and mayonnaise in a bowl until you get a thick, spreadable mixture. Season it lightly with salt and pepper.

Spread this mixture evenly over the top of the tomatoes, all the way to the edges of the crust. It should cover the filling completely. This topping is what gives the pie that gorgeous golden crust on top.

Step 5: Bake Until Golden

Bake at 350°F (175°C) for 30–35 minutes, until the topping turns deep golden brown and the edges are bubbling. Let the pie rest for at least 10–15 minutes before slicing. This helps the filling set so it doesn’t fall apart when you cut it.

Tips for the Best Results

• Use full-fat mayo. Light mayo has more water content and affects both the texture and the flavor of the topping.
• Don’t skip the tomato-draining step. Seriously. It’s the difference between a crisp pie and a soggy disaster.
• Serve it warm, not hot. The flavors settle and deepen as it cools slightly. Give it those 15 minutes to rest.
• Leftovers reheat well in a 325°F oven for about 10 minutes. Microwaving makes the crust soft, so use the oven if you can.

Final Thoughts

Brenda Gantt’s tomato pie is pure Southern comfort food at its finest. Ripe tomatoes, fresh herbs, a cheesy mayo topping, and a buttery crust, it’s the kind of recipe that converts skeptics on the first bite.

Make it once during tomato season, and it’ll earn a permanent spot in your summer recipe rotation. And when someone asks what’s in it, watch their face when you say, “mayonnaise on top.” The surprise is half the fun. 🙂