I still remember the first time I tasted a Southern tomato pie -it was a sweltering July afternoon, the kind where the garden is bursting with fat, sun-ripened tomatoes and you can’t possibly eat them fast enough. A neighbor brought one over in a deep-dish crust, warm from the oven, bubbling with melted cheese and herbs. I took one slice, then immediately cut another.
That’s exactly what Brenda Gantt’s tomato pie does to you.
Brenda Gantt -the beloved Alabama grandmother who became a social media cooking sensation -has a way of making old Southern recipes feel like a warm hug. Her tomato pie is tangy, creamy, savory, and impossibly comforting. If you’ve never made it, this summer is your season. And if you have? You already know why you’re back here.
Note: Using fresh, in-season summer tomatoes is non-negotiable for this recipe. Out-of-season tomatoes will make the pie watery and flat-tasting.
What Is Brenda Gantt Tomato Pie and Why Do Fans Love It?
Brenda Gantt’s tomato pie is a Southern baked savory pie -not a sweet dessert -made with layers of fresh sliced tomatoes, a rich mayonnaise-and-cheese filling, and a golden, flaky pie crust. Think of it as the lovechild of a quiche and a cheesy gratin, but distinctly Southern in character.
The flavor profile is bold and layered: the tomatoes bring bright acidity and juicy sweetness, the sharp cheddar and mozzarella add a deep savory richness, and the mayonnaise-sour cream base gives it a creamy, slightly tangy backbone. Fresh basil lifts everything with an herby brightness, while garlic powder and green onions add subtle depth.
What makes fans obsessed is the contrast -the soft, jammy tomatoes against the bubbly, golden-crusted cheese top. It’s nothing like pizza or a tomato tart. It’s uniquely, unapologetically Southern comfort food.
Brenda’s version specifically went viral because her warmth and no-fuss approach made the recipe feel approachable for every home cook, regardless of skill level.
The Nostalgic History Behind Brenda Gantt’s Southern Tomato Pie
Southern tomato pie has roots going back generations in the American South, where summer gardens overflow with tomatoes that need to be used up quickly. Historically, home cooks found creative ways to stretch fresh produce into hearty, crowd-feeding dishes -and tomato pie was born from exactly that spirit of resourcefulness.
The dish was a staple at church potlucks, family reunions, and summer gatherings long before it had a name anyone bothered to write down. Grandmothers passed it on to daughters, who passed it to their own.
It’s worth noting that Brenda Gantt’s tomato pie is not the same as a tomato galette or an Italian tomato tart. Those dishes use olive oil, different cheese profiles, and often no pastry crust at all. The Southern version -with its mayo-based filling and cheddar cheese -is a wholly American invention, rooted in mid-century Southern cooking when mayonnaise became a pantry staple.
Brenda Gantt brought this nearly forgotten recipe back into the national spotlight through her Facebook cooking videos, introducing it to millions of viewers who had never heard of it -and sparking a new generation of tomato pie devotees.
Key Ingredients That Give Brenda Gantt’s Tomato Pie Its Signature Flavor
Understanding why each ingredient matters is what separates a soggy, bland pie from the real thing. Here’s what makes this recipe work:
Fresh Summer Tomatoes -The star. In-season tomatoes have the acidity, sweetness, and flesh density that make this pie sing. Roma or beefsteak tomatoes work best for their low seed content and meaty texture.
Sharp Cheddar Cheese -Freshly shredded (not pre-packaged) sharp cheddar delivers a punchy, nutty flavor that pre-shredded bags simply can’t match. The anti-caking agents in bagged cheese prevent it from melting properly.
Mozzarella Cheese -Balances the cheddar’s sharpness with mild, creamy melt. It creates that gorgeous bubbly, stretchy top layer.
Mayonnaise -The binding agent and flavor anchor of the filling. Full-fat mayo adds richness and acts as the “glue” that holds the cheese layer together during baking.
Sour Cream -Adds tang and lightness to the filling, preventing it from becoming too heavy or greasy.
Fresh Basil -Provides herby brightness that cuts through the richness. Dried basil works in a pinch, but fresh is noticeably better.
Green Onions (Scallions) -Add a mild, savory onion note throughout the filling without overpowering the tomatoes.
Garlic Powder -Brings warmth and depth without the sharpness of raw garlic, which can turn bitter when baked.
Parmesan Cheese (Topping) -Adds a salty, umami-rich crust on top that browns beautifully in the oven.
Brenda Gantt Tomato Pie Recipe Ingredients
Pie & Tomato Layer
| Ingredient | Quantity | Notes |
|---|---|---|
| Deep-dish pie crust | 1 shell | Frozen or homemade both work |
| Fresh summer tomatoes | 3 large | Roma or beefsteak recommended |
| Salt | 1 tsp | For drawing moisture from tomatoes |
| Fresh basil, chopped | 2 tbsp | Or 1½ tsp dried basil |
| Parmesan cheese, grated | 3 tbsp | For topping; freshly grated is best |
Cheese & Mayonnaise Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Mayonnaise | ¾ cup | Full-fat; Duke’s or Hellmann’s preferred |
| Full-fat sour cream | ¼ cup | Do not substitute with low-fat |
| Mozzarella cheese, shredded | 1 cup | Freshly shredded from a block |
| Sharp cheddar cheese, shredded | 1 cup | Freshly shredded; do not use pre-bagged |
| Green onions (scallions), chopped | ½ cup | Both white and green parts |
| Garlic powder | 2 tsp | Not garlic salt |
| Black pepper | 1 tsp | Freshly cracked preferred |
Substitutions
- Mayo: Miracle Whip will make it sweeter; Greek yogurt can replace sour cream for a lighter version.
- Mozzarella: Provolone or Monterey Jack work as mild alternatives.
- Fresh basil: Dried basil (1½ tsp) or fresh thyme works in a pinch.
- Pie crust: A store-bought refrigerated crust (Pillsbury) is a reliable shortcut if you don’t have a frozen deep-dish shell.
Tools You Need to Make Brenda Gantt’s Tomato Pie at Home
- Deep-dish pie pan (9-inch)
- Mixing bowl (large)
- Cutting board and sharp knife
- Clean dish towel or several layers of paper towels
- Colander
- Cheese grater or box grater
- Wooden spoon or silicone spatula
- Aluminum foil (for protecting crust edges)
- Oven
Preparation Time: 20–25 minutes (plus 20 minutes resting for tomatoes) Bake Time: 40–50 minutes Total Time: Approximately 1 hour 30 minutes Yield: 1 deep-dish pie (6–8 slices)
Steps to Make Brenda Gantt’s Tomato Pie Recipe
Step 1: Par-Bake the Pie Crust
Preheat your oven to 400°F (200°C). Place your pie shell in the oven and bake for 8–10 minutes, until the edges are lightly golden. Remove from the oven and let it cool completely before filling.
Step 2: Salt and Drain the Tomatoes
Slice the tomatoes into medium-thick rounds, trimming off any hard green stem ends. Lay the slices in a single layer on a clean dish towel or paper towels. Sprinkle salt generously over all the slices and let them sit for 20 minutes -the salt draws excess moisture out of the tomatoes. After 20 minutes, transfer slices to a colander and gently pat completely dry with paper towels. This step is non-negotiable.
Step 3: Make the Cheese Filling
Reduce oven temperature to 350°F (175°C). In a large mixing bowl, combine the mayonnaise, sour cream, shredded mozzarella, shredded sharp cheddar, chopped green onions, garlic powder, and black pepper. Stir until everything is smooth and evenly incorporated.
Step 4: Assemble the Pie
Arrange half of your drained tomato slices in a single layer on the bottom of the par-baked crust. Spread half the cheese mixture evenly over the tomatoes. Sprinkle 1 tablespoon of chopped fresh basil over the cheese. Add the remaining tomato slices as a second layer. Spread the remaining cheese mixture evenly over the top. Finish by sprinkling the remaining basil and all 3 tablespoons of grated Parmesan over the top.
Step 5: Bake and Rest
Bake at 350°F for 40–50 minutes, until the top is golden brown and the filling is hot and bubbling. If the crust edges begin browning too quickly, cover them loosely with aluminum foil.
Remove from the oven and let the pie rest for 10–15 minutes before slicing -this allows the cheese to set so it cuts cleanly. Serve warm or at room temperature.
Pro Tips for Getting Brenda Gantt’s Tomato Pie Flavor Just Right
After making this pie a handful of times, a few hard-won lessons separate a spectacular result from a disappointing one:
Dry the tomatoes aggressively
This is the most common mistake home bakers make. Even after salting and draining, tomatoes still hold more liquid than you’d expect. Press them with paper towels firmly -multiple times if needed. Any excess moisture will steam inside the pie and make the crust soggy and the filling watery. There’s no fix once it’s baked.
Always shred your own cheese
Pre-shredded bags contain potato starch or cellulose to prevent clumping -these additives prevent proper melting and leave your filling grainy rather than smooth and silky. A block of sharp cheddar and 2 minutes on a box grater makes a noticeable difference.
Don’t skip the par-bake
Putting raw filling into an unbaked crust guarantees a soggy, underdone bottom. The par-bake creates a barrier so the crust holds up against the moisture from the tomatoes and the wet filling.
Let it rest before slicing
Cutting too soon will give you a runny, collapsed slice. The 10–15 minute rest allows the proteins in the cheese to firm back up. It’s worth the wait.
Use Duke’s Mayo if you can find it
Brenda Gantt herself is a fan, and Duke’s has a tangier, richer flavor than most national brands -it genuinely affects the final taste of the filling.
Season your tomatoes
After draining, taste a slice. If it still tastes flat, a tiny pinch of black pepper directly on the tomatoes before assembling adds another layer of depth.
Easy Variations to Customize Brenda Gantt’s Tomato Pie
Once you’ve made the classic once, the recipe becomes a great canvas for experimentation:
Bacon Tomato Pie -Add 4–5 strips of cooked, crumbled bacon to the cheese filling for a smoky, salty richness that pairs beautifully with the tomatoes.
Spicy Southern Version -Mix ½ teaspoon of cayenne pepper or a tablespoon of diced jalapeño into the cheese filling for a subtle kick.
Herb-Forward Variation -Swap the basil for a mix of fresh thyme, chives, and flat-leaf parsley for a more complex herbal note.
Crustless Tomato Pie -Grease the pie pan well and skip the crust entirely for a lower-carb version. The cheese filling holds its shape well enough to slice cleanly.
Heirloom Tomato Version -Use a mix of colorful heirloom tomato varieties for a visually stunning presentation and an even more complex, sweet-acidic flavor.
You can also serve it with Brenda Gantt Corn Dip Recipe, a creamy and flavorful dish that makes a great addition to any family meal or potluck.
Best Ways to Serve Brenda Gantt’s Tomato Pie in Your Meals
Brenda Gantt’s tomato pie is versatile enough to anchor different meal occasions throughout the summer. Here’s how to get the most out of it:
As a Summer Lunch Centerpiece Serve a warm slice alongside a simple arugula salad dressed with lemon vinaigrette. The peppery greens cut beautifully through the richness of the cheese filling, and the whole meal comes together in under 10 minutes once the pie is baked.
At a Southern Potluck or Cookout This pie travels exceptionally well and holds up at room temperature for several hours, making it ideal for outdoor gatherings. Bring it in the pie pan, cut it at the table, and watch it disappear. Pair it with pulled pork, coleslaw, and baked beans for a full Southern spread.
As a Vegetarian Dinner With its high protein content from the cheeses and eggs in the crust, a generous slice is satisfying enough to serve as a main course. Round it out with roasted corn on the cob and a glass of sweet iced tea.
Brunch Table Addition Tomato pie occupies the same flavor space as a savory quiche, which makes it a natural addition to any brunch spread. Serve alongside deviled eggs, fresh fruit, and biscuits.
Light Weeknight Supper Reheat a slice gently in the oven or air fryer alongside a cup of gazpacho or a light vegetable soup for a quick, satisfying weeknight dinner that comes together with minimal effort.
As an Appetizer Cut the pie into small wedges and serve as a passed appetizer at a garden party. It holds together well enough to eat by hand and pairs nicely with a crisp white wine or sparkling lemonade.
The golden rule: serve it warm or at room temperature, never cold straight from the refrigerator -the fats in the cheese and mayo firm up and the flavor falls flat when chilled.
How to Store Brenda Gantt’s Tomato Pie and Keep It Fresh
Refrigerator: Cover the pie tightly with plastic wrap or transfer slices to an airtight container. It keeps well in the refrigerator for up to 3–4 days. The crust will soften slightly over time but the flavor remains excellent.
Freezer: Tomato pie does not freeze well. The high water content in the tomatoes causes the filling to separate and turn watery upon thawing, and the crust becomes irreparably soggy.
Reheating: The best method is a 325°F oven for 10–15 minutes until warmed through. An air fryer at 325°F for 5–7 minutes also works beautifully and helps re-crisp the crust edges. Avoid the microwave -it makes the filling rubbery and the crust limp. Always let the pie come to room temperature for 15–20 minutes before reheating for more even warming.
Nutrition Facts and Dietary Notes for Brenda Gantt’s Tomato Pie
Estimated Nutrition Per Slice (1/8 of pie):
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~340–380 kcal |
| Protein | ~11g |
| Total Fat | ~28g |
| Carbohydrates | ~16g |
| Fiber | ~1g |
| Sodium | ~520mg |
Values are estimates and vary based on specific brands and crust used.
Dietary Adaptations:
- Gluten-Free: Use a certified gluten-free pie crust (several brands are widely available) and ensure your cheese and mayo are GF-labeled.
- Lower-Calorie: Substitute half the mayonnaise with plain full-fat Greek yogurt and use part-skim mozzarella.
- Keto/Low-Carb: Use a crustless version or a low-carb almond flour crust.
- Vegetarian: The classic recipe is already vegetarian-friendly.
Health Note: Tomatoes are rich in lycopene (a powerful antioxidant), vitamin C, and potassium. Interestingly, lycopene becomes more bioavailable when tomatoes are cooked, making baked tomato pie a surprisingly nutritious choice alongside its indulgent reputation.
Brenda Gantt Tomato Pie Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Place your pie shell in the oven and bake for 8–10 minutes, until the edges are lightly golden. Remove from the oven and let it cool completely before filling.
- Slice the tomatoes into medium-thick rounds, trimming off any hard green stem ends. Lay the slices in a single layer on a clean dish towel or paper towels. Sprinkle salt generously over all the slices and let them sit for 20 minutes -the salt draws excess moisture out of the tomatoes. After 20 minutes, transfer slices to a colander and gently pat completely dry with paper towels. This step is non-negotiable.
- Reduce oven temperature to 350°F (175°C). In a large mixing bowl, combine the mayonnaise, sour cream, shredded mozzarella, shredded sharp cheddar, chopped green onions, garlic powder, and black pepper. Stir until everything is smooth and evenly incorporated.
- Arrange half of your drained tomato slices in a single layer on the bottom of the par-baked crust. Spread half the cheese mixture evenly over the tomatoes. Sprinkle 1 tablespoon of chopped fresh basil over the cheese. Add the remaining tomato slices as a second layer. Spread the remaining cheese mixture evenly over the top. Finish by sprinkling the remaining basil and all 3 tablespoons of grated Parmesan over the top.
- Bake at 350°F for 40–50 minutes, until the top is golden brown and the filling is hot and bubbling. If the crust edges begin browning too quickly, cover them loosely with aluminum foil. Remove from the oven and let the pie rest for 10–15 minutes before slicing -this allows the cheese to set so it cuts cleanly. Serve warm or at room temperature.
Video
Notes
Brenda Gantt’s tomato pie is more than a recipe -it’s a reminder that the best summer food is simple, honest, and made with the best ingredients you can get your hands on. Once you master the technique (dry those tomatoes!), this pie becomes the kind of dish you’ll make every single summer without fail.If you enjoy classic Southern comfort food, try our Brenda Gantt Cornbread Recipe for a warm, buttery side that pairs well with tomato pie.
Tried this recipe? I’d love to hear how it turned out in the comments below -did you add bacon? Try a variation? Let me know.
We’d love to hear what you think of this recipe! Give it a try and let us know how it turned out by leaving a comment below. Don’t forget to follow us on Pinterest, Facebook and YouTube for more delicious recipes, cooking inspiration, and kitchen tips. Your feedback and support help us continue creating content you’ll love!