Southern Deep Dish Tomato Pie

Southern Deep Dish Tomato PieFresh Summer Tomatoes are a must have at picnics and barbecues across America, but are nearly worshiped in the South. Big fresh slices, sprinkled with a little Sea Salt and dripping with juices, grace many a dinner (or breakfast) plate on a daily basis. Grainger County, Tennessee has some of the most amazing tomatoes I have ever laid my eyes on (look at those babies below at the Morristown Farmers Market). I mean, really, it is a sight to see. They are bright, luscious, giant beauties that taste as good as they look.

I’m lucky to have friends who live on Cherokee Lake, just down the road from the Tomato farms. I visit them every year about this time and they treat me to a big, weighty box of savory fruit goodness. Even if you don’t have access to Grainger County produce, this Tomato Pie is a winner for any dinner table. So, eat up and enjoy!
Yield: 1 Pie, 6 Servings

    2 Lbs (about 3 Large) Tomatoes, thick sliced and drained*
    1/2 Yellow Onion, finely choppedGrainger County Tennesee Tomatoes
    2 Tbsp Olive Oil
    1 Tbsp Fresh Basil, chopped
    1 Tsp Fresh Oregano, chopped
    1 Tsp Fresh Rosemary, chopped
    1 Cup Cheddar Cheese, shredded
    1 Cup Havarti or Gruyere Cheese, shredded
    1 Cup Non-Fat Greek Yogurt**
    Freshly Ground Black Pepper
    Freshly Ground Sea Salt

    2 Cups All Purpose Flour
    1 Tsp Salt
    1/2 Cup Olive Oil (or Vegetable Oil)
    4 Tbsp Cold Water

    *Lay tomatoes on a baking sheet covered in paper towels. Sprinkle tomatoes with salt and allow to drain for 10 minutes. Pat dry.
    **You can substitute Mayonnaise if desired, Duke’s is preferable.

    1. Preheat oven to 350 degrees. Combine crust ingredients per instruction 1 in the No Fail Pie Crust recipe. Do not roll or divide dough. Grease a deep dish pie pan with Butter or Olive Oil spray and press the entire batch of dough into the pan and up the sides for a thick crust.
    2. In a small skillet heat Onion in 2 Tbsp Olive Oil until it begins to turn translucent, about 3-5 minutes. Remove from heat and stir in Basil, Oregano and Rosemary. Set aside.
    3. In a small bowl mix together Cheese and Greek Yogurt. Add Salt and Pepper to taste.
    4. Layer Tomatoes in the pie crust, fitting as many as possible, but leaving an inch of space to the top of the crust. Pour Onion and Herb mixture evenly over top of Tomatoes.
    5. Plop Cheese and Greek Yogurt Mixture on top of Tomatoes and spread out evenly. Add a little Freshly Ground Black Pepper on top.
    6. Place in preheated oven for about 45-50 minutes or until edges of crust and top of pie is browned. Remove from oven and serve warm. (Note: You can also refrigerate this and serve it cold the next day. SO delicious.) Enjoy!

    Tomato Pie


    1. Tim says:

      Jes, surprisingly (since im not a big Tomato fan) this is one of my all time favorite recipes of your’s!!! It’s perfect! The tomatoes remain firm and the combination of cheese and yogurt create an amazing savory delight. Simply perfect!!!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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