Lowcountry Tomato Pie

September 14, 2024Josh Rommer

Lowcountry Tomato Pie

A Harsta Family Summer Staple
Jun 12, 2025 | Jennifer Harsta

“When sliced tomatoes on paper towels line the Harsta kitchen counters, we know the Lowcountry summer has truly begun! This recipe has been passed around on napkins, emails, and by word of mouth for over 21 years. It’s perfect for breakfast, lunch, or dinner — as a main dish or a savory side. In the South, we’d say: that’s some good eatin’!” – Jennifer Harsta

Recipe Tips

Tomatoes: Use firm varieties like Beefsteak or Plum. Slice into ¼-inch rounds and let them drain on paper towels to avoid a soggy pie.
Salt: Kosher salt helps pull moisture from the tomatoes.
Basil: Hardee Greens fresh basil is highly recommended.
Cheese: Pre-shredded works, but freshly shredded melts better.
Mayonnaise: Adds richness and helps hold everything together. Adjust to taste if you're not a mayo fan.
Seasoning: Salt, pepper, garlic, and garlic powder are key. Add cayenne for spice or Italian herbs for extra savories.

Serves

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 hour 5 minutes

Ingredients

1 9-inch pie shell, store-bought or homemade
6 large tomatoes, ripe but firm, sliced into ¼-inch rounds
2–3 Tbsp kosher salt (for draining tomatoes)
4–6 oz shredded mozzarella cheese, plus extra for topping
4–6 oz shredded cheddar cheese, plus extra for topping
1 cup (or less) Duke’s mayonnaise
½ cup Hardee Greens fresh sweet basil, torn
¼ tsp garlic powder or granulated garlic
2 small cloves fresh garlic, minced
¼ tsp kosher salt (for seasoning)
Cracked black pepper, to taste
Cayenne pepper, to taste (optional)

Instructions

Prep the Oven
Preheat oven to 350°F. If making your own crust, prepare and place it in a 9-inch pie dish.
Drain the Tomatoes
Arrange tomato slices on a paper towel-lined surface. Sprinkle with 2–3 tablespoons kosher salt. Top with another layer of paper towels and let sit for 10 minutes. Gently pat dry before layering.
Mix the Cheese Filling
In a medium bowl, combine mozzarella, cheddar, mayonnaise, torn basil, garlic, and seasonings. Mix well and set aside.
First Layer
Place a layer of salted tomato slices on the bottom of the pie crust. Spread half the cheese mixture over the tomatoes.
Second Layer
Repeat layering tomatoes and the remaining cheese mixture.
Top & Bake
Add a final layer of tomato slices and lightly press down. Sprinkle with additional shredded cheese. Bake for 35–45 minutes, or until bubbly and golden.
Cool & Enjoy
Let the pie cool slightly before slicing. Serve warm or at room temperature.