Smooth this 1 cheesy mixture over sliced tomatoes into a pie plate for a savory lunch that actually feels like a proper meal

This southern-style tomato pie is the kind of dish my mother would pull from the oven on a summer afternoon when the garden was heavy with ripe tomatoes. Instead of fussy layers, we keep it simple: fresh sliced tomatoes tucked into a pie plate and covered with one easy, cheesy mixture of mayonnaise, shredded cheddar, and chopped fresh basil. It bakes up into a savory lunch that actually feels like a proper meal, the sort you can put in the middle of the table with pride. The idea likely came up the back roads from the South and settled comfortably into Midwestern kitchens like mine, where good tomatoes and a hot oven can turn a few humble ingredients into something special.

Serve warm slices of this tomato pie with a crisp green salad dressed lightly with vinaigrette, and maybe a few slices of cantaloupe or watermelon if it’s summertime. A bowl of vegetable soup or chicken noodle soup makes it a heartier lunch on cooler days. I like to add a plate of sliced cucumbers and onions in vinegar on the side, and if you’re feeding a bigger crowd, a basket of warm crusty bread or cornbread rounds out the meal nicely.

Servings: 6

1 unbaked 9-inch pie crust (store-bought or homemade, chilled)

Preheat your oven to 375°F (190°C). If you like, place a baking sheet on the middle rack to catch any drips from the pie.

Fit the chilled pie crust into a 9-inch pie plate, pressing it gently into the bottom and up the sides. Crimp or flute the edges as you like. If using, lightly brush the bottom of the crust with olive oil or melted butter to help keep it from getting soggy. Set the pie plate in the refrigerator while you prepare the tomatoes and cheese mixture.

Slice the tomatoes into 1/4-inch rounds and lay them in a single layer on a couple of layers of paper towels or a clean kitchen towel. Sprinkle about 1/2 teaspoon of the salt over the slices and let them sit for 10–15 minutes to draw out some of the juices. Gently blot the tops with more paper towels to remove excess moisture.

In a medium bowl, stir together the shredded sharp cheddar cheese, mayonnaise, sour cream, chopped fresh basil, Parmesan (if using), remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, and flour. Mix until everything is well combined and you have a thick, spreadable cheesy mixture.

Arrange the tomato slices in the chilled pie crust in an even, slightly overlapping layer. If you have extra slices, you can tuck them into any gaps or make a second thin layer. The tomatoes should cover the bottom of the pie plate but not be stacked too high above the rim.

Using a spoon or spatula, dollop the cheesy basil mixture over the sliced tomatoes. With your hands or the back of the spoon, gently smooth this one cheesy mixture made with mayonnaise, shredded cheddar cheese, and chopped fresh basil over the tomatoes, spreading it all the way to the edges of the crust. You want a fairly even layer so it browns nicely in the oven.

Place the pie plate on the preheated baking sheet (if using) and bake at 375°F (190°C) for 30–40 minutes, or until the crust is golden and the cheesy topping is bubbling and lightly browned in spots. If the edges of the crust brown too quickly, cover them loosely with strips of foil for the last 10 minutes.

Remove the pie from the oven and let it rest on a cooling rack for at least 15–20 minutes before slicing. This short rest helps the cheesy layer set up and keeps the slices from falling apart. Cut into wedges and serve warm or at room temperature.

For a smokier flavor, use half sharp cheddar and half smoked cheddar in the cheesy mixture. If you like a little kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the cheese and mayonnaise before smoothing it over the tomatoes. You can tuck a thin layer of sliced sweet onion or a scattering of chopped green onions over the tomatoes before adding the cheesy topping for extra savoriness. A handful of cooked, crumbled bacon sprinkled over the tomatoes turns this into more of a farmhouse brunch pie. For a lighter version, use light mayonnaise and substitute plain Greek yogurt for the sour cream. If fresh basil is out of season, you can use 1–2 teaspoons of dried Italian seasoning instead, though the flavor will be a bit different. To make mini pies, press refrigerated biscuit dough or small rounds of pie crust into muffin tins, add a slice or two of tomato, then smooth a spoonful of the cheesy mixture over the top and bake until golden.