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Today is September 29, 2022

Mississippi Tomato Pie

Side Dishes




1 deep-dish pie shell
8 medium ripe tomatoes
1 ½ teaspoon salt
¼ teaspoon black pepper
8 large fresh basil leaves
1 ½ cups sharp cheddar cheese, shredded
½ cup mayonnaise
½ cup sour cream
Dash of onion powder
Dash of garlic powder
½ teaspoon Louisiana Hot Sauce


Preheat oven to 350 degrees. Prebake pie shell for 8-10 minutes, until lightly browned. Slice or rough-chop the tomatoes, removing seeds with juice. Salt tomatoes and drain, removing as much juice as possible. Slice the basil, add pepper and mix into the chopped tomatoes. Arrange tomato mixture in the bottom of the prebaked pie shell and cover with cheese. Combine mayonnaise, sour cream, garlic powder, onion powder and hot sauce and spread over cheese. Bake for 45-50 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.


Karen Kurr is a member of the North East Mississippi EPA. Visit to learn more about No Time 2 Cook and for more recipes. There’s nothing better than homegrown tomatoes. For my tomato pie recipe, Beef Steak tomatoes are the best because they have less juice and allow for a crispier pie crust. This recipe came from Linda MacNeil Barrett, my friend who was raised on a farm out from Sturgis in northwest Mississippi.

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