Tomato pie is a Southern specialty best served in the summer when tomatoes are in season. Tomatoes have been used in pies since the 1800s; a 19th century Shaker recipe used fresh tomatoes with bacon and cream. Green tomato pie recipes also exist. This savory dish has the fresh flavor of basil with creamy cheese.
Recipe Servings: 6
Prep Time
20 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
30 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 Roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- ½ cup green onion, chopped
- 1 9-inch pre-baked pie crust
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¾ cup mayonnaise
- 2 Tbsp freshly grated Parmesan cheese
Directions
- Preheat oven to 350°F.
- Place tomatoes in a single layer in a colander in sink and sprinkle with salt.
- Allow to rest for 10 minutes.
- Use a paper towel to pat dry tomatoes and remove excess moisture. Overly wet tomatoes will make pie soggy.
- Place pre-baked pie crust in pie pan and layer with tomato slices, basil, and onion. Season with salt and pepper.
- Combine shredded cheeses and mayonnaise.
- Spread cheese mixture on top of tomatoes and sprinkle Parmesan cheese on top.
- Bake 30 minutes or until lightly browned.
- Rest pie at least 15 minutes before cutting and serving.
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