Red ripe tomato slices, fresh basil, garlic, green onion and two kinds of cheese baked in a flaky golden crust. This classic Southern Tomato Pie just begs to be eaten.
You guys. Do I have something special for you today!! I have always wanted to make a tomato pie, and it finally happened. Why on earth did I wait so long to bake this summer Southern classic?
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Last Friday, I shared a recipe with you for a Summer Fruit Salad that I made for our Freaky Friday event. I teased you about this pie, and told you it was coming today. I promise you, it’s worth the weekend wait! This recipe comes from my friend, Amy, and it’s already been added to the regular rotation here.
Today though? It’s all about this beauty! Look at all of that creamy cheese!!
Ingredients in a Southern Tomato Pie:
- pie crust (purchased or your own homemade crust)
- fresh basil
- green onion, garlic
- mozzarella and cheddar cheese
- salt and pepper
First we need to get some of the liquid from the tomatoes. Place a couple of layers of paper towels on a large cookie sheet. Lay the sliced tomatoes on the towels, and sprinkle with salt. Gently pat the tops after about 30 minutes to get any access juice.
While this step is happening, you need to pre-bake your pie crust. Poke holes into the crust with the tines of a fork.
I used my pie weight when I baked mine, but if you don’t have one, you can use foil. I have step by step instructions for pre-baking a pie crust here on my blog.
You’ll need to chop your green onion, garlic and basil, set that aside. Cream together your shredded cheeses, mayonnaise and pepper. Set aside.
Place a layer of tomatoes into the pre-baked crust.
Sprinkle with half of the green onions and fresh basil.
Repeat the steps, a layer of tomatoes, the other half of the basil and onion mixture. Gently spread the cheese mixture over the top. Bake.
Isn’t it gorgeous?? That perfectly flaky crust, the red ripe tomatoes and the flavors of basil, onion and garlic all topped with that melty cheese. Swoon!
If you are growing tomatoes this year, or are fortunate enough to have someone give you some, I hope you try this! It’s top notch with home grown tomatoes! But what if you don’t have any homegrown tomatoes? Should you scrap the whole idea and not make this delicious tomato pie?
Heck, no! Choosing a good tomato at the grocery store can be challenging sometimes, but I have a few tips.
How to Choose a Good Tomato:
- Location, location location. Try to find tomatoes that were grown in or close to your location. Typically, tomatoes grown in Mexico, (one of the largest tomato growers) are picked and shipped while they are green.
- Look for the phrase “vine ripened” when selecting tomatoes. Some tomatoes are sprayed with a gas that speeds up the ripening of green tomatoes, tomatoes that are ripened on the vine typically have more flavor.
- Inspect the outside. Steer clear from tomatoes that are discolored or blemished on the outside. Even a little black mark could indicate rot on the inside.
- Check the weight. The tomato should feel heavy for its size. Light tomatoes tend to be less juicy.
- Smell it. A good tomato will have a nice earthy scent close to its vine. Tomatoes with no scent are likely to have no flavor. Be careful when choosing tomatoes in plastic containers, like grape or cherry tomatoes. Look for red ripe fruit, few blemishes, and a nice earthy aroma when you give them a sniff.
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Other ways to bake with fresh tomatoes:
- Zucchini & Tomato Bake
- Low Carb Spinach, Tomato and Feta Crustless Quiche
- Roasted Tomato Vegetable Soup
- Tomato Tart with Goat Cheese and Capers
- Ombre Heirloom Tomato and Riccota Tart
Let’s get to the recipe, so we can get to eating!
- 1 unbaked pie crust
- 5-6 red ripe tomatoes, sliced
- 1 teaspoon salt
- 1/4 cup fresh basil leaves, chopped (about 10 leaves)
- 1/2 cup green onion, chopped
- 2 cloves garlic, minced
- 1 cup grated sharp cheddar cheese
- 1 cup grated mozzarella cheese
- 3/4 cup mayonnaise
- freshly cracked black pepper, to taste
- Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
- Reduce oven temperature to 350 degrees.
- While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
- Combine the basil, green onion and garlic in a bowl. Set aside.
- Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
- After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
- Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
- Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.
slightly adapted from House of Nash Eats
Amount Per Serving: Calories: 446 Total Fat: 36g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 48mg Sodium: 789mg Carbohydrates: 20g Fiber: 2g Sugar: 3g Protein: 12g