There is nothing better than a ripe, juicy summer tomato.
I sometimes find it hard to believe that these bright red, juicy fruits are even in the same family as the bland, pinkish variety available at supermarkets the rest of the year.
Tomato pie is a classic recipe that is a delicious way to enjoy this summer treat. Tomatoes take center stage in this Southern dish that is made with simple ingredients.
Summer tomatoes tend to be very juicy. To make your tomato pie less watery, place the tomatoes in a colander over the sink. Sprinkle a little bit of salt on them and allow them to drain for about ten minutes. This simple step will make your pie easier to slice. If you don’t mind the juiciness, you can skip this step.
As for the flaky crust. You can make a homemade pie crust, but for this recipe a good quality prepared crust would work fine. Either way, be sure to par-bake the crust to ensure that it doesn’t get soggy.
The addition of cheese brings this savory pie together. I like to use a combination of sharp cheddar and mozzarella. You can change the cheeses to fit your taste. Blue cheese, Swiss cheese and even Gouda would all be delicious variations to a classic recipe.
The finishing touch is to spread a thin layer of mayonnaise over the top of the pie. Be assured it is an essential addition to this recipe … it creates a crusty golden top that compliments the creamy, juicy interior of the pie.
Perfect hot from the oven, or equally as good at room temperature, tomato pie is truly a perfect summertime fare. Pair it with a leafy green salad and you have a complete meal.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Tomato Pie
- 1 unbaked pie crust (9-inch), homemade or store-bought
- 4 medium tomatoes, thinly sliced
- Kosher salt and freshly ground pepper
- 2 tbsp. thinly sliced fresh basil leaves
- 2 cloves garlic, minced
- 2/3 cup shredded sharp cheddar cheese
- 2/3 cup shredded mozzarella cheese
- 1/3 cup mayonnaise
Preheat the oven to 350 degrees.
Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Bake until lightly golden brown, about 10 minutes.
While the crust is baking, place tomato slices in a single layer in a colander; sprinkle with salt. Let stand for 10 minutes. Pat dry with paper towels.
Remove the crust from the oven. Layer 1/2 the tomatoes slices on the bottom of the crust. Season with salt and pepper. Sprinkle 1 clove of minced garlic and 1 tablespoon of sliced basil evenly over the top. Sprinkle 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese over the tomatoes. Arrange remaining tomato slices over the cheese. Season with salt and pepper. Sprinkle the remaining garlic, basil, and cheeses evenly over the top of the tomatoes. Evenly spread the mayonnaise over the entire pie.
Bake until golden, about 30 minutes. Let cool 5 minutes before serving.
Serves 6.
Reprinted with permission by Jennifer Chandler.
