I posted about Tomato Pie last August, but it’s so delicious it deserves to be revisited.
The farmer’s market recently returned to the square outside of my office building in uptown Charlotte.
When I saw all the locally grown produce and these greenhouse vine-ripened tomatoes my heart leaped out of my chest and sang from the rooftops with all the joy that is Tomato Pie.
Tomato Pie is a traditional southern dish that’s typically made with cheddar cheese and Ritz Crackers.
But that just doesn’t blow my dress up.
So I put an Italian twist on things.
Now I’m not hating on cheddar cheese, Ritz Crackers, or traditional southern classics. I love all these things – just not in my Tomato Pie.
Do you want to know the best part about Tomato Pie and farmer’s market tomatoes?
It means that summer is coming!
And it’s about dang time!
- 1 prepared pie crust
- 4-5 large tomatoes, sliced
- salt and pepper
- 4 garlic cloves, minced
- 1/2 Vidalia onion, sliced thin
- 1 1/4 cup mayonaise
- 2 cups shredded Italian cheese blend
- 8-10 basil leaves, rolled up together like a cigar and sliced
- Salt and pepper the tomatoes and arrange in colander and top with the garlic for 1-2 hours
- Preheat oven to 350
- Place the pie crust into a deep dish pie pan
- Arrange half the tomatoes in the pie crust and top with half the onion slices, then repeat with remaining tomatoes and onions
- Top with about half the chopped basil
- In a bowl, combine the mayonaise and all but a handful or so of the cheese then stir in the remaining basil
- Spread cheese/mayo mixture evenly over the top of the tomatoes
- Bake for 25-30 minutes until cheese is melted and top is golden brown
- Let cool and set up for 15-20 minutes