Fresh tomatoes are one of the best parts of summer. There are countless ways to use them and Southern Tomato Pie is one delicious way.
Something the South has figured out is that taking all the elements of a great tomato sandwich and putting it in pie form creates an even better version of that summer sandwich.
Using fresh vegetables and herbs while they’re in season will always deliver the best flavor. Pair them with a crispy pie shell and creamy cheese for a perfect bite that you’ll want again and again.
But first, you need to know that the tomato pie that comes in a pie shell is vastly different than Italian Tomato Pie. It sounds similar and they both have tomatoes, but that’s about where the similarities end. Be sure to check out this recipe for Italian Tomato Pie to find out everything that makes them different.
Before you bake the pie crust for this tomato pie, I recommend poking holes on the bottom of the crust with a fork to keep it from creating bubbles. I also like to cover the edges with aluminum foil if it’s turning too brown.
I’ll be the first to say that I also cheat and use a frozen deep dish pie shell, because who has time to whip together a fresh pie dough in the summer. But be sure to check out the directions that come with the pie shell on whether they recommend to thaw it first or not. Whether you choose to use fresh pie dough or not, let’s get this show on the road.Print
- 4 large tomatoes, sliced
- 1 and 1/2 tsp. salt, divided
- 1 deep dish pie crust
- 1/2 onion, sliced
- 10 basil leaves, julienned, about 2 Tbsp
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 1/2 cup mayonnaise
- 1/2 tsp. garlic powder
- Preheat oven to 400°F.
- Lay out sliced tomatoes on paper towels and sprinkle with 1 teaspoon of the salt and allow to sit for 20-30 minutes to let the moisture release from the tomatoes.
- While the tomatoes are sitting, use a fork to poke holes in the bottom of your pie crust and bake for 10 minutes.
- In a small mixing bowl, combine sliced onion and basil.
- In a large mixing bowl, combine cheddar, mozzarella, mayonnaise, garlic powder and remaining 1/2 tsp. of salt.
- When the tomatoes and pie crust are done, layer in the following order: tomatoes, onion & basil mixture, tomatoes, onion & basil mixture, cheese mixture, tomatoes.
- Lower the oven temperature to 350°F. Bake for 30 minutes. If browning, cover with aluminum foil. Add more time if the cheese needs to melt more.
- Slice and serve.