Tomato Pie
Savory Southern-style tomato pie with juicy tomatoes, basil, red onion, a buttery pie crust, and a creamy cheese topping.
Equipment
- Colander or strainer
- Mixing bowl
- Oven
Ingredients
- 5 Roma tomatoes peeled and sliced
- 10 fresh basil leaves roughly chopped
- 1/2 cup red onion chopped or thinly sliced
- 1 9-inch pre-baked deep dish pie shell
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3/4 cup mayonnaise
- 2 tbsp shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Place the tomatoes in a single layer in a clean colander or strainer in the sink. Salt them and let them drain for 10 minutes.
- Pat the tomatoes dry with paper towels, removing as much extra juice as possible without squeezing them.
- Add the tomato slices, basil, and onion to the prepared pie shell. Season with salt and pepper.
- Stir together the cheddar, mozzarella, and mayonnaise in a separate bowl.
- Spread the cheese mixture evenly over the tomatoes and sprinkle Parmesan cheese over the top.
- Bake at 350 degrees for 30-35 minutes, until the cheese topping is lightly browned.
- Rest the pie for at least 10-15 minutes before slicing and serving warm.
Notes
Use a deep dish pie crust so the filling fits properly. Crisp crumbled bacon can be added over the tomatoes with the basil and onions. Freshly shredded cheese gives the best result, though it is not required. Shaved Parmesan can be used for a richer topping. Use a mayonnaise brand with a flavor you like. Gruyere, gouda, and Romano are listed as possible cheese options. Do not skip the resting time, because the filling sets as the pie cools.