Tomato Pie Recipe
Tomato pie has roots in Southern American cuisine, particularly in areas like North Carolina and Georgia. Traditionally, it’s a summer dish made to take advantage of the tomato harvest.
Equipment
- Knife
- Cutting board
- Paper towels
- Mixing bowl
- 9-inch pie dish
- Oven
Ingredients
Pie Crust:
- 1 pre-made pie crust (9-inch)
Filling:
- 4 large ripe tomatoes
- 1 teaspoon salt
- 1/2 cup chopped fresh basil
- 1/2 cup chopped green onions
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Prepare the TomatoesSlice the Tomatoes: Cut the tomatoes into 1/4-inch thick slices
- Remove Excess Moisture: Lay the tomato slices on paper towels and sprinkle with salt. Let them sit for about 10 minutes, then blot the tops with paper towels to remove excess moisture.
- Preheat the OvenHeat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Pie CrustBlind Bake the Crust: Place the pre-made pie crust in a 9-inch pie dish. Prick the bottom and sides with a fork. Bake for about 10 minutes until slightly golden. Remove from oven and let cool.
- Assemble the FillingLayer Tomatoes: Once the pie crust has cooled, arrange a layer of tomatoes in the bottom of the crust.Add Basil and Green Onions: Sprinkle chopped basil and green onions over the tomato layer.Cheese Mixture: In a mixing bowl, combine the shredded mozzarella, shredded cheddar, mayonnaise, Parmesan cheese, and black pepper. Mix until well combined.Top the Pie: Spread the cheese mixture over the tomato and herb layers evenly.
- Bake the PieBake: Place the assembled pie in the preheated oven and bake for 30-35 minutes until the top is golden and bubbly.Cool and Serve: Let the pie cool for a few minutes before slicing and serving.