Tomato Pie

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Nothing says summer like red, ripe tomatoes fresh from the garden. Nothing makes me give thanks for summer like a fresh tomato pie! 

I don’t have a big garden at my house, but not for lack of trying. You see, I have very fat, happy, and mischievous squirrels, rabbits, and various other critters. They gobble cucumbers, disconnect baby cantaloupes from the vine, pick my pecan trees clean, and even dig up and relocate plants from time to time as the mood strikes them.

I am fully capable of using a bb gun along with various other measures to rid myself of these critters but truth be told, we just enjoy them so much and get far more giggles than stress over their antics so I leave them be. Besides, we do have a truce of sorts – they let me grow tomatoes. As long as I can do that, I get to keep my Southern citizenship and make yummy things for you like this tomato pie.

Speaking of critters in our little Bountiful woods, last week we even had a hawk come watch us eat lunch. Dangdest thing! I’m pretty sure he was attracted by all of those fat, happy, and mischievous squirrels, rabbits, and various other critters…

I think the rabbits and squirrels tipped each other off this time though, and we were spared a scene from “Predators of the Fat and Happy” . Clearly, the hawk came, placed his order, and got tired of waiting. He left after an hour or so but he is still hanging around. Eventually one of our poor Henry’s will bite the dust (if you’ve been with us a while you know that all of our squirrels are named Henry).

Oh…pie. Tomato pie. Got ya, I’m on it! 

You’ll need: 3 or 4 tomatoes, cheddar cheese, mayo, fresh basil leaves, balsamic vinegar, kosher salt, and pepper.

You’re also gonna need a regular pie crust, already baked.

And just so you know, this is my official protest against basalmic vinegar being spelled balsamic. I’m just certain my way of spelling it and saying it is right somewhere in this world…

 

Wash and slice your tomatoes.

There is an important decision to make at this point. Do you want your tomato pie juicy or not? I like mine juicy, so I’m going right on ahead from here.

If you want yours to be less juicy, take these tomatoes and sprinkle a little bit of salt on them, then put them in a colander over the sink and allow to drain for about ten minutes. They’ll still be somewhat juicy but not nearly as much. This will make your tomato pie slices come out prettier. I suggest doing this if you are serving it to company. If you are serving it to family, just skip this step because they know you can cook and they’d rather have a big old slice of juicy tomato pie!

 

Arrange 1/2 of those gorgeous tomato slices in your baked pie crust.


Sprinkle 1/2 of your salt and pepper over them, then tear up some basil leaves and sprinkle those over them, too.

Now take one teaspoon of balsamic vinegar and drizzle that over them.

Like so. 

Top with half of your cheese.

Repeat with the rest of your tomatoes, salt, pepper, basil leaves and… 

Cheese.

Now spread the mayonnaise over the top of it all.

If you don’t like mayonnaise, don’t worry. You’re in good company. Not once in my entire life have I ever said “OOOH yum, mayonnaise!”. So if you don’t like mayonnaise, whenever you see me using it you should know that you aren’t going to end up with a mayonnaise taste when you’re done. So it’s safe mayo not-likers (because calling us mayo haters is just too harsh). Go ahead and spread that mayo because this stuff is gonna be good! 

Bake at 350 for 30 minutes or until it is lightly browned like this. Serve warm or cold.

This some good eaten’!

Tomato Pie

Tomato Pie

Ingredients

  • 3 medium sized tomatoes
  • 6 large fresh basil leaves (if you don't have fresh, use 2 teaspoons dried)
  • 1 +1/2 cups shredded cheddar cheese
  • 1/2 to 3/4 cup mayo
  • 2 teaspoons balsamic vinegar
  • 1 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 pie crust, baked but not browned

Instructions

  1. Cut tomatoes into slices.
  2. Place in colander and sprinkle with 1/2 teaspoon table salt. Allow to drain for ten minutes (can skip this step if you like).
  3. Arrange 1/2 of tomato slices in baked pie crust. Top with 1/2 of kosher salt, 1/2 of pepper, 1/2 of basil, 1/2 of vinegar, and 1/2 of cheese.
  4. Repeat.
  5. Spread mayo over top of pie. Bake at 350 for 30 minutes or until lightly browned.
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Comments

  1. Eva says

    My recipe uses non prebaked crust, and tells you to put the sliced tomatoes on papertowel to absorb the moisture, lightly salt and cover with more paper towel let sit for 20 minutes then use. I didn’t seed or skin my tomatoes and the pie cute beautifully, also didn’t use any mayo!
    I also have a green tomato pie which winds up tasting like apple pie. If you want my Recipes for these just go to Ask Uncle Phadrus and search for tomato pie, both of them came from there, and the tip for the paper towel drained tomatoes came from Cook’s Illustrated, for some odd reason I found the recipe in both within a week. First the website and then the magazine with the pie in it!

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