I posted this recipe on my Instagram story last week and… y’all. went. crazy.
Tomato pie is a staple southern dish and is, in all honesty, one of my favorite things that I make. It’s perfect to make this time of year when you have garden-fresh tomatoes (the thought of tomato season coming to an end makes me sob, but let’s not talk about it). The tomatoes pictured below were grown by my Momma!
A shortcut that I take with this recipe is purchasing pre-baked pie crusts. You can certainly make your own, but I am of the opinion that it is not worth the time or the effort. You’ll want to purchase an already-baked crust because the pie will only be in the oven long enough to heat the pie + brown the topping.
The differentiating factor between my tomato pie and other versions? Besides the addition of parmesan, the topping to my pie is a traditional pimento cheese. Try it and thank me later.
Southern Tomato Pie
Ingredients (yields two pies):
2 pre-baked pie crusts
3-4 medium tomatoes, sliced
1 c. mayonnaise (add slowly until desired consistency; can use more or less)
8 oz. sharp cheddar
8 oz. monterey jack
8 oz. parmesan
1 jar (4 oz.) diced pimentos, drained
1/4 vidalia onion, grated
Grey Poupon Dijon Mustard
minced onion, to taste
black pepper, to taste
kosher salt, to taste
sugar, to taste
basil, for garnish
- Preheat oven to 350F.
- Slice tomatoes to desired thickness and lay them flat on a paper towel. Sprinkle with kosher salt and a little sugar; the salt will absorb moisture out of the tomatoes, while the sugar will cut the bitterness (it won’t make the pie sweet). Place a second paper towel on top of the tomatoes and leave them for 5-10 minutes. Carefully apply pressure to get rid of remaining juice out of tomatoes; be careful to not squish tomatoes with applied force.
- In a large bowl, combine sharp cheddar, monterey jack, parmesan, mayonnaise, diced pimentos, freshly-grated vidalia onion, minced onion, and black pepper. Be conservative when using the mayonnaise — you can always add more to reach your desired consistency. Mix well.
- Using a brush or a spoon, apply a thin layer of Grey Poupon Dijon Mustard to the pie crust, completely covering.
- Add a layer of tomatoes.
- Top with pimento cheese mixture.
- Bake for 20 minutes and broil for 2-4 minutes; remove pie from oven when the top is perfectly browned.
- Top with basil.
This recipe, as I like to say, is Write-Your-MeeMaw-Good, y’all.
Y’all come back now, ya hear?
FTC: This post was not sponsored.