The Best Southern Tomato Pie
Not all tomato pies are created equal. You'll love this recipe for the Best Southern Tomato Pie. The secret? It's topped with pimento cheese!
Ingredients
- 2 pre-baked pie crusts
- 3-4 medium tomatoes sliced
- 1 c Duke's Mayonnaise add slowly until desired consistency; can use more or less
- 8 oz sharp cheddar
- 8 oz monterey jack
- 8 oz parmesan
- 4 oz diced pimentos drained
- 1/4 vidalia onion grated
- dijon mustard for basting
- minced onion to taste
- black pepper to taste
- kosher salt to taste
- sugar to taste
- basil for garnish
Instructions
- 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 and 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 + enjoy!
Nutrition
Sodium: 583mgCalcium: 383mgVitamin C: 11mgVitamin A: 751IUSugar: 1gFiber: 1gPotassium: 133mgCholesterol: 42mgCalories: 366kcalTrans Fat: 1gMonounsaturated Fat: 8gPolyunsaturated Fat: 7gSaturated Fat: 11gFat: 29gProtein: 14gCarbohydrates: 13gIron: 1mg
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