How To Make The Best Southern Tomato Pie
This is a crowd pleasing recipe! The Best Southern Tomato Pie…
Growing up in Georgia, the hot summer sunshine was the magic for any variety of tomato you added to your garden.
Tasty! Colorful! Fresh Vine Ripened Tomatoes!
Tomato-Pa-Looza!
Plenty for your family, neighbors, friends, and everyone at church without a garden. Smile!
Plenty for salads, sauces, jams, and just plain sliced thick with salt and pepper.
My favorite! Sliced thick between two slices of Sunbeam bread with Duke’s, salt and pepper.
Today I am sharing my “BEST SOUTHERN TOMATO PIE” with YOU.
Grab your apron!
Love tomatoes? How about…
Tomato, Basil, and Blackberry Spring Salad
Hot Bacon Caprese Salad with Heirloom Tomatoes
The Best Southern Tomato Pie
Ingredients
- 1 pie crust, blind-baked and cooled (This Cream Cheese Mega Flaky Pie Crust is perfect for this recipe.)
- 4 to 5 fresh tomatoes, any variety, peeled and sliced thin (I added a few cherry tomatoes to mix it up.)
- 1 teaspoon salt
- 3 green onions with stems, thinly chopped
- 1/2 cup fresh basil (about 12 leaves), chopped
- 2 tablespoons Dijon mustard
- 3/4 cup mayonnaise
“You absolutely can use your favorite mayonnaise in this recipe. Please note! A southern girl will 100% know in the first bite if you didn’t use Duke’s mayonnaise. When a southern girl says mayonnaise she means Duke’s.
Wondering what in the world why? Click here for Southern Living Magazines article, “Why Southerners Have a Obsession with Duke’s Mayonnaise.”
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 cup extra sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
Directions
Preheat oven to 350° F.
Line a baking sheet/s with a triple layer of paper towels and place the tomatoes on top in a single layer. Sprinkle with salt and let sit for 15 minutes. This will draw out the juices to help avoid a soggy pie. Cover with more paper towels and pat gently.
Toss the basil and green onions together in a small bowl. In a separate bowl, mix the Dijon mustard, mayonnaise, the three cheeses, red pepper, and black pepper.
In the cooled blind baked pie crust, gently spread in 1/2 of the cheese mixture using the back of a spoon. Add a layer of sliced tomatoes, and sprinkle with the basil and onion mixture.
Spoon-spread on the rest of the cheese mixture.
Arrange another layer of tomatoes on top of the cheese. Finish by sprinkling the rest of the basil and onion mixture on.
Bake for 35 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving.
Garnish with a sprig of basil.
The Best Southern Tomato Pie
Ingredients
- 1 pie crust blind-baked (This Cream Cheese Mega Flaky Pie Crust is perfect for this recipe.)
- 4 to 5 fresh tomatoes any variety, peeled and sliced thin (I added a few cherry tomatoes to mix it up.)
- 1 teaspoon salt
- 3 green onions with stems thinly chopped
- 1/2 cup fresh basil about 12 leaves, chopped
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 1 cup extra sharp cheddar cheese grated
- 1 cup mozzarella cheese grated
- 1/2 cup parmesan cheese grated
- 2 tablespoons Dijon mustard
- 3/4 cup mayonnaise
Instructions
- Line a baking sheet/s with a triple layer of paper towels and place the tomatoes on top in a single layer. Sprinkle with salt and let sit for 15 minutes. This will draw out the juices to help avoid a soggy pie. Cover with more paper towels and pat gently.
- Toss the basil and green onions together in a small bowl. In a separate bowl, mix the Dijon mustard, mayonnaise, the three cheeses, red pepper, and black pepper.
- Spread 1/2 of the cheese mixture in the bottom of the blind-baked cooled pie crust, add a layer of sliced tomatoes, and sprinkle with the basil and onion mixture. Gently spread the remaining cheese mixture on and then arrange another layer of tomatoes, Finish by sprinkling the rest of the basil and onion mixture on.
- Bake for 35 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving.
