Southern Tomato Pie
A classic Southern Tomato Pie featuring ripe tomatoes, fresh basil, and a creamy, cheesy filling baked in a flaky pie crust for a savory and satisfying dish.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 80 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped green onions
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Place sliced tomatoes in a colander and sprinkle with salt; let drain for 30 minutes.
- Press drained tomatoes gently with paper towels to remove excess moisture.
- Line pie crust in a 9-inch pie plate and partially bake for 8 minutes; remove from oven.
- In a bowl, mix together mayonnaise, cheddar cheese, Parmesan cheese, basil, green onions, and black pepper.
- Layer half of the tomatoes in the pie crust.
- Spread half of the cheese mixture over the tomatoes.
- Repeat with remaining tomato slices and cheese mixture.
- Bake for 35-40 minutes or until the filling is bubbly and golden on top.
- Let cool for 10 minutes before slicing and serving.
Notes
For best flavor, use freshly picked vine-ripened tomatoes and serve the pie slightly warm or at room temperature.