Tomato pie is a savory pie that is a Southern staple in late summer. I’ve eaten this my entire life and absolutely love it. When I searched my blog for the recipe, I couldn’t believe I’d never shared it. On this fine Sunday evening, we enjoyed it with grilled chicken and green beans gremolata.
Mother’s Tomato Pie
- 1 9″ frozen pie shell (I used Pillsbury refrigerator crust since I had on hand – it works too!)
- 1-2 T dijon mustard
- 3-4 vine ripe tomatoes, sliced 1/2-inch thick
- Salt and freshly cracked black pepper, to taste
- 1/2 c Parmesan cheese, shredded
- 1 c sharp cheddar cheese, shredded
- 1 c Duke’s mayonnaise (or your favorite)
- 1/4 c green onions, sliced
- 1/4 c fresh basil, chopped
- Preheat the oven to 400F.
- Place the sliced tomatoes on paper towels to remove some of the liquid. Just before assembling the pie sprinkle with salt and pepper.
- Mix cheeses and mayonnaise in a bowl.
- Brush inside of pie shell with mustard.
- Place the first layer of tomatoes in the pie shell, completely covering the bottom. Cut tomatos to size so that you make a full layer. Sprinkle with a third of the green onions and basil, and spread a third of the cheese mixture on top.
- Repeat with two more layers. On the final layer, let the tomatoes show through the cheese.
- Bake for 30 minutes or until the cheese is melted and bubbling.
- Let cool and serve at room temperature.
Green Beans Gremolata
I first made this two summers ago and it’s been a side dish on my supper table countless times since. It is easy, easy to prepare in advance and impressive enough for company.
You can find the recipe here:
I hope you enjoyed a lovely weekend!
DIXIE DELIGHTS DELIVERED