Tomato pie is a savory dish that’s a true Southern staple in late summer. I’ve eaten this my entire life and absolutely love it! Made with fresh, ripe tomatoes and basil from the garden, it’s the kind of recipe that tastes like home and embodies Summer in the South.

Tomato pie can be served as an appetizer or a main dish – it really just depends on how much effort you feel like putting into the meal. When my boys were little, I’d simply make and serve this on its own. Nowadays, I’ll round it out with grilled chicken, a green veggie like green beans or butter beans, and a side of cornbread for a meat free meal.

Mother’s Tomato Pie

• 1 9″ frozen pie shell (I use Pillsbury refrigerator crust)
• 1-2 T dijon mustard (I tend to go lighter with 1T)
• 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

1. Preheat the oven to 400F.
2. Place the sliced tomatoes on paper towels to remove some of the liquid. Just before assembling the pie sprinkle with salt and pepper.
3. Mix cheeses and mayonnaise in a bowl.
4. Brush inside of pie shell with mustard.
5. 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.
6. Repeat with two more layers. On the final layer, let the tomatoes show through the cheese.
7. Bake for 30 minutes or until the cheese is melted and bubbling.
8. Let cool and serve at room temperature.

If you’ve never had tomato pie before, I hope you’ll give it a try before summer slips away. It’s happening way too fast for my liking.

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