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"Tomato pie is bustling with a bubbly mayo-cheese mixture, fresh sliced tomatoes, and basil baked into a pie crust. Freshly sliced tomatoes, mayo, grated cheeses, and basil are layered into a pie crust and baked until it’s golden brown in this tomato pie recipe. It’s packed with fresh and savory flavors, perfect for peak tomato season. It’s a bit like pizza but in its own special way with a pie shell and creamy, sliced tomato filling. Tomato pie is a southern recipe that originated as a way to put your fresh garden tomatoes to good use. "
Preparation Time25 min
Cooking Time25 min
Cooking Vessel SizeMixing Bowls, Measuring Cups, 9 Inch Pie Pan
- 9 Inch Pie Crust
- 2 1/2 pounds Tomatoes
- Kosher Salt
- 1 Bunch Fresh Basil
- Black Pepper
- 1/2 cup Mayonnaise
- 1 Large Egg
- 2 cups Grated Cheese
Pre-bake pie crust and cool completely. (Instructions for pre-baking in Pie Crust Recipe – place crust in pie plate and crimp edges. Line the crust with aluminum foil and fill with pie weights. Bake at 375°F for 20-25 minutes, then remove pie weights and foil and cook 5 minutes more until light golden brown.)
While pie crust is baking, slice tomatoes 1⁄4”-1⁄2” thick. Remove any seeds or watery pulp with your fingers. Spread the tomatoes in a single layer over several thicknesses of paper towels on a baking sheet. Sprinkle with salt – a light sprinkling will do. Allow tomatoes to rest for 30 minutes – the salt will help the tomatoes to release excess water. After 30 minutes, pat the tomatoes with additional dry paper towels. Remove as much of the moisture as possible.
Visit https://amandascookin.com/tomato-pie/ for full printable recipe.
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