Southern Tomato Pie is a beloved late-summer classic that turns ripe, juicy tomatoes into pure comfort. Baked in a flaky crust with basil, green onions, sharp cheddar, and a creamy topping, it’s part quiche, part savory tart. Serve warm or at room temperature with a crisp salad and a tall glass of iced tea.
INGREDIENTS:
One 9-inch deep dish pie shell (preferably homemade)
4 or 5 medium tomatoes peeled, seeded and drained (use a paper towel to remove excess moisture)
1/2 cup green onions, chopped
10 leaves fresh basil, finely shredded
Salt and pepper (to taste)
1 1/2 cups sharp cheddar cheese, grated
1 cup mayonnaise
METHOD:
Preheat oven to 350°F. Parbake pie crust until very lightly browned, then cool.
Slice drained tomatoes into thick rounds. Pat with paper towels to remove any remaining moisture.
Arrange tomato slices in the cooled crust. Season generously with salt and pepper. Sprinkle evenly with green onions and basil.
In a small bowl, mix the cheese and mayonnaise until blended. Spread evenly over the tomato mixture, covering to the edges.
Place pie on the center rack and bake for 35 minutes, or until the top is golden and slightly puffed.
Let rest at least 10 minutes before slicing. Serve warm or at room temperature.
Serves 6-8, depending on the thickness of slices.
VARIATIONS:
- Crumble cooked bacon and sprinkle on top of the tomatoes.
- Use a blend of cheddar with mozzarella or Parmesan.
- Substitute 1 cup caramelized onions for green onions.
- Vary the herbs as desired – use a little oregano or chopped parsley instead of basil
