Here’s an inexpensive, traditional Southern dish to show off those flavorful late summer tomatoes you just discovered at the farmers market. Think of this like quiche or a savory tart and enjoy a small slice of tomato pie with a healthy salad and a big 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:
Parbake piecrust according to directions until VERY lightly browned. Be careful not to overbake. Cool.
Slice the drained tomatoes thickly. Layer the sliced tomatoes in the parbaked pie shell. Season tomatoes liberally with salt and pepper and sprinkle with chopped onions and shredded basil.
In a small mixing bowl, combine cheese and mayonnaise. Spread mixture evenly over tomatoes to pie edges.
Bake at 350°F for about 35 minutes or until the filling is slightly puffed and golden brown.
Allow to cool, slice, and serve.
Serves 6-8, depending on the thickness of slices.
Variations:
- Crumble several pieces of cooked bacon and sprinkle on top of the tomatoes.
- Use a blend of grated cheddar and mozzarella cheeses, or cheddar and Parmesan cheese
- Use 1 cup caramelized chopped onions in place of green onions
- Vary the herbs as desired – use a little oregano or chopped parsley instead of basil
