Here’s an inexpensive, traditional Southern dish to show off those flavorful late summer tomatoes you just discovered at the farmers market. Southern cooking is always delicious, but almost always contains ingredients that are a far cry from “healthy.” Don’t despair – think of this like quiche and enjoy a small slice of this Southern favorite with a healthy salad and share it with 7 of your closest friends!
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
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 par-baked 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 filling is slightly puffed and golden brown.
Allow to cool, slice and serve.
Serves 8-10, depending on thickness of slices.
- 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