Recipe Collection: Tomato Pie

Summer in the South not only means sweltering days, it also leads to an abundance of homegrown produce. We don’t know about you, but a fresh juicy tomato is one of our favorite aspects of the season. Whether it’s fried, stewed, sandwiched between a bread or simply sprinkled with salt and pepper- there’s no way you can serve a tomato that we won’t enjoy.

While tomato pie may not be as well known as its Southern counterparts, the dish is a delicacy all its own. Combining vine ripe tomatoes with a mixture of cheeses, mayonnaise and herbs, tomato pie is easy to prepare for brunch, lunch or dinner.

Pick up your favorite variety of tomatoes, or mix and match, and whip up a tomato pie at home.

Ingredients:

2 ¾ lbs. assorted tomatoes

2 tsp kosher salt, divided

1 ½ cups shredded cheddar cheese

½ cup parmesan cheese

½ cup mayonnaise

1 egg, beaten

2 tbs. fresh dill

1 tbs. chives, chopped

1 tbs. parsley, chopped

1 tbs. apple cider vinegar

1 green onion, chopped

2 tsp. sugar

¼ tsp. black pepper

1 tbs. cornmeal

1 deep dish pie crust

Preparation:

Cut tomatoes into ¼ inch slices and remove seeds. Lay a single layer of tomatoes on paper towels and sprinkle with 1 tsp. of salt. Allow the tomatoes to stand for 30 minutes.

Preheat the oven to 425 degrees. Combine the cheeses with the mayonnaise, egg, vinegar, herbs, onion, sugar, pepper and salt. Mix until well combined.

Pat the tomatoes dry with a paper towel. Sprinkle cornmeal on the top of the crust. Spread ½ cup of cheese mixture into the pie crust and shingle tomatoes over the top. Repeat this process, ending with tomatoes on top of the pie.

Bake at 425 degrees for 40- 45 minutes, shielding with foil for the last 20 minutes. Allow the pie to stand for 1- 2 hours before serving.

When you get the hankering for your Southern favorites, come on down. We’re serving your Southern coastal favorites 7-days a week.