The Best Tomato Pie
The Best Tomato Pie
Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to celebrate summer than making this delicious southern recipe.
PREP TIME: 20 mins
COOK TIME: 45 mins
TIME: 1 hr 5 mins
SERVINGS: 10 Servings
CALORIES: 279 kcal
- 1 9-inch Pie Shell
- 6 large Tomatoes very ripe
- 1 tablespoon Salt
- 8 ounces Shredded Cheddar Cheese
- 1/2 cup Mayonnaise
- 1/4 cup Fresh Basil chopped
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- A drizzle of Organic Early Harvest extra virgin olive oil
- A drizzle of organic Fig Balsamic or Blackberry Balsamic vinegar
- Optional: replace the above spices with our Mediterranean-inspired Taste of Tuscany Gourmet Seasoning Blend
InstructionsPreheat the oven to 350ºF and if making prepare the pie dough.
Prepare the Tomatoes:
Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
Make the Filling:
In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
Arrange the Pie:
Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.
Drizzle and Serve: Add your favorite organic flavored vinegar and a drizzle of olive oil.
Serving: 1 slice
Calories: 279k cal
Saturated Fat: 8g
Vitamin A: 1176IU
Vitamin C: 15mg