Thursday, September 3, 2015

Southern tomato pie


Southern tomato pie is a dish that I've had on my "to make list" for a while now. Since it's peak tomato season and since I'm doing my 2015 Pies in 2015 Challenge, I was able to get this one crossed off my list. I've always been a little hesitant of this dish because the top is slathered in a mixture of mayo and cheddar and some recipes I've read over the years contain just insane amounts of mayonnaise (in my mind anyways). So I played around with the topping a bit and used less mayo and added a touch of sour cream along with two cheeses. The topping is important because it makes the pie rich and delicious, and this version turned out great. 

Make this pie in late summer when you have the freshest and ripest tomatoes from your garden or the farmers' market or just from a nice neighbor. This savory pie really highlights the flavor of fresh summer tomatoes and provides a main dish way to enjoy them. This pie will serve about four people. Serve it with some pickles and a side salad, if desired. 


Southern tomato pie
1 recipe for your favorite pie crust (olive oil or butter/lard)
5 cups roughly chopped tomatoes
1/3 cup finely chopped Vidalia (or other sweet) onion
salt and freshly ground black pepper
2 tablespoons chopped fresh basil
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1 tablespoon plain breadcrumbs

Roll and fit your pie crust to a standard pie pan/plate. Cover with plastic wrap and refrigerate until ready to put pie together.

Place the chopped tomatoes and onions in a colander over a bowl. Gently toss them with one teaspoon of salt. Place in the refrigerator for about 1 hour (this is to remove as much moisture as possible so the pie is not super soggy). After the hour, gently stir the tomato mixture with a rubber spatula to remove as much built up moisture as possible. Stir in the basil along with a few grinds of black pepper.

Preheat the oven to 375 degrees. Uncover the crust and fill it with the tomato mixture, spreading evenly.

In another bowl, mix together the mayo through garlic powder along with a pinch of salt and a couple grinds of pepper. Spread the mixture evenly on top of the tomatoes. Sprinkle with breadcrumbs.

Bake for about 45 minutes, until the top is golden and the crust is golden. Let cool for about 10 minutes before slicing and then serve warm.


What was I cooking one year ago?: honey-walnut pie
Two years ago?: tomato, bacon, & jalapeno skillet pie
Three?: tomato jam
Four?: Thai basil chicken
5?: peaches & cream tart

 Check out all the other 25 Pies in 2015 so far!

20 comments:

  1. I have always been curious about tomato pies. This one has a real old-school feel to it, though I don't remember anyone making a tomato pie when I was growing up. Maybe where I lived in Missouri wasn't southern enough? I will be giving this one a try.

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  2. I've made a few tomato tarts, so know I'd love your pie! It looks yummy!!

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  3. Hi Amy, this is my summer dream dinner, I love how tomatoes taste when they are baked and nestled in dough. This is a real keeper!

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  4. Hi Amy, this is my summer dream dinner, I love how tomatoes taste when they are baked and nestled in dough. This is a real keeper!

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  5. I've never had a tomato pie, but I'm been dying to try one. Really need to make this -- it looks most excellent. Thanks!

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  6. I'm embarrassed to say that, after 15+ years living in Tennessee, I have STILL never made or eaten tomato pie! And this is especially strange because I LOVE fresh tomatoes. I guess because we didn't grow up eating it (in Boston), I just never think about it when I have fresh tomatoes to use up! Yours looks fantastic, and now I really wish I had made one before our garden's tomatoes had been used up last week!

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  7. I have never heard of this pie before! Looks so delicious, I wish I could have some for dinner.
    Thanks so much for sharing,
    Julie
    Gourmet Getaways

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  8. Wow! This tomato pie looks incredibly delish! YUM!

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  9. This look fantastic. I can honestly say I've never had a tomato pie in my life.

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  10. DEFINITELY sounds like a southern treat! ;)

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  11. I have never had a tomato pie...it looks amazing!

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  12. I've had tomato pie on my baking bucket list also! I think I might be too late for it this year, but am bookmarking this for next year!

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  13. I've never made a tomato pie before. In fact, I don't think I've every eaten one. Yours sure have inspired me to change that. I have lots of homegrown tomato right now, so this is perfect. Thanks!

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  14. I love tomato pie so much and yours looks delicious!

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  15. I love anything tomato - especially pie! Great recipe :)

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  16. I have some fresh tomatoes that need using - I love this idea! Southern cooking is my favorite.

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  17. Mmmmm....love this savory pie! Pinned! Thanks for adding it to our Friday Frenzy Link Party!

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  18. I have never made a tomato pie! Now I will have to try it.
    Thanks for link up to the Friday Frenzy!

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  19. We love tomato pie and this recipe is very similar to my recipe but I par bake my crust for 10 minutes to keep it from getting soggy from too much tomato juice and I also let the tomatoes sit in a colander for 15 minutes to drain excess juice, sometimes I use sliced tomatoes instead of chopped that have been laid out on cookie sheet lined with paper towel. Very good pie.

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