Description
Indulge in the comforting flavors of the South with this irresistible tomato pie. Layers of ripe tomatoes, savory onions, and a cheesy, creamy filling come together in a flaky pie crust to create a dish that’s sure to become a favorite.
Ingredients
Scale
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade), blind-baked
Tomato Filling:
- 4–5 medium ripe tomatoes, sliced and drained on paper towels
- 1 teaspoon salt (for draining tomatoes)
- 1 small yellow onion, thinly sliced
- ½ cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon dried basil (or 1 tablespoon fresh chopped)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Tomatoes: Slice tomatoes, sprinkle with salt, and let sit to drain moisture. Pat dry.
- Sauté Onions: Sauté sliced onions until soft and golden. Set aside.
- Prepare Cheese Mixture: Mix mayonnaise, cheddar, mozzarella, basil, garlic powder, and black pepper.
- Assemble Pie: Layer onions, tomatoes, and cheese mixture in baked pie crust.
- Bake: Bake for 30–35 minutes until golden and bubbly. Let cool before serving.
- Garnish: Garnish with fresh parsley if desired.
Notes
- To prevent a soggy crust, drain tomatoes well and use a well-baked pie shell.
- For extra flavor, consider adding bacon or fresh basil between tomato layers.
- Prep Time: 25 minutes (plus draining time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
