Description
A savory summertime Southern Tomato Pie made with ripe tomatoes, fresh basil, onion, a creamy cheese topping, and a pre-baked pie crust.
Ingredients
Scale
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion or red onion, chopped
- 1 9-inch pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise, or half mayonnaise and half Greek yogurt
- 2 tablespoons freshly grated parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Place the tomato slices in a colander in a single layer, then sprinkle lightly with salt.
- Let the tomatoes rest for 10 minutes so they release excess juice.
- Pat the tomatoes dry with paper towels, removing as much moisture as possible.
- Layer the tomato slices, chopped basil, and onion in the pre-baked pie shell.
- Season the layers with salt and freshly ground black pepper.
- Stir together the mozzarella, cheddar, and mayonnaise or Greek yogurt in a bowl.
- Spread the cheese mixture over the tomato layer.
- Sprinkle the parmesan cheese evenly over the top.
- Bake for 30 minutes, or until the top turns lightly browned and bubbly.
- Let the pie rest for at least 15 minutes before slicing and serving.
Notes
- Drain and dry the tomatoes well to prevent a soggy pie.
- Use freshly shredded cheese for the creamiest topping.
- Let the baked pie rest before slicing so the filling can set.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat slices in a 325 degrees F oven for the best crust texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 472
- Sugar: 3
- Sodium: 604
- Fat: 36
- Saturated Fat: 10
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 14
- Cholesterol: 36