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Southern Tomato Pie
nibbleboard.com/recipes/tomato-pie-recipe
Ingredients
- 1 (9-inch) frozen deep dish pie shell
- 3 large ripe tomatoes (about 3 to 4 cups chopped)
- ¾ cup good quality mayonnaise
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- Large handful of fresh basil (about ¼ cup)
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F. Prick the bottom of the slightly thawed pie shell all over with a fork.
- Bake the pie shell according to package directions until golden brown, 10 to 20 minutes. Set aside to cool slightly.
- Cut tomatoes into chunks and place in a colander set over the sink. Sprinkle generously with kosher salt and toss. Let drain for at least 15 minutes, tossing several times.
- Press down on the drained tomatoes firmly with paper towels to blot up as much liquid as possible. This is the most important step — wet tomatoes make a soggy pie.
- In a bowl, mix together the mayonnaise, shredded cheddar, and shredded mozzarella until well combined.
- Reduce oven temperature to 375°F.
- Spread the drained tomatoes into the baked pie shell. Scatter the sliced basil over the tomatoes and gently toss. Season with salt and pepper.
- Spoon the mayo-cheese mixture over the top and spread evenly to cover the tomatoes completely.
- Bake in the center of the oven for 30 to 40 minutes until the top is golden brown and bubbly.
- Let cool for at least 20 minutes before slicing. Serve warm or at room temperature.
Nutrition per Serving
586Calories
24gProtein
14gCarbs
48gFat
Chef Tips
- I've found that draining the tomatoes is the single most important step — skip it and you'll get a soggy bottom crust. I actually drain mine for closer to 30 minutes and press with paper towels twice.
- Use the best tomatoes you can find. Peak summer tomatoes from the farmers market make a world of difference. Beefsteak or heirloom varieties work beautifully.
- Duke's mayonnaise is the traditional Southern choice here, but any full-fat mayo works. Don't use light mayo — it breaks down in the oven.
- You can swap in pepper jack for half the cheddar if you want a little kick, or add a handful of crumbled bacon on top of the tomatoes before adding the cheese mixture.
- Leftovers reheat well in a 350°F oven for 10-15 minutes. The microwave works in a pinch but the crust won't be as crispy.
Storage
Cover tightly with plastic wrap or foil and refrigerate for up to 3 days.