Tricia Butler demonstrates how to make this old family, Southern recipe: Tomato Pie
Great to make towards the end of summer, with fresh tomatoes from the garden.
Printable version: Tomato-Pie-Recipe (PDF)
- 4 – 5 large tomatoes, peeled, cored and sliced 1/4 inch thick
- 1 10-inch pie crust
- ¼ teaspoon dried basil
- 2 cups medium cheddar cheese, shredded
- ½ cup mayonnaise (or substitute with ½ cup sour cream)
- 2 Tablespoons butter
- 1½ large sweet onions, sliced in 1/4 inch rings (Vidalia or Walla Walla sweets work best)
- 1 teaspoon sugar
- 1 Tablespoon spice mix (Italian herbs or other favorite seasoning)
- 1/2 teaspoon cracked pepper
- Salt to taste
- Preheat oven to 350º degrees.
- Melt butter in a sauté pan and add onions. Cook at medium low for about 30 minutes until caramelized, stirring every few minutes to avoid burning.
- Lightly salt tomatoes and drain in colander for 20 minutes.
- Pre-bake pie shell for 10 minutes in 350º degree oven with pie weights to avoid bubbles.
- Mix cheddar with mayonnaise and 1/4 Teaspoon of the cracked pepper and set aside.
- Add one layer of tomatoes to pie shell and cover with dash of salt, pepper, sugar and basil. Add the rest of the tomato slices and seasonings in layers.
- Spread cheese mixture evenly on top of tomatoes.
- Sprinkle spice mix on top of cheese.
- Add caramelized onions to the top of the pie in an even layer.
- Bake pie at 350º degrees for 30 minutes. Cover with foil if the crust begins to burn.
Yield: Makes 6-8 servings.
Recipe courtesy of Tricia Butler, Sassafras Catering