Southern Tomato Pie



1/2 package refrigerated pie crust

21/2 pounds vine ripened tomatoes, sliced 1/4″ thick

2 teaspoons salt, divided

11/2 cups cheddar cheese, shredded

11/2 cups Monterey Jack cheese, shredded

1 cup Parmesan cheese, grated

11/2 cups mayonnaise

1 large egg

1/8 cup chopped fresh basil + small sprig  for garnish

1 teaspoon chopped fresh thyme

1/2 cup sweet Vidalia onion, chopped

1/4 teaspoon ground black pepper

1 teaspoon olive oil


  1. Preheat oven 425 degrees. Slice tomatoes 1/4″ thick, sprinkle with 1 teaspoon salt and drain on paper towel for 30 minutes. Pat dry after 30 minute drain time.
  2. Slightly roll refrigerated pie crust to fit skillet or deep dish tart pan.  Press crust up the sides of skillet, crimp edges. Refrigerate 30 minutes while preparing filling.
  3.  In medium mixing bowl, add mayo, cheeses, egg and herbs.  Mix and set aside.
  4.  Layer chopped onions over prepared pie crust in skillet, top with 1/3 cup cheese mixture.  Reserve 3 sliced tomatoes as a garnish.
  5. Layer sliced tomatoes over cheese in single layer, add another 1/3 cup cheese, repeat process ending with cheese.  Top with reserved tomatoes. Brush with olive oil.
  6. Bake until brown about 25 minutes, cover with foil, continue to bake additional 20 minutes.
  7. Serve warm but not hot.  Garnish with fresh chopped basil and basil sprig.


Keywords: Classic Tomato Pie, Recipe