Southern Tomato Pie
A classic Southern tomato pie with ripe tomatoes, fresh basil, green onion, and a creamy cheddar topping baked in a flaky crust.
Equipment
- 9-inch pie plate
- Baking sheet
- Paper towels
- Mixing bowls
- Sharp knife
- Wire cooling rack
Ingredients
- 1 refrigerated pie crust 9-inch; homemade or store-bought
- 5 medium Roma or firm garden tomatoes sliced 1/4 inch thick
- 1 teaspoon kosher salt divided
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 cup mayonnaise
- 2 tablespoons Parmesan cheese grated
- 3 green onions thinly sliced
- 10 fresh basil leaves finely chopped
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon cornmeal
Instructions
- Slice the tomatoes, arrange them on paper towels, sprinkle with salt, and let them drain for 30 minutes. Blot thoroughly.
- Heat the oven to 375°F. Pre-bake an unbaked crust until lightly set, then let it cool.
- Combine the cheddar, mozzarella, mayonnaise, Parmesan, green onions, basil, salt, and pepper in a bowl.
- Sprinkle cornmeal over the crust. Layer in half the tomatoes, half the cheese mixture, then repeat.
- Bake for 35 to 40 minutes, until golden and set. Rest for at least 20 minutes before slicing.
Notes
- Drain and blot tomatoes carefully to prevent a soggy crust.
- Shred cheese from a block for the smoothest topping.
- Refrigerate leftovers for up to three days.