Fresh Tomato Pie
The garden is flourishing, and my kitchen counter is overflowing with tomatoes. It’s the perfect time to make a fresh tomato pie! This savory Southern dish is a wonderful summer entree or side, ideal for using up those extra garden tomatoes. While it takes some time to bake, the preparation is quick and easy.
I first enjoyed this tomato pie years ago while visiting my aunt in Beaufort, North Carolina. I’m not sure where my aunt found the recipe, but we’ll call it hers. It was the perfect meal on a hot summer day and even better reheated for breakfast the next morning. It may not be the healthiest dish, but it’s a delightful summer treat.
Ingredients:
1 baked 9-inch pie crust
2-3 large fresh tomatoes, cut into ¼ inch thick slices
1 onion, thinly sliced
1 Tablespoon olive oil
1 Cup grated Swiss cheese
1 Cup grated sharp cheddar cheese
3/4 Cup mayonnaise (Dukes is best, if you know you know)
2 large eggs
2 Tablespoons fresh basil
1 Tablespoon fresh thyme
1/2 Teaspoon ground black pepper
Kosher salt
2 Tablespoons bread crumbs
Instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and cook until browned. Allow the onions to cool after cooking. Note: I tossed in some fresh peppers from the garden.
2. Place your tomatoes on a paper towel and sprinkle with salt. Place another layer of paper towel on top and allow to sit for 10-15 minutes.
3. While your onions are cooking and your tomatoes are drying out. Place your pie shell in the oven and allow to brown. You can use home made or store bought.
4. Once the onion is no longer hot, stir in the cheese, mayonnaise, herbs, pepper, eggs, and salt.
5. Spread half of the mixture in the bottom of the prepared crust. Sprinkle and top with a sprinkle of bread crumbs. Arrange half of the tomatoes on top. Add a second layer of the mayonnaise mixture, followed by more breadcrumbs, and another layer of tomatoes. Sprinkle a little extra cheese on top before placing it in the oven.
6. ABake at 350°F for about 45 minutes, or until golden. Allow the pie to rest for 20 minutes before cutting. Cut into slices and serve warm or at room temperature.
Tips and Variations:
This recipe is wonderfully flexible. If you don’t have Swiss or sharp cheddar cheese, use whatever you have on hand. Extra garden vegetables like peppers can be added for more flavor. To spice things up, consider adding garlic and red pepper flakes.
Serving Suggestions:
Tomato pie is best served warm or at room temperature. It makes a fantastic summer entree or side dish. It’s also delicious reheated for breakfast the next day.
I encourage you to try this recipe and make it your own. Share your variations and experiences with tomato pie in the comments below. If you enjoyed this post, don’t forget to share it with your friends and family on social media.
Happy gardening and happy cooking!