Fresh Tomato Pie, Oh My!
Today, we’re making a fresh tomato pie. Stick with me as I delve into this cheesy golden-baked dish made with ripe tomatoes that showcase the essence of summer.
Let’s get into it…
What Is Tomato Pie?
Tomato pie is a southern summer classic made with season ripe tomatoes, and fresh herbs baked in a pie shell topped with a cheese mayonnaise combination spread. This impressive beauty makes for the perfect main course, or brunch dish that will steal the show at any summer gathering.
How Do You Prepare Tomato Pie?
To achieve a delectable pie, you don’t just stuff the center with tomatoes and expect a superior outcome. To bring out the best in the tomatoes, I salted the slices to absorb the excess moisture. Did I mention this pie has multiple layers?
- The first layer is lined over the pie shell with overlapping tomatoes.
- The second layer consists of a fresh blend of basil, green onion tops, and caramelized onions repeating each layer.
For the creamy topping, we have a blend of shredded smoked Gouda, mayonnaise, and shredded cheddar.
What Does Tomato Pie Taste Like?
No. It doesn’t taste like mayonnaise. How can I explain this? Okay. The cheese and mayonnaise meld to create a sublime cheese spread coupled with the flavor of tomatoes that lend a sweet-tang finish that lingers on the palate. There are two other major players that add an element of savory sweetness and minty undertones. Thank you, CARAMELIZED ONIONS & BASIL for complementing this dish!
Side Options:
- 1 nine-inch organic pie shell (Yes, give yourself a break today)
- 4 Tomatoes (Heirloom is preferred)
- 1 teaspoon of pink sea salt
- 1 Cup of Mayonnaise
- 1 teaspoon of black pepper
- 1 cup of shredded smoked Gouda cheese
- 1 cup of shredded mild cheddar cheese
- 10 Basil leaves thinly sliced
- 2 Green onion tops thinly sliced
- 1 Tablespoon of butter
- 1 medium onion sliced
- Preheat the oven to 375 degrees.
- First, prepare tomatoes: Slice tomatoes into semi-thick slices. Place tomatoes in a single layer on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon of pink sea salt. Let stand for 15 minutes to remove moisture.
- Meanwhile, saute onions in 1 tablespoon of butter until caramelized. Then add thinly sliced basil leaves and green onion tops. In a small bowl combine all three ingredients. Mix. Set aside.
- Next, prepare the cheese mixture. Add mayonnaise, Gouda cheese, Cheddar cheese, and black pepper. Mix. Set aside.
- Now, pat tomato slices dry with a paper towel to remove moisture. Layer half of the tomatoes in the pie shell, slightly overlapping. Spread half of the onion mixture over the tomatoes. Repeat with the second layer of tomatoes and onion mixture.
- Lastly, spread on the cheese mixture.
- Bake at 375 for 30 to 40 minutes. Let stand for 15 minutes before serving. Tomatoes should be fork tender.
