Description
Hearty Southern Tomato Pie brings summer’s freshest flavors into a comforting culinary journey through Georgia’s kitchen traditions. Crisp herbed crust cradles ripe tomatoes and melted cheeses, inviting you to savor each delectable Southern-inspired bite.
Ingredients
Scale
Main Ingredients:
- 4 large tomatoes (about 1 ½ lbs), seeded and chopped (4 cups)
- 1 (9-inch) homemade or store-bought pie crust
Cheese Ingredients:
- ¾ cup sharp cheddar cheese, shredded
- ½ cup sharp cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup gruyere cheese, shredded
- ¼ cup sharp cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ¼ cup gruyere cheese, shredded
Seasoning and Additional Ingredients:
- 1 teaspoon kosher salt
- 1 tablespoon cornmeal
- ½ cup yellow onion, chopped
- ¼ cup fresh basil, sliced
- ¾ cup mayonnaise
- 1 clove garlic, minced
- ¼ teaspoon cayenne pepper (or up to ½ teaspoon for extra spice)
- Fresh ground black pepper, to taste
- Fresh basil, for garnish
Instructions
- Prepare the pie crust in a 9-inch pan, par-baking with pie weights, then remove weights and bake for an additional 3-4 minutes until lightly golden. Allow crust to cool completely.
- Halve tomatoes crosswise, gently squeeze to remove seeds and excess liquid. Chop into bite-sized pieces and transfer to a colander.
- Sprinkle kosher salt over tomatoes and let rest for 15-20 minutes, occasionally stirring to help release moisture.
- Carefully transfer tomatoes onto paper towels, gently press with additional towels to absorb remaining liquid.
- Position oven rack with a baking sheet or pizza stone in the center, preheat to 375°F.
- Evenly distribute cornmeal across the pie crust bottom as a moisture barrier.
- Create a foundational layer by spreading cheddar cheese, followed by chopped onions and fresh basil.
- Arrange half of the prepared tomatoes over the herb and cheese layer.
- Whisk together mayonnaise, minced garlic, cayenne, black pepper, and a blend of cheddar, mozzarella, and gruyere cheeses.
- Smoothly spread the cheese mixture over the tomato layer, ensuring even coverage.
- Top with remaining tomatoes and sprinkle the remaining cheese varieties across the surface.
- Shield pie crust edges with aluminum foil to prevent excessive browning.
- Carefully place pie on preheated baking sheet and bake for 40-45 minutes until cheese is golden and bubbly.
- Remove foil during final 5-10 minutes to encourage even browning of crust edges.
- Allow pie to rest and cool for 15-30 minutes before slicing. Garnish with fresh basil and serve warm.
Notes
- Pat tomatoes dry thoroughly to prevent a soggy crust, ensuring crisp texture and concentrated flavor.
- Salting and draining tomatoes is crucial for removing excess moisture, preventing pie from becoming watery.
- Use room temperature cheese for smoother, more even melting and better overall integration into the pie.
- Blind-baking the crust creates a sturdy base that won’t become soggy from tomato juices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg