Description
Celebrate the bounty of summer with this classic Southern Tomato Pie. Featuring layers of juicy, sun-ripened Roma tomatoes, fresh fragrant basil, and crisp green onions, this savory pie is held together by a creamy, indulgent blend of mozzarella and sharp cheddar cheese. Encased in a buttery, flaky crust, it is the perfect comfort food for family gatherings and weekend brunches. This vegetarian delight is easy to assemble and guaranteed to be the centerpiece of your table.
Ingredients
5 Roma tomatoes, sliced
10 fresh basil leaves, chiffonade
1/2 cup green onions, chopped
1 9-inch pre-baked pie crust
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3/4 cup mayonnaise
2 tablespoons parmesan cheese, freshly grated
Kosher salt to taste
Black pepper to taste
Instructions
Preheat your oven to 350 degrees F.
Place tomato slices in a colander in a single layer and sprinkle with salt; let sit for 10 minutes to draw out excess moisture.
Pat the tomato slices thoroughly dry with paper towels.
Layer the dry tomato slices into the pre-baked crust.
Sprinkle the chopped basil and green onions over the tomatoes, seasoning lightly with black pepper.
In a medium bowl, combine the mozzarella, cheddar, and mayonnaise until well mixed.
Spread the cheese mixture evenly over the top of the tomatoes, covering them completely.
Sprinkle the parmesan over the top.
Bake at 350 degrees F for 30 minutes, or until the top is golden brown and bubbling.
Notes
Use firm tomatoes to prevent the pie from becoming watery. Grate your own cheese from blocks for a much smoother melt compared to pre-shredded varieties. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Southern American