I know September marks the beginning of fall, but it sure still feels like summer around here, and over the summer I discovered an amazing new recipe for when the sun is out, but you still need some good old-fashioned comfort food. Combining the taste of fresh tomatoes, ooey-gooey cheesiness, and a piecrust, tomato pie is just what the doctor ordered on a hot September day. As an added bonus, it is super simple to make, with ingredients that you probably have on hand. Once you are finished, it serves about four as a main course along with some kind of side. I would suggest another southern vegetable, like green beans, as a good compliment. However, tomato pie is also served as an appetizer, so if you decide to cut it into smaller pieces and serve it before a meal, you could probably serve 8-10 with one pie. Either way, pull out you iced tea glasses and kick back, because you’re in for a treat.
Here’s the recipe I found at southernplate.com:
- 3 medium sized tomatoes
- 6 large fresh basil leaves (if you don’t have fresh, use 2 teaspoons dried)
- 1 +1/2 cups shredded cheddar cheese
- 1/2 to 3/4 cup mayo
- 2 teaspoons balsamic vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pie crust, baked but not browned
- Cut tomatoes into slices.
- Place in colander and sprinkle with 1/2 teaspoon table salt. Allow to drain for ten minutes (can skip this step if you like).
- Arrange 1/2 of tomato slices in baked pie crust. Top with 1/2 of kosher salt, 1/2 of pepper, 1/2 of basil, 1/2 of vinegar, and 1/2 of cheese.
- Spread mayo over top of pie. Bake at 350 for 30 minutes or until lightly browned.