Southern Tomato Pie

Southern Tomato Pie

Southern Tomato Pie


1 9-inch pie crust, unbaked
4-5 Roma or steak tomatoes, sliced ​​
1/2 teaspoon salt
1/4 cup fresh basil leaves, chopped
2 garlic cloves, chopped
1 cup grated mozzarella cheese
1 cup sharp cheddar cheese, grated
3/4 cup mayonnaise
1 teaspoon black pepper
1/2 cup shortbread crumbs (like Ritz, about 12 crackers)

Southern Tomato PieSouthern Tomato Pie


Preheat oven to 350°F. Line the pie crust with parchment paper, fill with dried beans or pie weights, and bake until lightly browned, about 20 minutes.
Remove the parchment and beans or pie weights and place the dough on a rack to cool while you prepare the filling.
Place the tomatoes on a double layer of paper towels and sprinkle with salt. Leave for 10 minutes and then blot with another double layer of paper towels.Place the tomatoes and basil on the bottom of the cake and reserve a few tomato slices for the top part of the cake.
In a small bowl, stir together mayonnaise, garlic, cheese and black pepper. Spread the mixture over the tomatoes.
Sprinkle the top with cookie crumbs and top with the reserved tomato slices.
Bake for 40-45 minutes until golden brown and bubbly.Let rest for 15 minutes before slicing and serving. Enjoy!

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