Tomato Pie Recipe
Tomato pie is a Southern classic and one of the best ways to use up a basket of fresh tomatoes from the garden.
Yield: 6 people
Calories: 247kcal
Ingredients
- 1 premade pie crust
- 4 beefsteak tomatoes peeled and sliced thin
- Salt and pepper to taste
- 1 tbsp fresh basil or one teaspoon dried basil
- 2 tbsp chopped chives
- 1 cup heavy mayo preferably Duke's
- 1 cup grated cheddar cheese
Instructions
- Preheat your oven to 400°F.
- Pre bake your premade peishell 8-10 or golden brown(or follow the instructions on your premade pie shell). Once your premade pie shell is ready, evenly arrange the tomato slices into the premade pie shell.The tomato pie I grew up eating was always more on the liquid side, than on the firm side. If you want a more firm pie, salt your tomatoes ahead of time to extract the moisture. *note* This isn't supposed to be a dry/firm pie.Season with salt, pepper, basil, and chives.
- In a medium bowl, stir together the mayonnaise and grated cheese until smooth. Spread this mixture over the tomatoes.
- Bake for 30–35 minutes, or until the cheese is melted and lightly browned.
- Let cool for 30 minutes before cutting into it.
Video
Notes
The tomato pie I grew up eating was always more on the liquid side, than on the firm side. If you want a more firm pie, salt your tomatoes ahead of time to extract the moisture.
Nutrition
Calories: 247kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 250mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2095IU | Vitamin C: 31mg | Calcium: 162mg | Iron: 1mg