Tomato pie, using simple fresh ingredients - juicy tomatoes and fresh herbs, layered in a flaky pie crust, with sweet onion and cheese. Dress the top with the traditional mayonnaise and cheese mixture, and you've got a classic southern tomato pie.
Classic Southern Tomato Pie
Yes! It really is still summer, I swear. If you don't believe me, c'mon down to the Deep South, and I'll show you what heat and humidity are like in September along the Gulf Coast. We were at the Biloxi Seafood Festival this Saturday with the grandkids, and it was as hot as it has been all summer, though we did have a nice cold front pass through Sunday.
Temps have been down in the mid-80s with low humidity for a few days and it has been just gorgeous. Only those of us who live our lives in the South understand that is considered "nice and cool."
Still, I know a lot of recipe websites and food bloggers are anxious to move on to fall recipes once we cross that Labor Day line in the beach sand, but fall really is officially a little bit away yet. Even longer than that here in the Deep South if you're talking temperatures... so I'm still fixated on summer dishes.
Besides, there's only a little more time left to enjoy those summer tomatoes y'all and this savory pie is a great way! Then we'll be back to those mealy, tasteless tomatoes that are picked too early and refrigerated to travel across the country, or even the world.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Truth is, I intended to bring you this recipe all summer long, but you know what they say about the best laid plans. Vidalias are all but gone by now, but thankfully, you can find sweet onions year-round. Those will have to do.
I absolutely adore this pie and I can make a meal of it for days. I actually have to, since The Cajun isn't mush interested in things like tomato pies. Unlike the quiche style tomato pie I also love, this one is the more classic, mayo topped, southern style tomato pie and not the tomato (pizza) pie that some of y'all think of when you hear the words "tomato pie."
I just love this country!
This tomato pie is the one that has layers of tomato, cheese, fresh herbs, and for me a little onion and bacon, and is finished with a topping of a mayonnaise and cheese mixture.
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
Make your own homemade pie crust or buy a good commercial crust like Pillsbury brand. Since I got my Ninja blender (#ad) last Christmas I have been using it for both pizza and pie crusts too. Unlike the heavier food processor that has to be stored and then dragged out of storage, the blender stays on the counter and sure makes it easy to whip up a nice crust in no time.
Although I still can't get my homemade crusts to look as pretty as a Pillsbury crust, this blender has really grown on me.
Hey... rustic is in anyway, right?
Get this luscious tomato pie in while you still ca. It's definitely a winner!
Here's what you'll need to make my Classic Southern Tomato Pie:
- 1 (10 inch) deep dish pie crust, partially baked
- 3 medium sized tomatoes, sliced (about 18 slices)
- Kosher salt
- 2 slices bacon, cooked and crumbled, divided
- 1 small Vidalia or other sweet onion, quartered and sliced thin (about 1 cup)
- 3 cups shredded mozzarella, divided
- Pinch granulated sugar, optional
- Freshly cracked black pepper, to taste
- Garlic powder, to taste
- 2 tablespoons chopped fresh basil
- 1 cup regular mayonnaise (do not substitute low fat or fat free)
- 1/2 teaspoon hot sauce, optional
- 1/8 cup chopped fresh parsley
You don't have to make a pie crust, but, it's really not too difficult to do, especially when you make them yourself fairly often. You can pick up my recipe here.
Flip the top over and roll it out! Since I'm not a baker, this is such a helpful tool for me!
Place the uncooked pie crust in a glass, deep dish pie pan.
Turn the edges of the crust under and 1/2 inch over the top of the pie plate to crimp; dock crust with a fork in several places. Bake in a preheated 400-degree F oven for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.
Cook the bacon fairly crisp, remove, set aside; sauté the onions in the bacon drippings until tender, but not browned.
Preheat oven to 350 degrees F. Add half a cup of the mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off of tomato slices and top cheese with half of the tomatoes.
Sprinkle lightly with sugar if using, then season to taste with the black pepper and garlic powder. Add half of the bacon.
And half of the onions.
Add half of the basil, if using, and sprinkle a half cup of the cheese on top. Repeat layers, except omit the last layer of cheese. Repeat layers, except omit the last layer of cheese.
In a small bowl, mix together the mayonnaise, hot sauce, if using, parsley and the remaining 2 cups of cheese.
Dollop on top.
Spread evenly over the top.
Bake at 350 degrees F for about 40 to 45 minutes, or until bubbly and light golden brown on top. If the edges of the crust are browning too quickly, use a pie crust shield (#ad) to protect them.
Let pie cool to room temperature before slicing, using a serrated knife. Best served warm, but also very good cold. Store any leftovers in the refrigerator.
Tomato pie can be served as a main dish with a garden salad and a side of seasonal fruit, or as a side on a veggie plate, or along with any main dish protein such as pork, beef, chicken or seafood.
Check out more of my southern favorites on Pinterest!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20120901
.
