This southern tomato pie is simply outstanding! It is so easy to make when you follow this tomato pie recipe. Made with fresh tomatoes, shallots, herbs, and a tasty cheese combination, this fabulous savory tomato pie is a wonderful lunch or dinner entrée, or a hearty side dish.
Southern Tomato Pie Recipe
This southern tomato pie is egg-free but the filling is simply delicious.
It is a terrific dish when your garden tomatoes are in season, or when you have a few extras that you purchased in the supermarket. The notes on this recipe are important, so please read them!
Tips and tricks for making this Southern Tomato Pie:
● You can either use a store bought pie crust, or make your own pie crust. This recipe uses a store-bought pie crust. If you prefer to make your own pie crust versus ready-made, try this pie crust recipe. It is a bit sweet which is a nice contrast.
● You can use: green tomatoes for this recipe, red tomatoes, yellow tomatoes, orange tomatoes – a combination not only give this southern tomato pie different flavors but, it also makes a visual impact. However, there is no reason you cannot use all one type and color tomato.
● It is extremely important your tomatoes are fully dried by the paper towels. I cannot stress enough how important it is to fully dry out the tomatoes.
● After the first bake (10-15 minutes) the crust doesn’t need to be golden but should look cooked, with no raw spots.
Southern Tomato Pie Recipe Ingredients:
● 5 large Tomatoes, sliced thinly
● 1 tsp Sea Salt
● 1 prepared Pie Crust
● ¼ cup fresh Basil
● 2 small Shallots
● 1 Garlic Clove
● 1 cup Shredded Mozzarella Cheese
● 1 cup Shredded Cheddar Cheese
● ¼ tsp Ground Black Pepper
● ¾ cup Mayonnaise
Southern Tomato Pie Recipe Mise en Place:
● Pie Plate (use a deep dish one)
● Spatula
● Measuring Spoons
● Measuring Cup
● Two Bowls
● Fork
● Knife
● Cutting Board
Southern Tomato Pie Recipe Directions:
● Preheat oven to 375°F.
● Thinly slice 5 large tomatoes.
● Place a couple layers of paper towels on a cutting board or work surface. Lay sliced tomatoes on the paper towels, sprinkle with 1 teaspoon of sea salt, and let sit for 15 minutes. Pat tomatoes dry and set aside. (It is extrememly important your tomatoes are fully dried by the paper towels.)
● Press pie crust into a pie pan. Use a fork to crimp edges of dough and poke holes in the bottom. Bake for 10-15 minutes in the preheated 375° oven until the crust looks cooked with no raw spots.
● Chop fresh Basil until you have ¼ cup.
● Chop 2 Shallots.
● Mince 1 clove of garlic
● Combine chopped basil, chopped shallots, and minced garlic in a medium bowl and toss.
● In a different bowl, 1 cup shredded mozzarella cheese,1 cup shredded cheddar cheese, ¼ teaspoon of black pepper, and ¾ cup mayonnaise; stir well to combine.
● Lay half of the tomatoes in the prepared pie crust and top with half of the basil mixture. Lay down the rest of the tomatoes, and top with the basil.
● Top with cheese mixture, spread evenly. (Note: you can add a few tomato slices to the top for color!)
● Reduce heat to 350°F and bake the pie for 30 minutes.
● Serve hot.
● Refrigerate all leftovers.
Southern Tomato Pie Recipe
It is a terrific dish when your garden tomatoes are in season, or when you have a few extras that you purchased in the super market. The notes on this recipe are important, so please read them!
Ingredients
- 5 large Tomatoes, sliced thinly
- 1 tsp Sea Salt
- 1 prepared Pie Crust
- ¼ cup fresh Basil
- 2 small Shallots
- 1 Garlic Clove
- 1 cup Shredded Mozzarella Cheese
- 1 cup Shredded Cheddar Cheese
- ¼ tsp Ground Black Pepper
- ¾ cup Mayonnaise
Instructions
- Preheat oven to 375°F.
- Thinly slice 5 large tomatoes.
- Place a couple layers of paper towels on a cutting board or work surface. Lay sliced tomatoes on the paper towels, sprinkle with 1 teaspoon of sea salt, and let sit for 15 minutes. Pat tomatoes dry and set aside. (It is extrememly important your tomatoes are fully dried by the paper towels.)
- Press pie crust into a pie pan. Use a fork to crimp edges of dough and poke holes in the bottom. Bake for 10-15 minutes in the preheated 375°F oven until the crust looks cooked with no raw spots.
- Chop fresh Basil until you have ¼ cup.
- Chop shallots.
- Mince clove of garlic
- Combine chopped basil, chopped shallots, and minced garlic in a medium bowl and toss.
- In a different bowl, add the shredded mozzarella cheese, shredded cheddar cheese, black pepper, and mayonnaise; stir well to combine.
- Lay half of the tomatoes in the prepared pie crust and top with half of the basil mixture. Lay down the rest of the tomatoes, and top with the basil.
- Top with cheese mixture, spread evenly.
- Reduce heat to 350°F and bake the pie for 30 minutes.
- Serve hot.
- Refrigerate all leftovers.
Notes
• It is extremely important your tomatoes are fully dried by the paper towels. I cannot stress enough how important it is to fully dry out the tomatoes.
• After the first bake (the 10-15 minutes) the crust doesn't need to be golden but should look cooked, with no raw spots.
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Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 476Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 40mgSodium: 912mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 11g
If you enjoy savory pie recipes you might also want to try these:
● Sausage Breakfast Pie Recipe – While I called it a “breakfast pie” the truth is this yummy sausage breakfast pie recipe is a really great meal for breakfast, brunch or dinner! This breakfast pie recipe freezes fabulously so makes for a great freezer casserole meal.
● When you want to use up your holiday leftovers, there is nothing better than this Turkey Shepherd’s Pie to accomplish that goal. Mashed potatoes, vegetables, turkey, and gravy – they are all combined to make the perfect turkey leftovers recipe that the whole family will love!
● Cheese Grits Pie Recipe – Easy-peasy cheesy grits… in a pie! Try this tasty and unique cheese grits pie for breakfast or as a dinner side dish. Totally delicious.
● For more Recipes on Ann’s Entitled Life, click here.
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Lorr says
Love this recipe! Two suggestions:
Plum tomatoes have more pulp and less juice, so they are less likely to make the crust soggy.
I brush the prebaked crust with an egg white to help seal it, bake 3-5 more minutes, again to avoid a soggy crust.