What is interesting about this recipe for southern tomato pie is that it was created to use up tomatoes in summer when the crop is abundant. But you can make this recipe year around and even when fresh tomatoes don’t taste delicious. That is because baking tomatoes with the sweet onion and basil brings out the sweetness. This is an amazing pie that can be a light lunch with a salad or a side dish that serves 4 to 6.
Preheat oven to 375 degrees F. Lay tomato slices out on a baking sheet that has been lined with paper towels. Sprinkle the tomatoes with salt and allow the excess moisture to draw out for about 10 minutes. Pat tops with paper towels. Reserve 4 tomato slices to the side for a topping. Line a deep-dish pie plate with the room temperature crust and crimp the edges. Layer the tomatoes, onions and basil. Season each layer with pepper. In a bowl, combine the cheeses, mayonnaise and sour cream. Spread the mixture over the layered tomatoes. Top with remaining 4 tomatoes. Bake for 40 minutes until the cheese mixture and crust are brown. Garnish with remaining basil and serve hot!
Ingredients
Directions
Preheat oven to 375 degrees F. Lay tomato slices out on a baking sheet that has been lined with paper towels. Sprinkle the tomatoes with salt and allow the excess moisture to draw out for about 10 minutes. Pat tops with paper towels. Reserve 4 tomato slices to the side for a topping. Line a deep-dish pie plate with the room temperature crust and crimp the edges. Layer the tomatoes, onions and basil. Season each layer with pepper. In a bowl, combine the cheeses, mayonnaise and sour cream. Spread the mixture over the layered tomatoes. Top with remaining 4 tomatoes. Bake for 40 minutes until the cheese mixture and crust are brown. Garnish with remaining basil and serve hot!