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Cook Time & Ingredients
A savory summer pie layered with tomatoes, basil, green onion, and two cheeses
Makes 1 pie | Par-bake: 10 minutes | Bake: 30 minutes | Rest: 10 minutes
- Unbaked pie crust
- 4-5 Tomatoes
- 1 Teaspoon Salt
- 10 Fresh basil leaves, chopped (about 1/4)
- 1/2 Cup chopped green onion
- 1 Clove garlic, minced
- 1 Cup grated mozzarella cheese
- 1 Cup grated sharp cheddar cheese
- 3/4 Cup mayonnaise
- Freshly ground black pepper, to taste
A Little Tomato Pie History
Although savory tomato pies have existed in America since the 1800s, the familiar Southern version—fresh tomatoes layered in a pastry crust with herbs, cheese, and mayonnaise—is considerably newer. It began appearing widely in Southern kitchens during the 1970s and 1980s, likely inspired by the South’s beloved tomato-and-mayonnaise sandwich and the practical need to use an abundance of ripe summer tomatoes. Its precise origin remains uncertain, but it has become an especially popular seasonal dish in South Carolina and throughout the Southern United States.
Keeping Tomato Pie from Becoming Soggy
Refrigerate and drain the salted tomato slices overnight, blot them thoroughly, par-bake the crust, and add 1–2 tablespoons of panko beneath the first tomato layer. That should control the moisture while leaving the tomatoes tasting like tomatoes.
Directions
1 | Drain the tomatoes Heat the oven to 375°F. Line a baking sheet with several layers of paper towels. Arrange the sliced tomatoes in a single layer and sprinkle them with the salt. Let stand for 10-15 minutes, then pat thoroughly with fresh paper towels to remove most of the excess juice. This helps keep the pie from becoming soggy. |
2 | Par-bake the crust Roll out the pie crust and use it to line a pie plate. Crimp the edges, then prick the bottom of the crust with a fork. Bake for 10 minutes. |
3 | Prepare the fillings While the crust bakes, combine the basil, green onion, and garlic in a small bowl. In a separate bowl, stir together the mozzarella, cheddar, mayonnaise, and black pepper. |
4 | Assemble the pie Layer half of the tomatoes in the par-baked crust and sprinkle with half of the basil-onion mixture. Repeat with the remaining tomatoes and basil-onion mixture. Spread the cheese mixture evenly over the top. |
5 | Bake and serve Reduce the oven temperature to 350°F. Bake the pie, uncovered, for 30 minutes, or until the cheese is melted and lightly browned. Let the pie rest for 10 minutes before slicing. Serve warm. |
Kitchen note: Drying the tomatoes thoroughly is the most important step for a crisp, sliceable pie. Experiment with different tomato varieties, cheeses and herbs and tailor it to your own taste. Tomato pie requires a little extra care to manage the tomatoes’ natural moisture. Things like letting it rest longer or even adding a thickener like corn starch help too. It is a great use of all those extra tomatoes from your garden and the delicious result is well worth the trouble. For more information on this article or Garden by the Sea, contact us at info@gardenbytheseaoceanshores.org. |
