SOUTHERN TOMATO PIE

Making a traditional, southern tomato pie is a learning experience,
especially if you aren't lucky enough to have a southern mama or friend to walk you thru your first one. 

Just plan on making it again, better, next time. 

Southern Tomato Pie

INGREDIENTS

• Homemade or good quality store bought pie crust. 
• 
  4 large tomatoes, the fresher the better. See note about heirlooms.*
• 2-3 Tbs fresh basil, chopped or chiffonade 
• 1/2 cup real mayo (I use Dukes, Hellman's would work, don't you dare use Miracle Whip)
  
• 1/4 sour cream (if you don't have it, you can use all mayo).
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup shredded parmesan
• 1/4 cup Monterey jack or mozzarella, shredded
• 1 Tbs Worcestershire sauce
• pinch salt and pepper

DIRECTIONS

1. 
   Slice your tomatoes, 1/2 inch thick, and lay them to drain on paper towels. I used rimmed baking sheets for this part. Let them drain for one hour, change the paper towels, flip them and let them drain for another 45mins. 
2. Preheat oven to 350 degrees. Blind bake your pie crust for 15 minutes (this will help make it less soggy -- but it's gonna be somewhat soggy, it's juicy tomatoes).
3. While the crust is baking, in a bowl, mix together the cheeses, the mayo, the sour cream (if using) and the Worcestershire sauce. Salt and pepper, pinch each. 
4. Take the crust out of the oven and assemble quickly. 
5. Salt and pepper all your tomatoes, then layer them in the pie crust. Layer the bottom, add some fresh basil, layer the top, add some more basil. 
6. Top the tomatoes with the cheesy mayo mixture and spread evenly over the top. 
7. Put the pie pan on a baking sheet, into the oven, and bake for 40-50 minutes until cheesy and bubbly. Let rest for at least 20 minutes. 

LISTEN UP

I get my all butter pie crust from Sassafras Bakery in downtown Worthington. The best.

You can use heirloom tomatoes, just make sure they are not the low acidic ones -- you really want that traditional tomatoey taste for this pie. 

I used all mayo for my pie but will try the sour cream for comparison next time. 

I think you could use whatever cheese you have on hand, but sharp cheddar goes so well with the crust and tomatoes. 

This will be a little soggy. When you cut that first piece, you'll see juice in the pie pan. I just soaked it up with a paper towel. 

Go to SouthernLiving.com and search tomato pie and you'll get every variation you can think of -- it's worth checking out.