SOUTHERN TOMATO PIE

Making a traditional, southern tomato pie is a learning experience,
you gotta make it once or twice to get the feel of it. Just plan on making it again, better, next time. 

Southern Tomato Pie

INGREDIENTS

• Homemade or good quality store bought pie crust. 
• 
  4-5 tomatoes, the fresher the better. See note about heirlooms.*
• 2-3 Tbs fresh basil, chopped or chiffonade 
• 1 cup real mayo (I use Dukes, Hellman's would work, don't you dare use Miracle Whip)
  
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup shredded parmesan
• 1/2 cup Monterey jack or mozzarella, shredded
• 1 Tbs Worcestershire sauce
• garlic powder, salt and pepper *easy on salt, cheese is salty!

DIRECTIONS

1. 
   Slice your tomatoes, lightly salt and pepper them, and drain them on paper towels. I used rimmed baking sheets for this part. Let them drain for at least an 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 8-10 mins until light golden brown (this will help make it less soggy -- but it's gonna be somewhat soggy, because juicy tomatoes).
3. While the crust is baking, in a bowl, mix together the cheeses, the mayo, and the Worcestershire sauce. Salt, pepper, garlic powder. 
4. Take the crust out of the oven let cool.  
5. Layer them in the pie crust. Layer the bottom, add some fresh basil, layer again, add some more basil, add another layer if needed (how deep your pie crust is, determines layers).
6. Top the tomatoes with the cheesy mayo mixture and spread evenly over the top. 
7. Put the pie pan on a foil lined 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 use the 

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.