Southern Tomato Pie
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr 35 mins
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Total Time
2 hrs 35 mins
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Servings
6 - 8
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Course
Main Course
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Cuisine
American
Southern Tomato Pie
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Crust:
- 1 premade pie crust
Filling:
- 12 tomato cored, seeded, & cut into 1/2-inch dice, divided, vine-ripened
- ½ tsp salt
- ½ tsp sugar
- 2 tsp olive oil
- 1 thyme leaves removed, sprig; fresh
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- 1 tbsp butter
- 1 onion sliced thinly, sweet yellow
- ⅓ cup basil chopped, fresh
Topping:
- ½ cup mayonnaise
- ⅓ cup fontina cheese grated
- ⅓ cup Parmigiano-Reggiano cheese grated
- black pepper to taste, freshly cracked
Other Ingredients:
- 1 heirloom tomato sliced & patted very dry with paper towels
- basil chopped, fresh
Instructions
- Prepare the crust by transferring one pre-made pie dough to a 9-inch pie dish.
- Flute the edges with your fingers. Place into the refrigerator for 30 minutes.
- Preheat oven to 425 degrees. Line the crust with a double thickness of tin foil. Fill with pie weights, dried beans, or uncooked rice.
- Place into the oven and bake on a lower oven rack for 20-25 minutes or until the edges are golden brown.
- Remove foil and weights; bake 3-6 minutes longer or until the bottom is golden brown.
- Cool completely on a wire cooling rack.
- Reduce the oven to 375 degrees.
- Make the filling by tossing HALF of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar.
- Set them over a colander to drain in the sink while you get everything else ready, for at least an hour.
- Place the other half of the diced tomatoes on a baking sheet.
- Toss with the olive oil and fresh thyme leaves, then season with sea salt and freshly cracked black pepper, to taste; toss to coat evenly.
- Place into the oven to roast for 25-30 minutes, until dry and slightly browned.
- Remove from the oven; set aside to cool.
- Make the caramelized onions while the tomatoes are draining in the sink and the others are roasting in the oven.
- Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized.
- If the onion gets dry, add a couple of tablespoons of water to the pan, scrape up the over-browned bits, and continue cooking, stirring occasionally. This will take about 45 minutes.
- Make the topping by combining the mayonnaise, Fontina, and Parmigiano-Reggiano cheese, then season with freshly cracked pepper, to taste; mix well.
- Prepare the pie by combining the drained tomatoes, roasted tomatoes, caramelized onion, and fresh basil in a bowl; mix until well combined.
- Pour into the prepared and cooled pie crust.
- Spoon the topping evenly over the filling.
- Top with a few slices of heirloom tomatoes that you've patted very dry with paper towels.
- Place into the oven and bake for 30 minutes, or until the top of the cheese is bubbling and starting to turn golden brown.
- Remove from the oven and allow to cool. Top with fresh basil before slicing and serving. Enjoy!
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