Tomato Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Tomato Pie
Description
This Tomato Pie begins with a baked deep dish pie crust filled with layers of firm, peeled tomato slices that have been salted and drained to prevent sogginess. A mixture of sautéed Vidalia onions and minced garlic is combined with a sharp cheddar cheese and mayonnaise blend, which is spooned in portions over the tomatoes along with fresh chopped basil. The pie is baked at 350°F until set, creating a creamy, cheesy filling intertwined with bright tomato and onion flavors. The process of salting and draining the tomatoes is essential to achieving a non-soupy texture. Using good-quality, fresh tomatoes and sharp cheddar enhances the overall taste.
Tomato Pie is typically served as a side or light main dish during warmer months when fresh tomatoes are in season. It pairs well with simple green salads or cold cuts.
Ingredients
- 1 pie crust baked, deep dish
- 5-6 tomato fist sized, peeled, sliced ¼ inch
- 1 ½ teaspoon kosher salt
- 1 onion small Vidalia, diced
- 1 clove garlic minced
- 3 cups cheddar cheese good quality sharp, grated
- 1 cup mayonnaise good quality
- 10 basil leaves chopped
- salt to taste
- black pepper to taste
Instructions
- preheat oven to 350. Bake pie shell according to package instructions. Peel the tomatoes and slice into ¼ inch slices. Lay slices out on a sheet tray over 3 layers of paper towels. Sprinkle the tomato slices with kosher salt and allow to drain for at least 30 minutes.
- Over medium heat in a skillet, sauté the onions and garlic until they are soft. Remove from the heat and set aside.
- When tomatoes appear to have lost most of their water (after more than30 minutes) , blot off the face up side of the tomatoes with paper towels to remove as much of the puddled water as possible (this keeps your pie from becoming soupy).
- In a bowl, mix the cheese and the mayo together and set aside.
- Mix the onion and garlic mixture together with the cheese and mayo mixture until well blended.
- Place a layer of tomato slices into the bottom of your pie crust – and sprinkle this with pepper. Use about ¼ of the cheese/mayo mix to cover the tomatoes – no need to spread evenly or to try to spread out – just a few spoonfuls here and there will be fine. Cover with ½ of the basil
- Place a second layer of tomatoes on top of the first layer, sprinkle with pepper and cover with the rest of the basil. Use the rest of the mayo/cheese mix to cover the tomato layer. Bake in the center of the oven for about 30-35 minutes until the cheese is golden and bubbly. Remove from the oven and allow to rest for 30 minutes before serving. Serve warm.
Notes
- Use fresh, firm tomatoes like plum for best flavor and texture; peel them by blanching in boiling water before slicing.
- Salting and allowing tomato slices to drain thoroughly prevents a soggy pie.
- If fresh tomatoes are unavailable, well-drained San Marzano canned tomatoes can be used, though the pie may be looser.
- A smaller Vidalia onion or half a regular-sized one works well for the sautéed onion component.
- Choose a flavorful sharp cheddar cheese such as Cabot or Helluva for best results.
- Use quality mayonnaise brands like Hellmann's, Duke's, or Blue Plate for richer taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 56mg | 19% |
| Sodium | 968mg | 40% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 323mg | 32% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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