Southern Tomato Pie
A savory Southern Tomato Pie is a classic summer recipe! Pair it with a side salad for a light entrée, or serve it as a side dish at your next cookout.
Course Breakfast Lunch Dinner Sides, Side Dish
Cuisine American, Southern
Keyword kentucky tomato pie, southern tomato pie, tomato pie
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes
Servings
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– 8 people
Calories 388.5 kcal
Author Blair
Ingredients
list of 11 items
1 baked deep-dish 9-inch pie crust
2 ½ lbs. fresh tomatoes, cut into ¼-inch thick slices (about 3 large)
1 Vidalia onion, thinly sliced
1 cup grated Swiss cheese
1 ½ cups grated cheddar cheese, divided
¾ cup mayonnaise
1 egg
2 tablespoons chopped fresh basil
¼ teaspoon pepper
Kosher salt
2 tablespoons Italian-seasoned bread crumbs
list end
Instructions
list of 6 items
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion; cook until lightly browned on the edges (about 6 minutes).
Transfer onion to a large bowl and set aside to cool completely.
2. Line 2 baking sheets with paper towels. Place sliced tomatoes in a single layer on the paper towels. Sprinkle with 1 teaspoon salt. Allow to sit for
30 minutes to remove some of the moisture, then pat dry with additional paper towels.
3. Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg and ½ teaspoon salt.
4. Spread half of the mayonnaise mixture in the bottom of the prepared crust. Sprinkle with 1 tablespoon bread crumbs. Arrange half of the tomatoes on
top (overlapping slightly). Repeat with another layer of the mayonnaise mixture, another layer of breadcrumbs, and another layer of tomatoes. Sprinkle
remaining ½ cup of cheddar cheese over top.
5. Bake in a 350 degree F oven for about 45 minutes, or until brown and bubbly.
6. Cut into slices and serve warm or at room temperature. I find that it’s easiest to slice when I allow the pie to rest for at least 20 minutes being
cutting into it.
list end
Recipe Notes
• This Tomato Pie is best when served on the same day that it’s prepared. Like any pie, the crust gets soggy as it sits.
• You can prepare the pie a few hours in advance and serve it at room temperature. If you’re going to enjoy the pie within 3-4 hours of baking, you can
leave it at room temperature. Once the pie has cooled completely, you will need to store it in the refrigerator to keep it fresh.
• To reheat the pie, bake it in a 325 degree F oven until warmed through (about 15-20 minutes).
• Store leftovers in the refrigerator for up to 3 days. Again, the crust will get soggy as it sits, so this is best when served right away.
• I do not recommend freezing the tomato pie. The crust will be soggy, the tomatoes will have a strange texture and the mayonnaise mixture may “break”
when thawed.
Recipe adapted from Taste of the South magazine.
Nutrition Facts
Southern Tomato Pie
Amount Per Serving (1 /8 of the pie)
Calories 388.5 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Saturated Fat 11.1g69%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 5.8g
Cholesterol 63.8mg21%
Sodium 559.9mg24%
Potassium 237.2mg7%
Carbohydrates 14.3g5%
Fiber 1.2g5%
Sugar 3.7g4%
Protein 11.8g24%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A savory Southern Tomato Pie is a classic summer recipe! Pair it with a side salad for a light entrée, or serve it as a side dish at your next cookout.
Course Breakfast Lunch Dinner Sides, Side Dish
Cuisine American, Southern
Keyword kentucky tomato pie, southern tomato pie, tomato pie
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 25 minutes
Servings
undefined
– 8 people
Calories 388.5 kcal
Author Blair
Ingredients
list of 11 items
1 baked deep-dish 9-inch pie crust
2 ½ lbs. fresh tomatoes, cut into ¼-inch thick slices (about 3 large)
1 Vidalia onion, thinly sliced
1 cup grated Swiss cheese
1 ½ cups grated cheddar cheese, divided
¾ cup mayonnaise
1 egg
2 tablespoons chopped fresh basil
¼ teaspoon pepper
Kosher salt
2 tablespoons Italian-seasoned bread crumbs
list end
Instructions
list of 6 items
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onion; cook until lightly browned on the edges (about 6 minutes).
Transfer onion to a large bowl and set aside to cool completely.
2. Line 2 baking sheets with paper towels. Place sliced tomatoes in a single layer on the paper towels. Sprinkle with 1 teaspoon salt. Allow to sit for
30 minutes to remove some of the moisture, then pat dry with additional paper towels.
3. Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg and ½ teaspoon salt.
4. Spread half of the mayonnaise mixture in the bottom of the prepared crust. Sprinkle with 1 tablespoon bread crumbs. Arrange half of the tomatoes on
top (overlapping slightly). Repeat with another layer of the mayonnaise mixture, another layer of breadcrumbs, and another layer of tomatoes. Sprinkle
remaining ½ cup of cheddar cheese over top.
5. Bake in a 350 degree F oven for about 45 minutes, or until brown and bubbly.
6. Cut into slices and serve warm or at room temperature. I find that it’s easiest to slice when I allow the pie to rest for at least 20 minutes being
cutting into it.
list end
Recipe Notes
• This Tomato Pie is best when served on the same day that it’s prepared. Like any pie, the crust gets soggy as it sits.
• You can prepare the pie a few hours in advance and serve it at room temperature. If you’re going to enjoy the pie within 3-4 hours of baking, you can
leave it at room temperature. Once the pie has cooled completely, you will need to store it in the refrigerator to keep it fresh.
• To reheat the pie, bake it in a 325 degree F oven until warmed through (about 15-20 minutes).
• Store leftovers in the refrigerator for up to 3 days. Again, the crust will get soggy as it sits, so this is best when served right away.
• I do not recommend freezing the tomato pie. The crust will be soggy, the tomatoes will have a strange texture and the mayonnaise mixture may “break”
when thawed.
Recipe adapted from Taste of the South magazine.
Nutrition Facts
Southern Tomato Pie
Amount Per Serving (1 /8 of the pie)
Calories 388.5 Calories from Fat 287
% Daily Value*
Fat 31.9g49%
Saturated Fat 11.1g69%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 5.8g
Cholesterol 63.8mg21%
Sodium 559.9mg24%
Potassium 237.2mg7%
Carbohydrates 14.3g5%
Fiber 1.2g5%
Sugar 3.7g4%
Protein 11.8g24%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
