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.

Southern Tomato Pie

pie crust

½ lbs. fresh tomatoes,

Vidalia onion, thinly sliced

Swiss cheese

cheddar cheese, divided

mayonnaise

basil

pepper

Kosher salt

bread crumbs

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.

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.

Once the onion is cool, stir in Swiss cheese, 1 cup of the cheddar, mayonnaise, basil, pepper, egg and ½ teaspoon salt.

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.

Bake in a 350 degree F oven for about 45 minutes, or until brown and bubbly.

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.

It is a terrific dish when your garden tomatoes are in season, or when you have a few extras that you purchased in the super market. The notes on this recipe are important, so please read them!

Southern Tomato Pie Recipe

Tomatoes,

Sea Salt

Pie Crust

Basil

Shallots

Garlic Clove

Shredded Mozzarella Cheese

Shredded Cheddar Cheese

¼ tsp Ground Black Pepper

Mayonnaise

Southern Tomato Pie Recipe - Cheesy, herbaceous classic deep south Tomato Slab Pie is made in a sheet pan for easy baking and serving, and is great for feeding a crowd!

all-purpose flour

sea salt

sugar

butter,

milk

Borden® Sharp Cheddar Cheese Shreds

Borden® Four Cheese Mexican Shreds

garlic, (minced)

scallions, (chopped)

basil ribbons ((julienne))

tomatoes, (sliced)

Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.

Roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.

Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.

Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.

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Southern Tomato Pie

Southern Tomato Pie Recipe

Southern Tomato Pie Recipe

Top 3 southern tomato pie recipes from across the web

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Southern Tomato Pie

Southern Tomato Pie Recipe

Southern Tomato Pie Recipe

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