Tasty Tomato Pie (Printable Version)
Classic Southern pie featuring juicy tomatoes, melted cheese, and smooth filling.
# What You'll Need:
→ For the Pie
01 -
1 (9-inch) ready-made or homemade pie shell
02 -
1 teaspoon sea salt
03 -
4 big tomatoes (roughly 1 1/2 lbs), cores and seeds removed then diced (4 cups)
04 -
1 tablespoon ground corn
05 -
3/4 cup grated strong cheddar
06 -
1/2 cup diced yellow onion
07 -
1/4 cup thinly sliced fresh basil leaves
→ For the Mayo Mixture
08 -
3/4 cup mayo
09 -
1 clove garlic, finely chopped
10 -
1/4 teaspoon cayenne (bump to 1/2 teaspoon if you like heat)
11 -
Black pepper, freshly ground to your liking
12 -
1/2 cup grated sharp cheddar
13 -
1/2 cup shredded mozzarella
14 -
1/2 cup grated gruyere
→ For Topping
15 -
1/4 cup grated sharp cheddar
16 -
1/4 cup shredded mozzarella
17 -
1/4 cup grated gruyere
18 -
Fresh basil leaves for finishing
# Step-by-Step Guide:
01 -
For homemade crust, fit it into a 9-inch pan and partially bake it. Cook with weights first, then another 3-4 minutes without them. Set aside to cool down.
02 -
Cut tomatoes in half across the middle and squeeze out seeds and juice. Chop into chunks, put in colander, and sprinkle with 1 teaspoon sea salt. Let drain for at least 15 minutes, giving them a stir now and then. Pat dry between layers of paper towels.
03 -
Heat your oven to 375°F (190°C) with a baking sheet or pizza stone inside. Dust the bottom of your crust with 1 tablespoon ground corn. Layer in 3/4 cup grated cheddar, followed by 1/2 cup diced onion and 1/4 cup sliced basil. Add half your dried tomato chunks on top.
04 -
Combine 3/4 cup mayo, chopped garlic, cayenne, black pepper, and the 1/2 cup portions of cheddar, mozzarella, and gruyere in a bowl. Spread this mix over the tomatoes in your crust. Top with remaining tomatoes, then sprinkle with the 1/4 cup portions of cheddar, mozzarella, and gruyere.
05 -
Wrap aluminum foil or a pie shield around the crust edges to keep them from burning. Pop the pie onto the hot baking sheet in the oven and cook for 40-45 minutes until it turns golden. Take the foil off for the last 5-10 minutes if the edges aren't browning well.
06 -
Let it rest for 15-30 minutes before cutting. Add some fresh basil on top and serve while it's still warm.
# Additional Notes:
01 -
Store any leftovers in the fridge for up to 5 days. Just know the crust gets softer the longer it sits.