Authentic Southern Tomato Pie

What You'll Need:

Unbaked Pie Crust Sliced Tomatoes Salt Fresh Basil Leaves Chopped Green Onion Minced Garlic Clove Grated Mozzarella Cheese Grated Cheddar Cheese Mayonnaise Ground Black Pepper

Slice the tomatoes and lay them in a single layer on a baking sheet lined with a few layers of paper towels. Sprinkle with salt to draw out the juices. Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes to remove most of the juice.

Roll out pie crust and use it to line a pie plate. Crimp the edges and poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 10 minutes.

Combine the basil, green onion, and garlic in a bowl and stir. In another bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise, and freshly ground black pepper. Stir to combine.

Layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture.

Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture.

Spread the cheese mixture over the top of the pie.

Return the pie to the oven and bake uncovered for 30 minutes, until the cheese starts to brown lightly on top.

Let rest for 10 minutes, then slice and serve warm.

I serve this delicious cheese and tomato pie with grilled chicken for dinner, but it would be great as a light lunch served with a side salad.

Tomato Pie is a lot like a deep-dish savory tart The flaky crust encases thick slices of tomatoes, layers of  chopped basil leaves and green onions, and a cheesy topping made with freshly grated mozzarella and cheddar cheeses mixed with tangy mayo.

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