Southern Tomato Pie

September 1, 2009

While visiting my boyfriend’s family in N.C., his mom made us a homemade tomato pie. It was a delicious, savory pie and was exactly the kind of southern food I had been craving. It was also a great way to showcase her beautiful, homegrown summer tomatoes.

As a preliminary matter, I must tell you that tomato pie is traditional, southern cooking at its best (tastewise) and worst (healthwise). This recipe includes the holy trinity of southern ingredients- shortening (pie crust), mayonnaise, and cheese. The taste is incredible, but I don’t even want to know how much fat and calories are in this dish. That said, it’s ok to eat a dish like this from time to time. The best way to eat it is to serve it as a small side accompaniment to a healthier dish, like a fresh green salad. I ate it on the side of grilled fish and steamed veggies-not as the main part of my meal. So, I was able to enjoy the flavor without feeling like a glutton. It was a special treat and special times call for special treats.

one 9 inch pie shell
4 or 5 medium tomatoes peeled, sliced and drained (use a paper towel to remove excess moisture)
3 spring onions chopped
chopped basil (optional)
1 ½ cups extra sharp cheddar chees (grated)
1 cup mayonnaise
salt and pepper (to taste)

Directions: Bake piecrust according to directions and cool. Next, cover the bottom of pie shell with sliced tomatoes.

Salt and pepper tomatoes and sprinkle with basil and onions. Then, in a small bowl, combine cheese and mayo. Cover tomatoes with cheese mix and spread over entire pie.

Bake at 350 degrees for 30 minutes until cheese is melted and golden brown.

Let cool, slice and serve. Makes 10 to 12 slices depending on how small you cut them.

This dish is the ultimate summer comfort food and it is CHEAP to make. I think it would be interesting to “healthify” this dish by highlighting the tomatoes rather than all the mayo and cheese. Perhaps, in the future, I’ll create a healthier version to share.

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Other posts you may enjoy:

  1. Stew of Eggplant, Tomato, Onions, and Fennel
  2. Tomato and Cheese Tarts with Basil
  3. Wheatberry and Tomato Basil Salad
  4. Spicy Black-Eyed Pea and Tomato Stew
  5. Classic Mac n Cheese


Marissa Deyo February 28, 2012 at 4:17 am

Thanks for the article post. Keep writing.

Armani Monti February 7, 2012 at 1:52 am

A round of applause for your blog.Really thank you! Keep writing.

Emily September 16, 2009 at 2:36 pm

I thought that was going to be pimento cheese spread on top. Either way I am THERE!

Caroline September 8, 2009 at 6:30 pm

Wow, this just blew my mind. I had no ideas that you could combine cheese, tomatoes and pie crust to create something so magnificent. This recipe is just dying to be made over by Cooking Light though and I think it would be pretty easy to do!

The Healthy Apple September 2, 2009 at 5:27 pm

What a cute idea; and it’s great that it’s affordable, as well.

Thanks!!!Great idea.

Homer September 2, 2009 at 12:11 pm

Great photos! It looks like the tomato pie could jump off the page and into my mouth! Oh, wishful thinking…

Allyson September 2, 2009 at 11:31 am

My cholesterol level jumped just looking at that!

… so yeah I’m totally making one soon :)

Kat (Kats Daily Plate) September 1, 2009 at 10:07 pm

Oh my… That looks amazing. I’ll have to try this out. :)

brandi September 1, 2009 at 2:03 pm

mmm…i LOVE tomato pies!

Ashley September 1, 2009 at 1:31 pm

Love this! My tomato plants have been super bountiful this year and I don’t know how many more tomatoes I can cook with or give away, but now I have one more idea as to what I can do with them! Making this tonight!

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