Description
A savory pie filled with ripe tomatoes, creamy cheese, and herbs. It is a classic Southern dish. This version uses no pork or alcohol.
Ingredients
Scale
- 1 9-inch pie crust, unbaked
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped green onions
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Place tomato slices on paper towels. Sprinkle with salt. Let them sit for 10 minutes to drain excess liquid.
- Pat tomatoes dry with more paper towels.
- In a bowl, mix mayonnaise, cheddar cheese, Parmesan cheese, basil, green onions, and black pepper.
- Arrange half the tomato slices in the pie crust. Spread half the cheese mixture over them.
- Repeat with remaining tomatoes and cheese mixture.
- Place the pie on a baking sheet. Bake for 30 to 35 minutes, until golden and bubbly.
- Let it cool for 10 minutes before slicing. Serve warm.
Notes
- Letting tomatoes drain prevents a soggy crust.
- You can use any type of ripe tomato.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg