Name: Tomato Pie: A Delicious Recipe and Guide
Prep time: 20 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 servings
Ingredients: 1 pie crust; 4 large ripe tomatoes, sliced; 1/2 cup mayonnaise; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; Salt and pepper to taste

Tomato Pie, a Southern culinary treasure, is more than just a pie; it's a vibrant celebration of summer's bounty baked into a flaky, golden crust. Imagine sinking your teeth into a warm slice, the tangy sweetness of ripe tomatoes mingling with creamy cheese and fragrant herbs – a symphony of flavors that dances on your palate. Have you ever tasted something that just screams "comfort food" with every single bite? That's exactly what this pie is!

While its exact origins are debated, Tomato Pie is believed to have emerged from the kitchens of resourceful Southern cooks, who sought creative ways to utilize their abundant tomato harvests. It's a dish deeply rooted in Southern hospitality and tradition, often served at family gatherings, potlucks, and summer picnics. It’s a testament to the ingenuity of using simple, fresh ingredients to create something truly extraordinary.

People adore this pie for its unique combination of textures and tastes. The juicy, slightly acidic tomatoes are perfectly balanced by the richness of the cheese and the savory herbs. The flaky crust provides a delightful contrast, adding a satisfying crunch to each mouthful. Beyond its incredible flavor, it's also relatively easy to make, making it a perfect dish for both seasoned bakers and kitchen novices alike. It's a crowd-pleaser that's sure to impress, and a delicious way to savor the taste of summer all year round.

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/4 cup cold vegetable shortening, cut into small pieces
4-6 tablespoons ice water

For the Filling:

4-5 medium ripe tomatoes (about 2 pounds), peeled, seeded, and chopped
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 cup mayonnaise (full-fat recommended)
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
1/4 cup chopped green onions

Preparing the Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust.
Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the fat cold. If the butter gets too warm, it will melt and the crust will be tough. I like to use my fingertips because I can feel when the butter is properly incorporated, but a pastry blender works just as well!
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough. You want a shaggy dough that holds together when you pinch it.
Form a Disc: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out. I often chill it for the full 2 hours if I have the time.
Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick.
Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate.
Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This gives the pie a nice, finished look and helps to prevent the crust from shrinking during baking. I like to use a simple fork crimp, but you can get creative with your crimping!
Pre-Bake the Crust (Blind Bake): Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes.
Remove Weights and Continue Baking: Remove the parchment paper and pie weights. Continue baking for another 5-10 minutes, or until the crust is lightly golden brown. This ensures the crust is fully cooked and won't be soggy when you add the filling. Let the crust cool completely before adding the filling.

Preparing the Tomato Filling:

Prepare the Tomatoes: Peel, seed, and chop the tomatoes. This is an important step because it removes excess moisture from the tomatoes, which can make the pie soggy. To peel the tomatoes easily, score an "X" on the bottom of each tomato and blanch them in boiling water for 30 seconds. Then, transfer them to an ice bath to stop the cooking process. The skins should slip right off.
Drain the Tomatoes: Place the chopped tomatoes in a colander lined with cheesecloth or paper towels. Sprinkle with 1 teaspoon of salt and let them drain for at least 30 minutes, or up to an hour. This helps to remove even more excess moisture. I usually let them drain while the crust is cooling.
Combine Filling Ingredients: In a large bowl, combine the mayonnaise, cheddar cheese, Parmesan cheese, basil, garlic, and green onions. Mix well to combine. This is the base of the delicious, cheesy filling.
Season the Tomato Mixture: Add the drained tomatoes to the cheese mixture. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, or to taste. Gently mix everything together until well combined. Be careful not to overmix, as this can break down the tomatoes.

Assembling and Baking the Pie:

Pour Filling into Crust: Pour the tomato filling into the pre-baked pie crust, spreading it evenly.
Bake the Pie: Bake in the preheated oven for 30-40 minutes, or until the filling is bubbly and the crust is golden brown. The baking time may vary depending on your oven, so keep an eye on it.
Let Cool: Let the pie cool completely before slicing and serving. This allows the filling to set up and makes it easier to slice. I know it's tempting to dig in right away, but trust me, it's worth the wait!

Tips for the Best Tomato Pie:

Use Ripe Tomatoes: The key to a great tomato pie is using ripe, flavorful tomatoes. Look for tomatoes that are firm but yield slightly to pressure. Heirloom tomatoes are a great choice if you can find them.
Drain the Tomatoes Well: As mentioned earlier, draining the tomatoes is crucial to prevent a soggy pie. Don't skip this step!
Use Full-Fat Mayonnaise: Full-fat mayonnaise provides the best flavor and texture for the filling. I don't recommend using low-fat or fat-free mayonnaise.
Don't Overbake: Overbaking the pie can dry out the filling. Bake until the filling is bubbly and the crust is golden brown.
Let it Cool: Letting the pie cool completely before slicing is essential for the filling to set up properly.

Variations:

Add Bacon: Cooked and crumbled bacon is a delicious addition to the filling.
Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
Add Herbs: Try adding other fresh herbs, such as thyme, oregano, or parsley.
Make it Spicy: Add a pinch of red pepper flakes to the filling for a little heat.
Vegetarian Option: While this recipe is already vegetarian, you can add other vegetables like zucchini or bell peppers to the filling. Just make sure to drain them well to prevent a soggy pie.

Serving Suggestions:

Tomato pie is delicious served warm or at room temperature. It's a great dish for potlucks, picnics, or summer gatherings. Serve it with a side salad for a complete meal. It also pairs well with grilled chicken or fish.

Storage Instructions:

Store leftover tomato pie in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy!

I hope you enjoy this recipe for tomato pie as much as I do! It's a classic summer dish that's sure to impress your friends and family. Happy baking!

Conclusion:

This isn't just another recipe; it's an invitation to experience the pure joy of summer on a plate. This Tomato Pie is a must-try because it perfectly balances the sweetness of ripe tomatoes with the savory depth of cheese and herbs, all nestled in a flaky, buttery crust. It’s a symphony of flavors and textures that will have you craving it long after the last bite. Trust me, once you make this, it will become a staple in your summer rotation. But the best part? It's incredibly versatile! While I've shared my go-to recipe, feel free to experiment and make it your own. For a heartier meal, consider adding some cooked bacon or crumbled sausage to the filling. If you're a fan of spice, a pinch of red pepper flakes will add a delightful kick. And for those who love a bit of sweetness, a drizzle of balsamic glaze after baking elevates the flavors to a whole new level.

Serving Suggestions and Variations

Think of this Tomato Pie as a blank canvas for your culinary creativity. Serve it warm or at room temperature, making it perfect for picnics, potlucks, or a light lunch. A simple green salad with a vinaigrette dressing complements the richness of the pie beautifully. You could also pair it with a grilled chicken breast or fish for a more substantial meal. Here are a few more ideas to get your creative juices flowing: * **Mediterranean Twist:** Add Kalamata olives, feta cheese, and a sprinkle of oregano for a Mediterranean-inspired pie. * **Pesto Power:** Swirl a spoonful of pesto into the tomato mixture before baking for an extra layer of herbaceous flavor. * **Cheesy Goodness:** Experiment with different cheeses! Gruyere, mozzarella, or even a sharp cheddar would all be delicious additions. * **Herb Garden Delight:** Use a variety of fresh herbs from your garden, such as basil, thyme, and rosemary, to create a truly unique flavor profile. I truly believe that this Tomato Pie recipe is a winner. It's simple enough for beginner bakers, yet sophisticated enough to impress even the most discerning palates. It's a celebration of fresh, seasonal ingredients and a testament to the power of simple, home-cooked meals. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible pie. I'm confident that you'll love it as much as I do. I'm so excited for you to try this recipe! And more importantly, I want to hear all about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please, share your thoughts, photos, and tips in the comments below. Your feedback is invaluable, and I can't wait to see your culinary creations! Happy baking!