The Southern Tomato Pie probably came from farmer’s wives who where tired of canning a very good year of yielding tomatoes. Canning stewed tomatoes is a hassle and can lead to painful pruned fingers from peeling them. Tomato pies are a good alternative and simple. This is not a low calorie food and because of this I would never use salad dressing whip type mayo product in it. The sweetness would just take away from the sweet red tomato taste.
I tend to think of this as an easier pie than quiche. It also makes a great side dish, potluck or stand alone dish for almost any occasion.
- 1 frozen pie crust
- 5 tomatoes (Roma ), sliced
- 12 fresh Basil Leaves, chopped fine
- ¼ cup onion, minced
- 1 cup cheddar, shredded
- 1 cup mozzarella, shredded
- ¾ cup Regular mayonnaise
- 2 Tbsp Parmesan
- Salt and Pepper, as needed
- Heat oven to 350 degrees
- Slice tomatoes and salt them. I let mine stay on the cutting board or in a colander for 15 minutes.
- Pat tomatoes dry.
- layer the tomatoes into the bottom of the pie shell.
- sprinkle onion and basil onto of the tomatoes.
- In a bowl mix the remaining ingredients.
- Spread ingredients on top of the tomatoes, onion and basil, evenly
- Put in the oven and cook for 30 minutes