Name: Tomato Pie: A Delicious Recipe and Guide
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 8 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 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; 4-5 large ripe tomatoes (about 2 pounds), peeled and sliced 1/4 inch thick; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1/2 cup mayonnaise (I prefer Duke's, but use your favorite!); 1 cup shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1/4 cup chopped green onions; 2 cloves garlic, minced

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. It's a symphony of flavors that dances on your palate, leaving you craving more.

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 steeped in tradition, often passed down through generations, with each family adding their own unique twist to the recipe. This savory pie is a staple at potlucks, picnics, and family gatherings, embodying the spirit of Southern hospitality and shared meals.

People adore this dish for its delightful combination of textures and tastes. The juicy, slightly acidic tomatoes are perfectly balanced by the richness of the cheese and the savory notes of fresh herbs. The flaky crust provides a satisfying crunch, creating a truly irresistible experience. Beyond its deliciousness, Tomato Pie is also relatively easy to make, making it a perfect choice for both novice and experienced bakers alike. It's a comforting and satisfying dish that captures the essence of summer in every bite, and I can't wait to share my version with you!

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting
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 large ripe tomatoes (about 2 pounds), peeled and sliced 1/4 inch thick
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 cup mayonnaise (I prefer Duke's, but use your favorite!)
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped green onions
2 cloves garlic, minced

Preparing the Crust:

In a large bowl, whisk together the flour and salt.
Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – this is what creates flaky layers!
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.
Form the dough into a disk, wrap it 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.
After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust to create a decorative border. You can use a fork to press the edges, or use your fingers to create a scalloped edge.
Preheat your oven to 375°F (190°C).
Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking.
Bake the crust for 15-20 minutes, or until the edges are lightly golden brown.
Remove the parchment paper and pie weights. Prick the bottom of the crust with a fork to prevent it from puffing up.
Return the crust to the oven and bake for another 5-10 minutes, or until the bottom is lightly golden brown. This is called blind baking.
Remove the crust from the oven and let it cool completely before adding the filling.

Preparing the Tomato Filling:

While the crust is cooling, prepare the tomato filling. Place the sliced tomatoes in a colander set over a bowl.
Sprinkle the tomatoes with 1 teaspoon of salt. This will help draw out excess moisture from the tomatoes, preventing the pie from becoming soggy.
Let the tomatoes drain for at least 30 minutes, or up to 1 hour. Gently press down on the tomatoes occasionally to help release more moisture.
After draining, pat the tomatoes dry with paper towels. This is a crucial step to ensure your tomato pie isn't watery.
In a large bowl, combine the mayonnaise, cheddar cheese, Parmesan cheese, basil, green onions, and minced garlic. Mix well to combine.
Season the cheese mixture with salt and pepper to taste. Remember that the tomatoes were already salted, so be careful not to over-salt.

Assembling and Baking the Pie:

Spread half of the cheese mixture evenly over the bottom of the cooled pie crust.
Arrange half of the drained and dried tomato slices over the cheese mixture in a single layer.
Spread the remaining cheese mixture over the tomatoes.
Arrange the remaining tomato slices over the cheese mixture in a single layer.
Sprinkle the top of the pie with a little extra Parmesan cheese, if desired.
Bake the pie in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly and heated through. The cheese should be melted and lightly browned.
Remove the pie from the oven and let it cool for at least 30 minutes before slicing and serving. This allows the filling to set up slightly and prevents it from being too runny.

Tips and Variations:

Type of Tomatoes: I prefer using ripe, juicy tomatoes like Roma or heirloom tomatoes for this pie. Avoid using overly watery tomatoes, as they will make the pie soggy.
Cheese Variations: Feel free to experiment with different types of cheese in the filling. Gruyere, Monterey Jack, or even a little bit of goat cheese would be delicious additions.
Herbs: You can also add other fresh herbs to the filling, such as thyme, oregano, or parsley.
Spicy Kick: For a little bit of heat, add a pinch of red pepper flakes to the filling.
Make Ahead: You can prepare the crust and the tomato filling ahead of time. Store the crust in the refrigerator for up to 2 days, and the filling in a separate container for up to 1 day. Assemble and bake the pie just before serving.
Serving Suggestions: Tomato pie is delicious served warm or at room temperature. It's a great side dish for grilled meats, salads, or soups. It also makes a wonderful light lunch or brunch.
Preventing a Soggy Crust: Blind baking the crust is key to preventing a soggy bottom. Also, make sure to drain the tomatoes thoroughly and pat them dry before adding them to the pie.
Mayonnaise: While some might be hesitant, mayonnaise is the secret ingredient that binds everything together and adds a creamy tang. Don't skip it! Duke's is my personal favorite, but any good quality mayonnaise will work.
Garlic: Freshly minced garlic is best for this recipe, as it adds a more intense flavor than garlic powder.
Green Onions: If you don't have green onions, you can substitute with finely chopped chives or shallots.

Troubleshooting:

Soggy Crust: If your crust is still soggy after baking, try baking it on the bottom rack of the oven for the last 10-15 minutes. You can also place a baking sheet underneath the pie plate to help absorb any excess moisture.
Burnt Crust: If the crust is browning too quickly, cover the edges with aluminum foil.
Runny Filling: If the filling is too runny, try adding a tablespoon of cornstarch to the cheese mixture. This will help thicken the filling.
Cracked Crust: A cracked crust is usually caused by overworking the dough or not chilling it long enough. Make sure to follow the instructions carefully and chill the dough for at least 30 minutes before rolling it out.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 400-500 per slice
Fat: 30-40g
Saturated Fat: 15-20g
Cholesterol: 80-100mg
Sodium: 500-700mg
Carbohydrates: 20-30g
Fiber: 2-3g
Sugar: 5-7g
Protein: 10-15g

Enjoy your delicious homemade Tomato Pie! It's a taste of summer in every bite!

Conclusion:

And there you have it! This Tomato Pie recipe is truly a must-try, and I'm not just saying that because I wrote it. The combination of the sweet, juicy tomatoes, the savory cheese filling, and the flaky, buttery crust is simply divine. It's a flavor explosion in every bite, and it's guaranteed to be a crowd-pleaser, whether you're serving it at a summer barbecue, a cozy autumn dinner, or even a festive holiday gathering. But beyond the incredible taste, what makes this recipe so special is its versatility. It's a blank canvas for your culinary creativity! Feel free to experiment with different types of tomatoes. Heirloom tomatoes will add a beautiful depth of flavor and color, while Roma tomatoes will provide a firmer texture. You can even use a combination of both!

Serving Suggestions and Variations

Want to take it to the next level? Consider adding some caramelized onions to the filling for a touch of sweetness and complexity. A sprinkle of fresh basil or oregano before baking will also elevate the aroma and flavor profile. For a spicier kick, add a pinch of red pepper flakes to the cheese mixture. Serving this Tomato Pie is just as fun as making it! It's delicious served warm, at room temperature, or even cold the next day (if there are any leftovers!). Pair it with a simple green salad for a light and refreshing lunch, or serve it as a side dish alongside grilled chicken or fish for a more substantial meal. A dollop of pesto or a drizzle of balsamic glaze would also be fantastic additions. For variations, you could try using a different type of cheese in the filling. Gruyere, Fontina, or even a smoked Gouda would all be delicious. You could also add some cooked bacon or prosciutto for a salty, savory twist. If you're feeling adventurous, try making individual mini tomato pies in muffin tins – they're perfect for parties and potlucks!

Don't Be Afraid to Experiment!

The beauty of this recipe is that it's incredibly forgiving. Don't be afraid to experiment with different ingredients and techniques to create your own unique version. The most important thing is to have fun and enjoy the process! I truly believe that this Tomato Pie recipe will become a staple in your kitchen. It's easy to make, incredibly delicious, and endlessly adaptable. It's the perfect way to showcase the bounty of summer tomatoes and create a dish that everyone will love. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a slice of sunshine! I'm confident that you'll be amazed by the results.

Share Your Creations!

And most importantly, I want to hear about your experience! Once you've tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I love seeing your creations and hearing your feedback. Happy baking! I can't wait to see your beautiful Tomato Pie masterpieces!