My good friend has been talking about his mother's tomato pie for ages. I finally got to try some of this deliciousness on a recent visit and it was indeed delicious! I got her original recipe and have wanted to make it. This was the last weekend of large, plump, luscious tomatoes at our local farmer's market so I seized the opportunity to make my own adapted version of this famed Southern dish. Tomato pie originated on the coast of South Carolina and everyone has their own version but the basic ingredients of pie crust, tomatoes and cheese have stayed constant. I would love to try this again and use sweet onions or green onions. It's perfect for brunch, lunch or dinner.
(Makes one 9 inch pie tin)
2 pie crusts
4 large ripe tomatoes
1 cup grated mozzarella
1/2 cup grated parmesan
1/2 cup grated sharp cheddar
1 cup mayonnaise
1 1/2 cups chopped basil
1 1/2 tablespoons minced garlic
1. Preheat oven to 375 degrees.
2. Thaw the pie crusts and roll them together to form one large ball. Adding some flour, roll it out on a floured surface into one large sheet. Place over a deep dish 9 inch pie pan crimping the edges to make a nice pie crust. You will most likely not need all the pie dough. Heat the pie crust in the oven for about 7 minutes or just until the bottom starts to bubble.
3. Slice the tomatoes and place on a paper towel to let drain for 10 minutes.
4. Put 1/2 cup grated mozzarella on the bottom of the pie crust. Layer the tomato slices over lapping just until slightly below the top of the pie tin. Layer on the grated cheddar and the other 1/2 cup grated mozzarella.
5. In a bowl combine the mayonnaise, garlic, parmesan and basil. Layer this mixture on top of the cheese covering the entire pie top.
6. Bake in the over for about 35 minutes, just until the top is slightly golden and bubbly.