Southern Tomato Pie
a southern style tomato pie
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
Ingredients
Scale
- One pie crust recipe of your choice (store bought works too)
- 3 1/2 pounds ripe tomatoes, cored and sliced into 1/4 inch slices
- salt and sugar
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- 1/2 cup mayonnaise
- 2/3 cup assorted white cheese (I used Gruyere and Emmentaler)
- 1 egg, beaten
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
- If using a fresh pie crust, blind bake the crust for 20-30 minutes at 400 degrees or until edges are lightly golden brown. Remove from oven and set aside.
- Lay paper towels on top of a large baking sheet and lay the sliced tomatoes over top of the paper towels. Sprinkle with salt and sugar and let sit for at least an hour. The tomatoes will release most of their excess liquid. You can also lay in a colander to let drain.
- While your crust is baking and your tomatoes are sitting, place a medium skillet over medium high heat and melt the butter. Add the onion and let cook 3-5 minutes or until softened. Reduce heat to medium low and cook until onions are caramelized, about 30-40 minutes. Remove from heat and set aside.
- Preheat your oven to 375 degrees.
- In a large bowl, combine the mayonnaise, cheeses, egg, and salt and pepper to taste. Stir well to combine.
- To assemble the pie, layer the tomato slices and caramelized onions in the blind baked pie crust. Reserve a few tomato slices for the top. Be sure to season each layer with dried basil, salt, and pepper. Spoon the topping and spread out over the top. Top with reserved tomato slices.
- Bake in the middle of your oven for 30 minutes or until slightly browned on top.
- Can be served warm or cooled. Enjoy!