Discover the Delight of Tomato Pie: A Southern Classic with a Rich History
Welcome to a taste of Southern tradition with our classic tomato pie recipe! This comforting dish has been a beloved staple in Southern kitchens for generations, celebrating the ripe, juicy tomatoes that flourish in the region’s warm climate.
Tomato pie’s roots can be traced back to early American settlers who brought their pie-making traditions from Europe. Over time, this humble dish evolved into a Southern favorite, showcasing the simplicity and richness of locally sourced ingredients. With its flaky crust, creamy cheese topping, and perfectly seasoned tomatoes, tomato pie embodies the essence of comfort food. Whether you’re enjoying it as a light main course or a savory side dish, this recipe is a delightful way to savor the flavors of summer.
Join us as we delve into the history and flavor of this classic dish and bring a bit of Southern charm to your kitchen.
For the Crust
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
For the Filling
Ingredients:
- 4-5 medium ripe tomatoes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
01
Prepare the Crust:
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and grated Parmesan cheese if using.
- Cut in Butter: Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together.
- Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
02
Prepare the Filling
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Tomatoes: Slice the tomatoes and place them on a paper towel to drain excess moisture. Lightly sprinkle with salt and let them sit for about 10 minutes.
- Cook Onions and Garlic: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Season and Combine: Remove the skillet from heat. Stir in the chopped basil, dried oregano, and thyme. Season with salt and pepper to taste.
03
Assemble The Pie
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer the dough to the dish and press it into the bottom and sides. Trim any excess dough.
- Pre-Bake Crust: Prick the bottom of the crust with a fork and bake in the preheated oven for about 10 minutes. Remove from oven and let cool slightly.
- Layer Ingredients: Spread a layer of the cooked onion and garlic mixture over the pre-baked crust. Arrange the tomato slices evenly on top.
- Mix Topping: In a bowl, combine the shredded cheddar cheese, mayonnaise, and grated Parmesan cheese. Spread this mixture over the tomatoes.
04
Bake
- Bake Pie: Bake the pie in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly.
- Cool: Allow the pie to cool for about 10-15 minutes before slicing. This helps the filling set and makes it easier to cut.
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