Thursday, June 23, 2011

Southern Tomato Pie

Mmm....delicious.  This recipe is adapted from Ezra Pound Cake's, and it's a delicious way to eat some fresh tomatoes.  With fresh basil, sweet Vidalia onion, and a bit of corn, it's a celebration of summer vegetables and herbs. 

The recipe calls for peeled tomatoes, so here's how you can do it: Bring a pot of water to a boil, but have a bowl of ice water ready.  Slice a small X in the base of the tomatoes, and place them in the boiling water for no more than one minute.  After the minute, using tongs or a slotted spoon, transfer the tomatoes from the boiling water to the ice water for a few seconds.  The tomatoes' skins will pull away easily.

The best way to serve this pie is with a serving spoon; don't even bother with a knife. 

Southern Tomato Pie

1 (9-inch) deep dish pie crust
3-4 medium tomatoes, peeled
1/4 cup chopped fresh basil
Kernels from one ear of corn (or half of a small can of corn)
1/2 large Vidalia onion, sliced
1/2 cup mayonaisse
1/2 cup Mozzarella cheese
1/2 cup Cheddar cheese
Salt and pepper
Pinch of oregano

Bake the pie crust.  When it has finished baking, set the oven to 350. 

Horizontally slice the tomatoes in 1/4-inch slices.  Place them in a colander, and lightly sprinkle them with salt.  Let them drain in the colander for 10-15 minutes.  Then set the tomato slices on several paper towels, and set aside. 

Prepare the onion and corn, if you haven't done so already.

In a medium bowl, combine the cheeses and mayonaisse, and set aside. 

Arrange the tomato slices in the bottom of the pie crust; season them with salt, pepper, and a pinch of oregano.  Layer half of the basil on top of the tomatoes, followed by the onion, corn, and the other half of the basil.  Place the cheese/mayo mixture on top in large spoonfuls.  Using a spatula, spread the mixture to cover the top of the pie.

Bake at 350 for 30 minutes or until lightly browned. 


  1. omg, this is wonderful. It would be nice for company too.

  2. YUM! We'll try it out this weekend!