When you’re hankering to put some Lowcountry South in your mouth, nothing does it better than this classic.
1 15-ounce package refrigerated (2) pie crusts
2 pounds plum tomatoes, thinly sliced
¼ cup chopped fresh herbs (basil, thyme, oregano or favorite combination)
1 bunch spring onions, thinly sliced including some green tops
6 ounces Cabot Sharp Cheddar, grated (about 1½ cups)
⅓ cup reduced fat mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
Coarsely ground black pepper to taste
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 450°F.
FOLLOW package directions to prepare crusts. Line bottom crust with foil and fill with pie weights, raw rice or dried beans. Bake in preheated oven 8 minutes. Remove and set aside to cool slightly. Reduce temperature to 350°F.
LAYER tomatoes, herbs, onions and cheese evenly in pie shell. Mix mayonnaise, lemon juice, salt and pepper and spread over evenly.
PLACE second crust over top, crimp edges to seal and use a sharp paring knife to cut 4 steam vents on top.
BAKE until top crust is golden and filling is bubbly, 45 to 50 minutes. Let stand 10 to 15 minutes to set before slicing.
The tomato pie is wonderful. Of course I’ve never met a tomato I didn’t like. I think it is a great summer recipe. I use the tomatoes of summer even though the recipe calls for Roma. I slice them and drain on paper towels before putting them in the prepared crust.
I make this pie every year when we get fresh tomatoes in. It’s kind of funny because I hate tomatoes but love this pie. My husband loves tomatoes and loves this pie. I think it”s an all around winner. I like how fresh it is. Try it, you will love it too!
so very good!!!!! my mouth is watering as i am preparing. great side dish…brunch or whenever…
getting ready to put in oven. actually, making 2.
I have made this several times and it was GREAT! Good way to use summer tomatoes.