A taste of summer, tomato pie is a Southern staple that celebrates “the sun-ripened sirens of summer,” as the late food writer John Egerton once described the succulent fruit.
A traditional tomato pie is prepared by layering vine-ripened tomatoes with a mayonnaise and cheese mixture in a pre-baked pie shell. The addition of fresh herbs, typically basil, brightens each layer and cuts through the rich filling.
A few tips: For easy peeling, briefly blanch the tomatoes in boiling water, then immediately plunge them into an ice bath. This will help the thin tomato skins peel off in a flash. After slicing, drain tomatoes on a wire rack lined with paper towels—this ensures even the juiciest of Cherokee Purples won’t leave your piecrust soggy.
TLP’S TOMATO TART FILLING
4-5 large tomatoes, peeled and sliced
1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
½ cup chopped onions, sauteed
2 teaspoons granulated garlic, sautéed with onions
3 eggs
1 cup shredded cheddar cheese
salt and pepper, to taste
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