Tomato Pie

tomato pie

Not quite a quiche, not quite a casserole, tomato pie is pure Southern goodness.

Tomato Pie
Makes 6 servings
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  1. 1/2 (14.1-ounce) package refrigerated pie crusts
  2. 2/3 cup minced sweet onion
  3. 2 cloves garlic, minced
  4. 2 tablespoons chopped fresh basil
  5. 1 tablespoon chopped fresh oregano
  6. 1 1/2 pounds tomatoes, sliced 1/2 inch thick
  7. 1/2 teaspoon seasoned salt, divided
  8. 1/2 teaspoon ground black pepper, divided
  9. 1 cup shredded extra-sharp white Cheddar cheese
  10. 1/2 cup mayonnaise
  11. 1/3 cup shredded Parmesan cheese
  12. Garnish: fresh oregano
  1. Preheat oven to 425°.
  2. Fit pie crust into a 9-inch pie plate, and crimp edges as desired. Fill with pie weights.
  3. Bake until lightly browned, about 15 minutes. Remove pie weights, and let cool completely on a wire rack. Reduce oven temperature to 350°.
  4. Meanwhile, spray a small skillet with cooking spray, and heat over medium heat. Add onion and garlic; cook, stirring frequently, for about 7 minutes or until onion is tender. Stir in basil and oregano.
  5. Arrange half of tomatoes in cooled pie shell, and sprinkle with ¼ teaspoon each seasoned salt and pepper. Top with half of onion mixture. Repeat with remaining tomatoes, remaining ¼ teaspoon each salt and pepper, and onion mixture. Sprinkle with Cheddar. In a small bowl, stir together mayonnaise and Parmesan. Spread onto Cheddar.
  6. Bake until lightly browned and bubbly, about 20 minutes. Garnish with oregano, if desired. Serve immediately.
Paula Deen Magazine