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Southern Tomato Pie

Southern Tomato Pie

Tomato Pie is a southern tradition, and it’s easy to see how it became something that was made again and again and again. Sometimes there’s basil, sometimes there’s green onion, but you can always expect that fresh tomatoes are paired with a creamy white sauce and baked into a pie crust. It’s a most excellent celebration of the tomato and a savory pie that everyone should enjoy, whether you hail from the south or not.

This is a pie where it helps to blind bake the crust since tomatoes are awfully juicy and you don’t want things getting soggy. It also helps to salt the tomato slices and lay them out on some paper towels to give them a chance to release any excess liquid. Then you get to start building the pie!


1 9-inch pie crust, unbaked
4-5 Roma or beefsteak tomatoes, sliced
1/2 teaspoon salt
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 cup mozzarella cheese, grated
1 cup sharp cheddar cheese, grated
3/4 cup mayonnaise
1 teaspoon black pepper
1/2 cup butter cracker crumbs (such as Ritz, about 12 crackers)


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