Tomato Pie
Tomato Pie is a classic Southern Treat. Made by taking beautiful ripe tomatoes and combining them with a flaky pie crust, balsamic vinegar, basil and mozzarella cheese, it will delight the palate and satisfy a craving you didn’t even know you had.
What is Tomato Pie?
Tomato pie can be found in lots of cultures. Most widely known is the Italian variation that found its way to the United States many years ago.
Like with most recipes that were brought over, the South has put its own spin on this decadent dish.
Adding a cream base and cheese to the Italian version, Tomato pie became a southern table staple as far back as the late 1800’s.
Just like the PO BOY, there is much history and many different versions of this recipe.Many places in the U.S. have their own version. Most all of them have the same basic ingredients like, ripe, in season tomatoes, flaky pie crust, basil and mozzarella cheese.
With those ingredients, the result is a beautiful thing! No matter what part of the country you are in!
Our Southern take on this wonderful dish adds, balsamic vinegar, red onions mayo and sour cream. Yes sir! It takes a beautiful pie and turns it into and indulgent dish fit to be the center of any meal!
How to make Tomato Pie
Tomato Pie is made with simple yet flavorful ingredients. It is easy and can be made to be a beautiful addition to your dinner table. We pre-bake our flaky, homemade PIE CRUST , marinate lovely sliced tomatoes and onions in balsamic vinegar and mix in mayo and sour cream.
You can even make it like we did here with Roma tomatoes. This means you don’t have to wait until tomatoes are in season to have this dish. Here, I will just break it down for you.
~ Ingredients ~
- 4-6 Ripe Roma tomatoes, sliced
- 1/4 cup sliced red onions
- 2/3 cup balsamic vinegar
- 1 teaspoon salt
- 2 tablespoons dried Basil
- 1 teaspoon pepper
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Mayonnaise
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- Pie shell
~ Method ~
- Preheat oven to 350 degrees F. Bake pie shell for 10 minutes. While cooking, marinate the tomatoes and onions in balsamic vinegar in a large bowl. Drain. Reserve a few slices of tomatoes for garnish. Allow the crust to cool.
- In another bowl, mix salt, pepper, basil, cheeses, Mayo and sour cream.
- In prepared pie crust, layer tomatoes and onion into a single layer. Top with Cheese mixture. Spread evenly. Top with reserved slices of tomato for garnish. Bake the pie for 45 minutes until it becomes melted, bubbly and the crust is brown.
- Allow the pie to sit and cool for 10 minutes before cutting. Enjoy!
Tips and Tricks
What is the difference between a Tomato Pie and Pizza?
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Pizza is cooked and served on a flat bread crust while tomato pie is more like a traditional deep dish pie.
What kind of tomatoes are best for Tomato Pie?
Romas. Hands down. They hold up to the marinating and cooking process better than any out there. If you use a fresh garden tomato, it will still be fine but if you are looking for it to hold up better, use one that is not quite ripe.
How long will it keep?
Once cooled, the pie will keep in the refrigerator, covered, for about a week.
Can I freeze Tomato Pie?
I do not recommend freezing tomato pie as it will get soggy quickly. This recipe is best made fresh and served that way.
Southern Tomato Pie
Tomato Pie is perfect. If you want a beautiful pie that is savory and rich then you need look no further than this recipe. It will easily become a Summer favorite for the tomato lover in your life.
Taking the traditional recipe and adding your own spin on it is what we love to do here at The Buttered Home.
This recipe is a great illustration of what innovation and experimentation in cooking can produce. We hope you will give it a try for your very own taste of the South.
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Tomato Pie
Ingredients
- 4-6 Ripe Roma tomatoes sliced
- 1/4 cup sliced red onions
- 2/3 cup balsamic vinegar
- 1 teaspoon salt
- 2 tablespoons dried Basil
- 1 teaspoon pepper
- 1 cup Mozzarella cheese shredded
- 1/2 cup Mayonnaise
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1 pie shell
Instructions
- Preheat oven to 350 degrees F. Bake pie shell for 10 minutes. While cooking, marinate the tomatoes and onions in balsamic vinegar in a large bowl. Drain. Reserve a few slices of tomatoes for garnish. Allow the crust to cool.
- In another bowl, mix salt, pepper, basil, cheeses, Mayo and sour cream.
- In prepared pie crust, layer tomatoes and onion into a single layer. Top with Cheese mixture. Spread evenly.
- Top with reserved slices of tomato for garnish. Bake the pie for 45 minutes until it becomes melted, bubbly and the crust is brown.
- Allow the pie to sit and cool for 10 minutes before cutting. Enjoy!
You had me at mozzarella!