Tomato Pie from Grits and Groceries

Oxmoor House
Tomato PieRecipe
Photo: Oxmoor House
Makes 8 servings


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4 medium-size ripe tomatoes
2 teaspoons salt
1 cup (4 oz.) shredded Cheddar cheese
1 cup mayonnaise
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 small onion, finely chopped
1/2 (14.1-oz.) package refrigerated piecrusts


1. Preheat oven to 350°. Slice tomatoes into 1/4-inch-thick slices. Arrange tomato slices on several layers of paper towels over a wire rack. Sprinkle with 2 teaspoons salt; cover with more paper towels, pressing gently. Let salted tomatoes stand 1 hour, replacing paper towels on top and bottom after 30 minutes.

2. Combine cheese, mayonnaise, herbs, pepper, and onion in a medium bowl; stir well, and set aside. Roll piecrust into a 13-inch circle on a flat surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Firmly pat tomato slices dry with additional paper towels. Arrange tomato slices in piecrust; top with cheese mixture.

3. Bake at 350° on lowest oven rack for 40 minutes or until golden brown. Cool completely on a wire rack.

Created date

February 2014