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Tomato Pie from Grits and Groceries

Photo: Oxmoor House
Yield Makes 8 servings

Ingredients

  • 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

How to Make It

  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.

Southern Living Off the Eaten Path