When you’re working with juicy, ripe summer tomatoes, there’s really no need for fuss. We keep it simple in this no-frills tomato pie recipe by utilizing store-bought pie crust and pimiento cheese. We found that a thick pimiento cheese, such as Palmetto brand, works best for this recipe.
1 1/2 pounds ripe tomatoes, thinly sliced
3/4 teaspoon kosher salt
1/2 (14.1-oz.) pkg. refrigerated piecrust
1 1/2 cups pimiento cheese
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
How to Make It
Preheat oven to 450°F. Place tomato slices in a single layer on a baking sheet lined with paper towels. Sprinkle with salt, and let stand 15 minutes.
Press piecrust into a 9-inch round pie plate, and flute edges. Prick crust all over with a fork. Bake in preheated oven until golden, about 10 minutes. Remove from oven.
Reduce oven temperature to 350°F. Stir together pimiento cheese and basil in a bowl. Lightly spread 1/2 cup of the basil-pimiento cheese evenly on bottom of warm crust.
Press tomatoes with additional paper towels to remove excess moisture. Arrange tomato slices evenly, slightly overlapping, over basil-pimiento cheese; sprinkle with black pepper. Spread remaining basil-pimiento cheese evenly over tomatoes. Bake at 350°F until golden and bubbly, about 35 minutes, tenting with aluminum foil after 20 minutes. Let stand 15 minutes before serving.
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