Easy, cheesy tomato pie is one of many delicious ways to enjoy the tomatoes of summer. Tomatoes have done well this extra hot summer in the Carolinas. This has been a rather good growing season prior to Tropical Storm Debby. August rain and thunderstorms have turned growing fields into shallow ponds. Most of the rainwater will drain quickly from the fields, but the damage has been done to the crops. Many farmers and gardeners were able to pull their tomatoes by now and have been filling produce stands with this tangy summer veg.
Tomatoes have been picked to prevent them from busting open on the vines and the harvest is beautiful. Now is the best time of year to take in the Vitamin C rich goodness of tomatoes as the kiddos return to school. We could all use a boost of Vitamin C to protect from cold and flu season coming around the beginning of Autumn. Tomatoes are easy to use in dishes raw or cooked, and come in many varieties. I recommend a large heirloom or beefsteak variety for this tomato pie recipe.
Cheesy Tomato Pie Recipe
Yields 6 servings
INGREDIENTS:
1 Deep Dish Pie Shell, 9 inch
4 to 5 Ripe Tomatoes, washed, stem removed, and sliced thickly
7 ounces Dukes Mayonnaise Salad Dressing
1/2 Cup Sharp Cheddar Cheese, shredded
1/4 Cup Parmesan Cheese, shredded
1/2 Cup Fresh Basil Leaves, chopped
1 Egg, beaten well
Salt and Black Pepper to tastes, about 1/2 Teaspoon each
PROCESS:
Prebake pierced bottom of pie shell 20 – 25 minutes at 350F until golden. Let the crust cool completely. Place thick sliced tomato slices on a tray lined in paper towels and sprinkle with noniodized salt or allow to drain in a colander for about 15 minutes to drain some moisture. Meanwhile, mix mayonnaise, cheddar, egg, basil, salt, and pepper. Place sliced tomatoes in cooled pie shell flat down. Reserve a few slices for decorating the top if desired. Top the tomato layer with mayo mixture and spread to the edges of crust. Cover the top completely. Bake for 35 to 45 minutes or until golden brown. Let cool and sprinkle top with parmesan cheese before slicing and serving. Garnish with basil. Store leftovers in the refrigerator and reheat in air fryer, toaster oven or conventional oven.
Tomato Trivia:
- Tomatoes were likely first grown in South Carolina in the 1700s, which truly makes them a Carolina thang, y’all!
- Tomatoes and pasta were paired together by Italians first in the 19th Century.
- Tomatoes were designated as “vegetables” by the U.S. Supreme Court in 1893
- Just 1/2 Cup of fresh tomato contains 22mg of Vitamin C
- Tomatoes are synonymous with summer in the hot Carolinas. Temperatures are high for so long that we get a second growing season for these plants annually.
