An updated version of the classic Southern Tomato Pie adds in more
Preheat oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside. Slice the tomatoes into approximately 1/4 to 1/3-inch slices. Discard the tops of the tomatoes. Line a rimmed baking sheet with two layers of paper towels or a thick, clean kitchen towel.
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Preheat the oven to 350°F (175°C). Place the oven rack in the center of the oven. Pre-bake the crust: If you are using a store-bought pie shell, follow the directions on the package for pre-baking, or pre-bake it in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned.
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In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper. Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices.
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Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl. Add cheese, eggs, herbs, and pepper to bowl. Stir to combine. Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
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Thaw the frozen pie crust on the counter for about 10-15 minutes. Dock (prick) the crust with a fork all over the bottom and the sides. Place directly on middle rack in the oven, or you can place on a sheet pan and bake at 350 degrees for about 5-8 minutes. You just want to cook the raw crust a bit, which will help prevent sogginess on the bottom.
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Preheat oven to 325 degrees f. Add a layer of tomatoes to the bottom of the crust. Evenly spread a third of the cheese mixture over the tomatoes. Add another layer of tomatoes then top with a layer of cheese mixture. Repeat the layering process for a third time ending with a layer of cheese mixture on top.
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Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough. Slice and Coat: Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
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While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine. When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle.
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Preparing the Tomatoes. Line a sheet tray with paper towels then place the tomato slices on it in one single layer. Using additional paper towels, dry the tops of the tomatoes. Sprinkle 1 teaspoon of kosher salt evenly over the tops of the tomatoes then set them aside for 30 minutes to extract the excess moisture.
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Let drain for 30 minutes, then pat very dry. Step. 3 While the tomatoes are draining, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using) in a medium bowl. Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper. Step. 4 Preheat the oven to 425°.
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Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread. Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned. Let sit for 15 minutes to cool and firm up or it will be a little soupy.
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Place the tomatoes in the pie crust. Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread. 6) Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned.
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Prep tomatoes. To begin, preheat oven to 425°F. Wash and slice the fresh tomatoes into ½ inch slices. Remove the tomato seeds and lay the slices on a double layer of paper towels. Cut cherry tomatoes in half, remove seeds and place tomatoes on paper towels, cut side up. Next, sprinkle coarse sea salt over the top of the tomatoes.
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Preheat the oven to 325°F. Slice ripe tomatoes into ¼ to ½-inch thick slices, resting on paper towels for about ½ hour to wick away moisture. Blind bake a pie shell, homemade or store-bought, with a 1-inch slit in the bottom for about 5 minutes. Layer tomatoes on the bottom and season to taste with salt and pepper.
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Easiest Southern Tomato Pie (No Pie Crust) Prep Time: 15 minutes. Cook Time: 25 minutes. Total Time: 40 minutes. This simple southern tomato pie recipe does not even require a pie crust. With just mayo, cheese, onions, tomatoes, and some day-old bread, you can make this dish in about half an hour.
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Remove from oven, open the foil and set aside to cool. Reduce oven temp. Reduce oven temperature to 350 degrees. Disgorge the tomatoes. While the garlic is roasting, core, seed and coarsely chop tomatoes. Place on a paper towel-lined baking sheet and sprinkle with salt. Let sit for around 10 to 15 minutes.
