Tasty Southern Tomato Pie

The humble Southern Tomato Pie turns basic ingredients into a rich savory delight that really lets summer tomatoes shine. Each mouthful brings together juicy tomatoes and creamy melted pimento cheese that'll make you feel like you're relaxing on a Southern veranda as the sun sets.

My grandma taught me how to make this tomato pie and I've been cooking it for our Sunday family meals ever since. The first time my in-laws tried it, they asked me to bring it to every family get-together from then on.

Ingredients

• Pre baked pie crusts: They give a solid base for all the tasty toppings without making you do extra work
• Medium tomatoes: Go for the most mature summer tomatoes you can get your hands on for top-notch taste
• Mayonnaise: Works as the sticky, creamy stuff that keeps everything stuck together
• Sharp cheddar: Gives a bold taste and melts wonderfully
• Monterey jack: Adds a smooth creaminess that works well with the stronger cheddar
• Parmesan: Throws in a bit of salty nuttiness that makes the cheese mix even better
• Diced pimentos: Add a tiny bit of sweetness and lovely red color spots
• Vidalia onion: When freshly grated, it gives a light sweetness that doesn't take over
• Grey Poupon Dijon Mustard: Makes a tasty shield that stops the crust from getting all mushy
• Minced onion: Puts some tiny chunks and savory bits throughout the cheese blend
• Black pepper: Adds a touch of warmth that goes great with tomatoes
• Kosher salt: Boosts all the flavors while pulling water out of the tomatoes
• Sugar: Cuts any sourness in the tomatoes without making things sweet
• Fresh basil: Adds a pop of green and aromatic freshness to finish things off

Step-by-Step Instructions

Get the tomatoes ready:

Cut your tomatoes to about a quarter inch thick, or whatever thickness you like. Put them in one layer on paper towels and sprinkle lots of kosher salt and a bit of sugar on top. The salt pulls out extra juice while the sugar helps balance any bitter taste. Put another paper towel on top and wait 5 to 10 minutes. Then press down gently to get more moisture out without smashing your lovely tomato slices.

Mix up the cheese blend:

In a big bowl, mix all three cheeses with mayonnaise, starting with less than what you think you'll need. Throw in the drained pimentos, some freshly grated Vidalia onion, minced onion, and black pepper. Stir it all together until it's well mixed, aiming for something that spreads easily but isn't too runny. Only add more mayo if you really need to get the right texture.

Fix up the crust:

Take your already-baked pie crusts and brush a thin layer of Grey Poupon Dijon Mustard all over the inside. This makes a barrier that keeps the juicy tomatoes from turning your crust soggy, plus it adds a nice tangy flavor that works well with everything else.

Put the pies together:

Layer your dried tomato slices in an overlapping pattern across the mustard-coated crust. Spread the pimento cheese mix evenly over the tomatoes, making sure to go all the way to the edges so it looks nice when you cut it later.

Cook it just right:

Put your pies in a 350°F oven that's already hot and bake for about 20 minutes until everything's heated through and starting to bubble around the edges. Then switch to broil for 2 to 4 minutes, watching carefully until the top turns a nice golden brown with some darker spots for extra flavor and texture.

Add final touches and serve:

Take it out of the oven and let it cool for 5 to 10 minutes before topping with some fresh basil leaves. Cut into wedges and serve while still warm for the best experience.

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The best moment for me is when the pies come out from under the broiler with that gorgeous golden top. The smell of melted cheese and sweet tomatoes fills the kitchen and takes me back to summers at my grandma's farm where she'd make this using tomatoes picked fresh from her garden.

Storage and Leftovers

This tomato pie stays good in the fridge for up to three days. Cover it with foil instead of plastic wrap to keep moisture from making the crust soggy. To warm it up, just put it in a 325°F oven for about 15 minutes until it's heated through. The flavors actually get better overnight, so day-two slices are something to look forward to.

Seasonal Adaptations

Summer tomatoes give the best flavor for this classic dish, but you can make it all year. In winter, try using Roma tomatoes since they taste better off-season. You can also put a thin layer of caramelized onions under the tomatoes to add sweetness when tomatoes aren't at their peak. In spring, try adding fresh herbs like thyme or chives to the cheese mix for a different twist.

Serving Suggestions

This Southern tomato pie looks amazing as the main attraction at a brunch with a simple green salad dressed in vinaigrette. For dinner parties, serve smaller pieces as a starter before a light main course. In summer, pair it with grilled chicken or cold soup for a meal that feels satisfying but not heavy. It goes great with crisp white wines like Sauvignon Blanc or Pinot Grigio that balance the rich cheese and bright tomatoes.

Cultural Significance

Tomato pie shows off the clever creativity of Southern cooking, using seasonal produce in smart ways. The dish started in the South's coastal areas where summer gardens grew tons of tomatoes. Instead of letting extras go bad, home cooks created this savory pie that turned simple stuff into something special enough for Sunday dinners and church potlucks. Most families have their own version that's been passed down through the years.

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This Southern tomato pie will surely become a favorite in your cooking lineup, bringing some Southern charm to your dining table.

Frequently Asked Questions

→ Why do you need to salt the tomatoes before adding them to the pie?

Putting salt on the tomatoes pulls out extra water, which stops the pie from getting mushy while cooking. This key step makes sure your crust stays crunchy and your filling isn't runny.

→ Can I use different types of cheese in this pie?

Sure thing, though the mix of sharp cheddar, monterey jack, and parmesan gives you that perfect taste, you can swap in other melty cheeses you like better. Just keep the total amount the same so it all holds together right.

→ Is there a substitute for mayonnaise in the cheese mixture?

You can swap in Greek yogurt or sour cream for the mayo, but it'll taste a bit more tangy. For the best results, try using half mayo and half yogurt or sour cream to keep it creamy but cut some calories.

→ What type of tomatoes work best for tomato pie?

Firm tomatoes like Roma or beefsteak work great since they aren't super watery. Heirloom tomatoes taste amazing but might need more time to drain because they're so juicy.

→ Can this pie be made ahead of time?

You can get stuff ready ahead of time like baking the crusts, salting tomatoes, and mixing the cheese topping, but it's best to put it all together and bake it right before you want to eat. If you make the whole pie early, you can keep it in the fridge for 2-3 days and warm it up at 300°F.

→ Why add sugar to the tomatoes?

That tiny bit of sugar balances out the sour taste in tomatoes without making your pie sweet. This cooking trick makes tomatoes taste better and cuts down on any bitter flavor, which really helps when you can't get summer-fresh tomatoes.