If you’re not from the South, chances are right now you’re asking yourself “what the heck is Southern Tomato Pie?” Well, first off, it isn't a pizza - that's a Northern dish. Southern Tomato Pie is all about celebrating fresh tomatoes. While there are numerous recipes floating around on the internet, they all have the same basic ingredients – fresh tomatoes, cheese, mayonnaise and basil, all baked in a flaky crust . Some are single crust pies with cheese on top, others (like ours) are double crust.

Do you have to refrigerate tomato pie?

You don’t have to refrigerate this pie, unless you’re making it more than 30 minutes before serving.

How do you freeze a tomato pie?

Unfortunately you can’t freeze this tomato pie because it has mayonnaise in it.

Southern Tomato Pie Recipe - A Well-Seasoned Kitchen®

Name: Southern Tomato Pie
Cuisine: Southern
Ingredients: 1 medium to large whole head garlic; 2 teaspoons olive oil; 2 pounds ripe tomatoes (around 6 large); Kosher salt; 1/2 cup mayonnaise; 1/2 cup shredded Gruyere (Swiss) cheese; 1/2 cup feta cheese crumbles; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 2 teaspoons cornstarch; Fresh ground pepper; 2 prepared pie crusts for a 9-inch pie; 1 tablespoon Dijon mustard; 1 large egg; 1 tablespoon water

Ingredients

Scale

1 medium to large whole head garlic
2 teaspoons olive oil
2 pounds ripe tomatoes (around 6 large)
Kosher salt
1/2 cup mayonnaise
1/2 cup shredded Gruyere (Swiss) cheese
1/2 cup feta cheese crumbles
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 teaspoons cornstarch
Fresh ground pepper
2 prepared pie crusts for a 9-inch pie
1 tablespoon Dijon mustard
1 large egg
1 tablespoon water

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Instructions

Preheat oven to 425 degrees.
Peel most of the paper off the garlic head and slice off the top, exposing tips of the cloves. Place on a piece of foil large enough to wrap completely. Fold up sides of foil. Drizzle oil over top of cloves. Gather foil sides up to enclose garlic head completely. Place directly on center rack in oven. Bake for 45 minutes, or until cloves are very soft when poked with a fork. Remove from oven, open the foil and set aside to cool.
Reduce oven temperature to 350 degrees.
While the garlic is roasting, core, seed and coarsely chop the tomatoes. Place on a paper towel-lined baking sheet and sprinkle with salt. Let sit for around 10 to 15 minutes.
Squeeze roasted garlic cloves (from the bottom) out of their paper into a large mixing bowl. Be careful to remove all paper, as well as any hard, browned bits. Mash garlic with a fork.
Stir mayonnaise into mashed garlic. Stir in cheeses and herbs. Pat tomatoes dry and gently stir into mixture. Stir in cornstarch. Season to taste with salt and pepper (may not need any salt).
Line a 9-inch pie dish with one of the pie crusts and brush bottom with Dijon mustard. Spread tomato mixture evenly over crust. Top pie with second crust. Fold the edge of the cop crust over the bottom crust edge, pressing to seal. If desired, make a fluted edge.
Whisk together egg and water. Brush top of pie with egg mixture. Cut 4 to 6 slits in the top of pie to vent. Bake for around 45 to 55 minutes, or until top crust is golden brown. Cover edge of crust with a pie crust shield or foil if it browns too fast.
Cool pie for 10 to 15 minutes before serving. Can be served warm or at room temperature.

Notes

Make ahead: Pie can be baked earlier in the day, cooled, covered and refrigerated. Bring to room temperature before serving. Can be rewarmed in a 325 degree oven for around 15 to 20 minutes.

Author: (By Lee Clayton Roper)
Category: main dish, side dish, brunch, lunch
Method: baking
Cuisine: Southern