Tomato pie is a Southern tradition and it’s easy to see how it’s become something that’s made over and over again. Sometimes there’s basil, sometimes scallions, but you can always expect fresh tomatoes paired with a creamy white sauce, cooked in the batter. It’s the ultimate celebration of tomatoes and savory pasta that everyone should enjoy, whether they’re from the South or not.
- 1 9-inch pie crust, unbaked
- 4-5 Roma or beefsteak tomatoes, sliced
- 1/2 teaspoon salt
- 1/4 cup fresh basil leaves, chopped
- 2 garlic cloves, chopped
- 1 cup grated mozzarella
- 1 cup sharp cheddar -Cheese, grated
- 3/4 cup mayonnaise
- 1 teaspoon black pepper
- 1/2 cup buttery cracker crumbs (e.g. Ritz, about 12 crackers)
- Preheat the oven to 350°F. Line a cake pan with parchment paper, fill with dried beans or cake weights, and bake until lightly browned, about 20 minutes.
- Remove the baking paper and beans or weights and place the cake on a wire rack to cool while you prepare the filling.
- Arrange the cherry tomatoes on a double layer of absorbent paper and sprinkle with salt. Leave for 10 minutes and then dry with another double layer of paper towels.
- Arrange the cherry tomatoes and basil on the base of the cake and leave a few tomato slices on top of the cake.
- In a small bowl, combine mayonnaise, garlic, cheese and black pepper. Spread the mixture over the tomatoes.
- Sprinkle the surface with cracker crumbs and arrange the reserved tomato slices.
- Bake for 40 to 45 minutes, until golden brown and bubbling.Wait 15 minutes before slicing and serving. Recognize!
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