Hanna's Hearty Harbinger of Naps Tomato Pie
Hanna Allen: Being from the South, I cannot believe I haven't encountered the divinity that is tomato pie until a month ago. Since this discovery, I've been tomato pied! And, now I'm an evangelical tomato pie promoter. Spread the recipe gospel!
Hanna Allen: Being from the South, I cannot believe I haven't encountered the divinity that is tomato pie until a month ago. Since this discovery, I've been tomato pied! And, now I'm an evangelical tomato pie promoter. Spread the recipe gospel!
- salt and pepper to taste
- 1 tablespoon olive oil
- 2/3 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/2 cup sharp cheddar cheese grated
- 1 pie shell baked and cooled
- 3 to 4 tomatoes peeled and sliced (heirloom!)
- 2 cloves of garlic minced
- 1/2 , vidalia onion thinly sliced
- 6 to 8 leaves or one bunch fresh basil chopped
- 1/4 cup bacon crumbled
- 1/4 cup chives minced
- Carbohydrate 117.063500013467 g
- Cholesterol 174.380000061356 mg
- Fat 156.850450050726 g
- Fiber 4.58799990982017 g
- Protein 35.6959000079324 g
- Saturated Fat 51.8061650097627 g
- Serving Size 1 1 Recipe (540g)
- Sodium 3219.13307423913 mg
- Sugar 112.475500103647 g
- Trans Fat 53.5816600381237 g
- Calories 2024 calories
Step-by-step
- Preheat oven to 350 degrees.
- Drain peeled and sliced tomatoes in a colander for 10 minutes.
- Prepare pie crust according to package directions. Let pie crust cool completely.
- Layer tomatoes in pie crust. Drizzle with small amount of olive oil. Sprinkle tomatoes with salt and pepper. Top tomatoes with bacon, basil, chives, garlic and onions.
- Mix together cheeses and mayonnaise. Spread mixture over top of tomatoes and bake pie at 350 to 400° for 30 minutes, or until cheese has melted and pie has heated through.
The Drainage Imperative
Many cooks ruin this dish by skipping the colander step, introducing too much raw moisture into the crust. Letting peeled and sliced tomatoes drain for ten minutes removes excess water that would otherwise turn the pastry soggy during baking. Heirloom varieties offer superior flavor density compared to standard supermarket hothouse options, but they contain heavy liquid pockets requiring thorough blotting.
Balancing the Binder
Combining mayonnaise with sharp cheddar and parmesan creates a protective thermal blanket over the vegetables. Mayonnaise contains emulsified oil and eggs that brown evenly when exposed to oven heat between 350 and 400 degrees. Grating the cheddar finely ensures the dairy melts into a cohesive layer rather than separating into pools of oil.
Sequencing the Assembly
Baking the pie shell fully and letting it cool completely before filling is mandatory for structural integrity. Raw dough cannot withstand the wet components placed directly against the base. Layering the olive oil, bacon, herbs, and aromatics directly onto the drained fruit builds depth beneath the melted cheese cap.
