Tomato Pie

Tomato pie is one of those recipes that carries more than flavor – it carries care. While cooking in Savannah with Martha, she shared the story of making this pie decades ago when her child was sick and a neighbor brought it to her door. That alone tells you everything you need to know about why this dish matters. It’s simple, inexpensive, unfussy, and deeply comforting. The kind of food that shows up when it’s needed most and stays with you forever.

INGREDIENTS

1 prepared pie crust (store-bought or homemade), pre-baked

1 tablespoon Dijon mustard

Fresh tomatoes, sliced

Salt

Black pepper

Sharp cheddar cheese, shredded

Swiss cheese, shredded

Fresh basil leaves, chopped

3 tablespoons mayonnaise

3 tablespoons grated Parmesan cheese

Fresh basil

Fresh parsley


Step 1: Preheat the oven to 350°F and pre-bake the pie crust until lightly golden, pricking the crust all over with a fork before baking to prevent bubbling.

Step 2: Slice the tomatoes and lay them flat on paper towels to release excess moisture.

Step 3: Spread 1 tablespoon of Dijon mustard evenly over the warm pie crust, using only a light layer so it adds flavor without overpowering the pie.

Step 4: Layer sliced tomatoes into the crust, seasoning each layer lightly with salt and pepper.

Step 5: Sprinkle shredded sharp cheddar and Swiss cheese over the tomatoes, followed by chopped fresh basil. Repeat the layering process as needed.

Step 6: Mix the mayonnaise and Parmesan cheese together, then gently spread the mixture over the top of the pie. It does not need to fully cover the surface, as it will melt while baking.

Step 7: Bake the pie for about 30 minutes, or until bubbly and lightly browned. If the edges of the crust brown too quickly, loosely cover them with foil.

Step 8: Remove the pie from the oven and let it rest for 15 minutes before slicing. Garnish with fresh basil and parsley just before serving.