SOUTHERN TOMATO PIE #HEALTHYFOOD #TOMATO

This flavorful Southern Tomato Pie is made with summer-ready tomatoes, crisp basil leaves, and bested with a delicious cheddar and mayo topping!I wish I could give you a cut of this appetizing southern tomato pie to appreciate while you read this post. The flaky hull encases thick cuts of tomatoes, layers of cleaved basil leaves and green onions, and a gooey garnish made with newly ground mozzarella and cheddar cheeses blended with tart mayo.

It may sound like an abnormal dish on the off chance that you haven't attempted it previously, yet Tomato pie is such a cherished dish in the South that it appears on numerous arrangements of sustenances that are notable or surely understood from the Southern states, which is the reason Southern tomato pie is the main formula speaking to Alabama in another arrangement I am calling American Eats where I intend to investigate the USA through a portion of it's most prominent local nourishments, one state and one plate at any given moment.

INGREDIENTS:

•  1 unbaked pie crust
•  4-5 tomatoes, sliced
•  1 teaspoon salt
•  10 fresh basil leaves, chopped (about 1/4 cup)
•  1/2 cup chopped green onion
•  1 clove garlic, minced
•  1 cup grated mozzarella cheese
•  1 cup grated sharp cheddar cheese
•  3/4 cup mayonnaise
•  Freshly ground black pepper, to taste

INSTRUCTIONS:

• Heat oven to 375 degrees F.  Line a baking sheet with a few layers of paper towels.  Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices.  Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
• Roll out pie crust and use it to line a pie plate.  Crimp the edges and poke holes in the bottom of the crust using the tines of a fork.  Par-bake the crust for 10 minutes.  Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.
• While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir.  In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper.  Stir to combine.
• When the pie crust has baked for 10 minutes, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture.  Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture.  Spread the cheese mixture over the top of the pie.
• Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top.  Let rest for 10 minutes, then slice and serve warm.

NOTES:

• Any tomatoes will work, but depending on the size you may need more or fewer tomatoes.  

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