Yields: 2 pies
This is the prettiest thing I’ve seen! Delicious and the best Southern Tomato Pie that will no doubt impress everyone! I am excited to make this again and again.
Ingredients
3-4 medium tomatoes, sliced
2 pre-baked pie crusts
8 ounces sharp cheddar
8 ounces Parmesan
8 ounces Monterey jack
1/4 Vidalia onion, grated
Grey Poupon Dijon Mustard
1 jar (4 ounces) diced pimentos, drained
minced onion, to taste
1 cup mayonnaise (add slowly until you reached your desired consistency)
sugar, to taste
basil, for garnish
black pepper, to taste
kosher salt, to taste
How to make The Best Southern Tomato Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cut the tomatoes to your preferred thickness, then lay the pieces on a paper towel and sprinkle them with kosher salt and a little bit of sugar. On top of the tomatoes, place another paper towel and let the tomatoes sit for about 5 to 10 minutes. Apply pressure very carefully to the tomatoes to remove the rest of the juice, but do not squish.
Step 3: Place the sharp cheddar, Monterey Jack, Parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, minced onion, and black pepper in a large bowl. Mix well until combined. Add the mayonnaise gradually (you can also add more) until you reached your desired consistency. Stir well.
Step 4: Apply a thin later of Grey Poupon Dijon Mustard to the pie crust using a brush or spoon, covering the pie crust completely.
Step 5: Then, add a layer of tomatoes and top with pimento cheese mixture.
Step 6: Place in the preheated oven and bake for about 20 minutes. Then, turn the oven to broil for about 2 to 4 minutes. Once the top of the pie is perfectly browned, take the pie out of the oven and sprinkle it with basil.
Step 7: Slice and serve. Enjoy!
Ingredients
- 3-4 medium tomatoes, sliced
- 2 pre-baked pie crusts
- 8 ounces sharp cheddar
- 8 ounces Parmesan
- 8 ounces Monterey jack
- 1/4 Vidalia onion, grated
- Grey Poupon Dijon Mustard
- 1 jar (4 ounces) diced pimentos, drained
- minced onion, to taste
- 1 cup mayonnaise (add slowly until you reached your desired consistency)
- sugar, to taste
- basil, for garnish
- black pepper, to taste
- kosher salt, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cut the tomatoes to your preferred thickness, then lay the pieces on a paper towel and sprinkle them with kosher salt and a little bit of sugar. On top of the tomatoes, place another paper towel and let the tomatoes sit for about 5 to 10 minutes. Apply pressure very carefully to the tomatoes to remove the rest of the juice, but do not squish.
Step 3: Place the sharp cheddar, Monterey Jack, Parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, minced onion, and black pepper in a large bowl. Mix well until combined. Add the mayonnaise gradually (you can also add more) until you reached your desired consistency. Stir well.
Step 4: Apply a thin later of Grey Poupon Dijon Mustard to the pie crust using a brush or spoon, covering the pie crust completely.
Step 5: Then, add a layer of tomatoes and top with pimento cheese mixture.
Step 6: Place in the preheated oven and bake for about 20 minutes. Then, turn the oven to broil for about 2 to 4 minutes. Once the top of the pie is perfectly browned, take the pie out of the oven and sprinkle it with basil.
Step 7: Slice and serve. Enjoy!
