Tomato Pie

One picture on Instagram of tomatoes on a cookie sheet and BOOM.  Next thing I know, childhood friends, chefs, cookbook editors, Oscar winners, grown ass men, and foodies demand the receipt.  Here ‘tis.

This version may be a wee bit different from those receipts published in all those Junior Plague, Church Auxilary, Ladies Benevolent, First Methodist Presbyterian Baptist St. Gothic Revival Episcopal Anglican Roman Catholic, fundraiser cookbooks published all over the South.

It’s still a Summer Suppa Staple

Enjoy intrepid home cooks. Enjoy.

Tomato Pie

Crust

1 1/2 c AP flour
1 stick butter
1/2 tsp salt
1/2 tsp sugar
2 tbsp ice water

Pulse all but water together in food processor until coarse crumbs form. Don’t over process. Add ice water and pulse a couple more times. Dump onto work surface and bring together. Press into bottom and sides of 9 inch spring form pan. Prick all over with a fork and bake for 15 mins at 350. Let cool

Tomatoes

3 large heirloom tomatoes, sliced and salted and peppered

Let drain on paper towels for at least an hour. Better to let them drain for hours and hours covered with more paper towels. Bake tomatoes on ungreased cookie sheet at 350 for 20 mins. Let cool completely
For the Pie

Crust in spring form pan
3 scallions, chopped fine
2 tbsp fresh basil chopped chiffonade style
Aforementioned Prepared tomatoes
1 tbsp mayonnaise/vegannaise
1 c mayonnaise/vegannaise
1 c cheddar cheese grated
1/2 c additional grated cheddar

Spread the 1 tbsp of mayo on crust. Layer tomatoes, chopped scallions and basil on top of crust. No right or wrong way to do it

Mix mayo and remaining 1 c cheddar and bop all over tomatoes. Try spreading with impeccably clean fingers. Top with remaining cheddar. Bake at 350 for 30 mins. Let cool at least 10 before serving

With apologies to Sea Island Seasons, but this version is better

Xoxo Hammy