Repeat layering the remaining tomatoes and shallots. Spread remaining cheese / mayo filling on top of tomatoes. Prepare the pie crust. They all love it. But, I haven’t had the opportunity to taste it. 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. The flaky crust encases thick slices of tomatoes, layers of chopped basil leaves and green onions, and a cheesy topping made with freshly grated mozzarella and cheddar cheeses mixed with tangy mayo. I live in Florida and tomato pie is popular. Make ahead: The pie crust can be blind-baked with the cheese up to 2 days in advance. Fit pie crust into a 9-inch pie plate, and crimp edges as desired. No salad dressing. Cut 2 … Whether you use fresh or canned tomatoes, be sure to eliminate as much juice as you can. This savory pie recipe represents southern tomato pie, which traditionally has a pie crust filled with cheese mayonnaise mixture, fresh herbs, and garden tomatoes. The doughier biscuit-like base also stands up to the tomato’s moisture. Lol. Killer delicious Bama Tomato Pie! Georgian Chicken Stew with Tomatoes & Herbs, Four Cheese Pizza with Tomato Basil Arugula Salad, 10 fresh basil leaves, chopped (about 1/4 cup). Some say it tastes like pizza. I substituted fresh chopped basil which i think made a difference (and i added lots of it!). Use one or two more tomatoes, depending on size. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reduce oven temperature to 350°. Thank you for taking the time to write. I have never tried freezing this pie so I can’t say for sure. Do you ever add any thickener to the tomatoes? Then lay paper towels on top of newspaper then tomatoes then another layer of paper towels. I have never tried adding a thickening agent to this pie. I then patted them with a lot of paper towels. (I’m from the wrong part of the south- the part that seceded bahaha). Sprinkle with the rest of seasoning mixture. Holding true to my store-bought-will-suffice attitude, I make this pie using a good old refrigerator-section, grocery store crust as the base. I’ve never had tomato pie but this looks and sounds just a little bit sinful. Drain tomato slices on paper towels to soak up extra moisture and avoid a waterlogged, soggy tomato pie. You’ve par-baked your crust, insulated it with cheese, and dried out your tomatoes. There is no need to to peel the tomatoes. Oven: Place slices on a small foil-lined baking sheet. Roll out pie crust and use it to line a pie plate. Spread the cheese mixture over the top of the pie. Remove pie weights, and let cool completely on a wire rack. I prefer it warm but even room temperature is fine, although I would not serve it chilled. Info. Browns beautiful. In a small bowl, mix together salt, pepper, basil, and garlic powder. I’m intrigued by the cheese and mayo – intrigued meaning I NEED it in my life! America is a delicious country, and I will be making and baking my way through some of America’s favorite foods trying to knock off a couple of states each month. I have a bucket list goal that probably many of you have as well, or have at least thought about, to one day visit every state in the USA.