Good Old Days Tomato Pie

I’m always trying to find a way to make a vegetable the main course. I have to find a way to get my family’s veggies in their diets as well as my own (even with cheese and mayo). I especially love summer tomatoes right off the vine and freshly picked herbs.

Good Old Days Classic Tomato Pie
©TheFrayedKnot.com

Good Old Days Tomato Pie is perfect for summer meals thanks to garden fresh tomatoes and herbs. When making this classic Tomato Pie, use tomatoes that are firm but not too ripe so that your pie won’t be too juicy.

Good Old Days Tomato Pie is a great way to celebrate summer’s abundant gift of tomatoes.

Good Old Days Tomato Pie is best served at room temperature. Leftover pie (if there is any!) can be wrapped tightly and refrigerated for up to three days.

Good Old Days Classic Tomato Pie
©TheFrayedKnot.com

This classic southern dish is perfect for BBQs, potlucks, or brunch. Good Old Days Tomato Pie is a great way to celebrate summer’s abundant gift of tomatoes. I can’t get enough of Good Old Days Tomato Pie in the summer, when the tomatoes are fresh and in season.

*Images are copyright of TheFrayedKnot.com and can only be used with permission.

Good Old Days Tomato Pie

Good Old Days Tomato Pie is perfect for summer meals thanks to garden fresh tomatoes and herbs. When making this classic Tomato Pie, use tomatoes that are firm but not too ripe so that your pie won't be too juicy.

Course Side Dish
Keyword BBQ, gluten-free, pie, southern, summer, tomato
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Author TFK

Ingredients

  • large tomatoes peeled and sliced
  • 1/4 tsp salt
  • 1/4 cup plain greek yogurt
  • 1/2 cup mayonnaise
  • 1 cup reduced fat mozzarella cheese shredded
  • 1 cup reduced fat sharp cheddar cheese shredded
  • 2 tbsp parmesan cheese grated
  • 1/4 cup fresh basil chopped
  • 1/4 cup onion finely chopped
  • 1 9-inch deep dish pie shell pre-baked use gluten-free for gluten-free version
  • Salt and pepper

Instructions

  1. Preheat oven to 350ºF.

  2. Place sliced tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

  3. Layer the tomato slices, basil, and onion in pre-baked pie shell.

  4. Season with salt and pepper.
  5. Combine the yogurt, mayonnaise and cheeses together.

  6. Spread mixture over the top of the tomatoes and bake for 30-35 minutes or until lightly browned.

  7. Remove from oven and let sit for 10 minutes. Serve slices warm.

Recipe Notes

For gluten-free version, use gluten-free pie crust.


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