Tomato Pie
Ingredients
- 4 Certified SC Grown tomatoes, thinly sliced
- 1 teaspoon kosher salt, for draining the tomatoes
- 1 9 inch deep dish pie shell
- ½ cup chopped onion
- 1 clove garlic, minced
- 10 fresh basil leaves, chopped, about ¼ cup
- 2 cups shredded cheddar cheese
- ¾ cup Duke’s mayonnaise
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F. Bake the pie shell for 10 minutes. Remove from the oven and reduce the temperature to 350°F.
- While the crust is baking, arrange the tomato slices in a colander and sprinkle with 1 teaspoon kosher salt. Let the tomatoes drain for 10 to 15 minutes. Transfer to paper towels and gently pat dry to remove excess moisture.
- In a small bowl, combine the onion, basil, and garlic. Season lightly with salt and pepper.
- Arrange half of the tomato slices in the bottom of the pie shell. Sprinkle with half of the onion and basil mixture. Repeat with the remaining tomatoes and onion mixture.
- In a separate bowl, combine the cheddar cheese and mayonnaise. Spread the mixture evenly over the top of the pie.
- Bake at 350°F for about 30 minutes, or until the filling is hot and the top is lightly browned.
- Let the pie rest for 10 to 15 minutes before slicing. Serve warm.
