Yield: 2 Pies
I can’t count how many times I made this Southern Tomato Pie! It’s kind of a comfort food to me. All the ingredients to this are very easy to find. I’m pretty sure you already have some of them. Topped with cheese, each bite of this pie is an adventure to flavor town! Try this recipe now, and I promise you that it will not disappoint you at all!
Ingredients:
1 jar (4 ounces) of diced pimentos, drained
1/4 Vidalia onion, grated
8 ounces sharp cheddar
8 ounces Monterey jack
2 pre-baked pie crusts
kosher salt, to taste
minced onion, to taste
3-4 medium tomatoes, sliced
1 cup mayonnaise (add slowly until desired consistency; can use more or less)
8 ounces Parmesan
Grey Poupon Dijon Mustard
basil, for garnish
black pepper, to taste
sugar, to taste
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Slice the tomatoes, then place them onto a paper towel. Sprinkle a bit of sugar and kosher salt on top.
Cover the tomatoes with another paper towel and let them sit at room temperature for at least 5 to 10 minutes. Slowly squeeze the tomatoes to take away the liquid.
Add minced onion, Parmesan cheese, sharp cheddar cheese, pimentos, Monterey Jack cheese, freshly grated Vidalia onion, and black pepper into a large mixing bowl. Stir everything until well incorporated.
Coat the inside of the pie crust with Grey Poupon Dijon Mustard. Lay tomatoes into the prepared crust.
Spread the pimento cheese mixture on top of the tomatoes.
Place the pie in the preheated oven and bake for about 20 minutes. Broil for about 2 minutes or until the top turns golden brown. Remove from the oven.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!
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