Sandra This Paula Deen Tomato Pie is a savory and cheesy recipe, which is made with fresh tomatoes and basil. It’s the perfect summertime main course, ready in about 50 minutes.
Paula Deen Tomato Pie Ingredients
- 5 roma tomatoes, peeled and sliced
- 10 fresh basil leaves, chopped
- 1/2 cup green onion (or red onion), chopped
- 1 (9-inch) pre-baked pie crust
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- Salt and freshly ground black pepper
How To Make Paula Deen Tomato Pie
- Prep Oven and Tomatoes: Preheat your oven to 350°F (175°C). Place the peeled and sliced tomatoes in a single layer in a colander set in the sink. Sprinkle them lightly with salt and let them rest for at least 10 minutes to draw out excess moisture.
- Dry the Tomatoes: Use paper towels to gently pat the tomato slices dry. This step is crucial to prevent a soggy pie.
- Layer the Pie: Arrange the dried tomato slices in the bottom of your pre-baked pie shell. Sprinkle the chopped basil and green onion over the tomatoes. Season lightly with salt and freshly ground black pepper.
- Make the Cheese Topping: In a medium bowl, combine the shredded mozzarella cheese, shredded cheddar cheese, and mayonnaise (or mayo/yogurt blend). Mix until well combined.
- Assemble and Bake: Spread the cheese mixture evenly over the top of the tomatoes and onions, covering them completely. Sprinkle the grated Parmesan cheese over the top.
- Bake and Rest: Bake for 30 minutes, or until the top is lightly browned and bubbly. Let the pie rest for at least 15 minutes before cutting and serving. This allows the pie to set.
Recipe Tips
- How to prevent a soggy tomato pie? This is the most important tip! Salting the tomato slices and letting them drain in a colander for 10-15 minutes is essential. Afterward, pat them completely dry with paper towels before layering them in the pie crust.
- What kind of pie crust should I use? A pre-baked (or “blind-baked”) pie crust is necessary for this recipe. Using an unbaked crust will result in a soggy bottom. You can use a store-bought crust or your favorite homemade recipe, just be sure to bake it first.
- Can I use different cheeses? Yes, this recipe is flexible. You can use a mix of your favorite melting cheeses like Monterey Jack, Colby, or a Swiss cheese blend instead of cheddar and mozzarella.
- Why do you have to let the pie rest? Letting the pie rest for at least 15 minutes after it comes out of the oven is crucial. It allows the hot, cheesy filling to set up, so you can cut clean, neat slices that don’t fall apart.
What To Serve With Tomato Pie
This savory pie is wonderful as a light main course or a side dish.
- A simple green salad with a light vinaigrette
- Grilled chicken or shrimp
- Corn on the cob
- A chilled glass of white wine or iced tea
How To Store Tomato Pie
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Note that the crust will soften upon refrigeration. It’s best enjoyed fresh.
- Reheat: You can enjoy leftovers cold or at room temperature. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for about 10 minutes to help re-crisp the crust.
Tomato Pie Nutrition Facts
- Calories: 472kcal
- Carbohydrates: 21g
- Protein: 14g
- Fat: 36g
- Saturated Fat: 10g
- Cholesterol: 36mg
- Sodium: 604mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Peeling the tomatoes is recommended for the best texture, as the skins can become tough during baking. To easily peel them, you can score the bottom of each tomato with an “X” and blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
This pie is best served fresh on the day it’s made to ensure the crust stays crisp. However, you can slice the tomatoes and chop the onions ahead of time to speed up the assembly process.
Yes, while Roma tomatoes are recommended because they are less juicy, you can use other varieties like beefsteak or vine-ripened tomatoes. Just be extra diligent about salting and draining them to remove as much moisture as possible.
Try More Recipes:
Paula Deen Tomato Pie Recipe
Description
A savory and classic Southern summertime pie made by layering fresh tomato slices, basil, and onions in a pie crust, all topped with a rich and creamy cheese spread.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Salt the sliced tomatoes and let them drain in a colander for 10 minutes to remove excess moisture. Pat dry.
- Layer the dried tomato slices, basil, and onion in the pre-baked pie crust. Season with salt and pepper.
- In a bowl, combine the mozzarella, cheddar, and mayonnaise.
- Spread the cheese mixture evenly over the top of the tomatoes. Sprinkle with Parmesan cheese.
- Bake for 30 minutes until lightly browned and bubbly.
- Let the pie rest for at least 15 minutes before slicing and serving.
Notes
- The most important step to prevent a soggy pie is to salt and thoroughly pat dry the tomato slices.
- You must use a pre-baked pie shell for this recipe to ensure a crisp crust.
- Letting the pie rest after baking is essential for it to set up properly for clean slicing.
- Feel free to use a mix of your favorite melting cheeses for the topping.
