recipes

EDISTO TOMATO PIE

Tomatoes are a staple food in the south during the summer. We LOVE tomato sandwiches (sliced tomatoes on white bread with mayonnaise, salt, and pepper), vegetable dinners aren’t complete without sliced tomatoes, we slice green tomatoes, batter them and fry them as a side dish to a meal, and who doesn’t love a good BLT (bacon, lettuce, and tomato) sandwich? There is another way to serve tomatoes that you may not have heard of… Tomato Pie!

We recently spent four days in Charleston SC celebrating our oldest daughter’s birthday. (I would tell you it was her 40th birthday, but she might not appreciate that.) A boat tour around Charleston introduced us to Edisto Island. While it is primarily known for its rice, it is also known for its many delicious, local food recipes. If you pick up any cookbook you will find many recipes that originated in Edisto. This is one of those.

INGREDIENTS
1 9-inch deep dish pie crust
4-5 large tomatoes, peeled, squeezed of excess juice, sliced about 1/2 inch thick, and drained
3/4 cup Duke’s mayonnaise
1 1/4 cup sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried basil
garlic powder, to taste

Prebake the pie crust in a 375-degree oven for 10 minutes. Set aside to cool.

Mix the mayonnaise and cheese in a medium bowl and set aside.

Combine the salt, pepper, basil, and garlic powder in a small bowl and set aside.

When the pie crust has cooled, place the tomatoes in a single layer. If you can find heirloom tomatoes in various colors, it makes a beautiful pie. I could only find red heirloom tomatoes today. Sprinkle with the spice mixture. Add another layer of tomatoes and spice mix. Continue until the pie shell is filled. It may not require all the tomatoes you have sliced or the spice mix, but that is ok. A lot will depend on the size tomatoes you use.

When the pie shell is filled, spread the cheese mixture evenly over the top.

Bake in a preheated 350-degree oven for 40-45 minutes until it is browned and bubbly. Remove from the oven and allow to sit for 5 minutes before cutting and serving.

This does not have to be served hot. Room temperature is just as delicious.

 

 

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