Yields: 2 pies
This is the prettiest thing I’ve seen! Delicious and the best Southern Tomato Pie that will no doubt impress everyone! I am excited to make this again and again.
INGREDIENTS :
- 3-4 medium tomatoes, sliced
- 2 pre-baked pie crusts
- 8 ounces sharp cheddar
- 8 ounces Parmesan
- 8 ounces Monterey jack
- 1/4 Vidalia onion, grated
- Grey Poupon Dijon Mustard
- 1 jar (4 ounces) diced pimentos, drained
- minced onion, to taste
- 1 cup mayonnaise (add slowly until you reached your desired consistency)
- sugar, to taste
- basil, for garnish
- black pepper, to taste
- kosher salt, to taste
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Cut the tomatoes to your preferred thickness, then lay the pieces on a paper towel and sprinkle them with kosher salt and a little bit of sugar. On top of the tomatoes, place another paper towel and let the tomatoes sit for about 5 to 10 minutes. Apply pressure very carefully to the tomatoes to remove the rest of the juice, but do not squish.
Step 3: Place the sharp cheddar, Monterey Jack, Parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, minced onion, and black pepper in a large bowl. Mix well until combined. Add the mayonnaise gradually (you can also add more) until you reached your desired consistency. Stir well.
Step 4: Apply a thin later of Grey Poupon Dijon Mustard to the pie crust using a brush or spoon, covering the pie crust completely.
Step 5: Then, add a layer of tomatoes and top with pimento cheese mixture.
Step 6: Place in the preheated oven and bake for about 20 minutes. Then, turn the oven to broil for about 2 to 4 minutes. Once the top of the pie is perfectly browned, take the pie out of the oven and sprinkle it with basil.
Step 7: Slice and serve. Enjoy!
THE BEST SOUTHERN TOMATO PIE
Ingredients
- 3-4 medium tomatoes, sliced
- 2 pre-baked pie crusts
- 8 ounces sharp cheddar
- 8 ounces Parmesan
- 8 ounces Monterey jack
- 1/4 Vidalia onion, grated
- Grey Poupon Dijon Mustard
- 1 jar (4 ounces) diced pimentos, drained
- minced onion, to taste
- 1 cup mayonnaise (add slowly until you reached your desired consistency)
- sugar, to taste
- basil, for garnish
- black pepper, to taste
- kosher salt, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees .
Step 2: Cut the tomatoes to your preferred thickness, then lay the pieces on a paper towel and sprinkle them with kosher salt and a little bit of sugar. On top of the tomatoes, place another paper towel and let the tomatoes sit for about 5 to 10 minutes. Apply pressure very carefully to the tomatoes to remove the rest of the juice, but do not squish.
Step 3: Place the sharp cheddar, Monterey Jack, Parmesan, mayonnaise, diced pimentos, freshly-grated Vidalia onion, minced onion, and black pepper in a large bowl. Mix well until combined. Add the mayonnaise gradually (you can also add more) until you reached your desired consistency. Stir well.
Step 4: Apply a thin later of Grey Poupon Dijon Mustard to the pie crust using a brush or spoon, covering the pie crust completely.
Step 5: Then, add a layer of tomatoes and top with pimento cheese mixture.
Step 6: Place in the preheated oven and bake for about 20 minutes. Then, turn the oven to broil for about 2 to 4 minutes. Once the top of the pie is perfectly browned, take the pie out of the oven and sprinkle it with basil.
Step 7: Slice and serve. Enjoy!
