As my grandma says, you haven't lived until you've eaten something very delicious, and I believe - like granny - that you have NOT lived until you've had southern tomato pie. Tangy, sweet, buttery, herby, creamy - all the best textures and flavors. Here's the best recipe I've found and made. Enjoy!
INGREDIANTS
1 deep dish pie crust
2-3 large tomatoes (not too ripe - should be firm)
3 cloves of garlic, finely chopped
1 cup chopped basil
1/2 cup mayo (I use light mayo)
2 cups monteray jack cheese
1/4 cup parmesan cheese
chopped green onions, to taste
salt and pepper
INSTRUCTIONS
Bake pie crust as directed. While its baking, slice tomatoes and remove seeds. Drain well on paper towels. Blot tops dry, too. Remove as much liquid as possible to avoid a watery pie. This is key to this recipe! Sprinkle tomatoes lightly with salt.
Chop your garlic, basil, and green onions.
When crust is done, remove from oven and sprinkle 1/2 cup of the Monterey jack cheese on the bottom of the pie crust and let melt.
In a small bowl, mix the mayo, parmesan cheese, and remainder of the Monteray jack cheese. Add pepper to taste.
Fill pie crust with sliced tomatoes - covering the bottom - and sprinkle garlic all over on top. Next, add a layer of chopped basil and green onions. If necessary, push everything down to keep it from overflowing out of the crust.
Next, spoon the mayo cheese mixture on top and carefully spread it all over. I like to add more green onion on top.
Bake in a 375 degree oven for 30-35 minutes. When done, remove from oven and let cool. Serve warm. Its even better the next day served cold!