Kim Waters' Award Winning Heirloom Tomato Pie

You haven't experienced the best of summer in Georgia until you've had tomato pie. It's something we have for brunch and sometimes as a side dish at dinner. It's a perfect gift for a friend or neighbor too. When I heard our local and nearby Hall County Farmers Market was having a cooking contest for entries made with squash or tomatoes, I knew I had an entry. I made a couple this morning, took the pie over and had it on the table at 10 am for judging, and was announced the winner at 11 am by the Hall County Extension Agent, Josh Presley.

With Hall County Extension Agent, Josh Presley, presenting me the award for Best Dish Using Tomato or Squash for 2018 Season of Hall County Farmers Market

It's a messy piece of pie, but oh, so tasty.
Start with gathering some really nice heirloom tomatoes. I got mine at Gibson Farm in Forsyth County near Cumming GA. If you haven't experienced what they have to offer, get over there. Not only do they grow the most beautiful tomatoes you'll ever see, they have lots of other organic and non-GMO produce.

I've made tomato pie with a homemade crust and think these are just as good, maybe better than my homemade. Since they come two in a pack, I always make two pies at the same time.  For this recipe, I'll share how I make two pies.

Marie Callender's Deep Dish Pastry Crusts come two in a pack.
Pre-cook the crust in oven that's been pre-heated to 375℉ for about 10-12 minutes. The bottom may rise a bit but it will fall back down when you take it from oven.

While the pie crust is cooking, thinly slice tomatoes about 1/4 to 1/3 inch wide. Lay slices on paper towels and generously salt to drain off the excess moisture. Let sit for about 15 minutes.

Mix together 4 cups (less about 1/2 cup for topping the pies) of shredded Mexican cheese, one onion, diced, and one, jalapeno, diced (after seeds and membrane removed).

Roughly chop basil, reserving a leaf or two for garnish.

Cheese mixture
After the crusts have pre-baked, sprinkle with parmesan. This helps keep the crust crisp.

Layer tomatoes, then chopped basil, and then a layer of cheese mixture. Start again with tomatoes, then basil, topping with the cheese mixture. Top the pie with shredded cheese before baking for about 20-25 minutes at 375 ℉.

Bake the lovely at 375℉ for about 30 minutes or until the cheese is bubbly and the crust is golden brown.

Heirloom Tomato Pie

3 lbs. heirloom tomatoes
1 1/2 cup Duke’s mayonnaise
1/2 cup full fat Fage Greek yogurt, room temperature
1 Vidalia onion (or sweet onion), diced
1 jalapeno, with veins and seeds removed
4 cups Mexican cheese, shredded
1/4 cup Parmesan cheese, grated
Handful of basil leaves, sliced/chopped julienne style, reserving 2-3 leaves for garnish
2 - Frozen deep-dish Marie Callender's pie crusts 
Salt and pepper, to taste

Preheat oven to 375℉.  Slice tomatoes and place slices on paper towels, double-folded.  Salt generously and let sit for 10-15 minutes to drain off excess water.

Whisk together the yogurt and mayonnaise. Then mix together the diced onion, pepper, cheese, mayo and yogurt, adding salt and pepper to taste.  Stir in 3 3/4 cups of cheese, reserving 1/2 cup to top the pies with when complete.

After pie crust has pre-baked for ten minutes and cooled, sprinkle the parmesan on crust.  Then layer the tomatoes, with a layer of sliced basil, a layer of cheese mixture, another layer of tomatoes, then basil, and finally cheese mixture, topping with the remaining cheese.

Bake at 375℉ for approximately 30 minutes, or until cheese is bubbly in middle.  Let rest for about 10 minutes before serving. Serve warm or at room temperature.

Download just the recipe

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