Fresh tomatoes are abundant in the Lowcountry, and tomato pie one of local cooks’ favorite ways to prepare them. All tomato pie recipes have a few ingredients in common, but the cook’s creativity determines the exact cheeses and herbs. Here is a tried and true recipe to get you started, but don’t be afraid to make them your own!
- Bake 1 deep dish pie shell at 300° for 10 minutes
- Slice 3 medium tomatoes (let drain for 30 minutes on paper towels) and 2 medium onions; sprinkle with basic, salt and pepper
- Mix 1 cup grated sharp cheddar cheese and 1 cup mayonnaise
Layer tomatoes and onions in cooked pie shell, top with mayonnaise / cheese mixture. Sprinkle with dill weed. Bake at 300° for 50 minutes.