A classic southern recipe; Tomato Pie! This was the first for some of us here at Park Seed to try this harvest season. This pie is delicious, cheesy, and absolutely perfect. Share with your friends, family, or keep it all to yourself!
3 freshly chopped Large Leaf Italian Organic Basil leaves
½ cup of chopped Warrior Bunching Green Onion
1 9-inch deep dish pie shell
2 cups of cheese (Mozzarella and Cheddar)
¾ cup of Dukes mayonnaise
1 tsp. of salt
1 chopped clove of Garlic Kettle River Giant
Salt and pepper to add
Pre-heat the oven to 350 degrees. After slicing tomatoes, place them in a colander for them to drain. Sprinkle a pinch of salt to help soak up the moisture. Once drained, lay them on a paper towel and pat gently to get excess juice off. While waiting for the tomatoes to drain, place your pie shell in the oven for about 10 minutes to bake a little. When your pie shell is done, lay your tomatoes in the pie shell. You will have two layers of tomatoes. When you have covered the bottom of the pie shell, sprinkle the green onion, garlic, and basil over the top of the first layer. Then create your second layer. After your second layer of tomatoes, mix Dukes mayo and cheese together. Spread this evenly over the tomatoes and then sprinkle the remaining green onion, basil, and garlic on top! Place your tomato pie in the oven and wait around 30 minutes. Watch your pie because it may be brown before the time is up. Wait at least 5-10 minutes for the pie to cool down before cutting in. Enjoy warm or cool, it’s up to you. This delicious southern pie will keep for 2-3 days in the fridge…if it lasts that long!