Name: Healthy Southern Tomato Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 9-inch deep dish pie crust, frozen; 3 large ripe tomatoes, chopped into pieces (around 3 to 4 cups); 3/4 cup high-quality mayonnaise (e.g., duke's); 1 cup sharp cheddar, shredded; 1 cup mozzarella, shredded; Generous handful of fresh basil, sliced thinly or chopped (approximately 1/4 cup); Kosher salt and black pepper, to taste

Healthy Southern Tomato Pie

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This Healthy Southern Tomato Pie delivers the classic comfort of a savory summer pie with a lighter, more vibrant twist. After extensive testing, I’ve perfected a version that balances juicy, ripe tomatoes with a creamy, cheesy filling that’s surprisingly not heavy.

Author: Claire Monroe
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6 to 8 substantial servings 1x

Ingredients

Scale

1 9-inch deep dish pie crust, frozen
3 large ripe tomatoes, chopped into pieces (around 3 to 4 cups)
3/4 cup high-quality mayonnaise (e.g., duke's)
1 cup sharp cheddar, shredded
1 cup mozzarella, shredded
Generous handful of fresh basil, sliced thinly or chopped (approximately 1/4 cup)
Kosher salt and black pepper, to taste

Instructions

Prep the Tomatoes: Chop the tomatoes into roughly 1/2-inch pieces. Place them in a colander set over a bowl or in the sink. Toss generously with about 1 teaspoon of kosher salt. Let them drain for 15-20 minutes while you prepare other components. This crucial step, known as "sweating," draws out excess liquid that would otherwise make your pie crust soggy.
Par-Bake the Crust: Preheat your oven to 400°F (200°C). Place the frozen pie crust on a baking sheet (this makes handling easier). Prick the bottom and sides all over with a fork. Bake for 10-12 minutes, or until the crust is just beginning to set and is very lightly golden. This "par-baking" creates a barrier to help prevent sogginess from the juicy filling.
Make the Creamy Filling: In a medium bowl, combine the mayonnaise, shredded cheddar, shredded mozzarella, and chopped fresh basil. Season with a few cracks of black pepper. (Pro tip: Hold off on extra salt here, as the tomatoes were already seasoned). Mix until everything is evenly incorporated into a thick, cohesive spread.
Assemble the Pie: After draining, use your hands or a clean kitchen towel to gently press the tomatoes and remove any remaining surface moisture. Spread about one-third of the cheese mixture evenly over the bottom of the warm par-baked crust. This base layer acts as an extra seal. Then, evenly distribute the drained tomato pieces over the cheese layer.
Top and Spread: Step 5 — Top and Spread Dollop the remaining cheese and mayonnaise mixture over the tomatoes. Using a spatula or the back of a spoon, carefully spread it into an even layer, sealing the edges to fully cover the tomatoes. The filling will be thick, so spreading gently prevents disturbing the layers beneath.
Bake to Golden Perfection: Reduce the oven temperature to 375°F (190°C). Place the assembled pie on the baking sheet back into the oven. Bake for 30-35 minutes, or until the top is puffed, deeply golden brown, and the filling is bubbling at the edges. The internal temperature should reach about 165°F (74°C).
Cool and Serve: Remove the pie from the oven and let it cool on a wire rack for at least 20-25 minutes before slicing. This resting period is essential for the filling to set, ensuring clean slices. Serve warm or at room temperature, garnished with extra fresh basil if desired.

Find it online: https://thecookingjournal.com/healthy-southern-tomato-pie/