Posted by: marthabernie | September 6, 2013


I posted a recipe for tomato pie many weeks ago.  Here is another one that I got from Southern Lady Magazine.  I don’t like diced onions so I sliced mine very thinly instead.


4 ripe but firm large tomatoes, sliced 1/4 inch thick


1` – 9 inch piecrust, chilled

1/2 cup finely diced (or thinly sliced) onions

1/2 cup finely chopped fresh herbs, such as tarragon, oregano, parsley and basil, divided


1 cup mayonnaise

1 cup grated Cheddar cheese

Preheat the oven to 350 degrees F.  Place the tomatoes on a baking sheet and season with salt.  Allow to sit for a few minutes until some of their water is drawn out.  Pat dry with a paper towel.  Place 1/2 of the tomatoes in the piecrust.  Top with the onions and 2 tablespoons of herbs, and season with salt and pepper.  Layer the remaining tomatoes, and season with salt and pepper.  Combine the mayonnaise, cheese, and remaining herbs in a small bowl.  Spread this mixture on top of the pie.  Bake for 25 minutes until golden brown.


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