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Ingredients
- 4-5 large tomatoes, peeled and sliced
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 cup chopped onions, sauteed
- 2 teaspoons granulated garlic, sautéed with onions
- 3 eggs
- 1 cup shredded cheddar cheese
- salt and pepper, to taste
Preparation
Step 1
A traditional tomato pie is prepared by layering vine-ripened tomatoes with a mayonnaise and cheese mixture in a pre-baked pie shell. The addition of fresh herbs, typically basil, brightens each layer and cuts through the rich filling.
SCORE AND CORE
Remove tomato cores with a sharp paring knife.
On opposite end, score an “X” in tomato skin.
TAKE THE PLUNGE
Using a slotted spoon, plunge tomatoes into a pot
of boiling water for 20 to 30 seconds, until skins
are just loosened. Transfer blanched tomatoes to a
bowl of ice water to stop the cooking process.
PEEL OUT
Once tomatoes are cool, peel them by sliding a paring
knife under skin and lifting, starting at the “X.”
Be careful not to cut tomato flesh. After peeling, slice
tomatoes into ¼-inch slices
HIGH AND DRY
Place tomato slices onto a wire rack lined with paper
towels, sprinkle with salt, and let drain for 30 minutes.
This technique removes excess liquid while keeping
tomatoes fl avorful.
FILL’ER UP
To make fi lling: Fold together all ingredients except
for tomatoes, and spoon into a pre-baked pie crust
or tart shell.
MAKE YOUR ARRANGEMENTS
Arrange tomatoes on top, and bake in a 350-degree
oven until fi lling has set, approximately 20 minutes.
Remove from oven and garnish with herbs.
A few tips: For easy peeling, briefly blanch the tomatoes in boiling water, then immediately plunge them into an ice bath. This will help the thin tomato skins peel off in a flash. After slicing, drain tomatoes on a wire rack lined with paper towels—this ensures even the juiciest of Cherokee Purples won’t leave your piecrust soggy.