If you are from the South, then you probably experienced a tomato pie. My garden tomatoes are at the seasons end but I still have plenty left and need to do something before they turn. I turned to a recipe from a beloved lady named Mrs. Betty Lewis. A southern charmer and devoted wife, mother and grandmother, Betty would serve her tomato pie at every summer gathering. I was always excited to attend summer dinners or Sunday lunches at the Lewis house, in Columbia South Carolina. Following is Betty’s Tomato Pie.
- 4 tomatoes, peeled and sliced
- ½ cup chopped green onion
- 1 cup grated mozzarella
- 1 (9-inch) Deep dish pie shell (pre-baked)
- 10 fresh chopped basil leaves
- 1 cup mayonnaise
- 1 cup grated Cheddar
Preheat oven to 350. Place tomatoes in a colander in the sink, sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in the pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes until the cheese is lightly browned. Enjoy.
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