Southern Tomato Pie
Inspired by my Great Southern Friend — Jean Little. I just had fun adding my touches to it. —Margi Kyle
By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com
Founder of Little Smiles NC
Major Chief Cook in our House!
Serves 8 and you will love it.
1 (9-inch) unbaked pie crust
1 ½ cups shredded mozzarella, divided
3 to 4 medium Beef steak tomatoes, thinly sliced — I sprinkle them with salt- Jane’s Krazy salt. Let them sit for 20 minutes and put paper toweling on top to absorb the extra juice from the tomatoes.
1/3 cup thinly sliced Vidalia onion
½ cup Caesar salad dressing — I use Marie’s from the refrigerator section.
1 Tablespoon Fresh basil leaves, or to taste — I love lots.
1 Tablespoon Jane’s Krazy Mixed up Salt and Pepper.
1 Teaspoon Black Garlic Salt, or to taste — order on line or go to the Savory Spices store in Birkdale Village.
Preheat oven to 400F.
Bake pie crust 10 to 12 minutes, until golden. Cool on wire rack.
Reduce oven temperature to 350F. Brush olive oil on the bottom of the pie crust. Then sprinkle half of mozzarella on bottom of cooled pie crust.
Top with tomato slices and arrange onion slices evenly over tomatoes.
Combine salad dressing, remaining mozzarella, basil, salt, black pepper and Black Garlic Salt in a small bowl, mix well. Spoon over tomatoes and onions.
Bake 40 to 45 minutes, until bubbly and golden brown. Sprinkle Olive Oil over it and cut up fresh basil on top.
After you make it — if you are not pure Southern — you will be!
Preparation and photos by Margi Kyle
Printed version of this recipe
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