Tennessee Tomato Pie
Varina
Dudley can make this for you when you are homesick for Nashville!
ingredients
- 1 store bought pie crust
- 5 medium Tennessee tomatoes, peeled and thickly sliced
- 1/2 cup of plain breadcrumbs
- 3/4 cup of shredded fontina cheese (can also use mozzarella cheese)
- 1 cup of fresh basil, coarsely chopped.
- 1 small vidalia onion, thickly sliced
- 1 egg yolk
- 3 tbsp of good mayonnaise
- 1/8 cup of grated parmesean cheese
- 1 tbsp of olive oil
- Salt and pepper to taste
directions
- 1
Preheat oven to 375 degrees.
- 2
Cook pie crust according to directions on box.
- 3
Arrange peeled sliced tomatoes in a collander and sprinkle with salt. Allow to drain in collander for 2 hours.
- 4
Once pie crust has cooled, sprinkle 1/3 of breadcrumbs on bottom of crust. Mix egg yolk and mayonnaise in bowl. Layer tomatoes and vidalia onion slices on top of breadcrumbs. Drizzle with half of mayonnaise mixture, half of basil leaves, and half of the cheese. Repeat layering process, adding salt and pepper. Top the pie with remaining tomato slices, remaining 1/3 of breadcrumbs and parmesean cheese. Drizzle with 1 tbsp of olive oil.
- 5
Bake in oven for 1 hour uncovered until bubbly hot and golden brown. You may need to cover pie for the last 20 minutes to prevent burning.
Source: Liz Atwood
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