How To Make Southern Tomato Pie — Cooking Lessons from The Kitchn

August 25, 2017

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http://www.thekitchn.com/feedburnermain

(Image credit: Joe Lingeman)

This pie calls for 1 1/2 pounds of tomatoes and pie crust. Feel free to buy store-bought crust or make your own.

From the first bite to the last slice, tomato pie is sublime: Sharp tomatoes and savory bacon are seasoned with thyme and bathed with mayo and sharp cheese to make a humble pie that’s the perfect entrée for your end-of-summer suppers and lazy weekend brunches.

I have a theory that tomato pie was created by thrifty Southern cooks who were trying to make the most of tomatoes from their backyard gardens — especially those tomatoes that weren’t quite ripe enough for tomato-and-mayo sandwiches or canning. These cooks had the ingenious idea to transform these so-so tomatoes into something wildly delicious with pantry staples like mayonnaise and breadcrumbs. It also means that any home cook can master this speciality with just a few key points.

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