🍅 Old-Fashioned August Tomato Pie

🍅 Old-Fashioned August Tomato Pie

A classic summer recipe made with juicy garden tomatoes, creamy mayonnaise, sharp cheddar, and fresh basil. It’s especially good when tomatoes are at their peak in August.

Ingredients

• 1 unbaked 9-inch pie crust
• 4–5 ripe tomatoes, sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• ¼ cup fresh basil, chopped
• ¼ cup finely chopped sweet onion, optional

Instructions

1. Preheat oven to 375°F (190°C).
2. Arrange the sliced tomatoes on paper towels. Sprinkle with salt and let them sit for 15–20 minutes. Pat them thoroughly dry.
3. Place the pie crust in a 9-inch pie dish. Add half of the tomatoes and sprinkle with pepper, basil, and onion if using.
4. Spread half of the mayonnaise over the tomatoes and sprinkle with half of the cheddar.
5. Repeat the layers with the remaining tomatoes, mayonnaise, basil, and cheese.
6. Bake for 35–45 minutes, until the crust is golden and the cheese is bubbling.
7. Let the pie rest for 15–20 minutes before slicing so it sets properly.

🌿 Old-fashioned tip

The secret to a good tomato pie is removing as much moisture from the tomatoes as possible. Otherwise, the filling can become watery and the crust soggy.

Serves: 6–8
Best served: Warm or at room temperature, with a simple green salad.