Tomato Pie
cooking.nytimes.com
Claimed by Lee Bailey
Serves 6 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Lee Bailey
Dairy & Eggs
Bakery
Pantry / Durable
- Checked by Lee Bailey
Recipe by Lee Bailey
A Southern pie of sliced tomatoes, basil, and cheese baked in a buttery crust.
By Lee Bailey
Tomato pie is a Southern summer staple, made when the tomatoes are too good to cook into sauce. Bailey's version layers them with basil, onion, and a mayonnaise-and-cheddar topping that bakes into a golden crust of its own.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Lee Bailey
Serves 6 · 2 of 6 items checked · 4 aisles
Fit the pastry into a pie dish and blind-bake it until lightly set. Let it cool.
Layer the sliced tomatoes in the shell, sprinkling each layer with salt, pepper, basil, and chopped onion.
Mix the cheddar with the mayonnaise and spread it over the top of the tomatoes.
Bake at 350°F for about thirty-five minutes, until the top is browned and bubbling. Let it stand before slicing.
Adapted from Lee Bailey's Country Weekends. View a published recipe at NYT Cooking (opens in a new tab)
A long lunch on Long Island · Long Island, New York