Eat This Now: Tomato Pie

According to SpringHouse Restaurant’s Executive Chef Rob McDaniel, tomatoes are “one of the true blessings of summer.” As we bid adieu to another Russell Lands On Lake Martin summer, it’s our pleasure to savor the season’s very last morsel – and share a true, classic Southern recipe: tomato pie.

Serving suggestion? Goes well with football!

Tomato Pie

Ingredients:
One 9-inch pie shell
4 good tomatoes, heirloom or red
1 cup Duke’s mayonnaise
1/2 cup grated white cheddar cheese
1 cup fresh grated Parmesan cheese
Salt and pepper

How to prepare:
Wash tomatoes with a damp cloth. Cut into 1/8-inch slices. Arrange tomato slices on a towel; sprinkle with salt. Lay another towel on top to soak up the water the tomatoes will produce. Let salted tomatoes sit for one hour.

In the meantime, pre-bake your pie shell and allow it to cool. Mix together the Duke’s mayo, cheddar cheese, Parmesan cheese and a good pinch of fresh ground black pepper. Begin layering tomato slices in the pie shell. If using assorted color tomatoes, alternate the colors. Once the shell is full, spread the mayo mixture over the top. Bake in a 350-degree oven for 20 minutes, or until the top is golden brown. Remove pie from oven and let rest for 15 minutes.