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Southern Tomato Pie

Prep Time1 hr
Cook Time1 hr 35 mins
Total Time2 hrs 35 mins
Course: Main
Cuisine: American
Servings: 6 -8
Author: Pam - For the Love of Cooking / Original by Vivian Howard featured on Savuer


  • Crust:
  • 1 premade pie crust

  • Filling:
  • 12 vine ripened tomatoes cored, seeded, & cut into 1/2-inch dice, divided
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tsp olive oil
  • 1 sprig of fresh thyme leaves removed
  • Sea salt and freshly cracked black pepper to taste
  • 1 tbsp butter
  • 1 sweet yellow onion sliced thinly
  • 1/3 cup fresh basil chopped

  • Topping:
  • 1/2 cup mayonnaise
  • 1/3 cup Fontina grated
  • 1/3 cup Parmigiano-Reggiano grated
  • Freshly cracked black pepper to taste

  • Other Ingredients:
  • 1 heirloom tomato sliced & patted very dry with paper towels
  • Fresh basil chopped


  • Prepare the crust by transferring one pre-made pie dough to a 9-in. pie plate.
  • Flute the edges with your fingers. Place into the refrigerator for 30 minutes.
  • Preheat oven to 425 degrees. Line the crust with a double thickness of tin foil. Fill with pie weights, dried beans or uncooked rice.
  • Place into the oven and bake on a lower oven rack 20-25 minutes or until edges are golden brown.
  • Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown.
  • Cool completely on a wire rack.
  • Reduce the oven to 375 degrees.
  • Make the filling by tossing HALF of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar.
  • Set them over a colander to drain in the sink while you get everything else ready, at least an hour.
  • Place the other half of the diced tomatoes on a baking sheet.
  • Toss with the olive oil and fresh thyme leaves then season with sea salt and freshly cracked black pepper, to taste; toss to coat evenly.
  • Place into the oven to roast for 25-30 minutes, dried and slightly browned.
  • Remove from the oven; set aside to cool.
  • Make the caramelized onions while the tomatoes are draining in the sink and the others are roasting in the oven.
  • Heat the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized.
  • If the onion gets dry, add a couple tablespoons of of water to the pan, scrape up the over-browned bits, and continue cooking, stirring occasionally. This will take about 45 minutes.
  • Make the topping by combining the mayonnaise, Fontina, and Parmigiano-Reggiano cheese then season with freshly cracked pepper, to taste; mix well.
  • Prepare the pie by combining the drained tomatoes, roasted tomatoes, caramelized onion, and fresh basil in a bowl; mix until well combined.
  • Pour into the prepared and cooled pie crust.
  • Spoon the topping evenly over the filling.
  • Top with a few slices of heirloom tomatoes that you've patted very dry with paper towels.
  • Place into the oven and bake for 30 minutes, or until the top of the cheese is bubbling and starting to turn golden brown.
  • Remove from the oven and allow to cool. Top with fresh basil before slicing and serving. Enjoy!