Paula Deen’s Tomato Pie is a classic southern recipe featuring baked tomatoes layered with basil, onion, and a creamy cheese topping.

Scale

1 (9-inch) pie crust, baked

4 large ripe tomatoes, sliced

1 tsp salt

1/2 cup sweet onion, finely chopped

8–10 fresh basil leaves, chopped

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup mayonnaise

1/4 tsp black pepper

2 tbsp grated Parmesan cheese

1. Preheat oven to 350°F (175°C).

2. Salt and drain tomato slices for 20–30 minutes, then pat dry.

3. Bake pie crust until lightly golden and cool slightly.

4. Layer half the tomatoes, onion, and basil in crust.

5. Repeat layers with remaining ingredients.

6. Mix cheeses, mayonnaise, pepper, and Parmesan.

7. Spread cheese mixture over tomatoes.

8. Bake 30–35 minutes until golden and bubbly.

9. Cool 10–15 minutes before slicing.

Pat tomatoes dry thoroughly.

Let pie rest before slicing for clean cuts.

Reheat in oven for best texture.