Recipe Background
Pie and tomatoes. Does it get much more Southern than that? Not really. And that's what we love so much about Southern Tomato Pie. It combines two of the simplest, yet most delicious elements that make up comfort food cuisine. And they're highlighted in the form of a buttery cracker crust topped with juicy, fresh-from-the-farm tomatoes, and a creamy and rich spread that creates the most amazing flavor combination. We like to top it off with even more of those juicy tomatoes because when they're perfectly ripe, how can you resist?! The taste of the South is sweet, juicy, and creamy thanks to Southern Tomato Pie, and we're pretty obsessed with that!
Pie and tomatoes. Does it get much more Southern than that? Not really. And that's what we love so much about Southern Tomato Pie. It combines two of the simplest, yet most delicious elements that make up comfort food cuisine. And they're highlighted in the form of a buttery cracker crust topped with juicy, fresh-from-the-farm tomatoes, and a creamy and rich spread that creates the most amazing flavor combination. We like to top it off with even more of those juicy tomatoes because when they're perfectly ripe, how can you resist?! The taste of the South is sweet, juicy, and creamy thanks to Southern Tomato Pie, and we're pretty obsessed with that!
Ingredients
- 1 sleeve buttery round crackers crushed
- 1/2 stick butter melted
- 4 large tomatoes plus more to taste, for garnish, sliced, divided
- salt to taste
- 1/2 cup fresh basil chopped
- 2 tablespoons fresh thyme chopped
- 8 ounces cream cheese shredded
- 1 cup parmesan cheese
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mayonnaise
- garlic powder to taste
- pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- In a large resealable plastic bag, add the cracker crumbs and the melted butter and mix well to combine.
- Pour the cracker mixture into a 9-inch pie plate and press the crumbs into the bottom and up the sides of the pie plate.
- Bake the crust for 10 minutes.
- Let the crust cool for 15 minutes.
- Line a sheet pan with paper towels.
- Place the 4 sliced tomatoes on the paper towels in a single layer and sprinkle them with the salt.
- Let the tomatoes drain on the paper towels for 15 minutes.
- Pat the tomatoes dry with more paper towels.
- In a bowl, mix the basil and the thyme together.
- Add the tomatoes to the pie crust in layers, alternating with the herb mixture.
- In a bowl, use an electric mixer to blend the cream cheese, the parmesan, the cheddar, and the mayonnaise together until it is creamy.
- Add the garlic powder and the pepper to the cream cheese mixture and stir to combine.
- Place large spoonfuls of the cream cheese mixture on top of the tomatoes and then gently spread it over.
- Bake the tomato mixture until it is golden-brown and bubbly, about 30 minutes.
- Allow the pie to cool for 15 minutes.
- Garnish with the extra tomatoes and serve.
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