Lowcountry Tomato Pie Recipe
A Harsta Family Summer Staple
When sliced tomatoes on paper towels line the Harsta kitchen counters, we know the Lowcountry summer has truly begun! This summer staple is a favorite of ours and the recipe has been shared by word of mouth, written on napkins, and computerized messages for the last 21 years. While you can modify with a pinch more of this or a little less of that, the recipe is pretty simple and to be enjoyed for breakfast, lunch or dinner as a main course or a side dish. In the South we’d say “that’s some good eatin’!”
- Jennifer Harsta
Recipe Tips
Fresh Tomatoes: Sliced to ¼ inch rounds. Lay flat on paper towels. The firmer the tomatoes, the better. If the tomatoes are too soft it will make for a soggy pie. Consider Beefsteak or Plum tomatoes. Just make sure they are firm and not mushy.
Kosher Salt: Pulls water from the tomatoes prior to assembly.
Fresh Basil: I highly recommend using Hardee Greens fresh basil leaves if you can. Fresh basil seals the deal!
Mozzarella & Cheddar Cheese: You can use pre-shredded cheese for this recipe, although shredding it from a block makes for better melting.
Mayonnaise: Tomato, basil, and mayo are a match made in heaven! The mayo helps hold the pie together along with adding a great flavor. Not a mayo fan, cut back slightly on mayo and add a bit more cheese.
Seasonings: Salt, pepper, fresh garlic and garlic powder are the main spices for this recipe. For a spicier version, add cayenne pepper to taste. For more savory flavor, I have even added in an Italian herb blend.
Lowcountry Tomato Pie Recipe
Serves: 8
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hr 5 min
Ingredients:
1 9-inch pie shell, store-bought or from scratch
6 large tomatoes – ripe but firm, sliced to ¼ inch rounds
2-3 tablespoons kosher salt to cover tomatoes
4-6+ oz shredded mozzarella cheese
4-6+ oz shredded cheddar cheese
1 cup (or less) Dukes mayonnaise – for a very moist pie, use full cup
½ cup fresh Hardee Greens Sweet Basil, torn
¼ teaspoon granulated garlic or garlic powder
2 small cloves fresh garlic, minced
¼ tsp kosher salt for seasoning
Black pepper to taste
Cayenne pepper to taste
Directions:
Prep: Preheat the oven to 350ºF. If making from scratch, prepare the pie dough.
Slice & Coat: Slice the tomatoes to about 1/4-inch in thickness. Arrange them in a single layer on a paper towel-lined counter or sheet pan. Sprinkle the tomatoes with salt and cover with another layer of paper towels. Let sit for 10 minutes. Gently pat the paper towels on the tomatoes before removing tomato slices.
Combine: In a medium bowl, combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
Layer: Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
Finish Layering: Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. Top with a thin layer of the shredded cheese to finish.
Bake: Bake the pie in the middle of the oven for 35 to 45 minutes or until the cheese begins to bubble and the edges of the crust turns a golden brown.
Enjoy!