There is a certain point in a Mississippi summer when tomatoes stop being a side dish and become the whole reason for the meal.
They sit on windowsills and kitchen counters, still warm from the garden or the farmers market, their skins stretched tight and shiny in shades of red, orange, and almost-pink. Somebody’s uncle has too many. A neighbor leaves a bag on the porch. A roadside stand has a handwritten sign that simply says, “Homegrown Tomatoes,” and that is all the advertisement anyone needs.
By July, we are slicing them thick for sandwiches, salting them beside field peas, and eating them over the sink because some things are too good to wait on a plate.
And then there is tomato pie.
Tomato pie is one of those summer recipes that feels fancy without asking too much of you. It is humble and rich at the same time, the kind of dish that works for Sunday lunch, a porch supper, or a covered dish table where everyone pretends they are “just getting a small piece” before going back for more.
The best part is that it does not need perfect tomatoes. It just needs real ones. Juicy ones. The kind that smell like sunshine and dirt and Mississippi summer.
Mississippi Summer Tomato Pie
Ingredients:
- 1 deep-dish pie crust, baked according to package directions
- 4 to 5 medium summer tomatoes, sliced
- 1 teaspoon salt
- ½ cup chopped sweet onion
- ½ cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil, plus more for topping
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Optional: cooked, crumbled bacon
Directions:
Slice the tomatoes and place them on paper towels. Sprinkle with salt and let them sit for about 20 minutes. This helps pull out some of the extra moisture so your pie stays rich instead of soggy.
Preheat the oven to 350 degrees.
Layer the tomatoes and chopped onion in the baked pie crust. In a bowl, mix together the mayonnaise, cheddar, mozzarella, Parmesan, basil, black pepper, and garlic powder. Spread the cheese mixture over the tomatoes. If using bacon, sprinkle it over the top.
Bake for 30 to 35 minutes, or until the top is golden and bubbly. Let the pie rest for at least 10 minutes before slicing.
Serve it warm with a simple green salad, fresh corn, or nothing at all but a glass of sweet tea and a good Sunday afternoon.
