Neshoba County Fair Tomato Pie
If you love vine ripened tomatoes and fresh basil, then this recipe is for you. An old college friend shared the recipe with me on a visit to their cabin at the Neshoba County Fair. Have you ever been to the fair? If not, a trip should definitely be on your bucket list. A word to the wise–wear your cool clothes cause it gets mighty hot in Neshoba County in July.
But I digress–This is the best Tomato Pie I’ve ever had and my “go to” when tomatoes are at their peak here in Mississippi. You better be quick though, the season will be drawing to a close soon. Follow my directions to the “T” for a meal that needs nothing more than a fork and a good appetite. Enjoy!!
- 1 deep dish pie crust
- 8 medium ripe tomatoes
- 1 1/2 t. salt
- 1/4 t. black pepper
- 8 large fresh basil leaves
- 1 1/2 c. shredded sharp cheddar cheese
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- dash onion powder
- dash garlic powder
- 1/2 t. Louisiana Hot Sauce
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- Preheat oven to 350 degrees. Pre-bake pie shell for 8-10 minutes until lightly browned.
- Slice or rough chop tomatoes removing seeds with juice.
- Salt tomatoes and put in colander to drain. Remove as much juice as possible.
- Slice basil (To slice basil, stack leaves, roll up like a cigar, and slice)
- To tomatoes, toss in pepper and sliced fresh basil
- Arrange tomato mixture in bottom of pre-baked pie shell.
- Cover with cheese
- Combine mayonnaise, sour cream, garlic powder, onion powder, and hot sauce. Spread over cheese.
- Bake at 350 degrees for approximately 45-50 minutes or until golden browned and bubbly. Let stand for 10 minutes and serve