Mississippi Tomato Pie
Local home-grown tomatoes make the difference
This Mississippi Tomato Pie is made with local Purple Cherokee Tomatoes. Beef Steak Tomatoes make a good choice too as they are a dryer tomato. If you love vine ripened tomatoes and fresh basil, then this recipe is for you.
A Neshoba County Fair recipe
An old college friend shared the recipe with me on a visit to their cabin at the Neshoba County Fair held in Philadelphia, Mississippi. If you’ve never been, 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.
Best Tomato Pie EVER!
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!!
No Time 2 Cook owner, Karen Kurr, is passionate about bringing families back to the dinner table. Just like the recipes she shares, No Time 2 Cook products are cooked from scratch and taste like home-made.
- 1 deep dish pie crust
- 8 medium ripe tomatoes (2 qts. chopped)
- 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, salt, and allow to sit for 10 minutes. (The salt will help draw out the juice from the tomatoes.)
- Pour tomatoes into a colander and drain well. Remove as much juice as possible by squeezing tomatoes.
- Slice basil (To slice basil, stack leaves, roll up like a cigar, and slice)
- Return drained tomatoes to bowl and add black 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 60-75 minutes or until golden browned and bubbly. Let stand for 10 minutes and serve.
- After you cut your first slice, if juices puddle in bottom of pie pan, place an absorbent paper towel in juice and allow to sit for 5 minutes. The paper towel will absorb the juices keeping your crust from getting soggy.