I have to admit, even though Tomato Pie is a deeply traditional Southern dish, it just wasn’t one that I grew up eating. We regularly had fresh tomatoes and ate them freshly sliced on sandwiches, in salads, or alone as a treat. If we had extra they were typically cooked with okra and onions, or often into a tasty pasta sauce or casserole. I suppose tomato pie qualifies as a type of casserole, just one cooked in a shallow dish and with a crust. Odd how we differentiate between dish types based on such minor differences. Regardless, I honestly thought I invented this back when I was in college, but it turns out it’s just a version of a traditional Southern Tomato Pie. Most tomato pies do not have a meat component. This one does, but even with the meat it’s a fairly light dish. You can leave it out, or dress it up even more if you want to, it’s a forgiving dish.
Simply Southern Tomato Pie
Ingredients:
- 1 store bought pie crust (or make your own, you overachiever you!)
- 1 cup, more or less, of ripe fresh tomatoes cut into ½ inch chunks (I leave the seeds in because I don’t know any better… but seeding the tomatoes does make the pie’s texture better, and some people think the seeds lend a bitter taste. Leaving the seeds in does make the pie a little wetter, but I can’t stand throwing out good food and all that tomato flavor so I leave them in. If you use different types of tomatoes it will be more colorful. (Oh, I know I said ripe, but since this is cooked if the tomatoes aren’t at peak yet don’t worry. It’ll still be good.)
- 1 / 2 Medium onion chopped, or about a half cup of chopped green scallions. This is optional.
- 5 or 6 slices of Lunch Meat. (yes …say it slowly …”Lunch …Meat” …Get over it.) Roll it loosely and cut it into shreds… (It’s really used more as a flavoring, not the main ingredient. I stick to any of the flavor varieties of Ham – HEB Black Forest is really tasty. Chicken and Turkey are okay but not my favorite, and don’t even think about Pastrami or Roast Beef, you heathen!). If you really want to make this dish more of a main course, add in a ham steak cut into 1/4 inch cubes.
- Dried Basil, about a teaspoon. (I happened to have an overabundance from my garden this year, but store bought is fine). You can add other herbs to taste.
- 1 cup shredded cheese of your choice… (I use HEB Mexican Blend, but any cheddar is good, I bet Fontina would work, too).
- 6 large eggs, beaten lightly.
- 1/4 cup milk.
- a scant sprinkle of dried garlic powder.
- black pepper to taste.
- a sprinkle of Parmesan Cheese.
Directions:
1. Preheat oven to 350 degrees.
2. Spray or Grease a pie pan, and lay the crust in it. Press it into the pan lightly. (Ignore the aluminum foil in the picture, I couldn’t find our everyday glass pie pan and didn’t want to gunge up the vintage Corning ware.)
3. Distribute the chopped tomatoes and onions evenly along the bottom of the crust.
4. Distribute the lunch meat evenly over the onions and tomatoes.
5. Sprinkle the shredded cheese over the lunch meat, and sprinkle with fresh basil or dried basil flakes
6. Slowly pour the egg/milk mixture over the cheese, don’t rush, the egg needs time to soak into the mix. Once it’s all poured in, push down any dry cheese or meat that’s sticking up above the eggs. It all needs to be wet to reduce the possibility any protruding bits will over bake.
7. Add pepper to taste. I don’t add salt because I think the lunch meat is salty enough.
8. Sprinkle Parmesan over the top. About a tablespoon does it for me.
9. Bake in the 350 degree oven until the eggs set, the crust is golden and the cheese on top is brown. 35-45 minutes. I can’t be more exact because depending on how wet the tomatoes are you might need to leave it in a little longer. The eggs in it should puff up and the center should not be runny.
Let it cool a little. This is good hot, but I prefer it cold after an overnight in the refrigerator. I like it served with a simple lettuce salad and sliced cucumbers with ranch dressing, and some “Talk O’ Texas” Crisp Pickled Okra. Like I said before, it is a LIGHT dish. You might want to serve it as a side to something more substantial.