I had never heard of these until earlier this month when my wife's sister was visiting. I was complaining about picking tomatoes faster than I could eat them and she mentioned it.
Well, I finally got around to trying it and must say, I was impressed. Is there anything else you southern folks are hiding from the rest of us

I found several recipes on line but this is the one I made. BTW, too late for pictures



Alabama Tomato Pie

Ingredients
• 1 frozen deep-dish pie crust, thawed
• 4-5 tomatoes, sliced
• 1 teaspoon salt
• 10 fresh basil leaves, chopped (about
1/4 cup)
• 1/2 cup chopped green onion
• 1 clove garlic, minced
• 1 cup finely shredded mozzarella cheese
• 1 cup finely shredded sharp cheddar
cheese
• 3/4 cup mayonnaise
• Freshly ground black pepper, to taste



Instructions
1. Pre-heat oven to 375 degrees F. Line a baking sheet with a few layers of paper towels. Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices. Let sit for 10-15 minutes, or longer if really juicy, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
2. Poke holes in the bottom of the crust using the tines of a fork. Par-bake the crust for 8-9 minutes.
3. While the crust bakes, combine the basil, green onion, and garlic in a bowl and stir. In a separate bowl, combine the mozzarella cheese, sharp cheddar cheese, mayonnaise and season with freshly ground black pepper. Stir to combine.
4. When the pie crust has baked for 10 minutes and cooled slightly, layer half of the tomatoes on the bottom of the crust, then sprinkle with half of the basil-onion mixture. Layer the remaining tomatoes on top and sprinkle with the remaining basil-onion mixture. Spread the cheese mixture over the top of the pie.
5. Decrease the oven temperature to 350 degrees F, then return the pie to the oven and bake for 30 minutes, uncovered, until the cheese begins to get lightly brown on top. Let rest for 10 minutes, then slice and serve warm.

Recipe Notes
Any tomatoes will work, but depending on the size you may need more or fewer tomatoes.

'mater gravy?

Have you ever had a Vidalia onion casserole?

quote:

Originally posted by BamaJeepster:
Have you ever had a Vidalia onion casserole?

Recipe?

quote:

Originally posted by V-Tail:

quote:

Originally posted by BamaJeepster:
Have you ever had a Vidalia onion casserole?

Recipe?

This one looks close to the one my Grandmother used to make. Unfortunately I don't have her recipe, it was absolutely delicious though!

https://www.tasteofhome.com/re...s/vidalia-casserole/

I don't like tomatoes all that much and that recipe looks good!

This place is famous for them, me, Meh way over rated, but then again the best Pizza in the world is in my area.

https://www.marucaspizza.com/menu/

quote:

Originally posted by downtownv:
This place is famous for them, me, Meh way over rated, but then again the best Pizza in the world is in my area.

https://www.marucaspizza.com/menu/

pie as in pie crust in a baking dish, not pie as in pizza

My wife makes one, I'll give her the recipe to compare but it looks pretty similar.

quote:

Originally posted by BamaJeepster:

quote:

Originally posted by V-Tail:

quote:

Originally posted by BamaJeepster:
Have you ever had a Vidalia onion casserole?

Recipe?

This one looks close to the one my Grandmother used to make. Unfortunately I don't have her recipe, it was absolutely delicious though!

https://sigforum.com/eve/forums...0601935/m/7760060644

Thank you for posting this recipe!
Growing my first own heirloom tomatoes from seed and also a“giant tomato” plant version from Lowe’s.
If they actually ripen I will want to use them in a special recipe.
This one sounds great! Thanks for posting it!
(Aphids have invaded the plants and my next post will ask advice on how to fight them).

Love, love, love tomato pie this time of year.
Your recipe looks spot-on.

A tomato pie won the Pie Town, New Mexico pie contest the year I was a judge.

I had never heard of one. It was surprisingly good.

"Grit pie"... you use yellow grits for the pie shell....

My wife made one of these last week. Exactly like the recipe except she chopped up a little fried bacon in hers. It was amazingly good.

quote:

Originally posted by olfuzzy:
Recipe Notes
Any tomatoes will work, but depending on the size you may need more or fewer tomatoes.

Add to notes: use Duke's mayo, but use a light hand with it. Too much mayo will ruin it.

In the winter, I love using home canned tomatoes.

Isn't that pretty much deep dish Chicago Style Pizza?

quote:

Originally posted by BamaJeepster:

quote:

Originally posted by V-Tail:

quote:

Originally posted by BamaJeepster:
Have you ever had a Vidalia onion casserole?

Recipe?

This one looks close to the one my Grandmother used to make. Unfortunately I don't have her recipe, it was absolutely delicious though!

https://www.tasteofhome.com/re...s/vidalia-casserole/

Sounds good, I'll have to try it.

When I'm using the green egg, after prepping my main course, I always put the rub on a vidalia onion or two and let it sit for the same length of time as the food. Throw it on the smoker with the food for about 40mins and man oh man, is it ever wonderful!

I think I'll make this casserole but instead of sauteing them in butter, I'll used smoked onions. Mmmmm

quote:

Originally posted by matthew03:
Isn't that pretty much deep dish Chicago Style Pizza?

not even close

quote:

If they actually ripen I will want to use them in a special recipe.

If they don't ripen, look up "green tomato mincemeat". My mom made it all the time, great for pies.