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Tomato Pie
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Tomato Pie

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

5 large tomatoes, sliced
handful of fresh basil, roughly chopped
9” pie shell, pre-baked, following package directions
1½ cups shredded cheddar cheese
1 cup mayonnaise
kosher salt and coarse-ground pepper to taste

Preheat oven to 350˚.

Place a cooling rack on top of a sheet tray. Lay tomato slices on the rack and sprinkle with salt. Allow to drain for 15 minutes.

Reserving 4 slices for a garnish, layer the remaining slices in the crust, overlapping in a concentric circle. Sprinkle with basil, salt and pepper.

In a small bowl, mix cheese and mayonnaise together, then spread on top of the tomatoes. Place the remaining slices on top.

Bake for 20-30 minutes or until golden brown. Let cool for 15 minutes before slicing and serving.

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