Tomato Pie with JC Phelps
Learn to make this southern food with JC Phelps- an award-winning food and lifestyle blogger.
Tradition Kitchens had the pleasure of having JC teach a class on Tomato Pie. His award-winning blog, JCP Eats, focuses on food and the classic southern lifestyle. The recipe and instructions for JC's Tomato Pie are below, as well as a video of the class JC taught.
Watch the recording of our class
Tomato Pie Recipe
(makes 2 pies)
Ingredients:
2 pre-baked pie crusts
2-3 medium tomatoes, sliced
1 c. mayonnaise (add slowly until desired consistency; can use more or less)
8 oz. sharp cheddar
8 oz. monterey jack
8 oz. parmesan
1 jar (4 oz.) diced pimentos, drained
1/4 vidalia onion, grated
Grey Poupon Dijon Mustard
minced onion, to taste
black pepper, to taste
kosher salt, to taste
sugar, to taste
garlic powder, to taste
onion powder, to taste
basil, for garnish
Directions:
Preheat oven to 350°F.
Slice tomatoes and place the slices on a paper towel to soak up moisture. Sprinkle with kosher salt and sugar.
Add parmesan, monterey jack, sharp cheddar, diced pimentos, and vidalia onion into a mixing bowl. Add minced onion, garlic powder, onion powder, and black pepper to taste.
Mix on medium speed until combined. Add mayonnaise slowly until desired consistency.
Evenly coat pie shells with Grey Poupon Dijon Mustard.
Pat tomatoes with paper towel to soak up any excess moisture.
Place tomatoes on bottom of the pie shell, filling up the shell about halfway.
Spoon pimento cheese mixture onto the tomatoes. Spread evenly, covering the tomatoes completely.
Bake for 15-20 minutes, then broil on high for 2-4 minutes.
Let set for about an hour and garnish with basil.
Enjoy!