Bobby's Charleston Tomato Pie

For those of you who know my dad, Bobby, this may come as a shock to you….. he is a published author in a recipe book. I know, that’s shocking, but for those of you who don’t know, my dad is a full-time lawyer, full-time entrepreneur and a part-time tomato pie extraordinaire.

For as long as I can remember, I have been his sous-chef for tasty tomato pies and homemade m&m cookies (I’ll share that recipe next week). As I re-direct my blog/personal stress reliever/fashion finds to KP’s Kitchen & Closet, I thought what better way to kick-off this change than by sharing a family recipe we’ve been making for decades.

So, without further adieu….

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Bobby's Charleston Tomato Pie

Yield: 6

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

For those of you who don’t know, my dad is a full-time lawyer, full-time entrepreneur and a part-time tomato pie extraordinaire. This is his tomato pie recipe we've passed down from generation to generation!

Ingredients

• 3 medium tomatoes
• 1 frozen pie crust (or homemade if you’re feeling extra today)
• 1 Vidalia onion (you only end up using about 1/3 of it)
• salt
• pepper
• basil leaves (~8)
• chopped green onions
• shredded cheddar cheese

Instructions

1. Take one Aleve then head to your nearby U Pick Em to have the most fun you can have cooking which is to pick the dang things yourself - if out of season, go to the grocery store then skip to step 2
2. Take one unbaked, deep-dish pie shell and prick it with a fork in 3-4 places and bake it for 5 minutes at 400 degrees
3. Peel 2-3 medium tomatoes, remove cores, cut into slices and layer the tomato slices in a first layer in the cooked pie shell. *pro tip: after slicing tomatoes, lay on paper towels to drain as much of the liquid as possible, you don’t want your pie getting soggy*
4. Slice very thinly (so Bobby can’t see them since he doesn’t like onions in the first place) one Vidalia onion and put on top of first layer of tomatoes.
5. Sprinkle salt, pepper, basil leaves and chopped green onions on top also.
6. Add a second layer of tomatoes and repeat steps 4 and 5.
7. Mix one cup of shredded cheese with 1/4 cup, give or take, of mayonnaise, and then spread this over the top layer of tomatoes, covering the tomatoes to the edge.
8. Bake at 400 degrees for 30 minutes.
9. ARGUABLY THE MOST IMPORTANT STEP: Sip wine while waiting (we like Pinot Grigio).
10. Let cool just a little, then slice and enjoy.

Did you make this recipe?

Tag @kp_menzies on instagram and hashtag it #KPsKitchen

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Make it a meal

Turn this side dish into a meal and serve with

• Corn on the cob

• Grilled chicken

• Lima beans

• Mixed salad with a light dressing

What will we cook up next?