My Take on a Southern Favorite

 After the first couple of BLT's or caprese salads there are few other dishes that sing summer's praises like the tomato pie.  Even restaurants like our favorite, 82 Queen in Charleston, join in with their versions.

Here's mine:

Roasting the tomatoes (after draining them for an hour or two) adds both sweetness and an interesting flavor to the fruit.  I roast them at 450 degrees on an oiled baking sheet with purple onion, olive oil, a sprinkling of onion powder and dried basil.  Let them cool on the baking sheet.

Prebake a pie shell and allow to cool.

Preheat oven to 350.

Ingredients:

Several slicing tomatoes or heirlooms, sliced 1/4 "

1 purple onion, thinly sliced

2 cups of fresh cheddar - I use Tillamook

1/2 cup of mayonnaise

1/2 cup of sour cream

1/4 cup of grated parm

1 T Worcestershire 

chiffonade of 4-5 basil leaves

1/2 cup sliced green onions

chopped Kalamata olives

Mix cheddar, parm, mayo, and sour cream, and Worcestershire.  Spread half over baked pie shell.  Place a layer of roasted tomatoes and onions on top.  Spread another layer of cheese mixture, top with remaining tomatoes, olives, and green onions.  Sprinkle a bit of cheddar on top.

Bake at 350 for 45 minutes.  Allow to sit for at least 10 minutes before cutting.