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Savory Tomato Pie Recipe - This classic Southern tomato pie recipe is perfect for breakfast and brunch or for a side dish with just about anything. It's best when tomatoes are in season!
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Savory Tomato Pie Recipe: https://www.pauladeen.com/recipe/savory-tomato-pie/
Learn how to make a homemade pie crust: https://youtu.be/lER3OBzsVRA
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#pauladeen #loveandbestdishes
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0:00
- Okay.
0:02
Down south, especially down here in south Georgia,
0:07
southeast Georgia, we love tomato pies.
0:10
When our homegrown tomatoes start coming in,
0:13
Oh my goodness you want a tomato sandwich,
0:16
or either a tomato pie
0:18
or just salt and pepper on the tomato,
0:21
maybe with a dollop of mayonnaise
0:24
and it'll sit just right on your tummy.
0:29
So I'm gonna share with y'all my recipe for tomato pie today
0:33
and I'm starting with a cup of mayonnaise.
0:38
And I am mixing my cheeses.
0:42
Let's see, I think I've got mozzarella
0:45
and just regular cheddar.
0:49
So I'm just gonna stir the cheeses in this mayonnaise.
0:54
(bowl clangs)
0:55
And for a savory pie,
0:59
this kind of acts as like the meringue.
1:04
Like a meringue would,
1:05
or a fresh whipped cream on a sweet pie.
1:11
So this is our pie crust.
1:13
I mean, our meringue is going to top our pie.
1:20
And it is so, so, so, so good.
1:24
All right.
1:25
Now I actually made a pie crust a couple of weeks ago.
1:30
Wasn't it, Theresa?
1:32
- [Theresa] Yes.
1:33
I actually made,
1:34
I think it's called Paula's Perfect Pie Crust.
1:38
So I actually made this and I put it in the freezer raw
1:42
so, I wasn't about to throw it away.
1:46
So it's coming in real handy today.
1:49
So I'm going to,
1:53
give these tomatoes, did you salt these tomatoes?
1:56
- [Theresa] Yes, ma'am.
1:57
Okay. Well, I'm salting them again
2:01
and I'm gonna put a little pepper on them.
2:05
So that your pie won't be soggy,
2:09
I recommend that you drop your tomatoes in boiling water.
2:14
And you can just take like a little paring knife
2:18
and in the top of your tomato,
2:20
just make a little X and drop it down in boiling water.
2:24
And it doesn't take but a second.
2:26
You'll see that skin starting to peel away.
2:29
You don't want those tomatoes to cook,
2:31
but just enough to get that skin to going.
2:35
And it's so much easier than trying to peel a tomato.
2:42
So then you will want to put them out on a paper towel
2:48
salt them, because that salt is gonna pull out excess water.
2:56
You can see how wet the paper towels got.
3:01
A lot of, a lot a lot of water,
3:06
came out of there.
3:10
This is so good y'all.
3:13
We love it for breakfast, with an egg dish.
3:17
Oh, it's so good.
3:22
So, so good.
3:23
And it's delicious if you're having company
3:27
and you're grilling steak or something like that.
3:30
It's wonderful as a side dish.
3:36
So look, I'm using every one of those tomatoes.
3:41
Okay. So I used every one of those tomatoes
3:43
that Theresa,
3:50
prepped for me.
3:52
'Cause this is like a deep dish pie.
3:55
So I'm going to need maybe about eight or 10 basil leaves.
4:03
(water running)
4:04
And I probably needed to wash those first.
4:10
So I'm going to roll this in some paper towel.
4:14
'Cause I don't want any more water
4:16
in my delicious tomato pie.
4:21
(knife swishes)
4:23
(crunching)(thudding)
4:25
So I'm just going to roughly chop this.
4:27
That basil is so incredible.
4:32
It's like the finest food perfume.
4:38
Wow.
4:39
And you can use as much basil as you would like.
4:43
Now I'm just going to sprinkle that all around
4:47
to cover the tomatoes.
4:56
I think that was about the right amount of basil,
4:58
don't you Eddie?
4:59
- [Eddie] Mm-hmm. Yeah, it goes a long way.
5:01
- [Paula] Yep.
5:02
- [Theresa] I can smell it no matter where--
5:03
- [Paula] I know it isn't it fabulous?
5:05
It's like I said, it's the finest food perfume.
5:09
(water running)
5:11
That you can get.
5:13
Oh, even the paper towel,
5:15
where I squeezed out the water smells so good.
5:19
All right, so next I'm going to add our onions.
5:24
And we're using a green onion,
5:27
or a spring onion or scallion.
5:30
whatever you happen to call them in your area.
5:38
You know what, I think I'm, no, I won't do that.
5:42
Y'all (laughing)
5:47
you I can't tell y'all how hard it is for me,
5:53
to take a recipe that I've written
5:55
or even formulated or been given.
5:58
And it's in print.
5:59
I have the hardest time not changing my own recipes.
6:04
(foot stomps)
6:05
I don't know how many people had that problem
6:07
but it's hard when you're a fly
6:09
by the seat of your pants cook.
6:11
It's just hard.
6:13
It's hard to follow that recipe, for me.
6:16
And I know for many other folks out there it's hard as well.
6:22
but if you don't watch me I will change one of my recipes.
6:25
(laughing)
6:27
All right, so here comes our Meringue.
6:32
Think of this like you would, if it was a sweet pie
6:39
and putting your meringue on it.
6:44
(spatula clinks)
6:47
I'm just going around and getting those edges good first.
6:52
you know if we were making a sweet pie,
6:55
it's important that you bring that meringue all the way
6:57
to the edge of your pie crust.
7:10
those tomatoes were beautiful
7:14
Were they heirlooms?
7:17
- [Theresa] No, I don't think heirlooms are--
7:17
- [Paula] Theresa?
7:19
- Yet, are they?
7:19
- [Paula] Oh yeah.
7:21
- [Theresa] No, but they came from Davis Produce.
7:22
- [Paula] Oh, did they?
7:25
Davis Produce, they got it going on.
7:29
If y'all ever come here and are spending a week at Tybee,
7:36
make sure on your way that you stop at Davis Produce,
7:42
and pick you up some fresh fruit and vegetables
7:46
for your stay.
7:47
If you're staying some place that's got a kitchenette,
7:51
or a kitchen,
7:53
and enjoy some of their fresh vegetables.
7:56
They're so good.
7:57
(glass clinking)
8:01
Okay, so the last dollop goes in the middle.
8:08
Just gonna cover those,
8:11
layers of onions.
8:18
Now we're actually gonna bake this,
8:22
for 30 minutes.
8:26
And I think it's...
8:28
- [Eddie] it looks like a cream pie from here.
8:30
- [Paula] It does, doesn't it.
8:31
(laughing)
8:33
It does.
8:34
You got your mouth all set for something sweet
8:39
and it turns out that it's savory.
8:41
(bowl clattering)
8:41
(water running)
8:43
All right, so,
8:49
Kinda fill in those little cracks.
8:56
Oh.
8:58
I think It's 350.
8:59
I'll have to look and check y'all.
9:02
- [Theresa] It is 350.
9:03
- [Paula] Okay.
9:03
- [Theresa] And I think it says 20 minutes.
9:05
- [Paula] 20 minutes?
9:06
- [Theresa] Start checking at 20 minutes.
9:07
- [Paula] Oh, okay.
9:07
Yeah, it's not going to take long
9:09
'cause you don't want it cooked to death.
9:10
(bowl clinks)
9:11
You know what I'm saying?
9:13
(bowl clanking)
9:14
Do you?
9:15
I probably should have saved those onions
9:17
to garnish them with after I took it out of the oven.
9:19
(bowl clanks)
9:20
So let's refer to our recipe.
9:25
It says 30 minutes, Theresa.
9:28
- [Theresa] Oh, okay.
9:28
- Yeah, at 350.
9:32
But I think I would do like Theresa just suggested.
9:36
Check it after 20.
9:39
But you do want your tomatoes to get hot
9:42
and naturally all that meringue to melt.
9:49
Look at this tomato pie, y'all.
9:54
(metal thumps)
9:55
- [Eddie] That looks so good.
9:55
- [Paula] How beautiful is that?
9:58
I mean that could almost be your meal
10:00
(metal banging)
10:02
- [Theresa] Mm-hmm.
10:04
- [Paula] with a piece of French bread.
10:09
- [Eddie] Now, have you ever put meat?
10:12
(Metal clanging)
10:12
- Meat?
10:13
- [Eddie] Yeah.
10:14
- No, but you know what,
10:15
I wouldn't opposed to a little bacon in there.
10:19
and have a BL.
10:22
No, no lettuce.
10:23
Have a BT.
10:24
(laughing)
10:25
A TB, tomato and bacon.
10:31
No, I wouldn't be opposed to that at all, Eddie.
10:36
So let's see how this one's gonna cut.
10:39
I know it needs to cool some.
10:43
- [Theresa] We're very, we're not very good at doing that.
10:45
- Uh-uh, we're not too good at,
10:49
when it tells you to let it cool.
10:51
(laughing)
10:56
Eddie makes me do it fast.
10:58
(laughing)
10:59
- [Theresa] Don't blame Eddie.
11:00
(Eddie laughing)
11:03
(water running)
11:04
- Poor Eddie. (laughing)
11:08
Gets blamed for a lot of stuff.
11:16
(clattering)
11:20
When I cleaned off that knife it sure did taste good.
11:25
This was one of the favorite dishes.
11:29
We serve this on special occasions.
11:34
Like mother's day, Thanksgiving, at the lady and sons.
11:40
People loved it.
11:44
(metal clinking)
11:45
- Okay. I can't take my scissors and cut this one,
11:48
'cause it's a real pan.
11:49
(laughing)
11:52
But.
11:54
(metal scraping)
11:56
Come on.
11:57
This is my homemade pie crust.
12:00
- [Theresa] Look at that.
12:01
- [Paula] That I made.
12:02
Look.
12:04
- [Theresa] Yummy.
12:05
- [Eddie] Wonderful.
12:07
- [Theresa] I don't think it can get any prettier.
12:10
- [Paula] I don't want to bite that.
12:12
- [Theresa] Oh, I will for you.
12:13
(laughing)
12:16
- And look at that crust on the bottom how flaky.
12:20
- [Eddie] Now I'm trying to figure out
12:21
what I want for dinner.
12:23
What am I gonna have for dinner?
12:24
- [Theresa] I know.
12:25
I know what I'm having.
12:28
- [Paula] I might have all three.
12:30
(laughs)
12:32
Mm, Wow ka-bow.
12:37
Y'all, please try it.
12:41
Look, that is a picture.
12:45
- [Theresa] that we didn't even have to style that.
12:47
- I know.
12:48
Wait, I got to make it a real picture.
12:53
- [Eddie] Give her the glamour shot.
12:55
- [Paula] Got to have our veggies.
12:59
- [Theresa] I've already got my to-go container.
13:00
(laughing)
13:02
- [Eddie] Looks good.
13:02
- [Theresa] Is that bad?
13:04
- No, that's a compliment to cook.
13:07
To the kook.
13:08
(laughing)
13:11
No it really is kook isn't it?
13:12
(ringing)
13:13
Not cook.
13:14
- [Theresa] Right.
13:15
(laughing)
13:17
- A kooky cook.
13:20
- [Theresa] We'll go with that.
13:21
- You all must try this.
13:24
And Theresa look, look Eddie.
13:27
Look Theresa standing there with her container.
13:31
- [Eddie] She's gonna have to catch me.
13:32
Catch me running down the driveway with the pie then.
13:34
- [Theresa] I know, that's why I'm very ready to go in,
13:37
because I can already see Eddie.
13:40
Those tomatoes are beautiful.
13:42
(fork scraping)
13:43
- Gorgeous.
13:44
And guess what else.
13:45
- [Theresa] Just fabulous.
13:48
- So good.
13:49
- [Eddie] Yeah, the tomatoes kept their form really well.
13:51
- Mm-hm.
13:52
And Theresa you did such a good job
13:54
of slicing them and draining the water out of them.
13:57
- [Theresa] Thank you.
13:58
- Because that's exactly what you need.
14:01
You don't want soggy tomatoes.
14:06
So y'all do try this one 'cause it's delicious.
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