Hannah Dasher’s Mama’s Tomato Pie Is Pure Southern Summer on a Plate
Hannah says, “Ifyou can’t get home grown tomatoes, buy Campari tomatoes.” If you can’t find them, any on-the-vine tomatoes will work great!
Summer’s juiciest tomatoes meet creamy, cheesy goodness in Hannah Dasher’s Mama’s Tomato Pie—a recipe that’ll have everyone begging for seconds! This Southern classic combines sweet Campari tomatoes, sharp white cheddar, crispy bacon and caramelized onions in a flaky pie crust, all bound together with a rich, savory mayonnaise filling. The secret? Letting those tomatoes “sweat” first removes excess moisture for a perfectly set pie that slices beautifully. Whether you’re serving it for brunch, lunch or a light dinner, Hannah’s family recipe celebrates peak tomato season in the most delicious way possible. One slice simply won’t be enough!
For more delicious recipes from Hannah, check out her new cookbook Stand By Your Pan: 100 Easy & Affordable Comfort Food Recipes So Good They’ll Hurt People’s Feelin’s.
Ingredients
- 5 ripe Campari tomatoes, thinly sliced (about 1/2-inch)
- Salt, for sprinkling
- 1 frozen deep-dish pie crust, thawed, pierced with a fork
- 1 heaping cup mayonnaise
- 1/3 cup grated Parmesan
- 1 large egg
- 2 cups shredded sharp Vermont white cheddar
- 1/4 cup plain breadcrumbs
- 2 tsp. brown sugar
- 4 slices thick-cut bacon, cooked until crisp, cooled and crumbled
- 1 medium sweet onion, such as Vidalia, chopped
Instructions
PrintHeat oven to 425°F. Sprinkle tomatoes with salt on both sides. Place on baking sheets lined with paper towels and cover with more paper towels. Let tomatoes sweat on baking sheet for 30 min.
Line deep-dish pie plate with pie crust. Poke holes in crust with a fork, top with foil and fill with dried beans. Bake 7–8 min. Remove foil and beans and set crust aside. Reduce oven temp. to 350°F.
In medium bowl, whisk to combine mayonnaise, Parmesan and egg. Mix in 1 cup shredded cheddar. Sprinkle breadcrumbs in bottom of pie crust. Top with half tomatoes and sprinkle with half of brown sugar, bacon and onion. Spread with half of mayonnaise mixture. Repeat layers and top with remaining cheese. Tent crust with foil. Bake about 35–40 min. Serve warm.
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