Tomato Pie. It’s a Southern speciality. Now this roasted tomato onion pie is not to be confused with the Italian tomato pie. However, really my creation is cross pollination between the Southern tomato pie and the Italian version.
Now the Italian version is also called a pizza, and it derives from the Sicilian pizza. Tomato sauce is usually used as well as cheese and other toppings. The Southern version uses whole tomatoes along with basil, other herbs and cheese. It’s most popular in the summer when tomatoes are in season.
Epicurious gives a history of the Southern tomato pie which they note that it’s most popular in the Carolinas. Yes, my neck o’ the woods. No wonder we love it. Now most folks put a healthy amount of mayonnaise in their tomato pies, but in honor of reducing the number of calories and fat content, I don’t. Yes, there’s nothing better than a thickly slathered mayo, tomato, salt and pepper sandwich on white bread, that being the sandwich version of the tomato pie, but this roasted tomato onion pie really doesn’t need that much mayo!
There’s a dual process with the tomatoes. Some are charred and roasted in the oven along with the onions and some of the tomatoes are sliced thinly and put into the pie fresh. The caramelized roasted tomatoes and onions almost have a hint of sweet. Then there’s basil, fresh basil, lots of fresh basil.
Topping off this pie, which as you can I put in a tart pan for a tad bit more style, is cheese. Two kinds in fact. And, adding more style to this pie is using the cherry tomatoes that are just adorably stinkin’ cute as they peek out from under the clouds of cheese topping! I also like to sneak in other subtle flavors, so check out the ingredients list. Not what you typically see in a Southern version of a tomato pie. But, true to my mantra of #adventurouspalatesonly, this roasted tomato onion pie follows suit. xoxo ~ally