SOUTHERN TOMATO PIE

This classic is what Southerners mean when they say“tomato pie.”It has mayo in it! Use it as a template to come up with your own creation, with whatever tomatoes, cheese and herbs you prefer. If you end up with extra cheese, it never hurts to sprinkle a little more on top.

2 medium (or 3 small) tomatoes Salt

1 deep-dish pie shell (store-bought is fine), pre-baked until golden brown

2 cups grated cheddar (preferably

extra-sharp)

1/2 cup grated Parmesan, plus more

for sprinkling

1/2 cup mayonnaise

1 tablespoon chopped fresh basil,

plus a few sprigs for garnish

1 cup chopped white onion,

preferably Vidalia

Freshly ground black pepper Preheat oven to 375 degrees. Core and slice tomatoes into 1/4-inch slices. Place tomatoes on a wire rack over a tray. Salt on both sides; allow to drain for about 20 minutes.

Sprinkle the bottom of the crust with a thin layer of cheddar. In a medium bowl, combine the remaining cheddar, Parmesan, mayonnaise and basil until well incorporated; it should look like a cheese spread.

Pat tomatoes dry with paper towels. Set aside 3 or 4 of the prettiest slices to use on top of the pie.

Cut the end slice of the tomato (the one with a hole in the middle) into 1-inch chunks. Place chunks around the bottom of the pan. Fill in with sliced tomatoes. Top with half of the onion. Spread cheese mixture over the onion in a smooth layer. Sprinkle with black pepper. Repeat with a layer of tomato, onion, cheese. Place the 3 or 4 reserved tomato slices on top, pressing gently down into the cheese. Sprinkle with grated Parmesan and garnish with basil. (I like to tear leaves off and place them around the tomatoes.)

Bake for 30 to 40 minutes, or until the pie is golden brown on top. If pie crust starts to get too brown, cover edges with aluminum foil. Cool for 20 minutes before serving. Serves 4.

Per serving: 699 calories (percent of calories from fat, 72), 22 grams protein, 28 grams carbohydrates, 2 grams fiber, 58 grams fat (20 grams saturated), 77 milligrams cholesterol, 991 milligrams sodium.

STYLING BY WENDELL BROCK / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY