Grandma’s Tomato Pie is not for those counting calories.
“(Grandma’s Tomato Pie) is totally the most fat thing you can make. It’s not healthy, but it’s good. It’s cheesy. It’s mayonnaise, and it’s tomatoes,” Woods said.
“I make tomato pie a lot when the tomatoes start coming in,” said Woods, wife of Sam Huff.
Grandma’s Tomato Pie is a family recipe.
“It probably came from my grandmother originally. It’s just been in the whole family,” she said.
“I come from a long line of Southern cooks. My grandmother was the one who was originally a great cook,” said Woods, a local attorney.
Tomato Pie is a seasonal dish unless it is made with hothouse tomatoes or those sold during winter. “They’re not real tomatoes. It’s best to use fresh tomatoes,” said the Decatur native, who moved to Marietta for work at the Cobb County Juvenile Court.
“It’s a good way to use your tomatoes up and not waste them. If you don’t want to freeze them, you’ve got to eat them,” she said.
“Tomato Pie is yummy. It’s good for summer,” Woods said.
Grandma’s Tomato Pie
3-5 fresh tomatoes, depending on their size. Peel and slice them.
½ cup chopped Vidalia onion. (Green onions or other sweet onions can be substituted.)
12 fresh basil leaves, left whole
2 cups grated cheese (a half and half mix of mozzarella and cheddar work best)
1-cup mayonnaise, preferably
Salt and pepper to taste
one 9” baked deep-dish pie shell
Preheat oven to 350 degrees. Lightly sprinkle both sides of the peeled, sliced tomatoes with salt and place them in a colander, single layer, to drain over sink. Let drain about 10 minutes. You may need to use a couple of colanders or do this in shifts.
In the baked pie shell, layer the tomato slices, basil and onions. Salt and pepper to taste. Mix together the mayonnaise and cheese. Spread evenly on top of the layered vegetables. Bake for approximately 30 to 40 minutes. The pie should be golden brown when done. Slice the pie and serve it warm.