Recipes · Sides
Stono Market Tomato Pie
- Serves
- 8
- Meal
- Side dish
- Issue
- January 2015
From the featureThe Charleston Challenge
Ingredients
- 6 large ripe tomatoes or 2 lbs. ripe
- cherry tomatoes
- 1 yellow onion, thinly sliced
- Dried basil
- Salt & pepper, to taste
- 1 cup Duke’s Mayonnaise
- 1 cup shredded cheddar cheese
Method
Preheat oven to 350°F.
Place pieces of baked biscuit dough around the bottom of a nine-by-nine-inch square pan, a pie pan, or a cake pan.
Slice the tomatoes into half-inch thick slices and sprinkle with salt. Let sit for a few minutes, then begin filling the pan with layers of tomatoes, sprinkling with salt, pepper, and basil on each layer. Add a layer of onions.
In a separate bowl, combine the mayo and cheese and spread atop the pie.
Bake for 30 to 35 minutes, or until golden and bubbly. Let rest for 10 minutes before cutting and serving.
From “The Charleston Challenge.”
