Tomato Pie
A savory and decadent way to enjoy ripe heirloom tomatoes in Mid-Summer
In the Southeast, throughout Appalachia, people have always been known for their ingenuity and ability to make the most of what they have.
Tomato pie is a perfect example of this.
When tomatoes are at their peak in the summer, families would look for creative ways to use the abundant harvest.
Enter tomato pie—a dish that combines the region’s love for fresh produce with Appalachian cuisine's comforting, hearty qualities.
Tomato pie’s history is directly tied to Appalachian gardens' abundance of fresh, homegrown tomatoes. Heirloom tomatoes, with their rich flavors and vibrant colors, have been grown in the Appalachian Mountains for generations.
Varieties like Stupice, Rose, Prudens Purple, Marglobe, Mr. Stripeys, Arkansas Traveler, Brandywines, Cherokee Purple, Hillbilly, Mortgage Lifter, and Beefsteak have become family staples. These tomatoes are prized for their taste and history, with seeds saved with care and passed down through generations.
Traditional tomato pie recipes often include a crust made from scratch, layers of ripe tomatoes, cheese, and mayonnaise seasoned with herbs like basil and oregano. These simple yet flavorful ingredients reflect the resourceful nature of Appalachian cooks, who made do with what they had on hand to create delicious, nourishing meals.
Duke's Mayonnaise is the ideal choice for my Primeaux Tomato Pie due to its tart twang and robust flavor, which perfectly complement the richness of heirloom tomatoes and the creamy mozzarella cheese. Created in 1917 by Eugenia Duke, an early female entrepreneur from Greenville, South Carolina, Duke's Mayonnaise has a storied history. During World War I, Eugenia began selling sandwiches with her homemade sauce to soldiers at Camp Sevier to earn extra money. The soldiers were so impressed that they started writing to her for recipes and jars of her mayo. This overwhelming demand led her to bottle it as a product in 1923. By 1929, the C.F. Sauer Company in Richmond, Virginia, had purchased Duke's products, making the mayonnaise their flagship product. This heritage and commitment to quality make Duke's Mayonnaise the perfect ingredient to elevate the flavors of this traditional Appalachian dish.
Tomato pie is not pizza! It is a decadent dish symbolizing community, garden abundance, and shared heritage. In many Appalachian towns, recipes for tomato pie are shared among neighbors and passed down through families. It’s not uncommon for community gatherings, potlucks, and church suppers to feature multiple versions of this beloved dish, each with its own unique twist!
Primeaux Tomato Pie
Ingredients
For the Nut-Based Crust:
1 ½ cups almond flour
¼ cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 large egg
2 tablespoons olive oil
For the Filling:
5-6 medium to large ripe heirloom tomatoes, sliced. You may also use a combination of different types for added color and flavor. (e.g., Mr. Stripeys, Arkansas Traveler, Brandywines, Cherokee Purple, Hillbilly, Mortgage Lifter, or Beefsteak). Do not use Roma or cherry tomatoes; they are too small and will not turn out the same. The important part is being able to layer the tomatoes evenly in the pie.
1 cup shredded mozzarella cheese
¼ cup Duke's Mayonnaise
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
Making the Nut-Based Gluten-Free Crust*:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, grated Parmesan cheese, salt, and pepper.
Add the egg and olive oil to the dry ingredients and mix until well combined.
Press the mixture into a cast-iron frying pan, ensuring it covers the bottom and sides evenly.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
*Note: Now, you can always use a pre-made pie crust or make your own flour-based pie crust. However, I prefer using almond flour because the nuttiness adds a complex and special flavor to the Primeaux Tomato Pie. Additionally, it makes the recipe safe for potlucks and community events for people who cannot have gluten.
Preparing the Filling:
While the crust is baking, thinly slice the heirloom tomatoes and place them on a paper towel. Sprinkle with a little salt to draw out excess moisture.
In a small bowl, mix the shredded mozzarella cheese, Duke's Mayonnaise, chopped basil, dried oregano, salt, and pepper.
Assembling the Pie:
Layer the tomato slices evenly over the cooled crust in the frying pan.
Dollop and spread the Duke’s mayonnaise and cheese mixture over the tomatoes, alternating to create around 3 layers.
Bake in the preheated oven for 25-30 minutes, or until the top is congealed and golden brown.
Serving:
Garnish with fresh basil leaves and cracked black pepper.
Serve warm and enjoy!
Primeaux Tomato Pie fresh out of the oven! This summer has been extremely hectic and busy for me.
A lot about Primeaux is changing. I wish I could tell you more, but that story will be for my paid subscribers later on.
I've been spending the past few months in the heat of my 2,000 degree forge, working on wholesale pieces, commissions, and a special auction piece for a renowned museum. (Stay tuned for more information about that)!
I am also doing a custom Primeaux Kitchen Knife Giveaway, which ends on August 31st. The prize is a one-of-a-kind piece valued at over $1,500. It is sure to be a stunning kitchen knife perfect for a collector, home chef, or professional chef to use in their kitchen every day.
Enter the giveaway here. Good luck!I’ve been going through old photos of my knives to see how far I have come and here’s an old Damascus and Fordite paring knife I made in May 2020:
And this is a Thuya Burl and Damascus paring knife I made this year that has since sold:
I have this Farmhouse Ripple Paring Knife available now on my website:
Please comment and share this post. It’s a small act but it means the world to me.
Let me know when and if you bring some Tomato Pie to your next potluck!
Stay safe out there!
The Knife Man
John Phillips
Oh man....what I would do for a bushel of Cherokee purple tomatoes right now.....