Favourite Red & Green Tomato Pie

A savory tomato pie is a Southern summer treasure, and this one uses both ripe red and tart green tomatoes for a layered sweet-and-tangy filling under a golden, cheesy crust.

The green tomatoes earn their spot. Firmer and less watery than fully ripe ones, they hold their shape in the pie and add a bright, almost lemony tartness against the sweet red slices. It’s also a smart way to use up the garden’s late-season green tomatoes.

Par-baking the crust first, brushed with evaporated milk, is the move that keeps the bottom from going soggy under all that juicy fruit.

The topping is pure savory comfort: mayonnaise, Parmesan, and garlic spread over the tomatoes, baking into a rich, golden, almost gratin-like lid. Salt the tomatoes as you layer them to draw out excess moisture and concentrate their flavor.

Kitchen Tips

• Par-bake the crust, brushed with evaporated milk, so the bottom stays crisp under the tomatoes.
• Salt the tomato slices to draw out moisture and keep the pie from getting watery.
• Use firmer green tomatoes for structure alongside the sweeter red ones.
• Bake until the mayo-Parmesan topping is golden and the tomatoes are tender.

Variations

• Add fresh basil or chopped chives to the topping.
• Sprinkle crumbled bacon over the top for a smoky note.
• Use cheddar or a mix of cheeses in place of some Parmesan.