We all know the fiercest rivalry in the South is between Clemson and the University of South Carolina on the gridiron. For the same bragging rights, there’s another hotly contested battle simmering in kitchens across the country: Who makes the ‘real’ tomato pie, the North or the South? Much like Tiger orange or Gamecock garnet, these pies represent two different styles, each passionately defended by its fans.
Philadelphia argues that they ‘invented’ tomato pie, brought to Philly by southern Italy from places like Sicily. Bless Philly’s heart for trying. Their version is a thick, rectangular Sicilian-style bread, slathered in seasoned tomato sauce, served at room temperature or cold, with little to no cheese. No cheese? That’s like celebrating the visiting team scoring a touchdown!
In the South, especially in Charleston and in cooking across the Lowcountry, tomato pie is a summer/fall delicacy. We take vine-ripened tomatoes, layer them with fresh herbs, cover them in a healthy mayo and cheese mix and bake it in a golden, buttery crust. It’s elegant, rich and full of Southern charm, much like a game day tailgate where tradition and flavor collide in the most delicious of ways.
(Southern) Tomato Pie
Ingredients:
- 1 deep dish pie shell – bake as directed on package
- 5 large tomatoes, peeled and sliced
- 1 small-medium sweet onion, finely chopped
- 1/3 cup fresh basil, chopped
- Salt
- Coarse ground pepper
- 1 cup Duke’s mayonnaise (can substitute ¼ cup plain Greek yogurt and ¼ cup light sour cream for ½ cup of mayo)
- 1 cup sharp cheddar cheese, shredded
- Grated parmesan/Romano cheese
Instructions:
- In a baked pie shell, layer tomatoes, onion, basil, salt and pepper (to taste). Repeat layers.
- Mix together in a bowl – Duke’s mayo/yogurt/light sour cream, set aside.
- Melt cheese in a bowl in the microwave.
- Add cheese to mayo mixture.
- Spread mixture over tomatoes.
- Sprinkle grated parmesan/Romano cheese generously to cover the pie.
- Bake at 350 F for 30 minutes.
Sure, Northerners may argue that they invented tomato pie, but just like in football, history alone doesn’t win games. Down South, we took something basic and made it an unforgettable work of culinary art. And just like in football, traditions run deep. Ask a Southerner if Philly’s version counts as ‘real’ tomato pie, and you might get the same look you’d get if you wore a Clemson jersey into Williams-Brice Stadium. There may never be a definitive winner, but it sure is fun to squabble over a slice of homemade tomato pie.
By Shari Sebuck
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