Tomato Pie

IT’S DIFFICULT TO PINPOINT exactly when the South’s love affair with tomato pie began. Some say the cheesy treat is a savory take on a 19th-century pie filled with unripe tomatoes tossed in sugar and cinnamon. Others claim the tart is a child of the 1970s, a time when store-bought mayonnaise starred in many Southern recipes. Whatever history it holds, there’s no better way to make use of summer farm stands’ most-prized possessions than a fresh-from-the-oven tomato pie.

Traditional tomato pie combines layers of vine-ripened tomatoes with a rich cheese-mayonnaise mixture, baked in a buttery, golden-brown crust. In this collection of recipes, you’ll find our ode to the original featuring a variety of gorgeous, juicy heirloom tomatoes jazzed up with crisp bacon and fresh herbs. While this classic pie is a forever favorite in our eyes, we also created a few novel takes that are the