It’s Gonna Be Good Y’all: Brenda Gantt’s Tomato Pie

Ingredients

1 (9-inch) deep-dish frozen piecrust

3 large tomatoes
1 teaspoon salt
3⁄4 cup mayonnaise

1⁄4 cup sour cream
1 cup shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese

1⁄2 cup chopped green onions
2 tablespoons chopped fresh basil or 11⁄2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon black pepper
3 tablespoons grated fresh Parmesan cheese

Extra chopped fresh basil (for topping)

Click below to watch the BCF team make this delicious recipe!

Instructions

Preheat oven to 350°. Bake empty piecrust for 10 minutes. Slice tomatoes and then place in a colander. Sprinkle each slice with salt. The salt will pull out the liquids in the tomatoes. Let sit and drain about 20 minutes, until all liquid is out. Mix mayonnaise, sour cream, mozzarella, Cheddar, and green onions. Layer half of tomatoes in your piecrust. Top with basil, garlic powder, and pepper. Spread on half of cheese mixture. Add a second layer of remaining tomatoes and sprinkle with basil, garlic powder, and pepper. Place remainder of cheese mixture on top. Sprinkle with Parmesan. Bake until pie is bubbly and crust is brown, about 50 minutes. Sprinkle with extra basil.

-Brenda Gantt

Read Brenda’s faith story here. Follow her on Facebook and Instagram to see her inspiring videos. This recipe is a part of Brenda Gantt’s first cookbook, It’s Gonna Be Good Y’all. Packed with personal stories, and photos of every recipe, this cookbook is an invitation to tie on your favorite apron and join Mrs. Brenda in her kitchen.

Did you enjoy this recipe? Try Brenda Gantt’s Fried Green Tomatoes, Lacy Cornbread, or Squash Alabama! If you’re looking for a dessert recipe, be sure to try her Chocolate Chip Oatmeal Cookies, Date Nut Balls, or Blueberry Pie!