It’s Gonna Be Good Y’all: Brenda Gantt’s Tomato Pie
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)
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.
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Gantt is coming to Shelby County! She will be speaking in Columbiana on October 24, 2021. For details click here.
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. You can preorder your cookbook today at www.brendaganttbook.com or by calling 833-839-6871.
Submitted by: Brenda Gantt