This week Spotted Salamander Catering brings us the recipe for a southern favorite: Tomato Pie.

SPOTTED SALAMANDER’S TOMATO PIE

• 5 South Carolina grown tomatoes, peeled and seeded
• 1 (9-inch) prebaked deep dish pie shell
• 1/2 cup fresh grated parmesan
• 1/2 cup cream cheese
• 3/4 cup grated cheddar
• 1/2 cup dukes mayonnaise
• 1/2 tsp. dried basil
• 1/2 tsp. granulated garlic
Salt and pepper

Directions
Peeling Tomatoes
Boil a pot of water (enough to completely submerge the tomatoes)
Cut out the tomato cores
Drop the tomatoes into the boiling water
Boil for 15-30 seconds, just until the skin around the core starts loosening, or until the tomato splits
Drop the tomatoes into a bowl of cold water
Peel the tomatoes

Seeding Tomatoes
Cut the tomato in half
Over a strainer set in a bowl, squeeze half of the tomato in one hand and pull the seeds out with the other
Discard the seeds, but retain the juice
Use tomato and juice in your favorite bloody mary recipe

Preheat oven to 350 degrees F.
Layer the tomato in pie shell. Season with salt and pepper. Combine the grated cheeses, cream cheese, mayonnaise, basil, garlic, and a little more salt and pepper. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.