Recipe: Dave’s Tomato Pie

Recipe From John’s Island’s Tomato Shed Café

Not much is better than a juicy tomato freshly plucked from the vine, whether you grew that ‘Big boy’ in your backyard or picked up some Wadmalaw Fuglies from farmer Shawn Thackeray. Eat ‘em sliced on white bread with mayo or in this summer recipe from John’s Island’s Tomato Shed Café. Be sure to use homegrown tomatoes!


3 large vine-ripe tomatoes (Peeled, seeded, and sliced ¼-inch thick)

½ cup mayonnaise (Duke’s preferred)

¾ cup shredded extra-sharp cheddar

1 nine-inch pre-baked deep-dish pie shell

1 small onion (Sliced very thin)

Salt and pepper

5 pieces raw bacon (Finely chopped)

15 fresh basil leaves (Chopped)



Step – 1

Place a cooling rack on a baking sheet. Sprinkle both sides of tomato slices with salt, arrange on cooling rack, and allow to drain for at least 30 minutes, turning once halfway through

Step – 2

Preheat oven to 350*F. In nonstick pan, render fat from bacon over medium-high heat until bacon is very crispy. Remove to paper towel and allow to cool.

Step – 3

Add mayonnaise, bacon, and cheddar to a medium bowl and mix well.

Step – 4

Create a layer of tomato slices in the bottom of pie shell. Season with pepper to taste. Add a layer of onion, then a layer of basil, seasoning each with pepper. Repeat until pie filling is about ¼ inch from the top of shell. Evenly spread mayonnaise mixture over the top.

Step – 5

Bake 30 to 45 minutes or until golden brown on top. Allow to rest for 30 minutes to two hours, giving the pie time to firm up.