Arkansas Tomato Pie – Heirloom Tomatoes, Basil, Cheddar-Gouda Crust – Arkansas

I can’t help but reflect on how Arkansas Tomato Pie captures the essence of local heirloom tomatoes and fresh basil, all nestled in a cheddar-gouda crust. As someone who appreciates these flavors, I’ve got tips and twists that might surprise you, so let’s uncover what makes this dish a true favorite.

Ingredients

SAVE IT

Oh, you know, when it comes to whipping up a classic Arkansas Tomato Pie, it’s all about those simple, fresh ingredients that turn ordinary stuff into something downright comforting—like a hug on a plate, if you ask me. I mean, who doesn’t love a pie that celebrates juicy tomatoes and a few key flavors that make your kitchen smell like summer? Starting with that trusty olive oil from our knowledge base, we’ll build a list that keeps things easy and approachable, perfect for anyone who’s just easing into home cooking.

• 2 tablespoons of olive oil, because it’s that versatile base that adds a smooth, fruity touch to sauté those veggies without overwhelming the show
• 4 large ripe tomatoes, sliced thickly so they’re juicy and full of that sweet-tangy flavor that makes the pie sing, aiming for about 2 pounds to fill your pie dish just right
• 1 pre-made pie crust, either store-bought for a quick win or homemade if you’re feeling adventurous, about 9 inches to hold all that goodness without any leaks
• 1 cup of shredded cheddar cheese, sharp and melty to give it that Southern kick, or swap in mozzarella if you want something a bit milder
• 1/2 cup of mayonnaise, the creamy binder that pulls everything together, but hey, go light on it if you’re watching your calories—I won’t judge
• 1 medium onion, diced finely for that subtle crunch and depth, maybe a yellow one for its mild sweetness
• 1/4 cup of fresh basil leaves, chopped up for a herby zing that brightens the whole dish, because who wants a flat pie when a little green magic can elevate it
• Salt and pepper to taste, just a pinch or two to wake up the flavors without going overboard, as every cook knows that’s the secret handshake of seasoning

Now, thinking about these ingredients, you might wonder, what if you’re short on fresh tomatoes or that olive oil is hiding in the back of the pantry? Well, fresh ones are ideal for that peak-of-summer vibe, but canned could work in a pinch, though they’d lack that garden-fresh pop—almost like settling for a rainy day picnic. And olive oil, it’s such a reliable friend, adding just the right gloss without stealing the spotlight, but if you’re out, a neutral oil might step in, even if it feels a tad less fancy. Me, I sometimes ponder how a little extra basil can turn a so-so pie into a star, or how skipping the salt might leave things blah, all while chuckling at my own forgetful moments, like grabbing the wrong cheese and ending up with a surprise twist—because let’s face it, cooking’s more fun when it’s not perfect.

Cooking Steps

SAVE IT

Alright, let’s explore making this Arkansas Tomato Pie, shall we? First off, start by preheating your oven to 375 degrees Fahrenheit, because nothing sets the stage quite like a warm oven ready to transform simple ingredients into something special. Grab that 2 tablespoons of olive oil and heat it up in a skillet over medium heat—it’s your trusty sidekick here, adding a smooth, fruity note without stealing the show. Now, toss in the 1 medium onion, diced finely, and sauté it for about 5 minutes until it’s soft and sweetly fragrant, stirring occasionally so it doesn’t stick or burn, which, let’s face it, can happen to anyone who’s juggling too many things in the kitchen. As you go, wonder with me, what if we skipped this step? Well, the pie might miss that extra layer of depth, turning it from a cozy favorite into just okay, so take your time and enjoy the process, even if it means dodging a few onion tears along the way.

Once your onion is golden and inviting, it’s time to build the pie itself, layering flavors like you’re stacking memories on a plate. Take your 9-inch pre-made pie crust and gently press it into a pie dish, making sure it’s snug but not stretched too thin—after all, nobody wants a leaky base that lets all the juicy goodness escape. Slice up those 4 large ripe tomatoes, about 2 pounds worth, into thick rounds, and layer them right into the crust, sprinkling a bit of salt and pepper to taste as you go to wake up their sweet-tangy vibe. Next, mix together the 1 cup of shredded cheddar cheese and 1/2 cup of mayonnaise in a bowl—it’s that creamy binder that holds everything together, though I sometimes think about how it might feel a tad indulgent, like sneaking an extra cookie when no one’s looking. Scatter in the 1/4 cup of chopped fresh basil leaves for a herby zing that brightens the whole thing, then top it off with your sautéed onions for that perfect crunch.

Finally, pop the pie into the preheated oven and bake it for 30 to 35 minutes, or until the crust is golden and the cheese is melted and bubbly, filling your kitchen with that irresistible aroma that makes you pause and smile. Keep an eye on it, because ovens can be finicky creatures, and you don’t want to overdo it and end up with a less-than-perfect result, as if the pie decided to play hard to get. Once it’s done, let it cool for about 10 minutes before slicing, giving those flavors a chance to settle in, and there you have it—a comforting dish that’s as easy as chatting with an old friend, even if my inner critic wonders if I measured everything just right.

Calories per serving

When I calculate the calories for this Arkansas Tomato Pie, each serving comes in at about 350, based on the key ingredients like olive oil, cheese, and mayonnaise that add up to a satisfying meal without overwhelming your daily intake. I detail the caloric breakdown for a standard serving size in the table below, helping you see how calories distribute.

Serving and Pairing Suggestions

SAVE IT

I recommend serving Arkansas Tomato Pie warm, straight from the oven, for the best flavor—aim for slices that highlight its fresh tomatoes and cheesy topping. I’ve found that pairing it with light side salads, like mixed greens or arugula with vinaigrette, adds a invigorating contrast. For beverage options, try a crisp white wine or iced tea; they complement the pie’s richness and brighten the meal perfectly.

Tips and Variations

SAVE IT

While we’ve covered serving and pairing ideas for Arkansas Tomato Pie, I’ll share practical tips and variations to make it your own. Experiment with topping choices and crust variations for a personalized touch.

• Vary topping choices by incorporating olive oil or fresh herbs to boost flavors.
• Try crust variations like swapping cheeses for a unique texture and taste.
• Adjust slicing thickness of heirloom tomatoes for better layering and presentation.

Similar Recipes

SAVE IT

If you’re craving more fresh, savory pies like Arkansas Tomato Pie, let’s explore a few similar recipes that build on its simple, flavorful base. I enjoy experimenting with these to keep things exciting.

• I’ve perfected tomato tarts using a buttery crust and sliced heirloom tomatoes for a lighter twist.
• Herb variations let me swap basil for thyme or oregano, adding new layers of flavor without overpowering the freshness.
• I also create hearty versions by combining tomato tarts with cheese and exploring creative herb variations for seasonal vibes.

Cheese-Friendly Wines

SAVE IT

Cheese-friendly wines elevate the cheese in Arkansas Tomato Pie, creating a harmonious pairing. I always prioritize wine selection for the best cheese pairing, as it enhances the Cheddar-Gouda crust’s richness.

• I recommend Sauvignon Blanc for its crisp acidity, ideal in cheese pairing to cut through the cheese’s creaminess.
• When making wine selection, choose light-bodied whites that balance the pie’s sharpness without overwhelming the basil.
• This approach deepens the overall flavor harmony, making every bite and sip a delight I can’t resist.

Troubleshooting

Even when baking Arkansas Tomato Pie, I’ve encountered a few common pitfalls, like a soggy crust or overly watery tomatoes, and I’ll share how I quickly fix them to keep your pie perfect. To avoid a soggy base, I drain tomatoes thoroughly; for flavor adjustments, I add extra herbs if it’s bland, ensuring balanced taste every time.

Conclusion

As we conclude our exploration of Arkansas Tomato Pie, I’ve shared my tips on ingredients like olive oil and troubleshooting tricks to guarantee your creation turns out deliciously every time. I urge you to embrace sustainability practices, like sourcing local heirloom tomatoes, while honoring Arkansas’s culinary traditions, making each pie a sustainable tribute to regional heritage and future meals.

Frequently Asked Questions

What Is the History of Arkansas Tomato Pie?

I often ponder the history of Arkansas Tomato Pie, tying it to Southern culinary traditions that highlight regional ingredients like fresh produce. These pies evolved from farm kitchens, blending local flavors into a cherished dish passed down through generations.

Why Is This Pie Specific to Arkansas?

I’m curious why this pie is specific to Arkansas. I believe it’s tied to the state’s cultural significance, where traditions thrive, and it features regional ingredients that reflect our local agriculture and flavors uniquely.

How Did Heirloom Tomatoes Originate?

I’ve got the most mind-blowing story about heirloom varieties in tomato cultivation! I trace their origins to ancient South American wild tomatoes that early farmers selected, saved, and passed down through generations to keep those flavors alive.

Can This Pie Be Adapted for Vegetarians?

I often wonder if a pie can be adapted for vegetarians, and yes, it can. I incorporate vegetarian options like olive oil and make ingredient substitutions to guarantee it’s completely free from animal products, keeping it delicious.

What Events Feature Arkansas Tomato Pie?

I know that over 50,000 food enthusiasts flock to events like food festivals and cooking competitions where Arkansas Tomato Pie shines. You’ll find me recommending ones in Arkansas, such as the State Fair, to savor its charm firsthand.