Heirloom tomatoes have become the darlings of backyard gardeners and farmers’ markets because of their full tomato flavor. I like Cherokee Purple tomatoes because of their dark color, meaty texture, and sweet flavor, not to mention their interesting history.
Cherokee Purple tomatoes came on the market in the early 2000s because John Green from Sevierville, Tennessee, mailed some seeds to Craig LeHoulier (a.k.a. The Tomato Man). Green said Cherokee Indians had given the seeds to their neighbors 100 years ago. LeHoulier, who lives in Raleigh, North Carolina, is a seed saver who has thousands of varieties of tomato seeds. He offered the seeds to seed companies, and they came flooding onto the market.
For this tomato pie, use Cherokee Purple tomatoes or any flavorful heirloom variety.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt, plus more for the tomatoes
1/2 cup plus 3 tablespoons mayonnaise, divided
1/3 cup whole milk
3 large heirloom tomatoes
1 cup grated sharp cheddar cheese
1 tablespoon finely chopped fresh basil
Freshly ground black pepper
Preheat the oven to 350°. Use a 9-inch cast-iron skillet or baking dish.
Whisk together the flour, baking powder, and salt in a large mixing bowl. Add 3 tablespoons of the mayonnaise and the milk, stirring until the mixture just forms a dough. Gather the dough into a ball, and press it along the bottom and sides of the skillet or baking dish.
Peel the tomatoes by blanching them in boiling water for a few seconds until the skin can be easily removed, then slice them into 1/4-inch slices. Remove the seeds, salt lightly, and drain on paper towels. Pat as dry as possible.
Combine the cheddar cheese, basil, and 1/2 cup of the mayonnaise in a small bowl.
Arrange half of the tomatoes on top of the dough in the skillet, overlapping, and sprinkle with salt and pepper. Top with half of the cheese mixture. Continue layering with the remaining tomatoes and cheese.
Bake until the cheese is melted and bubbly and the crust is brown, about 20–25 minutes.