Come high summer in the South, when tomatoes pop up by the truckload, tomato pie is a common way to celebrate the best of what these chin-drippingly juicy fruits have to offer. And no one makes a tomato pie like Vivian Howard.
In that flaky crust is a whopping three and a half pounds of tomatoes, cooked down with caramelized onions and herbs and cozily blanketed with an oh-so-Southern hit of mayo and a not-so-Southern-but-really-really-good dose of fontina and parmesan. More tomatoes sit on top—fresh instead of roasted—for a pretty visual touch alongside some leaves of basil. It's a gorgeous pie, and to be perfectly honest, one of the best things to come out of our test kitchen all summer.