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Marilyn Markel's tomato pie is made in a tart pan with a crust of crushed crackers.

Yield: One 9-inch tart


1 (5.3-ounce) box Carr’s Cheese Melts Crackers, or similar butter cracker

4 tablespoons butter

4 to 6 heirloom tomatoes

Salt to taste

1/2 cup bacon mayonnaise

2 cups grated cheddar cheese

4 green onions, finely chopped

8 basil leaves, julienned

1/4 teaspoon black pepper


Preheat oven to 350 degrees. Crumble up crackers into a fine meal either in the food processor or by crushing in a sturdy plastic bag with a skillet. Melt butter and combine with crackers. Press lightly into the bottom and sides of a 9-inch tart pan.

Peel and slice tomatoes and place them on a rack on a sheet pan. Lightly salt the tomatoes. Put the tomatoes and the crust into the oven and bake for 10 minutes. Remove the crust and turn tomatoes. Bake for another 20 minutes or so. With a paper towel remove excess moisture from tomatoes.

Spread the tomatoes all over the crust. Combine mayonnaise, cheese, onions, basil and pepper. Taste for salt. Spread over the tomatoes.

Bake for about 40 minutes until golden all over. Let rest for about 10 minutes then serve warm.

Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.