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Traditional in the U.S. South—especially the Carolinas, where it’s a survivor of early-19th-century English cooking—tomato pie is one of those comforting old fashioned things that always takes people by surprise. You start by making a flaky pie dough and prebaking (that is, baking “blind”) with pie weights. The filling is a mix of chopped and drained fresh tomatoes, sautéed onion, fresh herbs, and a mix of mayonnaise and shredded orange cheddar cheese. Fill, bake, and cool, then slice into wedges and serve.