Southern Tomato Pie | Saveur

Name: Southern Tomato Pie | Saveur
Ingredients: 1 1 ⁄ 4 cups all-purpose flour; 2 1 ⁄ 2 tsp. granulated sugar; 1 ⁄ 2 tsp. salt; 6 tbsp. cold butter cut into 1/2-inch cubes; 2 tbsp. plus 1 tsp. ice-cold water; 1 ⁄ 2 tsp. white vinegar; 3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut into 1⁄2-inch dice, divided; 2 tsp. salt, divided; 1 tsp. sugar, divided; 1 tbsp. butter; 1 large yellow onion, thinly sliced with the grain; 1 tsp. picked thyme; 2 tbsp. extra-virgin olive oil; 1 ⁄ 4 tsp. freshly ground black pepper; 1 ⁄ 3 cup packed whole basil leaves; 1 ⁄ 2 cup mayonnaise; 1 ⁄ 3 cup grated fontina; 1 ⁄ 3 cup grated Parmigiano-Reggiano; 2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels

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Tangy, buttery, and bursting with tomato flavor.

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Ingredients

1 1⁄4 cups all-purpose flour
2 1⁄2 tsp. granulated sugar
1⁄2 tsp. salt
6 tbsp. cold butter cut into 1/2-inch cubes
2 tbsp. plus 1 tsp. ice-cold water
1⁄2 tsp. white vinegar
3 1⁄2 lb. vine-ripe tomatoes (about 12), cored, seeded, and cut into 1⁄2-inch dice, divided
2 tsp. salt, divided
1 tsp. sugar, divided
1 tbsp. butter
1 large yellow onion, thinly sliced with the grain
1 tsp. picked thyme
2 tbsp. extra-virgin olive oil
1⁄4 tsp. freshly ground black pepper
1⁄3 cup packed whole basil leaves
1⁄2 cup mayonnaise
1⁄3 cup grated fontina
1⁄3 cup grated Parmigiano-Reggiano
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels