During my first summer living in Charleston, I decided to do a deep-dive into the famous tomato pie. I had eaten it before then—in fact, I used to make it when I lived up North—but frankly, nothing compares to local ingredients. It must be those low-country breezes that make Southern tomato pie such a delicacy. In my research, I found versions made with everything from tomatoes simply mixed with mayonnaise and then baked, to more elaborate combinations with added layers of bacon, greens, okra, crackers, and even cornbread. Some versions called for spreading Dijon mustard on the pie shell to add an extra layer of flavor. I tried, tested, and tasted, and decided that this recipe is my favorite version. Roasting the tomatoes first gives them an incredible depth of flavor, concentrating their natural umami, while making sure the filling is not too wet. Pre-baking the crust before filling also …