Two years ago I stumbled upon the deliciousness that is tomato pie. The origin of this recipe can be credited to Paula Deen, but it has undergone many tweaks.
Double Crust Tomato, Onion, and Bacon Pie Recipe Ingredients
- 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated if you’re in a hurry
- 4 very ripe tomatoes
- 1/2 medium onion
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey jack cheese
- 3 slices bacon crumbled
- 3 TBSP mayonnaise* (use real mayo or it’ll be watery)
- 1 tsp dried basil, divided
- salt/pepper to taste
*Edited 7/19/2009* I recently learned that cream cheese may be substituted for mayonnaise.
Tomato Pie Recipe Instructions
Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit while preparing the other ingredients.
Preheat the oven to 425F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture. Add the second crust, seal the edges, and cut slits in the top.
Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.
We look at each other and say, but we LIKE the cheese to be runny.
***Submitted to: Mouthwatering Mondays***