Heather says:
Two years ago I stumbled upon the deliciousness that is tomato pie. The original recipe can be credited to Paula Deen, but it has undergone many tweaks.
Double Crust Tomato, Onion, and Bacon Pie
- 1 recipe pie crust (9″ pie) - feel free to cheat and use refrigerated if you’re in a hurry
- 4 very ripe tomatoes ~peeled, cored, and sliced
- 1/2 medium onion
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 3 slices bacon crumbled
- 3 TBSP mayonnaise
- 1 tsp dried basil divided
- salt/pepper to taste
Place the peeled and sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow 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 onions.
In a bowl combine the cheese, bacon, and 3TBSP mayo. Mix thoroughly.
Carefully lay the bottom pie crust in a 9″ pie plate. Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.
Repeat the first layer with the remaining tomatoes, onion, and basil.
Top with cheese mixture.
Add second crust, seal the edges, and cut slits in the top.
Bake for 45 minutes, checking after 30. Cover with foil if the crust browns early. (I got distracted and forgot to cover with foil).
If you can wait to slice the pie, it will cool and the cheese won’t be as runny.
We can’t wait either. Don’t worry.
Stumble it!
21 responses so far ↓
1 Blogarita // May 2, 2007 at 9:35 pm
I gots ta try this. I think I made something like it years (and years) ago, and I remember it was very good, but I lost the recipe.
2 Heather // May 3, 2007 at 5:28 am
I don’t know if it is being pregnant or the fact that I was starving when I made this pie, but I swear it was summer on a plate.
If you make your own pie crust, it’s frugal, too.
3 Chris Wage // May 3, 2007 at 9:37 am
Huh.. This looks pretty tasty..
4 Courtney // May 3, 2007 at 1:22 pm
YUM! YUM! YUM!!!
Is it supposed to be 3/4 cup cheese twice?
5 Heather // May 3, 2007 at 1:58 pm
Whoops I fixed it, it was supposed to be 3/4 cup cheddar and 3/4 cup monterey jack.
Good eye!
6 Nashville is Talking » And You Sucker MC’s Is Who I Please // May 3, 2007 at 4:53 pm
[...] Tomato pie: smack your granny good [...]
7 alternym » Blog Archive » links for 2007-05-05 // May 7, 2007 at 8:14 pm
[...] Tomato pie heather, i don’t know if you like tomatoes but keep this recipe for later in the season when you have too many down there in jersey! (tags: recipe) [...]
8 A is for beautiful » recipe wednesday // Jul 19, 2007 at 7:06 am
[...] love this recipe for Tomato Pie. I’ve made it once before and it is certainly a keeper. I bought the ingredients tonight at [...]
9 Lake Neuron » No pie tonight // Aug 2, 2007 at 10:04 pm
[...] was welcome to them. I had been hoping for this, because Fixin’ Supper had pointed me to this yummy-sounding recipe for tomato pie from earlier in the summer at Home Ec [...]
10 Lake Neuron » Tomato pie update // Aug 5, 2007 at 1:26 pm
[...] I made the tomato pie this [...]
11 HeatherG // Oct 8, 2007 at 8:53 am
OK, don’t freak out on me, but could I use canned tomatoes, and if so, how many cans/cups of tomatoes would I need? But I promise, I’ll look for some good garden tomatoes to use.
12 Christy N // Oct 9, 2007 at 9:22 pm
I made this tonight. Yum!
Questions:
–I have leftovers. What’s the best way to store it?
–My pie was really, really juicy at the bottom. There’s a lot of liquid in the bottom of the pie pan. Did I do something wrong? The onion I used had been in the freezer, so I wonder if I didn’t let it thaw long enough….
–Is there an easy way to modify this recipe to include ground beef?
13 Butter Makes It Better // Nov 28, 2007 at 10:37 am
[...] It is a marvelous fat for certain types of baking. It produces beautiful crusts for savory pies (tomato pie anyone?). When properly rendered it is a flavorless fat that is solid at room temperature, it [...]
14 Divakitty // Nov 28, 2007 at 11:43 am
I am pie crust retarded!! Help me!
And I want to use lard &/or butter for it, it’s supposed to make the best crust! but my last attempt was just Bad.
15 lilli ann hall // Dec 17, 2007 at 4:39 pm
I loved this pie — but does anyone have a recipe that calls for a cornbread topping.
16 Ariana // Mar 31, 2008 at 2:21 am
My stepmom’s kids (they’re very country) have been safeguarding this recipe n taunting us ‘city-folk’ with it. Imagine when they show up to find one already waiting! Thanx for the ’secret weapon’!
17 Shanele // Apr 7, 2008 at 4:33 pm
Fresh basil does wonders for this pie. There used to be a restaurant in Charleston called the Park Circle Grille that served this. Unfortunately, they have closed down. I got the recipe from the owners before they shut their doors. Very similiar to this one. It’s so good!! Makes me want one now!
18 In Search of the Perfect Chili Pie - The Update « The Lynnster Zone // Apr 23, 2008 at 5:29 pm
[...] when I can afford to splurge a little bit at the grocery again, I have every intention of trying this recipe out. Every time I read it, it makes my mouth water, [...]
19 HPM // Apr 27, 2008 at 12:50 am
Definitely takes me back to my childhood in Georgia….but you definitely need to double or triple the bacon!!
20 Ruud // Apr 27, 2008 at 5:37 am
Very tasty, I like it.
Greetings Ruud , The Netherlands
21 yemek tarifleri // May 10, 2008 at 11:25 am
nice recipe
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