Tomato Pie With Bacon and Onions

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A long time ago I stumbled upon the deliciousness that is tomato pie with bacon and onions. The framework for this recipe can be credited to Paula Deen, but it has been played with enough, to call it my own.

I first posted this recipe back in 2013 and now I’m editing this once again in 2021. This means I’ve been making this recipe for over ten years. While this simple recipe has not changed much in that time, I have learned heirloom tomato varieties are lightyears ahead of what you can get in most supermarkets. So, if you can get yourself out to a farmers market or were lucky enough to belong to a CSA or happen to have some growing in your yard, give those a try.

I know it’s tempting, what with the bacon and basil, but just sit tight and wait, it will be worth it.

If you are worried about a soggy crust, you have three options:

  1. Blind bake or pre-bake the bottom crust-  but know that you will absolutely have to protect the edge of your pie during the real baking and I hate putzing around with foil like that
  2. Instead of draining the seeded tomato slices in a colander you can do so on a clean flour sack towel it doesn’t have to be that particular one behind the link, you just don’t want to end up with linty tomatoes. Bleh.
  3. Suck it up and deal with it because it’s delicious, even when soggy.

Double Crust Tomato, Onion, and Bacon Pie Recipe Ingredients

  • 1 recipe pie crust (9″ pie) – feel free to cheat and use refrigerated pie crust if you’re in a hurry and sometimes I am
  • 4 very ripe tomatoes
  • 1/2 medium onion
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey jack cheese
  • 3 slices bacon cooked and chopped or crumbled
  • 3 TBSP cream cheese, softened
  • 3 TBSP mayonnaise* prefably Duke’s
  • 1 small handful of fresh basil, cut into thin strips (4ish large leaves or 1 generous tsp dried) salt/pepper to taste

*It absolutely must be mayonnaise, not low-fat and for the love of all that is holy not Miracle Whip

Tomato Pie Recipe Instructions

Core each tomato. This is simply a matter of removing the hard area around the stem.

These have large seed areas

If your tomato has large sections with lots of seeds, use this process:

Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink.

This heirloom variety has minimal seeds and pulp

If your tomatoes are a variety with lots of flesh and minimal seeds, you can skip removing the seeds/pulp and simply slice and drain. Your pie might be more watery than if you don’t remove the seeds, but not tragically so.

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 425°F. Slice the onion very thinly. No, thinner. No, thinner still, we want the Calista Flockhart of onions.

In a bowl combine the cheese, bacon, 3 TBSP cream cheese and 3TBSP mayo.

Mix thoroughly.

Carefully lay the bottom pie crust on a 9″ pie plate.

Arrange half of your tomatoes, then sprinkle with half the sliced onion and 1/2 of your basil.

Close-up of an unbaked tomato pie showing sliced heirloom tomatoes, fresh basil, and thinly sliced onions

Repeat the first layer with the remaining tomatoes, onion, and basil.

Top with cheese mixture.

Close up of an unbaked tomato pie, showing the cheese and bacon mixture part of the filling.

Add the second crust, seal the edges, and cut slits in the top.

Unbaked tomato pie with fork crimped edges and slits to release steam

Bake for 45 minutes, checking after 30.

You will need to use the foil trick from the pie crust recipe to protect the edges of the crust, to prevent them from getting too dark.

Allow the pie to cool for 10 minutes (at least) on a wire rack. If you want your pie slices to look pretty, you will need to wait longer for the cheese to cool so it can firm back up.

Tomato pie, missing a slice, showing melted cheese and tomato filling

As for me and my house? We like the cheese runny.

Enjoy.

Tomato Pie with Bacon and Onions

Tomato Pie with Bacon and Onions

Yield: One Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

A summertime savory pie with basil, onion, cheese that captures the best flavors of your ripest tomatoes.

Ingredients

  • 4 ripe tomatoes
  • pie crust for a nine inch pie ( 1 box )
  • 3/4 cup cheddar cheese, shredded
  • 3/4 cup 3/4 cup Monterey jack cheese shredded
  • 3 TBSP mayonnaise, preferably Duke's
  • 3 TBSP cream cheese, softened
  • 1 small handful basil, cut into small strips (chiffonade) or 1 generous tsp dried
  • salt and pepper to taste

Instructions

    1. Preheat the oven to 425°F.
    2. Core each tomato. This is simply a matter of removing the hard area around the stem.
    3. Cut each tomato in half through the equator. Use your finger to scoop the seeds out and into the trash or sink. If your tomatoes are a variety with lots of flesh and minimal seeds, you can skip removing the seeds/pulp. (See pictures in the explanation above)
    4. 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.
    5. Slice the onion very thinly.
    6. In a bowl combine the cheese, bacon, 3 TBSP cream cheese and 3TBSP mayo.
    7. Carefully lay the bottom pie crust on a 9" pie plate.
    8. Arrange half of your tomatoes, then sprinkle with half the sliced onion and 1/2 of your basil.
    9. Repeat the first layer with the remaining tomatoes, onion, and basil.
    10. Top with cheese mixture.
    11. Add the second crust, seal the edges, and cut slits in the top.
    12. Bake for 45 minutes, checking after 30. You will need to cover the edges of the pie with foil to prevent over-browning
    13. Allow the pie to cool for 10 minutes (at least) on a wire rack. If you want your pie slices to look pretty, you will need to wait longer for the cheese to cool so it can firm back up

Notes

  1. Blind bake or pre-bake the bottom crust-  but know that you will absolutely have to protect the edge of your pie during the actual bake.
  2. Instead of draining the seeded tomato slices in a colander, or you can do so on a clean flour sack towel or on a rack.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 38mgSodium: 469mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 10g

The nutrition information was automatically calculated and is not always accurate.

***Submitted to: Mouthwatering Mondays***

Want to make some more savory pies? Try these delicious recipes!

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4 thoughts on “Tomato Pie With Bacon and Onions”

  1. I’ve made this several times and love it, love it, love it!! I’ve made it for company twice and they raved about it: asking for the recipe, insisting on keeping the leftovers, you know, usual stuff. 😉

    I only use my fresh from the garden tomatoes, and yes, waiting until they are fully ripe is hard. I use much more than just 4 tomatoes though, perhaps yours are very big? I use probably about 4 or maybe 5 cups of sliced tomato. Last time I used Roma tomatoes, and they were very nice since they are meaty and not very juicy. And because I use extra tomato, I also use extra onion, an entire small one, sliced Calista Flockhart thin.

    Oh, also I have started adding a bit extra salt when I make the pie crust, plus adding about a half tsp each of dried parsley and dried basil to the flour along with the salt. It looks pretty and gives it a punch of extra flavour.

    This recipe is fabulous when you have a glut of tomatoes in the garden since it uses quite a few and in a very unusual and delicious way. Thank you, Heather, for this amazing recipe, it’s truly a keeper.

    Reply

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