When the summer garden is overflowing with tomatoes try this Tomato Pie Recipe. Because the tomato is so versatile, you need one more recipe for that delicious red, fruit, vegetable.
This Tomato Pie is a great one-dish meal recipe. It also works well as a leftover, if there is any left.
These re-hydrated, dehydrated tomatoes are brown creme tomatoes. I had never heard of those and they looked a little off but trust me they were delicious. You don’t have to use dehydrated or dried tomatoes. You can use fresh tomatoes.
Preheat the oven to 400º. Pierce the crust with a fork and bake until set but not brown.
Fry the bacon in a skillet until crispy, brown. Save the drippings.
As I was planning my East Texas vacation, my friend, Mila asked what I wanted to eat while staying at her house. She is such a great cook, I assured her that ANYTHING she fixed would be wonderful.
It had been 18 months since the last trip to East Texas. Joe and I made one last trip there while he was still able to travel. He decided to make his trip to heaven just 5 months later.
Crumble or chop the bacon and set aside.
She told me that we would be having Tomato Pie. That sounded wonderful to me. Actually, a bologna sandwich would have been fine, too.
She waited until I was there to fix the Tomato Pie, so I not only got to enjoy the pie at supper but got the first-hand tutorial. So that means I am going to share the recipe with you.
It is so much more fun to cook with friends. Kitchens can be a great bonding place. We have known and been friends with Mila and her family for 40 years. So needless to say, her kitchen has been a place of sweet memories, deep theological discussions, exchanges of ideas, problem-solving, belly laughs and just downright good fun and good food.
Her hubby has a green thumb to beat all green thumbs. He gathered the tomatoes and dehydrated them. Last year, I wrote about him and the Satsumas.
Saute the chopped onions in the reserved bacon drippings. Drain and set aside.
In a bowl, combine mayonnaise, 1/2 cup of each the grated cheeses.
She chopped onions while her hubby, Gene fried the bacon and I grated the cheese and took pictures. Normally I would use my camera but I just used my cell phone for these photos. It was a team effort.
In the pie crust layer: cheese, tomatoes, bacon, and onion. Sprinkle with basil and garlic powder (to taste). Repeat the layers.
This Tomato Pie is just perfect as it is but I also like spinach and I think I will give this recipe a try and add a layer of spinach.
Top the layers with the mayonnaise and cheese mixture.
I watched as she topped the pie. She scooped out just a little of the mixture at a time and spread as she went so that the mayo mixture didn’t pick up the layer underneath and bring it to the top. It would not have made a difference to the taste at all. But by being careful, the pie top was beautiful, brown and bubbly when it came out of the oven
Bake at 375º for 25-30 minutes until brown and bubbly.
This is a wonderful down-home, southern recipe. This Tomato Pie Recipe is NOT low fat, but I can guarantee that it is a taste bud party.
Mila cut it into 8 slices but after the 3 of us chowed down there was a little less than half of the pie left.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.” Psalm 34:8 KJV
Let me know if you try this recipe and be sure to share this!!!
’til next time,
Nathalie
| Prep Time | 30 minutes |
| Cook Time | 25-30 minutes |
| Servings |
servings
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- 3 large tomatoes, sliced about 18 slices
- 8-10 slices bacon, fried crisp reserve drippings
- 1 small onion, chopped
- 1 cup mayonnaise
- 1 1/2 cups cheddar cheese, grated
- 1 1/2 cups mozzarella cheese, grated
- 1 teaspoon dried basil or to taste
- 1 teaspoon garlic powder optional
- 1 9" pie crust
Ingredients
|
|
- Preheat oven to 400º. Place sliced tomatoes on a paper towel, sprinkle lightly with salt, cover with another paper towel, and set aside. This releases water from the tomatoes.
- Line pie plate with pie crust, pierce with a fork and bake in a pre-heated oven for 15-20 minutes, until it is set but not brown. Remove and reduce oven heat to 375º
- In a skillet, fry bacon until crispy. Reserve the drippings. Crumble or chop the bacon and set aside. Sauté chopped onion in the reserved dripping, drain, and set aside.
- In a bowl, combine the cup of mayonnaise and 1/2 cup of cheddar cheese and 1/2 cup mozzarella cheese.
- Sprinkle some cheese in the bottom of the pie crust. Layer about 1/2 of the sliced tomato, 1/2 the crumbled bacon, 1/2 the sautééd onion, and more cheese. Sprinkle a little basil on top and garlic (optional) ***This does not need salt or pepper*** Repeat the layers then spread the mayo and cheese mixture on top.
- Bake at 375º for 25-30 minutes. The top will be brown and bubbly. Remove from the oven and let stand for 5-10 minutes before slicing.
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