Tomato Pie (thank you heather solos and paula deen!)
here is the original recipe with a few mods from my kitchen…
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 (i do not peel or core my tomatoes. skin on is gewd!!)
1/2 medium onion (i use vidalia if in season)
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
3 slices bacon crumbled (sometimes i use bacon, sometimes not)
3 TBSP mayonnaise (i use 2 tbsp blue cheese dressing and 1 tbsp mayo)
1 tsp dried basil divided (i use fresh basil and lots of it!)
salt/pepper to taste
Place the 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.
In a bowl combine the cheese, bacon, and blue cheese/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.
If you can wait to slice the pie, it will cool and the cheese won’t be as runny.
We couldn’t wait either.
