Tomato Pie

I found a recipe recently while blog-hopping, and I've made it 3 times in 3 weeks. After a few revisions (for reasons stated below) I thought I'd share it.

If you want to see the original recipe, click on this link. It promises to be "smack your granny" good.

If you want to try my "I was raised a pacifist" version, keep reading. :-P

What makes it different?

Well, I omitted the mayo (or cream cheese substitute) and decreased the tomatoes and shredded cheese, because I didn't want an overflowing mess in my oven and thought a cup of cheese was plenty. I cooked the onions before assembling the pie, because raw or slightly cooked onions give us old farts heartburn. :-) AND, I layered the bacon and onions on the bottom, then the tomatoes, then the cheese and crust. Maybe I'm dillusional but I think putting the tomatoes in first makes the bottom crust a bit soggy. (I also tried it once without the second crust on top, but it dried everything out. And that's practically a sin.)

Tomato Pie

Makes 1 pie plate, or 6-8 servings.

2 prepared pie crusts (I just buy the ones you unroll)

2 large or 4 plum very ripe tomatoes (homegrown, if possible--the taste is unmatched)

1/2 large onion

1 c. shredded cheese (Use 1/2 sharp cheddar and 1/2 Mont. Jack or mozzarella)

6 slices bacon

basil, salt & pepper

Directions:

1. Set out your pie crust to bring to room temp. and preheat the oven to 400.

2. Core each tomato, cut in half through the equator, and use your fingers to scoop out the seeds and juice. Then slice and place in a colander, sprinkle with a little salt and drain a bit more.

3. While frying the bacon, thinly slice the onion. After removing bacon to drain on paper towel, reserve a tiny bit of hot fat to brown the onions for about 5-6 mins. over medium heat.

4. While onions are cooking, chop up bacon, shred cheese and prepare bottom crust in a lightly greased pie plate. (Pull crust just a little beyond the edge of the plate so it doesn't fall in when you fill it. You want enough bottom crust to crimp to the top.)

5. Layer bacon, onions and then tomatoes in pie crust. Sprinkle with black pepper and basil and then top with cheese. Lay second crust on top, crimp edges of top and bottom crusts together, and cut a few slits to vent steam.

6. Bake for 20 minutes, then lower temperature to 350 and bake for 30-35 mins. more. Remove from oven and let stand 5 minutes before cutting.

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I love pairing this dish with Spinach, Mushroom & Cheese Quiche, Sausage & Cheese Quiche, or both!

A great casual meal to make for dinner guests because the work is finished nearly an hour beforehand. Just slice and serve!

Enjoy!