Tomato Pie

I saw the recipe for Tomato Pie via Natalie at Designer Bags & Dirty Diapers, then did a little more research and adapted the recipe to suit mine and my family's tastes. The only problem is I wish I would have made this sooner! This recipe will be a staple in our nightly dinner routine, all summer long! Served up with a side salad and it is the perfect meal or even great for brunch.

Tomato Pie

4-6 medium sized tomatoes, sliced thinly

1 lb. bacon, cooked and crumbled

1 cup sour cream

1 cup mayo

1 1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, shredded

2 T. parsley, chopped

2 T. green onions, chopped

salt, pepper, and garlic powder

2, 9" refrigerated pie crust

handful of cherry tomatoes, various colors

Directions:

• Preheat the oven to 375 degrees F. 
• Cook bacon on cookie sheet 15 minutes until crispy. Crumble. 
• Bake pie shell for 10-15 minutes. 
• Wash and slice tomatoes and lay on paper towels to dry out. Season with salt, pepper, and garlic. Pat dry to remove extra moisture. 
• Allow tomatoes to drain on paper towels for 30 minutes to an hour. Layer tomatoes in the bottom of par-baked pie crust. 
• Add half the crumbled bacon on top of the layer of tomatoes. 
• Put a second layer of tomatoes on top of the bacon. 
• Top the second layer of tomatoes with bacon. 
• Mix sour cream, mayo, cheese, and herbs. Season as needed. 
• Add the mixture to the top of the tomato pie. The mixture will be thick, use spatula to smooth out. Spread to cover the entire pie. 
• Bake at 375 degrees F for 25-30 minutes depending on oven. Tomato pie should be brown and bubbly. 
• Allow pie to cool before slicing. Reheat if desired. Tomato pie will be slightly messy, if you slice into it too early. 
• Enjoy this tomato pie both hot and cold!