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Monday, May 27, 2019

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

  • 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! 

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