It’s the middle of summer and if you have a garden you are starting to see your veggies are ready to pick! Garden fresh veggies are absolutely better and tastier than what you buy at the grocery store. One thing we most certainly grow every year is tomatoes. My husband has a thing where he will only eat tomatoes during the summer and most of the time they have to be homegrown. I don’t blame him, they are better! Every year I make this famous tomato pie with fresh homegrown tomatoes from the garden. This pie takes some prepping so I would carve out some extra time in your day to work on this special recipe.
When you hear tomato pie it does make you think a little right? You are thinking that doesn’t sound like something sweet. No, but it is SAVORY!! It really is scrumptious. It has bacon in it…does that clue you in that it’s good? Everything is good with bacon right?!?!
Don’t fret if you don’t have fresh ingredients. It will still be amazingly tasty! Fresh is wonderful but I wouldn’t go out of your way to find every fresh ingredient. Personally, I didn’t have fresh ground pepper or parsley and it was still scrumptious. I did however have some fresh basil which smelled SO yummy while I was chopping it.
Usually I use a store bought pie crust but I decided to be brave and make my own pie crust! Here is how it turned out…
This recipe was given to me from a family member and they found it at DeepSouthDish.com.
1 (10 inch) deep dish pie crust, partially baked
3 medium sized tomatoes, sliced (about 18 slices)
2 slices of bacon, cooked and crumbled, divided
1 small vidalia onion or other sweet onion, quartered and sliced thin (about 1 cup)
3 cups of shredded mozzarella cheese, divided
Pinch of granulated sugar, optional
Freshly cracked black pepper, to taste
Garlic powder, to taste
2 tablespoons of chopped fresh basil
1 cup of regular mayonnaise (do not substitute low fat or fat free)
1/2 teaspoon hot sauce
1/8 cup of chopped fresh parsley
Here is how to make it:
Place the uncooked pie crust in a glass, deep dish pie pan, turning the edges under and 1/2 inch over the top of the pie plate to crimp; dock crust with a fork in several places. Bake in a preheated 400 degree F oven for 15 to 20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.
Meanwhile, line a baking dish with two layers of paper towels. Slice the tomatoes about 1/4 inch think and lay them out on the paper towels to drain. Sprinkle tomatoes with salt and cover with another layer of paper towels. Let tomatoes rest for 30 minutes while you prepare the bacon and onions. Cook bacon fairly crisp, remove, set aside and saute the onions in the bacon drippings until tender, but not browned.
Preheat oven to 350 degrees F. Add half a cup of mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off of tomato slices and top cheese with half of the tomatoes. Sprinkle lightly with sugar if using, then season to taste with the black pepper and garlic powder. Add half the basil, top with half of the onions and half of the bacon. Sprinkle a half cup of the cheese on top. Repeat layers, except omit the last layer of cheese.
In a small bowl, mix together the mayonnaise, hot sauce, parsley, and the remaining 2 cups of cheese; spread evenly over the top. Bake at 350 degrees F for about 40- 45 minutes, or until bubbly and light golden brown on top. Shield edges of pie crust if it is browning too quickly. Let pie cool to room temperature before slicing, using a serrated knife. Bests served warm, but also very good cold. Store any leftovers in the refrigerator.
Tomato pie can be served as a main dish with a garden salad and a side of seasonal fruit, or as a side on a veggie plate, or along with any main dish protein such as pork, beef, chicken or seafood.
P.S. Post your tomato pies below if you decide to bake this wonderful dish!