As we’ve been harvesting more tomatoes lately, I was hungering for a good tomato pie. Last summer I posted a recipe for tomato pie that I got from a friend of mine. Last week another friend shared her recipe for tomato pie over on her Face Book page. It sounded amazing! I did a little experimenting and ended up with a combination of the two recipes. It was yummy!!
1 9-inch pie shell, baked
6-7 medium tomatoes, sliced thinly and patted dry (I dehydrated mine for 2 hours.)
salt and pepper to taste
8 slices of bacon, fried crisp, crumbled, and divided
7-8 slices Swiss cheese
4 tbsp chopped, fresh basil
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1/2 c. crushed crackers (I used store-brand of Ritz.)
Place half of the dried tomato slices over the crust bottom and up the sides. sprinkle with salt and pepper. Sprinkle with about 1/3 the bacon bits and about half of the chopped basil. Layer Swiss cheese over the bacon and basil. Repeat layers. Combine Parmesan cheese with the mayonnaise, stirring well. Spread over the top. Sprinkle crushed crackers on top of the mayonnaise mixture. Top with remaining bacon.
Bake uncovered at 350* for about 30 minutes. Serve hot.