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.
Even though I planted just 4 tomato plants this summer, I have been blessed with quite a few tomatoes! I have made 3 batches of salsa for the family…1 batch of fresh and 2 batches of cooked. I have canned several quarts of tomato juice, have frozen about 8 quarts of tomatoes, and have given tomatoes away! Today I tried something new: tomato pie. I had never made nor eaten tomato pie before, and think that this recipe is just amazing! Even family members who are not thrilled with eating tomatoes liked this pie! It does take some time for preparing the tomatoes, so don’t decide to make this pie at 4:00 pm and have it ready to eat by 6:00! The key to a perfect tomato pie is to let the tomatoes dehydrate before putting them in the pie shell. My friend slices hers and lets them sit on paper towels over night. I used my food dehydrator for about 2-1/2 hours. My tomato slices could have been a little bit drier than they were, but the pie still turned out great!
1 deep dish pre-baked pie shell (I used a 10-inch pie shell.)
5-6 medium tomatoes, sliced and dehydrated
1 medium onion, sliced and sauteed
dried basil, garlic, salt and pepper to taste
cheese slices (I used cheddar, but next time will use Swiss.)
1 cup mayonnaise
1 cup grated cheese
Line the cool, baked pie shell with the cheese slices. Cover the sides as well as the bottom of the pie shell. Place tomato slices over the cheese and some onion slices over the tomatoes. Sprinkle with dried basil, garlic powder, salt and pepper. Repeat layers until all tomatoes and onions are used. Combine the mayonnaise and grated cheese. Stir well. Spread over the top of the pie. Bake at 350 degrees for about 25 minutes. Serve as a side dish with grilled chicken and rice!