Not to be confused with the pizza style of tomato pie which contains only tomato sauce and various pizza toppings, this dish is packed with fresh tomatoes. The Pieces of the Past Cookbook contains a Spicy Green Tomato Pie recipe that is sweet, but this dish is savory and sure to become a favorite in your home. It is not low-fat but definitely delicious.
Sometimes called "Classic Tomato Pie" or "Savory Tomato Pie", this dish originally involved cooking 8 Grands canned biscuits (or making your own) and slicing them in half. Then you put a tomato slice on each biscuit half. Top this with a yummy cheese/mayonnaise/onion/bacon mixture. Sprinkle with Parmesan cheese and bake. Mr. NT still prefers the original version and you can try it this way, too. The ingredients for the topping are the same either way.
For my version, you will use a pie crust for the base instead of biscuits. And just in case you don't have a pie crust, you can make it without and serve the yummy stuff over rice. It's good no matter how you serve it.
Let's get started.
Sometimes called "Classic Tomato Pie" or "Savory Tomato Pie", this dish originally involved cooking 8 Grands canned biscuits (or making your own) and slicing them in half. Then you put a tomato slice on each biscuit half. Top this with a yummy cheese/mayonnaise/onion/bacon mixture. Sprinkle with Parmesan cheese and bake. Mr. NT still prefers the original version and you can try it this way, too. The ingredients for the topping are the same either way.
For my version, you will use a pie crust for the base instead of biscuits. And just in case you don't have a pie crust, you can make it without and serve the yummy stuff over rice. It's good no matter how you serve it.
Let's get started.
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You're going to be slicing the bacon before cooking, and this is easier if the bacon is slightly frozen. So if you can plan ahead a bit, put bacon in the freezer just long enough to make it easier to handle. Cut wide strips and then make them a little smaller. You can actually cut them any size you want, but dicing into smaller pieces takes longer. And you feel like you're eating a meal when you bite into a medium-sized piece of bacon in this pie.
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Dice your onions and then put them and the bacon into a skillet. Sauté until the bacon is done but not too crispy (then drain). Well, you can cook it crispy if you want, but then it might be more like having bacon bits in your pie. Personally, I like it a bit chewy.
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Prepare your tomatoes and slice them into equal slices of medium thickness. You want to eliminate as much liquid as possible unless you want it runny (to serve over rice...yum!)
Now, this version can be done two different ways. For this blog, I made two pies and I did one with sliced tomatoes and one with diced tomatoes. I layered sliced tomatoes in one pie crust and diced tomatoes in the other. I think that the mayonnaise/cheese mixture is easier to spread onto the sliced tomatoes, but the cooked pie is easier to slice and serve if the tomatoes are diced. Neither one of them actually comes out sliced like a piece of pie, so don't expect a perfect little triangle. There will be gooey melted cheese and juice from all of the yummy ingredients.
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Now you're going to combine the grated cheese, mayonnaise and basil in a bowl. Give it a little stir and then mix in the bacon/onion mixture.
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Keeping in mind that you're going to make another layer, spoon some of the cheese/mayo mixture over each pie. I like to put a pile in the center and then roll-push it out to the edges. Like I mentioned before, easier to do with sliced tomatoes than diced tomatoes. Anyway, go sparingly with the mixture because you don't want to end up with not enough for the tops (like I almost did).
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Repeat with a layer of tomatoes and the rest of the cheese/mayonnaise mixture. (I usually have the pie completely covered, but as you can see here I almost ran out of topping.) Sprinkle with Parmesan cheese and bake.
A note about the crust. If you want a really crispy pie crust, you will probably need to prebake the crust for about 10 minutes before adding the tomatoes. Without prebaking, the crust absorbs the liquid from the tomatoes and the juices from the other ingredients as they are cooking. This makes the crust soggy. I shared one of these pies with a friend and she said she liked the soggy crust.
Tomato Pie
4 medium ripe tomatoes
4 oz. shredded cheddar cheese
1 cup mayonnaise
1 tsp. dried basil
8 slices bacon, diced
1 cup onion, diced
grated Parmesan cheese
1 9-inch pie crust
Directions:
Preheat oven to 350 degrees. Sautédiced bacon and onion together until bacon is done. Drain and set aside. Slice each tomato into 4 slices and place one layer of tomatoes in the bottom of the pie crust. Combine bacon mixture with all other ingredients except Parmesan cheese in a bowl.
Spread half of mixture over tomatoes. Layer remaining tomatoes on top of the mayonnaise mixture. Spread remaining mayonnaise mixture over tomatoes. Sprinkle with Parmesan to your liking. Bake for 20-25 minutes. Serve warm.
4 medium ripe tomatoes
4 oz. shredded cheddar cheese
1 cup mayonnaise
1 tsp. dried basil
8 slices bacon, diced
1 cup onion, diced
grated Parmesan cheese
1 9-inch pie crust
Directions:
Preheat oven to 350 degrees. Sautédiced bacon and onion together until bacon is done. Drain and set aside. Slice each tomato into 4 slices and place one layer of tomatoes in the bottom of the pie crust. Combine bacon mixture with all other ingredients except Parmesan cheese in a bowl.
Spread half of mixture over tomatoes. Layer remaining tomatoes on top of the mayonnaise mixture. Spread remaining mayonnaise mixture over tomatoes. Sprinkle with Parmesan to your liking. Bake for 20-25 minutes. Serve warm.
| You can find this and many other mouth-watering recipes in my cookbook, Pieces of the Past. Enjoy! -Mrs. NT |  |
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