Tomato Pie

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When I got married it was like the North meeting the South, me being the North.  My southern sister-in-law introduced me to Tomato Pie (pronounced Toe-mate-ah Pah).  It was and still is the most decadent thing I have ever eaten and summertime is the only time to make it.  It combines the seasonal tastes of ripe tomatoes and vidalia onions with bacon, mayonaise and cheese. The orginial recipe is easy, and the prep work can be done ahead of time.  It’s hard to keep the pie crust from getting mushy, but those who dive into it don’t seem to mind.

TOMATO PIE

1 deep dish pie crust

4 large ripe tomatoes, slice with skin off

1 large vidalia one, sliced

1 pound of precooked bacon, crumbled

2 cups of mayo

2 cups of grated cheddar cheese

salt and pepper

Precook the pie crust for 10 mins at 375 degrees.  Once it has cooled, start the layering process:  The tomato slices, the onions, then the crumbled bacon.  Mix the mayo and shredded cheese together in a bowl and mound it onto the top of the pie. Season with salt and pepper.  Bake for 35-45 minutes and enjoy!

There is a somewhat healthier version of Tomato Pie from the Washington Post that I highly recommend. I found it a few years ago and it is equally as delicious but no longer a “heart attack in a pie crust”! Just remember that peak tomato time is short, so enjoy them as much as you can and in as many ways as you can!

Now is the time to get ripe tomatoes from the Corner Market.  If you have a tomato recipe that you love, please share it with us!

 

 

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