Got tomatoes? Here’s a fabulous tomato pie recipe that uses delicious slices of fresh garden tomatoes, sprigs of basil and sharp cheddar cheese.
We’ve found that beefsteak style tomatoes are the best, but even smaller plum tomatoes work well too! The recipe calls for a single pie crust, however, we’ve successfully used biscuit dough as well, pat it thinly into the pie plate, but DON’T pre-bake the crust.
Easy Tomato Pie
1 nine inch pie shell
1 1/2 pounds fresh tomatoes
1/2 teaspoon salt
6-8 slices bacon, cooked and crumbled
1/2 Vidalia onion, chopped
1/4 cup fresh basil leaves
1/2 teaspoon black pepper
1 1/2 cup sharp cheddar cheese, shredded
3/4 cup mayonnaise
1/3 cup panko breadcrumbs
Pre-bake a pie shell in 425F degree oven for 12-15 minutes (or until golden brown)
Slice tomatoes and place on a wire rack to drain for 5 minutes.
Sprinkle tomatoes with salt and let rest an additional 10 minutes.
In the baked pie shell, layer tomatoes, bacon, onion, and freshly torn basil.
In a Small Bowl combine pepper, cheddar cheese & mayonnaise together and then smooth it into an even layer on top of the layered tomatoes.
Sprinkle panko crumbs evenly over top of the pie.
Bake 30 minutes at 350 degrees, use a pie-guard to prevent the crust from over-browning.