Whether it’s traditional or fancy, there is
nothing better than a hot-out-of-the-oven, savory, cheesy, tomato pie. It’s a display
of summer perfection. If you’ve never had one because the sheer thought of
tomatoes in a pie sounds strange to you, wait no longer. This needs to be added
to your bucket list - it’s that good. Tomato pies are one of my favorite summer
dishes to make. When I was younger there was an elderly lady who lived down
the road who would always bring us a one every year. She used to make
one mean tomato pie. Back then I was more concerned with eating them than learning how to make them. As my love for cooking has grown since then, I've found myself wanting to create the perfect pie and wishing I had asked her for the recipe.
I have researched tomato pie recipes, gotten tips from
family and friends, and have done a little experimenting on my own. After it
all, I think I’ve finally arrived at a recipe I really love. Not that you can
go wrong with tomatoes and cheese. I just think it’s important that the pie isn’t
too runny, but at the same time not too dry. I also like a lot of flavor in my
tomato pies without it being too heavy. So, you see, it’s all about balance. After
making these last pies, I think I’ve discovered a pretty darn good formula. I’ve
also made some notes for next time.
There are tons of recipes floating around out
there, so it can't hurt to throw another one into the mix. Here’s my
take on this classic Southern dish. As my mother-in-law suggests: make at least two!
How do you make your tomato pies?
A few notes:
This recipe is enough for one pie. I suggest doubling the
ingredients and making two because they are rather small, not to mention
delicious.
I also think that using a deep dish crust would be better if
you want to fit more tomatoes in the pie.
I love basil, so the more, the better. I used approximately
six leaves and would double it next time.
Tomato Pie
Ingredients
2 large tomatoes
1 large onion
3 green onions
4 strips of bacon
1 teaspoon garlic
½ cup of mayo
½ cup of ricotta
½ cup extra sharp cheddar cheese
½ cup of shredded mozzarella cheese
1 handful of fresh chopped basil
1 frozen pie shell (they come in pack of two)
1 packet of parma rosa dry sauce mix
Pepper
Sea Salt
Instructions
1.
Preheat oven to 350°F and bake the pie shell
according to package directions. (about 15 minutes)
2.
While the pie shell is cooking, slice the
tomatoes 1/2 inch think and discard of seeds. Place the tomatoes on a paper towel, sprinkle with sea salt and let them
dry for 15 to 20 minutes.
3.
Meanwhile, warm a large skillet and fry 4 slices of bacon until nice and crispy.
4.
Remove the bacon from the pan once cooked
through and place on a paper towel to drain excess grease.
5.
Dice an onion and sauté with minced garlic until
translucent, cooking in the same pan the bacon was fried in. I poured out most of the bacon drippings, leaving a little to sauté the onion in.
6.
Remove the garlic and onions from the pan and
put to the side.
7.
Take the pie shell out of the oven when finished baking.
8.
Spread the garlic and onion mixture on the
bottom of the pie shell.
9.
Pat the tomatoes dry once more with a paper
towel and layer on top of the onions, covering the entire surface area.
10. Top the
tomatoes with chopped green onions, chopped basil, and sprinkle with pepper.
11. In a
medium size bowl, add the ricotta, mayo, grated cheddar cheese, bacon, half of the parma rosa packet and mix well.
12. Spread
the mixture over the tomatoes, coating completely covering the top. Top with mozzarella.
13. Bake
the pie on 350°F for approximately 25 minutes or until golden around the edges.
14. Remove
from the oven and let sit for a few minutes before slicing.
15. Top with
fresh basil and/or bacon.
