Kim Phillips-Randolph Recipe

Bacon Tomato Pie

By Kim Phillips-Randolph n2cookn


Rating:
Serves:
8-10
Prep Time:
Cook Time:
Method:
Bake
Comments:

We have so many generous friends with gardens who send fresh vegetables our way this time of year. I love tomatoes, my husband loves bacon so I concocted a bacon tomato pie. Served with a salad, it hits the spot on a warm summer day. Hope you enjoy it as much as we did.

Blue Ribbon Recipe

Notes from the Test Kitchen:
All the wonderful, savory flavor of a BLT!

Ingredients

1
pie crust shell
3 medium
tomatoes, peeled, sliced thick
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
basil, dried
1/4 c
onion, chopped
4 slice
bacon, cut up, cooked
1/2 c
mayonnaise
2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Bake pie shell for 5 minutes at 425 degrees. "Fork" crust to keep it from rising up. Reduce heat to 400 degrees.
2
Fry bacon and add onion. Cook till tender. Drain, set aside.
3
Place tomatoes in browned pie shell. Combine salt, pepper and basil flakes. Sprinkle over tomatoes. Place bacon and onions over tomatoes.
4
Mix mayonnaise and cheddar cheese. Spread and seal over pie. Bake for 35 minutes until cheese melts and is golden brown. Cool before cutting.

About this Recipe

Main Ingredient: Pork
Regional Style: American
Collection: Bring on the Bacon!
Other Tag: Quick & Easy
Hashtags: #FRESH, #tomatoes, #garden

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119 Comments

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Martha Benner Marti37
Apr 24, 2014
What size pie shell/plate did you use? When fresh tomatoes come in this should really be a great dish.
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Brie Gainer xoxoui
Jan 26, 2013
I just want to eat this pie forever!!!! I blogged about it here: hotmomscook.blogspot.com/...pie.html
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Sharon Taniguchi SharonT
Oct 29, 2012
I think I've been making this Tomato Pie (minus the bacon) every week since it was posted. We can't seem to get enough of it.
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Carol Crismer 3Cs
Oct 1, 2012
Kim, I can't tell you how much myself and my friends have enjoyed this recipe. The first time I made it I followed your directions exactly, turned out wonderful. The second time I made it, I introduced some shredded chicken and partially cooked summer squash and some thinnly sliced mushrooms. I also reduced the sherp cheese to 4 oz. and added ricotta cheese and mayonaise. The mushrooms absorbed the extra juices from the squash and I only used about 2oz. bacon. Turned out great. Thanks for the insiration.
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Karen Sills redhotchilipeppers
Sep 10, 2012
Yummy recipe! Saved it!