A friend at work sent me a link to the recipe for this Tomato Pie on Monday. It sounded so delicious and easy and I couldn't wait to make it. Next time I'll cook and season the onions a little before adding them to the pie shell, and I think it would be fun to try this with cherry tomatoes. The cheese, bacon, and basil topping is kind of amazing, I probably could have spooned it all off the top after this came out of the oven but I refrained. I'm definitely making this again and playing around with the ingredients.
This recipe is from Farm Fresh To You, an organic produce delivery service in the Bay Area
• 1 9-inch pie shell
• 1/2 yellow onion, chopped
• 1/2 red onion, chopped
• 3-4 tomatoes, roughly chopped, excess juice removed
• 2 cups grated cheese (combo of sharp cheddar, Monterey Jack, Gruyere or mozzarella
• 3/4 cup mayonnaise
• 1 tsp hot sauce or Tabasco
• salt and freshly ground black pepper
• 5 slices bacon, cooked and chopped
• 1/4 cup chiffonaded basil
1. Preheat oven to 350 ° F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze crust first, then line the crust with aluminum foil
and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
2. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
3. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes with the bacon.
4. In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over.
5. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.