Tomato Pie – A Great Way To Finish The Season

10 10 2014

Tomato PieThis time of year, you’re likely bemoaning the end of summer and the bounty that it provides, OR, tired of  roasting, canning or freezing, OR, frantically trying to figure out what to do with the end of season goodies that this late summer has brought us. Well, I have a suggestion for the tomatoes! Try your hand at a tomato pie! You can either eat it the same day or prepare the pie and freeze it before baking to save for a slightly chillier season. It can be served as a main dish or as a side.





  • 1 10″ deep dish pie crust (partially baked)
  • 6 medium sized tomatoes, sliced 1/4″ thick
  • Salt, to taste
  • Black pepper, to taste
  • 2 slices bacon, cooked and crumbled
  • 1 small sweet onion, quartered and sliced thin
  • 3 cups shredded mozzarella cheese
  • Garlic powder, to taste
  • 2 tbsp chopped fresh basil
  • 1 cup mayonnaise (can be substituted with sour cream)
  • 1/2 tsp hot sauce (your favorite)
  • 1/8 cup chopped fresh parsley (optional)

Place the uncooked pie crust in a glass, deep dish pie pan, turning the edges under and 1/2″ over the top of the pie place to crimp (or cheat and buy a frozen pastry crust like I did): dock crust with a fork in several places. Bake in a preheated 400 degree oven for 15-20 minutes or until the crust is dry looking and just beginning to lightly brown. Set aside to cool completely.

Meanwhile, line a baking sheet with two layers of paper towels. Slice the tomatoes about 1/4″ thick and lat them out on the paper towels to drain. Sprinkle tomatoes with salt and cover with another layer of paper towels. let tomatoes rest for 30 minutes while you prepare the bacon and onions. Cook the bacon fairly crisp, remove, set aside and saute the onions in the bacon drippings until tender, but not browned.

Preheat oven to 350 degrees. Add a half cup of the mozzarella cheese to the bottom of the cooled pie crust. Place half of your tomato slices on top of the cheese, season to taste with black pepper and garlic powder. Add half of the basil and sprinkle another half cup of the cheese on top. Repeat layers, except omit the last layer of cheese.

In a small bowl, mix together the mayonnaise (or sour cream if you choose), hot sauce, parsley and the remaining two cups of cheese and spread evenly over the top.

If you are going to freeze the pie, this is where you stop and do so. I suggest placing the whole pie in the freezer as is until set and then place in a gallon freezer bag. If baking now, please continue.

Bake at 350 degrees for about 40 -45 minute, or until bubbly and lightly browned on top. Let pie cool to room temperature before slicing.






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