Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 8 slices
I hesitated to try this tomato pie at first. I have the pickiest eaters at home, and they never touch anything new or like. Finally, one day I gave it a go, and I didn’t expect it to be super good! To my surprise, my kids love this tomato pie! With layers of tomato slices, a mixture of cheeses and mayonnaise, and top it all off with bacon, this tomato pie is a gem! This impressive tomato pie is perfect not only for summer but all year round.
1 9” pre-baked deep-dish pie shell I used Pillsbury
4 large tomatoes peeled and sliced
3 green onions chopped
1 c. grated mozzarella cheese 90 grams
1 c. grated sharp cheddar cheese 85 grams
1 c. mayonnaise 205 grams
10 fresh basil leaves chopped
8 slices of cooked bacon crumbled
Salt and pepper
HOW TO MAKE TOMATO PIE
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In boiling water, place the tomatoes for about 30 seconds, then quickly transfer them to a bowl of iced water. Peel the tomatoes and slice. In a colander in the sink, place the slices of tomato and sprinkle with salt. Let the water drain for about 10 minutes.
Step 3: In the bottom of the prepared crust, place one layer of tomato slices and sprinkle with pepper. Over the tomato slices, add half of the basil and onions. Repeat with the rest of the tomatoes, basil, and onions.
Step 4: Mix the cheeses and mayonnaise, then spread this over the tomatoes. Top with bacon and place in the preheated oven. Bake for about 30 minutes or until the top is lightly browned.
Step 5: Remove from the oven when done and allow the tomato pie to cool for a little. Slice and serve warm or store in the fridge for a few days, covered.
Calories: 353kcal | Carbohydrates: 20g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 626mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 1mg