Let's Make Tomato Pie!

Hi friends! Thanks so much for stopping by Thinking Out Loud Thursday! This is a time when I share something that’s on my mind and invite you to link up and do the same.

Today, I’m thinking about tomatoes—lots and lots of tomatoes! Our little bitty garden is producing them faster than we can eat them, and I’ve been trying to figure out what in the world I’m going to do with all of them. Then I remembered a Tomato Pie recipe I shared on the blog four years ago. It was so good then, and with all these fresh-from-the-garden tomatoes sitting on my counter, I decided it was definitely time to bring this recipe back for a revisit!  Here's the post from 2022 ~

Our little garden has been overflowing with ripe tomatoes recently.  Even after sharing tomatoes with anyone who will take them, our kitchen counter is still lined with the ripe red gems.  I looked through my recipes to find one that used tomatoes and found one for Tomato Pie.  I whipped one up and it was delicious!  So delicious that I want to share the recipe with you.

Here's What You Need

1 9-Inch Deep Dish Pie Crust

4-6 Tomatoes (depending on the size)

10 Basil Leaves (julienned)

3 Green Onions (chopped)

1 Cup Shredded Sharp Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1 Cup Mayonnaise

Salt and Pepper

6 Slices Thick Cut Bacon

Here's What You Do

Bake the pie shell according to the directions on the package.

The tomatoes need to be peeled.  An easy way to do this is to place the tomatoes in boiling water for about 30 seconds, then immediately put them in a bowl filled with ice water.  This little trick makes the skins on the tomatoes peel right off.

Slice the tomatoes and place them in a strainer.  Salt and let set to drain for 10-15 minutes.  Lay the tomato slices on a paper towel and pat them to remove as much liquid as possible.

While the tomatoes are draining, mix the mayonnaise and cheeses.  Set aside.

On top of the two layers of tomatoes, spread the mayo-cheese mixture.

Sprinkle the bacon crumbles on top and bake at 350 degrees for 30 minutes.

This dish was quick and easy to make.  We served it with a salad and enjoyed every bite!

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