Tomato Pie

If you read my last post then you know that I am attempting to be very ambitious this week and post 3 recipes for enjoying summer’s bounty! I have to hurry before summer is gone. Hopefully you will still have time to try these out. If you missed the recipe for Blueberry Crumble you can read that post here or you can go directly to the printable recipe here. Today I am sharing the recipe that I use for Tomato Pie. Several years ago my mom made Tomato Pies and I never even tried one but lately I have thoroughly enjoyed this recipe. Actually some friends took us to a great restaurant, West Cobb Diner in Marietta, Ga, and my friend had Tomato Pie as a vegetable. Of course I tasted it and it was delicious so I had to look for a recipe to try. The rest is history.

The photo above was taken as soon as it came out of the oven so it’s still a little runny, but delicious all the same.  We have had friends to share their fresh tomatoes with us this summer and this was a great way to enjoy them.

I start by filling a ready to bake pie shell with sliced fresh tomatoes. The recipe calls for 4 but I just  fill the shell without counting.

Next, I sprinkle on salt, pepper, seasoned salt, basil, oregano, and use my McCormack Italian Herb grinder. Again, I did not measure.

Next I added  a layer of green onions and followed that with a layer of cooked bacon.

The final layer is 1/4 cup of mayonnaise (I use Hellman’s with olive oil) mixed with 2 cups of cheese ( I used Borden’s 4 cheese mixture of Mexican cheddar, Jack, Asadero, and Queso Blanco).

Cover with foil and bake for 30 minutes. Then, remove the foil and bake for 30 more minutes. This pie reminds me of deep dish pizza.

I know this sounds like Hoggy Mae, but I get hungry just looking at this picture! I hope you will give it a try and enjoy it as much as I have!

Click here for the printable recipe.

Check back for my last recipe for enjoying summer’s bounty.

I’ll be linking to Wow Us Wednesday at Savvy Southern Style and to Homeworks at Worthing Court.