Tomato Pie with Bacon

If you’re like me, you LOVE tomato season! It’s pretty much any excuse to eat tomatoes off the vine, and I’m in. (Not gonna lie though – I used to think my Dad was the weirdest for eating sliced tomatoes from the garden with salt and pepper, and now I can’t wait to have them the same way!)

This recipe combines some awesome things: pie crust, bacon, mayo, and cheese! Can you really get much better than that combo?

Ingredients:

Farmer’s Market Tomatoes! Yum!
  • 2-3 tomatoes, sliced
  • 1 deep dish frozen pie crust (follow the directions on the package)
  • 1/2 cup cooked and crumbled bacon (with a little extra for topping)
  • 1 cup mayonnaise
  • 1 cup shredded mozzarella cheese

Directions:

Prepare pie crust according to package. Allow to cool to the touch. Preheat oven to 350 degrees.

Tomatoes layered… and a hungry dog!

Mix cooked, chopped bacon with the mayo. Spread an even layer of the tomato slices over the pie. Season with freshly ground pepper.

Sprinkle tomatoes with shredded mozzarella.

Bake for about 30 minutes, until the pie is golden brown and cheese is bubbly. (If edges are getting too browned, cover with some tin foil while the filling bakes through.)

Sprinkle with some extra bacon (or green onions.) Serve warm or at room temperature alongside a salad. (or really, cooled!)

Andy, the Yorkie, chilling at the Maryland house, before making the Tomato Pie!

(I also made this recipe one in Maryland and put some delicious crab salad on top, and that was an awesome addition.)

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