Sunday, July 19, 2015

Tomato Deliciousness!

One of my all time favorite things to eat when the garden is full of tomatoes is Tomato Pie! 
Delicious, divine, magical...I love it in a choose it over chocolate sort of way!

Try it!  You'll love it...and if you don' can send it to me!  :-)

1 (10 inch) deep dish pie crust
3 medium sized tomatoes, sliced (about 18 slices)
Kosher salt
4 slices of bacon, cooked and crumbled
1 cup Vidalia or other sweet onion, quartered and sliced thin
3 cups of shredded mozzarella
Freshly cracked black pepper, to taste
Garlic powder, to taste
2 tablespoons of chopped fresh basil
1 cup of mayonnaise
2 teaspoons hot sauce (I use Sriracha)
2 Tbs. chopped fresh parsley

Bake pie crust in a preheated 400 degree F oven for 15 to 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 inch thick and lay 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 sauté the onions in the bacon drippings until tender, but not browned.

Preheat oven to 350 degrees F. Add half a cup of the mozzarella cheese to the bottom of the cooled pie crust. Knock excess seeds off of tomato slices and top cheese with half of the tomatoes. Sprinkle lightly with sugar if using, then season to taste with the black pepper and garlic powder. Add half of the basil, top with half of the onions, and half of the bacon. Sprinkle a half cup of the cheese on top. Repeat layers, except omit the last layer of cheese.

In a small bowl, mix together the mayonnaise, hot sauce, parsley and the remaining 2 cups of cheese; spread evenly over the top. Bake at 350 degrees F for about 40 to 45 minutes, or until bubbly and light golden brown on top. Shield edges of pie crust if it is browning too quickly. Let pie cool to room temperature before slicing, using a serrated knife. Best served warm, but also very good cold. Store any leftovers in the refrigerator.

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