September 9, 2014
By Buffy York
We only have about a month left for really good tomatoes, and this recipe is delicious and a perfect side dish. I have stated in past posts that I am a tomato snob and I prefer to get my produce from local farmer’s markets and produce stands. The best places to buy tomatoes in Birmingham are The Pantry, Murphree’s and Jones Valley Teaching Farm. Another great source is the Saturday Market at Pepper Place. This version of tomato pie has a little twist with fresh basil and bacon and is super rich. My neighbor Blair and I made this over Labor Day weekend and served it with boiled shrimp and a salad.
1 Pillsbury Deep Dish Pie Crust
3 large tomatoes thinly sliced
1/2 tsp kosher salt + some for sprinkling
2 T fresh basil chopped
6 slices of Wright Brand bacon
2 vidalia onions, halved and thinly sliced
1 cup of shredded cheddar cheese
1 cup Duke’s mayo
1/2 t fresh ground pepper
1/3 cup grated Parmesan cheese
2 T fine dry breadcrumbs
Place tomato slices on paper towels, sprinkle with salt and let stand 30 minutes.
Bake pie crust according to the manufacturer’s directions.
Cook bacon until crisp, crumble and set aside.
Saute onion in bacon drippings until tender.
Spoon 1/2 of the onions into the prepared pie crust and top with tomato slices. Salt and pepper to taste and sprinkle with 1/2 of the basil and 1/3 of the bacon. Repeat layer.
Stir together cheddar cheese, mayo, pepper and 1/2 teaspoon of salt. Spread mixture evenly over the layers. Combine Parmesan cheese and breadcrumbs and sprinkle over the top.
Bake at 350 degrees for 30 minutes or until golden. Sprinkle remaining 1/3 of the bacon on top. Let stand for 15 minutes before serving.