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Classic Southern Tomato Pie

Source of Recipe

From "Deep South Dish" by Mary Foreman


Recipe Introduction

"Tomato pie is often served as a main dish when tomatoes are in season, but may also be served as a side along any main dish such as pork, beef, chicken, or seafood."

List of Ingredients

â—¦ 3 medium-size tomatoes, slice ¼-inch thick (about 18 slices)
â—¦ Kosher salt
â—¦ 2 slices bacon, cooked crisp, crumbled, divided (reserve drippings)
â—¦ 1 small Vidalia onion, quartered and sliced thin
â—¦ 3 cups shredded mozzarella, divided
â—¦ 1 (10-inch) deep-dish pie crust, partially baked, cooled
â—¦ Pinch of sugar (optional)
â—¦ Black pepper to taste
â—¦ Garlic powder to taste
â—¦ 2 Tbsp chopped fresh basil
â—¦ 1 cup regular mayonnaise (do not substitue low-fat or fat-free)
â—¦ ½ tsp hot sauce
â—¦ â…› cup chopped fresh parsley


Recipe

Preheat oven to 350° F.
Place tomatoes on paper towels. Salt, then cover with paper towels. Let rest 30 minutes.

Sauté onion in bacon drippings until soft, not brown.

Put ½ cup mozzarella into pie crust. Top with half the tomatoes. Sprinkle lightly with sugar, if using, then season with pepper and garlic powder. Add half the basil, top with half the onions, and half the bacon. Repeat layers.

Mix mayonnaise, hot sauce, parsley, and remaining 2 cups mozzarella; spread over top. Bake 40 to 45 minutes until light brown on top. Shield edges of pie crust with foil, if browning too quickly.

Cool pie before slicing. Serve warm or cold. Refrigerate leftovers.


Makes 6 to 8 servings.