Thursday, September 9, 2010

Cheesy Bacon-Tomato Pie

We're nearing the end of tomato season and I can never get enough of them! I guess that's the Sicilian blood in me!

This year I grew a very productive tomato plant and as of the date of this post, the plant is still thriving!!

Always on the look out for new and exciting recipes, I came across this pie which incorporates the fresh taste of tomatoes, along with bacon, cheese, & basil! It's almost like a "BLT" Pie!

I'm pleased to say that the tomatoes, basil and onions came directly from my container garden!

The ingredients:

6 large tomatoes (2 lb.), peeled, sliced (1/4 inch)

1/4 teaspoon coarse salt
2 cups shredded mozzarella cheese
1 cup mayonnaise
1/2 cup chopped onions, divided
1/4 teaspoon pepper
12 oz. bacon, cooked, crumbled
1/3 cup chopped fresh basil
1 (9-inch) baked pie crust



To peel tomatoes, cut small “X” in bottom of each tomato. Place in large pot of boiling water 30 to 60 seconds or until skins become loose; place in large bowl of ice water. Skins should slip off with help of paring knife.

Drain tomato slices on paper towels 15 minutes. Sprinkle with coarse salt.

Meanwhile, heat oven to 375°F. Combine cheese, mayonnaise, 1/4 cup of the green onions and pepper in medium bowl.

Layer half the tomatoes, bacon, basil and remaining 1/4 cup green onions in pie crust. Top with remaining tomatoes. Spread mayonnaise mixture over top.


Bake 30 minutes or until golden brown (cover edge of crust with foil if browning too quickly).
Allow to cool slightly, serve and enjoy a little of summer's gifts!

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