"Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe." — Donnak
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1 (9 inch)
deep dish pie crust
tomatoes, peeled and sliced
chopped fresh basil
green onions, thinly sliced
bacon - cooked, drained, and chopped
crushed red pepper
shredded Cheddar cheese
I really liked this! To keep the bottom of the crust from getting soggy brush egg whites on it and bake it alone first.
We love tomato pie! I find that baking the pie crust by the directions, removing from oven and immediately sprinkling 1/2 cup mozzerella cheese over bottom and allowing it to cool for an hour, seals the bottom of the pie and it will not get soggy. Hope this helps.
My family loved this one. I sliced my tomatoes and put them on a cooling rack over a sheet pan, salted them and let them sit for an hour to drain. Then I patted them down with dry paper towels. I served this at room temperature and everyone commented on how good this was. I had not one piece leftover.
Very good. I would recomend pre-baking the pie crust 10 minutes or so...helps if the tomatoes are a little to watery (I even salted and drained them). The flavor was good, my husband thought it needed more heat. While I was prepping it, I was thinking some canned green chili peppers would probably be a good addition (will add next time). As for peeling the tomato's, I have put them in a hot water bath in the past. Did some research, and found that turning them over an open flame (gas oven) for about 20 seconds total (don't "cook" the skin) was awesome. Very easy to peel.
SO good! It's even better when the fresh tomatoes are in season. Make sure your tomatoes are seeded and drained really well or the crust gets gooey. We've made this for several years and just love it!!!!
I have made this twice in the past week. I sliced my tomatoes first and let them "drain" on towel-covered cookie sheet so juice didn't make my pie crust soggy. Also, baked pie crust for about 10 min. before layering ingredients and misted w/olive oil. Used fresh Thyme from herb garden. Delish!!!
I substituted sour cream for the mayonnaise and pepperoni for the bacon. I also used shredded cheddar-jack cheese. Delicious--tasted like a thick, rich pizza. My husband ate half of this pie by himself! I did notice that it was a bit watery right out of the oven. I used a baster to siphon off the excess liquid after baking and had no trouble with sogginess after doing this.
A winner! You might try using Roma tomatoes to cut down on the wateriness because they don't usually have as much as regular round tomatoes. Of course because they're not as big, you would need more, between 6 and 8 depending on size. Loved it cold the next day too!
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Pie I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 317
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