TOMATO PIE

Tomato Pie image

This savory tomato pie is delicious! We see why Linda gets invited to every picnic. It's creamy, tangy, and seasoned to perfection. We love the crushed croutons in the pie. They absorb the juices and keep the pie from having a soggy bottom. The end result is similar in taste to a BLT, just minus the lettuce. Yum! When cut into...

Provided by Linda Wasko

Time 1h

Number Of Ingredients 12

Ingredients

1 9-inch pie shell
1 1/2 c flavored croutons, I like to use the garlic and herb flavor
5 or 6 plum tomatoes, peeled and diced. you want a nice tomato base, so use more or less depending on size of tomato
4 green onions, sliced to preferred thickness; Use the white and the green parts (If you don't have green onion regular will work, just dice very small)
1 c bacon, fried crispy and chopped
fresh basil, to taste or dried basil, to taste
2-3 clove garlic, minced (I use more, but I really love garlic)
1/2 tsp dried oregano
salt and pepper, to taste
1 c light mayonnaise, not salad dressing
1/2 c cheddar jack cheese
1/2 c mozzarella cheese

Steps:

1. Blind bake the pie shell on 425 F until light brown (about 10 minutes).
2. Place croutons in a baggie and break into smaller pieces with a mallet. Then spread in bottom of pie crust. They will absorb excess juices from the tomatoes plus add additional flavor.
3. Spread the diced tomatoes over the croutons.
4. Sprinkle salt and pepper, crushed garlic, basil, oregano, onions, and bacon over the tomatoes.
5. Mix mayo with the cheeses. Spread over the top to the edges.
6. You can toss some additional bacon and onion on top for presentation.
7. Bake at 350 F for approximately 25 minutes. When the top is nice and golden, it's done.
8. Let cool for 10 to 15 minutes then dig in. It's wonderful when warm, but just as good at room temperature.

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