A great way to use up fresh tomatoes!
Article and recipe provided by Becky Garoutte, Greenhouse Production Manager, Rosehill Gardens
From the time I was big enough to pull a chair up to the kitchen counter, I have loved cooking and baking. Maybe it is my creative nature or simple rebellion … or a blend of the two, but I have never been good at sticking to a recipe. I read a recipe and can tell right away if it will be something tasty or if I need to embellish it. I read cookbooks like other folks read a good mystery novel. This has led to my family often arriving to the table for the evening meal and asking “What are we having tonight?” to which I reply, “Dinner! If you like it, we can name it and keep it.” Thankfully, my family loves a good food adventure!
About four years ago, our garden was turning out a shocking number of tomatoes and I needed a creative way to cook them up. We had guests coming for dinner and as is often the case, I had not been to the store for quite some time. Breezing through some cooking magazines and cookbooks it came to me! BACON TOMATO PIE! Three things I love! What could be better? As the day drew near for our guests to visit, my husband asked if I had something in mind to serve. My idea was greeted with far more suspicion than enthusiasm, but that didn’t dampen my creative spirit one bit. It is with great pleasure that I tell you that my Bacon Tomato Pie was not only a huge hit with our guests, but is now one of our favorite meals!
Here is my version of Bacon Tomato Pie:
1 9 inch deep dish pie crust – unbaked
4 large tomatoes sliced thin
1 cup red onion sliced thin
½ pound thick sliced bacon – cooked till crisp and crumbled
½ cup fresh basil leaves chopped or torn small
1 teaspoon dried Oregano or 1 TBSP fresh Oregano chopped fine
½ teaspoon Garlic Powder
2 cups shredded cheese – I like Sharp Cheddar. Use your favorite!
¼ cup grated Parmesan cheese
1/3 cup Mayonnaise
Sriracha or other hot sauce to taste
Preheat oven to 375 degrees.
Place tomato slices on several layers of paper toweling to remove excess moisture. Allow about 10 minutes on each side for this process. In large skillet, cook bacon till crisp. Remove from skillet and drain on absorbent toweling. Reserve 1 TBSP drippings. Over medium heat, sauté red onion slices until caramelized and soft. Drain well. Add crumbled bacon, oregano and garlic powder to the onions and mix. In the pie shell, layer the bacon mixture, cover with a single layer of tomato slices, top with half the basil and repeat.
For the topping, combine all ingredients in a bowl and mix to form soft dough. Drop by spoonful on to the top layer of the pie. Use a damp spatula to spread the cheese mixture over evenly over the top of the pie.
Cover with foil and bake 30 minutes on the center rack in the oven. After 30 minutes, remove foil and bake an additional 20-30 minutes until golden brown and bubbly. Serve warm with a generous salad.