Summer Tomato Pie- Southern Living Style

Southern Living has always done comfort food well and this pie is just that. Growing up in the south, I have tried quite a few tomato pies. Tomato Pies have always been something I thought I should like (judging by the way they smell when they are in the oven), but I have never really been a huge fan of them until I met this recipe. I am a texture person and something about this pie and salting the tomatoes before you use them makes all the difference. 

I slightly adapted this recipe from Southern Living.

• 3 large tomatoes, peeled, seeded, and sliced
• 1 teaspoon salt, divided
• 1 Frozen deep dish pie crust (believe it or not my favorite is the Walmart brand).
• 4 bacon slices
• 2 medium-size red onions, halved and thinly sliced (SL called for 3 but I thought that was overkill).
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1 cup mayonnaise
• 1/4 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fine, dry breadcrumbs

** I added a dash of hot sauce, and Worcestershire sauce too. 

• Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt. Allow the tomatoes stand for 30 minutes. This makes all the difference!
• Defrost Pie Crust
• Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.
• Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
• Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.


• Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.





• Bake at 350° for 30 minutes or until golden. Let the pie cool for 5 minutes so that it can firm up. Sprinkle with bacon. I recommend serving this with a salad since the pie is pretty rich.