One of our favorite meals in the summer is Tomato Pie. This recipe is essentially like eating a BLT, minus the lettuce. Yum! In this case, the "B" stands for bacon and basil. If you've never tried tomato pie, you must! The key is ripe tomatoes, of course, so this is a summer-only dish. You can make your own piecrust, if you prefer, but refrigerated or frozen will work just as well. To avoid a soggy crust, it is essential to salt the tomatoes and let them drain on paper towels for about 30 minutes before assembling the pie. Don't be intimidated; this is very simple. Enjoy!
1 (9-inch) pie crust
8 bacon slices, chopped and cooked
1/4 cup chopped fresh basil
1/2 to 3/4 cup mayonnaise
1 1/2 cups fancy shredded Italian cheese blend
1. Preheat oven to 400°. Cut tomatoes into slices, and place slices on paper towels. Sprinkle tomatoes with kosher salt and, if desired, pepper. Let stand for 15 minutes; then flip the tomatoes, and sprinkle with a little more salt. Let stand 15 more minutes.
2. Meanwhile, place pie crust in pie plate; crimp edge of crust. Prick holes in crust with a fork; bake for 8 to 10 minutes.
3. Layer half of tomato slices in prepared crust. Sprinkle with half of bacon and basil. Layer remaining half of tomatoes; sprinkle with remaining bacon.
4. Combine mayonnaise, shredded cheese, and remaining basil in a small bowl. Spread mixture over top of tomatoes.
5. Bake for 25 minutes.