Tomato Pie
"One of our favorite ways to use garden fresh tomatoes. If tomatoes are not in season try to find an heirloom variety for best flavor. Sometimes we eat this as a light dinner with a salad but I have also served it as a side dish. Prep time includes draining the tomatoes."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (127.1 g)
- Calories 318.8
- Total Fat - 22.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 47.8 mg
- Sodium - 987.7 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 0.3 g
- Sugars - 3.3 g
- Protein - 14.3 g
- Calcium - 271.9 mg
- Iron - 0.5 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
At least an hour in advance (I do it several hours in advance), slice tomatoes and drain well on paper towels.
Step 2
When ready to assemble pie, heat oven to 350. Bake pie shell for 5 to 7 minutes.
Step 3
Combine mayonnaise, cheese and crumbled bacon in a small bowl and set aside
Step 4
When shell is done, layer in the tomatoes.
Step 5
Place seasoning in palm of hand and rub to release oils. Sprinkle over tomatoes.
Step 6
Spread the mayo mixture over tomatoes.
Step 7
Bake for 35-40 minutes until cheese is melted and browned.
Tips
No special items needed.
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