1 (10-inch) pie shell, unbaked
3 large tomatoes, peeled and diced
1 teaspoon salt, divided use
6 bacon slices, which have been cooked, drained
**reserve the bacon grease
3 medium sized sweet onions, peeled, halved and sliced
1 cup sharp cheese, grated
1 cup of good brand mayonnaise
1/4 teaspoon black pepper
1/3 grated Parmesan cheese
1/4 cup dry bread crumbs
1. Place tomato slices on a paper towel and sprinkle 1/2 teaspoon of salt on the tomatoes. Let them stand at least 30 minutes. This will absorb the liquid in the
tomatoes and will not make the pie crust soggy.
2. Bake the pie crust at 425-degrees until lightly brown for only 10 minutes. Cool while preparing the rest of the recipe.
3. Cook the bacon and save the grease to use later in the recipe. Crumble the bacon and set aside.
4. Sauté the onions in the reserved bacon grease till they are opaque and tender. Scoop them up and place in the cooled pie shell.
5. Now place the tomatoes on top of the onions.
6. Stir together the mayonnaise and sharp cheese with the remaining 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper.
7. Spread this mixture over the top of the tomatoes.
8. Combine the Parmesan cheese with the bread crumbs. Sprinkle over the top.
9. Bake at 350-degrees till golden brown.
10. Lastly, top with thecrumbled bacon. Garnish with a couple slices of Roma tomatoes.
**** If you like, when you cook the bacon, cook it partially and then crumble the bacon on top of the pie before you cook it. I have made it both ways.
I have completely cooked the bacon and put the bacon on after the pie has baked for 30 minutes. Personally, I like to partially cook the bacon, because
all of the juices from the bacon seeps into the pie while it is cooking.
Yield: 8 servings
While I am writing this recipe, my mouth waters. Make this recipe soon before the season ends for the fresh tomatoes are what makes this recipe.