Sunday, August 14, 2016

Tomato Pie!

This is a "rerun of a post I did in 2010 on this recipe. I made the pie again today and have added the recipe onto this post. Enjoy! 

While reading the Boston Globe yesterday I saw a recipe for Tomato Pie that seemed intriguing. It is layered with cheese and tomatoes with a crust of Ritz crackers on top. Well that all sounded too fabulous not to make so I went out at lunch, stopped at the local farm stand and got some tomatoes so I could make this last night. It is a little involved and takes some time but the result was just delicious. I made a couple of adjustments to the recipe such as adding bacon and somewhat less mayonnaise. Here are some photos for your enjoyment. 

Pie shell ready for "blind baking"

Put dried beans into pie shell to keep it from puffing during blind baking

Assemble your ingredients

Layer tomatoes with bacon, sauteed onions and basil

Top with cheese-mayonnaise mixture and repeat layering

Finally top with a layer of shredded cheese and bake

When its brown and bubbling take out of oven

Top with buttered Ritz cracker crumbs

Bake another 5-10 minutes till golden brown

Serve warm or at room temperature