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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A good way to use up the abundance of tomatoes from our gardens. It's really important to drain the tomatoes for a little bit before assembling the pie, otherwise the crust will be soggy. Ingredients:
1 (9in) deep dish pie crust |
4 large tomatoes, peeled and sliced |
1/2 cup chopped fresh basil |
3 green onions, thinly sliced |
1/2 pound bacon, cooked, drained and chopped |
1/2 t garlic powder |
1 t dried oregano |
1/2 t crushed red pepper |
2 cups shredded cheddar cheese |
1/4 cup mayonnaise |
Directions:
1. Drain the tomatoes on towel lined cookie sheet
2. Preheat oven to 375
3. Prebake crust for about 10 minutes, let cool slightly and lightly brush with olive oil
4. In alternating layers, fill pie shell with tomatoes, basil, green onions,bacon,. garlic powder, oregano, and red pepper
5. In a small bowl, mix cheese with mayonnaise
6. Spread over top of pie
7. Cover loosely with foil and bake for 30 minutes
8. Remove foil and bake about 30 more minutes
9. Serve warm or cold
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