Bacon Cheddar Tomato Pie Recipe ~ Delicious Comfort Food!

Bacon Cheddar Tomato Pie Recipe ~ Delicious Comfort Food!

Bacon Cheddar Tomato PieDelicious Bacon Cheddar Tomato Pie

This Bacon Cheddar Tomato Pie is a big hit with my family. I usually make two at a time to be sure I get a couple slices of one of my favorite comfort foods. They are really easy to make and inexpensive which means they fit right into my busy and frugal lifestyle. People think you are a regular Suzy homemaker who spent all afternoon in the kitchen when you serve them a slice of this scrumptious pie along with a side salad or fresh steamed broccoli with a little Italian dressing drizzled over it.

The bacon in this Bacon Cheddar Tomato Pie recipe is optional. It is just as good as a Cheddar Tomato Pie if you would  rather have it that way.  If I don’t have bacon on hand I have been know to place a few slices of pepperoni on the top about half way through the cooking time. It crisps up nicely and adds great flavor.

To make this Bacon Cheddar Tomato Pie, you will need:

1 frozen deep dish pie shell
6-7 strips of bacon cooked and crumbled
4 medium sized firm ripe tomatoes sliced
1 medium sized onion peeled and thinly sliced
1 cup shredded cheddar cheese
1/2 cup shredded provolone or mozzarella cheese
1/2 cup mayonnaise
Basil, fresh or dried to taste
Salt and pepper to taste

  • Bake pie shell according to directions on the package, being careful not to allow it to get too brown because it is going back in the oven after filling is added.
  • When finished with pie shell set the oven temperature to 350 degrees.
  • Slice tomatoes and place in colander over a bowl, sprinkle with salt and allow to drain for at least 15 minutes while you crisp the bacon, bake the pie shell and prepare cheese mixture.
  • Mix cheeses and mayonnaise together in a small bowl.

Bacon Cheddar Tomato Pie

  • Layer tomato and onion slices in the pie shell sprinkle with salt and pepper to taste. Add a dash or two of basil, again to your taste. Add about half of the bacon pieces.
  • Don’t worry if your Bacon Cheddar Tomato Pie seems a little heaping. The tomatoes and onions are going to shrink a little during baking. Try to get all that goodness into your pie shell without overflowing onto the crust rim.

Bacon Cheddar Tomato Pie

  • Spoon the cheese/mayo mixture on top and spread so that it covers the top like a crust. I actually use my hands to spread the top evenly working with it and molding it as if working with clay. Scatter the remainder of the crumbled bacon over the top.

Bacon Cheddar Tomato Pie

  • Bake your Bacon Cheddar Tomato Pie at 350 degrees for approximately 35-40 minutes until golden brown as shown in picture. Check the pie about halfway through baking. If the crust edge begins to turn too brown you can place a little rim of aluminum foil over just the edge of crust while the pie finishes baking. Remove from oven and let cool for about 20 minutes. Serve warm.

Don’t worry if it doesn’t look perfect. Bacon Cheddar Tomato Pie is a country comfort food type recipe and imperfection is part of it’s charm. Trust me when I say they are not going to be looking at it for very long.

Please excuse my old butcher block topped barrel. It’s been around for about 40 years floating between family members and is now sort of my kitchen mascot. I do much food prep there and people seem to love to gather around it to watch, chat and sample.

Below is a printable recipe for the Bacon Cheddar Tomato Pie. Be sure to check the coupon database to see if there are any coupons available for the items on your ingredients list.

Bacon Cheddar Tomato Pie
 
Author: 
Recipe type: Dinner
Cuisine: American
Bacon tomato pie is a very aromatic bursting with flavor comfort food type recipe which can be served for brunch, lunch or dinner. It is very easy and inexpensive to make.
Ingredients
  • 1 frozen deep dish pie shell
  • 6-7 strips of bacon cooked and crumbled
  • 4 medium sized firm ripe tomatoes sliced
  • 1 medium sized onion peeled and thinly sliced
  • 1 cup shredded cheddar cheese
  • ½ cup shredded provolone or mozzarella cheese
  • ½ cup mayonnaise
  • Basil, fresh or dried to taste
  • Salt and pepper to taste
Instructions
  1. Bake pie shell according to directions on the package, being careful not to allow it to get too brown because it is going back in the oven after filling is added.
  2. When finished with pie shell set the oven temperature to 350 degrees.
  3. Slice tomatoes and place in colander over a bowl, sprinkle with salt and allow to drain for at least 15 minutes while you crisp the bacon, bake the pie shell and prepare cheese mixture.
  4. Mix cheeses and mayonnaise together in a small bowl.
  5. Layer tomato and onion slices in the pie shell sprinke with salt and peppe to taste. Add a dash or two of basil, again to your taste. Add about half of the crumbled bacon.
  6. Don't worry if it seems a little heaping. The tomatoes and onions are going to shrink a little during baking. Try to get all that goodness into your pie shell without overflowing onto the crust rim.
  7. Spoon the cheese/mayo mixture on top and spread so that it covers the top like a crust. I actually use my hands to spread the top evenly working with it and molding it as if working with clay. Scatter the remainder of the crumbled bacon over the top.
  8. Bake at 350 degrees for approximately 35-40 minutes until golden brown. Check on pie about halfway through baking time to see if you need to add a little aluminum foil around the crust edge to keep it from over browning.
  9. Let cool for about 20 minutes and serve warm.