I just took it out of the oven!!! The aroma spilled out into the kitchen as I moved the Summer crop filled pie out of my oven. I can’t wait to share this amazing recipe with you! So as promised…Here it is…A taste from my Summer Kitchen Part 2.
Let’s call it a Cheesy Tomato Pie:
3 large tomatoes…peeled, seeded, and sliced
1tsp salt (I used Light Salt)
1 refrigerator pie shell
4 slices of bacon
3 thinly sliced onions
1 cup of sharp cheddar cheese (lower fat cheese can be used)
1 cup of mayonnaise (light mayo can be used)
1/4 tsp pepper
1/3 cup grated Parmesan cheese (cheese of choice)
2 Tbsp breadcrumbs (Ritz Crackers)
Pre-Heat oven to 350 degrees…
Place seeded tomato slices on paper towels and pat moisture off the slices…use half the salt and sprinkle on top of the slices to draw out moisture for about 30 minutes.
Cook your four slices of bacon…(I used Lower Sodium Precooked Bacon that I zapped in the microwave)
Place the pie crust in the deep dish pie pan and bake until lightly brown.
While it is baking slice the onions and sauté in bacon drippings or favorite oil. (I used a Light Virgin Olive Oil)
Combine the breadcrumbs and Parmesan cheese and sprinkle over the top of the pie.
( I used 5 Reduced Fat Ritz Crackers and Mozzarella mixed with Sharp Cheddar Cheese and tossed in the crumbled bacon.
Bake till brown.
I sent pictures to my friend who shared the recipe with me yesterday…she mentioned she would have to come by and taste mine…and how she was going to use my altered recipe. You will want to try this recipe…It is wonderful!
Have a great day!