HANNA’S HEARTY HARBINGER OF NAPS TOMATO PIE
Hanna Allen: “Being from the South, I cannot believe I haven't encountered the divinity that is tomato pie until a month ago. Since this discovery, I've been tomato pied! And, now I'm an evangelical tomato pie promoter. Spread the recipe gospel!â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- salt and pepper to taste
- 1 tablespoon olive oil
- 2/3 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/2 cup sharp cheddar cheese grated
- 1 pie shell baked and cooled
- 3 to 4 tomatoes peeled and sliced (heirloom!)
- 2 cloves of garlic minced
- 1/2 , vidalia onion thinly sliced
- 6 to 8 leaves or one bunch fresh basil chopped
- 1/4 cup bacon crumbled
- 1/4 cup chives minced
- Carbohydrate 117.063500013467 g
- Cholesterol 174.380000061356 mg
- Fat 156.850450050726 g
- Fiber 4.58799990982017 g
- Protein 35.6959000079324 g
- Saturated Fat 51.8061650097627 g
- Serving Size 1 1 Recipe (540g)
- Sodium 3219.13307423913 mg
- Sugar 112.475500103647 g
- Trans Fat 53.5816600381237 g
- Calories 2024 calories
Preheat oven to 350 degrees. Drain peeled and sliced tomatoes in a colander for 10 minutes. Prepare pie crust according to package directions. Let pie crust cool completely. Layer tomatoes in pie crust. Drizzle with small amount of olive oil. Sprinkle tomatoes with salt and pepper. Top tomatoes with bacon, basil, chives, garlic and onions. Mix together cheeses and mayonnaise. Spread mixture over top of tomatoes and bake pie at 350 to 400° for 30 minutes, or until cheese has melted and pie has heated through.
