This is heavenly good -- somehow much better than the sum of the parts. Perfect use for fresh, in-season tomatoes. Adapted from a recipe at Home Ec 101 (http://www.home-ec101.com).
Peel the tomatoes by plunging each one into boiling water for 10 seconds to loosen the skin. Make an "X" in the skin with a sharp knife and it will peel easily. Cut the stem end out of each tomato; cut the tomato into wedges and squeeze the seeds from each wedge. Cut each wedge crosswise into small pieces. Toss the sliced tomatoes with a the salt and pepper and place them in a colander over a bowl for 10 minutes to drain. The salt will pull some moisture out of the tomatoes while you work with the other ingredients.
Preheat the oven to 425 degrees.
Slice the half onion very thinly and break it up into individual slivers.
In a bowl combine the cheese, bacon and mayonnaise. Mix thoroughly.
Unroll one of the pie crusts and lay it into a 9-inch pie plate or disposable pie tin. Evenly distribute half the tomatoes over the bottom of the crust. Top with half the sliced onion and sprinkle with half the dried basil. Repeat with the remaining tomatoes, onion and basil.
Spread the cheese mixture on top of the tomatoes. Add the second crust on top, and crimp the edges of the top and bottom crusts together with a fork to seal. Cut several slits in the top crust to allow steam to escape.
Bake at 425 degrees. Check after 30 minutes to see if the top crust is brown; if it is, top it with a circle of foil or with an inverted pie tin. Bake 15 minutes longer. Allow the pie to cool at least 15 minutes before eating. It may be served warm or at room temperature.
Seeding the tomato is a must because the seeds would make the pie too watery (a danger even without the seeds). Peeling the tomato is strongly recommended because the skins curl up and many people don't like finding them.
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Serving Size: 1 Serving (1119g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2497 | ||
Calories from Fat: 1642 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 182.5g | 243 % | |
Saturated Fat 80g | 400 % | |
Monounsaturated Fat 61.4g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 299.8mg | 92 % | |
Sodium 3358.7mg | 116 % | |
Potassium 2116.9mg | 56 % | |
Total Carbohydrate 145.2g | 43 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 129.1g | ||
Protein 75.6g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2497
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