Before you look at this recipe title and go elsewhere - just remember you (supposedly) haven’t really lived until you’ve tried the legendary TOMATO PIE.   I found a (similar) recipe for this on KSL5.com a few years back, and I shrugged my shoulders in disbelief that anyone could actually LIKE something like it.  But this year I have enough tomatoes to make me feel guilty - but not enough to make me want to bottle them.  So I remembered that strange recipe I found long ago, and decided to be daring and try it.

I particularly enjoy reading comments on recipes.  You can often get a good feel for the possible success of a recipe by taking a quick glance through them.  The consensus on the “typical” recipe seemed to be that you either LOVE or HATE the real mayonnaise and the “wateriness” of the tomatoes.  If you want to read an entertaining tomato pie recipe - go HERE to satisfy your curiosity.

I decided I couldn’t handle an entire CUP of real mayonnaise, and that I wanted a touch of bacon, and PLENTY of cheese.  It was a good decision - and the only thing I’m still trying to get used to is the issue with how liquid-y the tomatoes tend to be.  But that is the nature of the beast, and after it sits out at room temperature for about 15 minutes - that takes care of itself. 

Ingredients:

1. *1 recipe pie crust (10″ pie)
   

* 4 large, very ripe tomatoes

* 1/2 medium onion

* 3/4 cup shredded cheddar cheese

* 3/4 cup shredded Monterrey jack cheese

* 5-6 slices bacon crumbled

* 4 TBSP mayonnaise* (use real mayo or it’ll be watery)

* 1 tsp dried basil divided

* salt/pepper to taste

(You may like cream cheese substituted for mayonnaise if desired)

Directions:

Core each tomato. This is simply a matter of removing the hard area around the stem. Cut each tomato in half through the equator (crosswise). Use your finger to scoop the seeds out and into the trash or sink. Then slice each tomato. Place the sliced tomatoes in a colander over a large bowl or the sink, sprinkle with salt and pepper. Allow this to sit a long time, or at least while preparing the other ingredients.

Preheat the oven to 425F. Slice the onion very thin.  In a bowl combine the cheese, bacon, and mayo. Mix well.

Arrange a layer of tomatoes, sprinkle with half the sliced onion and 1/2 tsp dried basil.

Repeat the first layer with the remaining tomatoes, onion, and basil.

Top with cheese mixture.  You may add a second crust if desired, but I feel this would only make it more “soupy” by not allowing the tomato juice to evaporate as it bakes.

Bake for 45 minutes, checking after 30.  Cheese topping should be browned, but not burned.

Allow the pie to cool for 10 minutes (at least) on a wire rack. If you can wait longer to slice the pie, the cheese won’t be as runny.  But maybe you LIKE your cheese runny!