Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings
If you want pie, then I highly recommend you try this recipe! It is such a treat! Ready in less than an hour, this will be the best decision you will ever make today. Enjoy!
Ingredients:
1 c grated sharp cheddar cheese 85 grams
1 9-inch pre-baked deep dish pie shell I used Pillsbury
8 slices of cooked bacon, crumbled
1 c grated mozzarella cheese 90 grams
3 green onions, chopped
4 large tomatoes, peeled and sliced
1 c mayonnaise 205 grams
Salt and pepper
10 fresh basil leaves, chopped
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a pan with water on the stove and turn the heat to high. Allow the water to boil.
Add the tomatoes to the boiling water, then blanch for about half a minute. Transfer them right away into a bowl with iced water. Peel them.
Slice the tomatoes and put them into a colander. Sprinkle salt on top and let them drain for at least 10 minutes.
Add a layer of tomato slices to the crust and spread them evenly to the bottom. Season with a bit of pepper.
Put 1/2 of the onions and basil over the tomato slices. Repeat the process until everything is arranged in layers.
In a mixing bowl, add mayonnaise and cheese. Stir until well blended. Pour the mixture on top of the tomatoes and spread it evenly. Scatter the bacon on top as well.
Place it in the preheated oven and bake for about 30 minutes or until the top turns golden brown.
Remove the Tomato Pie from the oven and allow it to cool for a few minutes at room temperature. Slice it into even servings.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 353 kcal | Carbohydrates: 20g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 626mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 13mg | Calcium: 194mg | Iron: 1mg
Ingredients
- 1 c grated sharp cheddar cheese 85 grams
- 1 9-inch pre-baked deep dish pie shell I used Pillsbury
- 8 slices of cooked bacon, crumbled
- 1 c grated mozzarella cheese 90 grams
- 3 green onions, chopped
- 4 large tomatoes, peeled and sliced
- 1 c mayonnaise 205 grams
- Salt and pepper
- 10 fresh basil leaves, chopped
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a pan with water on the stove and turn the heat to high. Allow the water to boil.
Add the tomatoes to the boiling water, then blanch for about half a minute. Transfer them right away into a bowl with iced water. Peel them.
Slice the tomatoes and put them into a colander. Sprinkle salt on top and let them drain for at least 10 minutes.
Add a layer of tomato slices to the crust and spread them evenly to the bottom. Season with a bit of pepper.
Put 1/2 of the onions and basil over the tomato slices. Repeat the process until everything is arranged in layers.
In a mixing bowl, add mayonnaise and cheese. Stir until well blended. Pour the mixture on top of the tomatoes and spread it evenly. Scatter the bacon on top as well.
Place it in the preheated oven and bake for about 30 minutes or until the top turns golden brown.
Remove the Tomato Pie from the oven and allow it to cool for a few minutes at room temperature. Slice it into even servings.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
