Martha’s Tomato Pie
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Servings
- 1 10-inch deep-dish tomato pie
Categories
- Main Course
- American
- Medium
Dietary
- Egg-free
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Martha's Tomato Pie: layers of tomatoes, caramelized onions, bacon, and basil, topped with a golden blend of cheddar, mozzarella, and Greek yogurt.
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Ingredients
- 1 prepared pie crust, 10 inch deep dish pie shell, baked & cooled
- 6 large of tomato(s), sliced thin and salted; place on paper towel to drain (drain as much juice as you can or your pie will be very wet)
- 1/2 cup of basil, fresh, chopped
- 1 onion, sweet, sliced thin (caramelized if you prefer)
- 1/2 lb of bacon, drained and chopped (optional)
- Italian seasoning, to taste
- 1 Teaspoon of red pepper flakes
- 1 cup of Cheddar cheese, shredded
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of yogurt, plain Greek
Instructions
Preheat Preheat oven to 375F
Assemble in pie shell In alternating layers, lay one layer of tomatoes, bacon, caramelized onions, Italian seasoning, and a few red pepper flakes. Continue to layer ingredients until pie crust is mostly filled.
Mix Cheese spread In separate bowl combine cheeses and yogurt. Spread cheese over the top of tomato filling.
Bake Cover cheese area loosely with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is golden brown.
Serve Best served warm or room temperature. Refrigerate any leftovers.
