I love savory pies and this delectable tomato pie with lots of fresh herbs is topped with pimento cheese. I mean come on. Who wouldn’t love this?
As a child I would have never predicted that I would be loving tomato pie. Nor did I think I would love pimento cheese.
But as I told my kids when they were wee ones, tastes do change. And so they do as evidenced by my love of this tomato pie.
I did not like tomatoes as a child. Perhaps it was the texture of the tomato. I never have liked soft food. And I don’t like hard tasteless tomatoes either.
But as I grew and discovered things like Caprese salads with cheese, thank you cheese, I also discovered tomatoes. Planting them in my garden also helped and discovering the latest varieties and how they taste different, is really a lot of fun.
Now pimento cheese was something else I had a strong dislike for. Perhaps it is the fact that at least to me, it looks very unappetizing. On the grocery store shelves it was never particularly appealing.
In the Midwest we stuck with beer cheese or Kaukauna cheese, such as the port wine spreadable variety. Oh, did I love that. But then I married a Southerner. And pimento cheese was always on their table.
In spite of that, it still took me years before delving into the world of pimentos. And cheese. Until I decided that green chiles just might taste really good in pimento cheese, so I made the Colorado version and there has been no looking back.
So what about tomato pie?
There are lots of versions of tomato pie. I still want to make the Philly tomato pie, which is way different than this.
This savory tomato pie begins with pie crust. Yes, you can make your own. But you don’t have to. Thank you Trader Joe’s. I do love your pie crust.
Just a note here: Make sure to follow the directions for a blind baked crust. Chill the crust. Prick it all over. Putting a room temperature crust into a hot oven, causes the crust to sink. you don’t want a flat crust, do you?
From there it’s a matter of slicing the tomatoes and letting them release their juices onto paper towels, so your pie doesn’t end up full of liquid.
Now start frying the bacon. I told you this was a Southern recipe! After it is good and crispy, take it out and add the onions to the bacon grease. Let those saute a bit.
Gather your fresh herbs. I used basil, cilantro and parsley, but any would work. Thyme and sage would be mighty good, too.
Layer your pie. Top with the simple pimento cheese. Don’t want to make it? Just buy it and spread it on top. Honestly though, this is a simple spread to make!
Now bake and get a salad ready. We had this as a main course. I loved it. Manservant wanted something next to it. Like meat. But that is Manservant.
Leftovers reheat well in the toaster oven. I had a great lunch for several days.
Who would have thought that I’d ever be baking a tomato pie? This tomato pie recipe has now been added to my list of favorites.
In fact, I may even bake it again soon with tomatoes from the garden. If the squirrels don’t get them first!
Need a Few More?
Please Pin and Share:
This post may contain affiliate links. Please see our disclosure policy.
My favorite pie dish? This amazing Emile Henry pie plate always produces great, not soggy, crusts for me. Need a new cookbook? This Southern cookbook is where I got this recipe. Pie cutter? Pie lifter? It seems this is a utensil that not everyone has. Check this one out. It has rave reviews.Print
Tomato Pie with Pimento Cheese and Bacon is totally luscious. This summer treat is easy to make and perfect as a side dish or main course.
1 unbaked pie crust (I use Trader Joe’s.)
1 ½ pounds ripe tomatoes (about 3 medium)
1 1/2 t Kosher salt for sprinkling
4 thick slices bacon, cut into lardons (large matchsticks)
1 sweet onion, thinly sliced
½ cup mixed chopped fresh herbs, such as chives, parsley and basil
Fresh Ground black pepper
1 ¼ cups grated sharp cheddar cheese (about 5 ounces)
⅓ cup mayonnaise
1 tablespoon diced pimentos (roasted, preserved sweet red peppers)
Begin by blind baking a pie crust according to package directions.
Meanwhile, line a rimmed baking sheet with paper towels. Using a serrated knife, core the tomatoes and slice them 1/4 inch thick. Place a layer of tomato slices on the baking sheet and sprinkle lightly with kosher salt. Top with more paper towels and repeat with remaining tomatoes. Set aside for at least 30 minutes. (Do not skip this step or your pie will be soggy.)
Place bacon in a medium skillet over medium heat, and cook until just crisp, about 5 minutes. Drain on paper towels. Pour off all but about 1 tablespoon of the rendered fat from the pan (discard the fat or reserve it for another use).
Add onions and a pinch of salt. Cook, stirring often, until lightly caramelized and golden brown, about 5 -7 minutes. (Don’t rush this process: the onions should not be white or crunchy.)
Assemble the pie: Heat oven to 350 degrees.
Pat half the tomatoes dry with paper towels and arrange closely in the pie crust. Add half the onions, bacon and herbs. Season with salt and pepper. Repeat with remaining tomatoes, onions, bacon and herbs.
In a bowl, combine the cheese, mayonnaise and pimento very well. Gently spread the mixture on top of the pie.
Bake for 30 minutes, or until lightly browned. Transfer to a wire rack to cool at least 30 minutes. Serve warm or at room temperature, slicing with a serrated knife.
Keywords: pimento cheese, tomato pie, tomato pie recipe, pimento cheese tomato pie, tomato pie with bacon