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.
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