Your name, O LORD, endures forever, your renown, O LORD, throughout all ages. - Psalm 135:13
An ej original recipe!!
2 large tomatoes, peeled, sliced and lightly salted
1-1/2 c sliced sweet 100 cherry tomatoes
1 regular pie crust, baked set aside to cool (I love Piggly Wiggly brand pie shells)
Seasonings of your choice
3/4 c sharp cheddar, grated
3/4 c Italian blend cheese, Parmesan-Asiago-Pecorino
1/4 c Mayo
6 slices of bacon, fried crisp and crumbled
1/4 sliced onion, cooked tender in bacon grease and drained
Set aside
Bake in preheated 450 degree oven for 8 minutes.
Take fork and poke pie.
Lightly sprinkled with both cheeses.
Set aside.
Slice large tomatoes and lightly salt, put on several layers of paper towels to drain.
I let mine drain 10 minutes, then I slightly mashed them.
Into the cooled pie shell, lay large tomato slices.
Lightly sprinkle with both cheeses.
Add sliced sweet 100's.
Add cooked onions.
Take remaining cheese and mix with Mayo.
Take dollops of Mayo/ cheese mixture and scatter over tomatoes.
Turn oven down to 350 degrees.
After baking for 15 minutes, take pie out, using a fork spread cheesy gooey mixture evenly over pie.
Add crumbled bacon.
Return to oven and bake an additional 10-15 minutes with the oven off.
No comments:
Post a Comment