From Krishna’s Kitchen
(Originally from Taste of Home magazine)
1 (9-inch) deep dish pie shell, baked.
3 large tomatoes, any variety, sliced…my favorite pies were ones that had 2 to 3 varieties and I sliced enough so that the layer of tomatoes was level with the edge of the crust. I also lay the slices on paper towels for a few minutes before transferring to the pie plate—it keeps the pie from being watery.
Sprinkle on basil, rosemary and any other herbs you like.
12 slices of bacon, crumbled…not necessary, of course, and 6 to 8 seems like plenty to me. I have also used bacon bits in a pinch and it came out ok.
8 green onions, chopped
1 cup grated sharp cheddar cheese…I like to use two kinds of cheese—it’s yummy and looks nice!
1 cup mayonnaise…I use the light version and it still tastes great.
Also, you can use less topping if you like to reduce out calories/fat…I usually make half as much.
Fry bacon; drain and crumble (if not using bacon bits). Arrange tomato slices in baked pie shell. Place chopped onions and bacon on top. Spread on topping…I like to sprinkle a on a little paprika, too. Bake at 350 degrees for 30 minutes (I cover pie crust to keep from burning). Let pie cool for 15-20 minutes (if you can stand the wait) to allow pie to set and make it easier to serve. It also reheats pretty well in the microwave if there are any leftovers.