Southern Tomato Pie with Bacon

Name: Southern Tomato Pie with Bacon
Prep time: 1 h 30 min
Total time: 4 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 1/2 recipe Basic Pie Dough; All-purpose flour, for work surface; 1 tbsp. unsalted butter; 1/2 large sweet onion, sliced; 1/4 tsp. baking soda; 1 1/2 lb. assorted ripe tomatoes, divided; 1/2 tsp. sugar; Kosher salt and freshly ground black pepper; 1 tsp. fresh thyme; 1 tsp. olive oil; 2 1/2 tbsp. fresh basil, chopped; 8 slices cooked bacon, roughly chopped (about 1 1/2 cups); 1/2 c. mayonnaise; 1 1/2 oz. grated Parmesan (about 1/3 cup); 1 1/2 oz. grated Asiago (about 1/3 cup)

This may be the hands-down best way to use heirloom tomatoes.

By Christopher MichelPublished: Jul 11, 2022

1 Rating

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Becky Luigart-Stayner

Yields:

6 - 8 serving(s)

Prep Time:

1 hr 30 mins

Total Time:

4 hrs 30 mins

This pie is inspired by the tomato-filled market stands of South Carolina’s Low Country. Charleston was among the first places in the United States to cultivate tomatoes (herbalist William Salmon noted seeing them in 1710), and South Carolinians still grow them in abundance for use in this regional staple. Tomato pie is traditionally made with mayo, cheese, onions, and homegrown heirlooms, and ours adds a salty kick with bacon. It may not be a fast recipe, but the results are well worth it.

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Ingredients

1/2 recipe Basic Pie Dough
All-purpose flour, for work surface
1 Tbsp. unsalted butter
1/2 large sweet onion, sliced
1/4 tsp. baking soda
1 1/2 lb. assorted ripe tomatoes, divided
1/2 tsp. sugar
Kosher salt and freshly ground black pepper
1 tsp. fresh thyme
1 tsp. olive oil
2 1/2 Tbsp. fresh basil, chopped
8 slices cooked bacon, roughly chopped (about 1 1/2 cups)
1/2 cup mayonnaise
1 1/2 oz. grated Parmesan (about 1/3 cup)
1 1/2 oz. grated Asiago (about 1/3 cup)

Directions

1. Step 1Preheat oven to 400°F. On a lightly floured work surface roll pie dough to a 12-inch round. Gently fit dough in a 9-inch pie pan. Trim edges to 1 inch; turn overhang under and crimp. Line dough with a large piece of parchment paper and fill with pie weights, dried beans, or rice. Bake until edges are set, about 30 minutes. Carefully remove pie weights and cool completely on a wire rack.
2. Step 2Reduce oven to 375°F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to 16 minutes.
3. Step 3Meanwhile, chop half the tomatoes into 1/2-inch pieces. Toss together chopped tomatoes, sugar, and salt in a colander and let drain, about 30 minutes. Thinly slice the remaining tomatoes (1/8- to 1/4-inch-thick) and place in a single layer on a rimmed baking sheet. Sprinkle with thyme, oil, and salt. Roast until slightly dried and starting to wrinkle, 25 to 30 minutes.
4. Step 4Reserve 3 to 4 sliced roasted tomatoes. Combine onions, both batches of tomatoes, basil, and bacon in a bowl. Stir together mayonnaise, Parmesan, and Asiago in a second bowl. Spoon tomato mixture into parbaked crust. Top with mayonnaise mixture and reserved tomatoes. Season with pepper.
5. Step 5Bake until cooked through and golden brown in center, 25 to 30 minutes, shielding edges halfway through if necessary. Serve warm or at room temperature.