Recipe: Tomato, cheese, bacon pie

I've seen recipes for years now with various takes on tomato pie. But the moment when I actually got to make one presented itself this week when I happened to have a lot of cheese; pie crust; fresh basil and parsley; and some beautiful tomatoes on hand.

I did my usual Google search for just the right recipe and ended up taking notes from several recipes, making my own adjustments and adding and subtracting ingredients based on what I had on hand. I will be making this one again!

3 tablespoons fresh parsley, chopped

You'll want to partially bake your pie crust first. Preheat the oven to 400, put your pie crust in a pie pan and place a piece of aluminum foil on top of the unbaked crust. Use pie weights or dried beans to keep the foil in place. Bake for about 15 minutes.

While that's happening, slice your tomatoes, sprinkle a bit of salt on them and let them sit for 20 or 30 minutes. Layer them in paper towels, which will absorb some of the extra juice. Then, cook the bacon, onions and garlic. It's done once the onions are translucent. While that's cooking, chop up your basil and parsley.

Once the crust is done baking and it's cooled a bit, you'll want to layer all of your yummy ingredients.

Here's the order:

Rest of the bacon mixture

Once that's done, mix the mayonnaise, remaining cheese and parsley together. Top the pie with the mixture.

Bake the pie in a preheated oven set at 350 degrees for about 40 minutes. Let it cool for a bit before you cut into it. I made this in the morning and we ate it cold later that night after a late swim practice. It was really yummy, but I imagine it's even better when it's a little warm and the cheese is still gooey.