It's Tomato Pie time!

One of my favorite summertime recipes is this Tomato Pie. When I first heard of tomato pie my initial reaction was "YUCK!" 

My friend Heather introduced me to this yummy savory pie a few years back.  It's adapted from Paula Deen's tomato pie recipe.  Somehow I managed to convince myself to try and I've been making it every tomato season. I've added bacon, corn and white cheddar to take this recipe up a notch.

This one is a true family effort.  Granny & PawPaw provided the tomatoes from their garden and my mommy plucked the basil leaves from her garden.

 Hopefully the tomatoes are plentiful so this isn't our only tomato pie of the season.

 So if your tomato cup runneth over this year, send them my way. I can think of a few ways to make sure they don't go to waste.

Tomato Pie
1 prebaked pie shell (deep dish)
4 ripe tomatoes, sliced

½  c. corn

4-6 slices of bacon (divided), chopped
1 c. shredded mozzarella
1 c. shredded cheddar

¼ c. shredded white cheddar

¾  c. mayonaise

½ c. green onions, chopped

10 basil leaves, chopped
Salt & Pepper

Slice tomatoes and place in a colander. Sprinkle with salt and let sit for at least 10 minutes.  Layer tomatoes, onion, basil, corn, and half of the bacon in a pie shell.  Sprinkle with black pepper. Combine mayo, cheeses, and remaining bacon in a medium bowl.  Spread the mixture over the tomato layers.  Bake in 350 oven for 30 minutes or until golden brown.  Remove from oven and let pie set (10-15 minutes).  Slice and serve.

I like to sprinkle on a bit of parmesan on my slice.