Tifton Blog

Nothing better than picking up some RIPE tomatoes from one of our farmers markets, stands, or even one of our local farms. So lets KETCHUP. But really what says staple side better than fresh produce, bacon & cheese! We will show you how to get invited to the next cookout! Follow the recipe below! 

Tomato Pie Recipe

• 6-8 ripe tomato’s peeled and sliced ¼ -½ in thick
• 1 lb cooked bacon crumbled
• ½ onion diced
• 2 deep dish frozen pie shells
• 2 cups of Dukes Mayo (1 cup for each pie)
• 2 cups shredded sharp cheddar cheese (1 cup for each pie)
• 1-2 cups shredded mild cheddar cheese (for topping)
• Salt
• Pepper
• Garlic powder

**recipe makes two pies**

Instructions:

• Lay sliced tomatoes on dish towel or napkin sprinkle with salt and let sweat for 15 mins
• Sauté or microwave diced onions and lay on napkin or put in strainer
• Cook empty pie shell in oven per directions on the back (I poke holes in pie crust, so it doesn’t bubble up & take it out a little early so its not too brown when you bake the pie)
• Once pie shells are done and slightly cooled layer the tomato slices in the bottom. Sprinkle pepper and garlic powder over each layer. (I usually have 2 layers per pie)
• Sprinkle crumbled bacon and cooked diced onion on tomatoes for each pie
• In a mixing bowl mix together 1 cup of sharp cheese and 1 cup mayo (do this for each pie)
• Pour cheese and mayo on top of pie and spread to edges
• Sprinkle mild cheese on top to cover mayo
• Bake both pies in oven on 350 for 30-45 mins (melt cheese and slightly browned on top)

Let cool slightly before slicing and ENJOY!