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The Ladybugs' Recipes

Tomato Pie
From:  BB
1 - 1 1/2 tsp
1 - 1 1/2 tsp
2 - 3 T
5 pieces
1 1/2
deep dish pie shell * (punch a few holes in crust before baking!)
sliced tomatoes, (or about 3 cups if using chopped tomatoes, *drained*.)
green onions (I used chopped Vidalias instead) enough to make about 1/2 cup, chopped
dried oregano
dried basil
Salt & Pepper
bacon, cooked crisp and crumbled
shredded cheese **
* (I used a bought one, but you can make your own)
** can be shredded Parmesan, Swiss, or Mexican, 1/2 cup of each.
  1. Preheat oven to 400 F.
  2. Cook empty pie crust for about 10 minutes.
  3. Be sure to punch holes in the bottom of the crust before baking.
  4. Remove from oven and reset oven temp to 350 F
  5. Into crust; add a layer of cheese, onion, and tomatoes.
  6. Sprinkle with salt, pepper, oregano and basil.
  7. Continue layering until ingredients are gone except for 1/2 cup of cheese.
  8. Mix together the crumbled bacon, mayo, and cheese and spread on top of the pie.
  9. Sprinkle with extra cheese if you want.
  10. Cook in preheated 350 degree oven for 35 to 40 minutes.
  11. Let stand for at least 15 minutes before cutting.
(NOTE - I have also used extra sharp cheddar, Monterrey Jack, white cheddar.....any cheese will do, just make sure you have plenty of fresh grated Parmesan, it adds soooo much flavor!)

NOTE - Don’t go overboard on the mayo (cheese/bacon/mayo mixture should not be in a "glob") and try to use firm tomatoes. You don’t want the pie to be juicy. ENJOY!

NOTE from BB: Since it's just the two of us, I use a regular size pie crust (not deep dish) and make ONE layer of everything instead of two. I just use a thick slice of tomato (about 1/2 inch).

One final note.....this pie is delicious hot from the oven, at room temperature, or eaten ice cold directly from the fridge! It is WONDERFUL as a leftover, as it just seems to get better. It's really a meal in itself -- you've got your bread (pie crust), your veggies (tomato/onions) and your dairy/protein (cheese) all in one dish.