Tomato Pie with bacon, basil, & jack cheese-Juneteenth Recipes

3–4 Large Tomatoes

2 tsp Kosher Salt

2 cup Mayonnaise

½ cups Chopped Bacon

½ cups Chopped Fresh Basil

1 cup Shredded Cheddar Cheese

1 cup Shredded Monterey Jack Cheese

1 tsp Black Pepper

1 cup Chopped Green Onion

Pie Crust Dough (Homemade or Store-bought)

Pre-heat oven at 400 degrees. Slice all of your tomatoes in 1/2-inch slices. Lay flat on a paper towel and pat dry. Sprinkle kosher salt on top. Let them sit for about 20-30 minutes to drain out as much water from the tomatoes as possible. While you’re waiting on your tomatoes, place your bottom pie crust dough in a pie dish and bake for 10-12 minutes. Be careful not to burn.
While your crust is baking add mayonnaise, bacon, basil, green onions, cheese, and black pepper to a large bowl and mix well.
Once your crust is baked, let it cool. Add a solid layer of your filling to the crust. Add a layer of tomatoes. Cover the tomatoes with another layer of filling. Add another layer of tomatoes. Cover the tomatoes with final layer of filling. Cover the top with your top pie crust dough (raw). Bake for 15-18 minutes. Just until the crust is nice and golden. Let the pie sit for about 15 minutes.
Serve with a salad and a nice glass of lemonade or iced tea.

Recipe by Rosalynn Daniels,


Yield: 6 servings