Country Tomato and Bacon Pie is comfort food at its finest. Fresh tomatoes with layers of cheese and bacon all baked in a yummy pie crust!
COUNTRY TOMATO AND BACON PIE
The flavors going on in this pie are crazy good. Fresh tomatoes, with crisp bacon and the flavor of the fresh basil just takes it to another level. Then you add all that melty cheese on top - holy moly!
TIPS FOR MAKING TOMATO PIE:
- I usually just go with a frozen pie crust when making this recipe. A deep dish pie shell works well here so you can layer all those tomato slices in there.
- If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking.) Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes.)
- If you prefer a homemade crust, try my WHAM BAM PIE CRUST, you'll prepare as directed, prick the crust with a fork (like pictured below) and then pre-bake at 400F degrees for about 10-12 minutes.
- Don't skip drying off your sliced tomatoes a little bit. This will help the crust from becoming soggy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
fresh tomatoes
frozen pie crust, (or MAKE YOUR OWN)
green onions
basil
bacon
bacon
freshly ground black pepper
mayonnaise
shredded mozzarella cheese 
HOW TO MAKE THE BEST TOMATO PIE:
If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking.) Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes.)
Allow your crust to cool slightly. Turn oven down to 350F degrees. Place sliced tomatoes between two layers of paper towels to lightly dry them off. Then start layering tomato slices on the bottom of the pie.
Season with some freshly ground black pepper. Then top with green onions, basil and crumbled bacon.
In a bowl, combine mayonnaise with shredded cheese.
Spread the cheese mixture on top of your pie.
Bake at 350F degrees for about 30-35 minutes (until golden brown). If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
This pie is tasty served warm but is still yummy as it comes to room temperature as well. Just be sure to refrigerate any leftovers.
CRAVING MORE RECIPES? GIVE THESE A TRY!
BLT MACARONI SALAD
CAKE PAN CORNBREAD SALAD
WARM BACON CHEDDAR DIP
LOW CARB BLT BITES
THE MOST DELICIOUS BLT DIP
CAESAR BASIL PASTA SALAD
CHEESY BACON PUFFS
CREAMY BACON BROCCOLI PASTA SALAD
ITALIAN CHOPPED SALAD WITH CREAMY ITALIAN DRESSING
EASY ITALIAN TORTELLINI SKILLET DINNER
COUNTRY TOMATO AND BACON PIE
Country Tomato and Bacon Pie is comfort food at its finest. Fresh tomatoes with layers of cheese and bacon all baked in a yummy pie crust!
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Servings: 6
Calories: 540kcal
Ingredients
- 2-3 tomatoes sliced
- 1 9-inch deep dish frozen pie crust baked to package directions
- ½ cup green onions chopped
- ¼ cup basil chopped
- ½ cup cooked and crumbled bacon
- freshly ground black pepper to taste
- ½ cup mayonnaise
- 1 cup shredded cheese mozzarella or cheddar
Instructions
- If using a frozen pie crust, you'll need to let it defrost on the counter for about 10 minutes, then prick the crust with a fork (this keeps the crust from getting too puffy while baking).
- Then bake it using the instructions on the back of your package (usually 400F degrees for about 10-12 minutes).
- If using my Wham Bam Pie Crust, you'll prepare as directed, prick the crust with a fork, and then prebake at 400F degrees for about 10-12 minutes.
- Allow crust to cool slightly.
- Turn oven down to 350F degrees.
- Start layering tomato slices on the bottom of the pie.
- Season with some freshly ground black pepper.
- Then top with green onions, basil and crumbled bacon.
- In a bowl, combine mayonnaise with shredded cheese.
- Spread the cheese mixture on top of your pie.
- Bake at 350F degrees for about 30-35 minutes (until golden brown).
- If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
Video
Notes
TIPS:
- If the the edges of your pie crust are becoming too brown while baking, you may want to put some aluminum foil around the edges of the pie, just covering the crust for the duration of baking.
- This pie is tasty served warm but is still yummy as it comes to room temperature as well. Just be sure to refrigerate any leftovers.
Nutrition
Calories: 540kcal | Carbohydrates: 20g | Protein: 10g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 652mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 7.3mg | Calcium: 117mg | Iron: 1.4mg
Nutritional Disclaimer
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Originally published: June 2012
Updated & republished: March 2020
Such a different idea, I'd never have thought of it. That being said, this sounds like something my husband would looooove! Definitely going to have to try this one!
This pie looks amazing. I'm putting this one on the menu. Seriously, my mouth is watering- yum!
Sounds great. Can't wait for those tomatoes to ripen.
Yeah, soooo, I'll be making this divine creation. I almost licked my screen, by the way.
thanks alot very much realy
Hi,
After finding your blog by accident, I have to tell you it has become one of my favorite blogs. I love the simplicity of your meals, the down to earth ingredients and budget friendly too plus you have some great recipes. Thank you for sharing it with me and your readers.
Jackie Hale
Love reading everyone's comments! Thank you so very much!!
Jackie, I am so, so thankful that you are enjoying the recipes on here. It really makes my day to hear that! I really do try to share recipes that will get busy folks back in the kitchen but not feel guilty about using some shortcuts! I appreciate y'all taking time to leave me a comment! 🙂
This certainly looks like it would satisfy the whole family!
YES to tomato pie!! I love it. I made it this past summer with tomatoes from the garden and it was so good. I am so glad you know what tomato pie is! So many people don't!
Yum. I just made a bacon and leek pie and this reminded me of it. I love these savory, veggie pies.
That looks so very good!! I just nomimated you for a Versatile Bloggers Award. Come on over to see it at http://www.noshingwiththenolands.com Cheers, Tara
I love tomato pies of all kinds. (And who doesn't love bacon!) I think that basil just might qualify for the "L" in BLT. Lovely pie. BTW, I've never had much luck with growing carrots. The first year, they were gnarly, the second year, I didn't thin them enough. Third year must be the charming year! We'll see
Oh this is going into the recipe box for sure. It looks amazing. Too bad I can't taste it through the web.
hi, i dont eat mayonnaise do you think i could use greek yogurt or sour cream instead? this looks so good!
I have my fav tomato pie recipe but I think I will add bacon and see how that is. Sounds good! I also chop my tomatoes instead of slicing and let them drain a bit. Makes for an easier to slice, less soggy pie.
Thank you so much for posting this recipe! Tomatos are one of my favorite things to eat and I like adding them as a side to lots of things. I cannot wait to try this...I can only imagine how yummy it is with all that cheese! And by the way, your little boy is such a cutie patootie!!
it's in the oven right now!!! As I was making it I thought uh huh NEXT time I will!! do the deep dish frozen crust like you did so I can pile more in!! lol I am gonna top it off with more mozzarella right before it's done...I think,I will have to wait and see how cheesy it is when finished....Could NOT wait to make this...thx for ALL of your awesome recipes!!! xox
YUM!
Brandie, this pie is amazing! I made it tonight, and my family loved it! They literally devoured this pie. If you publish a cookbook one day, add this tomato and bacon pie to the book. Thank you so much for sharing. My family says thank you, as well.
Jennie, I'm not sure how I missed your comment when you first posted it. I'm sorry! Thank you for taking the time to come back and let me know how it turned out!
a southern staple around here ,i use white onion chopped up instead of green , another thing if you have really juicy tomatoes the pie will be runny, i always slice and spread out on paper towels to absorb some of the juices, works great with the taco blend cheese also
Great advice about the tomatoes. You are so right, some can be very juicy and you don't want the pie to be runny because of it!
I have made this pie for years and it is a family favorite! The instructions are not complete here, though. You need to dry/dab the tomato slices between paper towels or in a sieve before layering in the baked shell. You can also do 2 layers of tomatoes, bacon, regular diced onions etc. before adding the cheese/mayo layer on the top. Cheddar cheese give the topping a golden look when cooked. I've also added fresh dill to the mixture when I have it.
Thank you so much for this recipe. I've tried quite a few of yours in the past. I tweaked it a little. I used sour cream instead of mayo and didn't add any onions. I don't like either. I also placed the ingredients in in layers because I wanted every bite to have a bit of everything. I really enjoyed it, and I'm eager to see how well it tastes the next day.
I just made this tonight, and wowzers! My husband and I were both crazy about it! I blotted the tomatoes but maybe not enough as our slices were anything but...lol...but as my husband says, "Who cares? Taste is more important than looks!" Definitely in my meal rotation every summer from now on. I used a Pillsbury refrigerated pie crust in a Fiesta deep dish pie baker, and it was a perfect depth. The crust didn't have to be covered either. Brandie, you are my favorite blogger BY FAR, and I can honestly say that I have more of your recipes in my collection than any other blogger. <3
Sounds yummy, but can you use tart shells instead of whole shell to make for appetizers instead?
Will this work without crust? One of our group has celiac.
Hi Liz - hmmmm....I haven't tried it. I guess I'd be worried that it would be a little runny. If you try it - please let me know!
My wife is also gluten free so I'm going to try a hash brown crust baked in the pie pan until crisp before adding the recipe to it.
Please let me know how it turns out for you Pat!