Southern Tomato Pie
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 65 minutes (25+40 minutes)
Serves 6-8 with a salad
- 450g/1lb tomatoes (I used Rouge de Marmande tomatoes)
- 1 savoury frozen pie crust (or you can make your own as I did)
- 200g/7ozs. bacon, grilled
- 1 medium onion, peeled
- 2 cloves garlic, peeled
- 2 cups/250g/8.8ozs tasty or cheddar cheese, grated
- 1/2 cup/125ml/4flozs. sour cream
- 1/2 cup/125ml/4flozs. mayonnaise
- 6 Ritz crackers, crumbled
- Salt and black pepper to season
Step 1 - Slice the tomatoes and lay them on a double layer of paper towels to remove excess liquid.
Step 2 - Bake the pie crust at 180C/350F for 25-30 minutes until golden brown. Make sure that the pie crust isn't pale in the centre, you want it to be thoroughly baked.
Step 3 - Place the cooked bacon rashers, onion, garlic, cheese, sour cream and mayonnaise in a food processor and blend until it becomes a spreadable mixture.
Step 4 - Once the base is cooked (keep oven on 180C/350F) layer the tomatoes on the base reserving 5 or so of the best looking slices for the top. Season with salt and pepper. Then scoop the cheese and bacon mixture on top. Sprinkle with the crumbled crackers and then add the reserved slices of tomato. Bake for 40-45 minutes until golden on top. Cool for 1 hour and then serve.