Yield
4 to 6 servings

We salted the tomato slices and let them stand for 30 minutes to draw out any excess moisture that could make the pie soggy.

How to Make It

Step 1

Place tomato slices on paper towels, and sprinkle with 1/2 teaspoon salt; let stand 30 minutes.

Step 2

Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.

Step 3

Bake at 425° for 10 to 12 minutes or until lightly browned. Remove pie weights and foil.

Step 4

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.

Step 5

Sauté onion in hot drippings in skillet over medium-high heat 8 to 10 minutes or until tender. Spoon onion over prepared piecrust, and top with tomato slices.

Step 6

Stir together Cheddar cheese, mayonnaise, pepper, and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan cheese and breadcrumbs; sprinkle over top.

Step 7

Bake at 350° for 30 minutes or until golden. Let stand 5 minutes before serving. Sprinkle with bacon.

Ratings & Reviews

bravepotatoes's Review

amyallen
September 05, 2013
N/A

amyallen's Review

znumber6
July 07, 2011
I served this to a ladies night out and they all raved! I added squash, bell pepper and tiny eggplants since they are fresh and in season in July. I also added fresh basil on top of tomatoes. Very big hit! Served with Squash and Corn Chowder.

Cristy's Review

bravepotatoes
August 26, 2009
I very much dislike tomatoes and mayo but I loved this recipe. I did alter a bit....3/4 cup mayo (if that), did not peel tomatoes, omitted bread crumbs. Next time I will try adding some fresh basil.

znumber6's Review

Cristy
May 27, 2009
How can you possibly let someone know how great a recipe is when the mouth is full? That is what will be experienced with this flavorful wonderful recipe. EASY to make, for a brunch, shower, or add a green salad for a meal. There is no wrong way to use this recipe. Being from the south tomatoes are an everyday food for most. What a great way to use them.