Monday, August 4, 2014

BLT Pie-A New Super Summer Recipe

What to do with all those slightly imperfect tomatoes from your garden?  You know the ones, where you have to cut out splits, spots and the like?  I was looking through some recipe books to find a way to use a day's harvest worth of chopped fresh tomatoes.  Here is a combination of a few recipes, creating a new, original recipe.

BLT Pie - From the Kitchen of Food, Farms, Fun & Facts

3 cups fresh tomatoes, chopped
2 tbsp. dehydrated onions
1 tbsp. dried parsley
1 tsp. garlic, chopped (I use the quick stuff from the jar)
1/2 cup bacon bits (leftover from breakfast or from a jar)
1/4 cup mayonnaise (I use light mayo)
1 tbsp. olive oil
2 tbsp. fresh basil, chopped
4 oz. shredded cheese (any flavor, Swiss is tasty!)
1/4 cup Parmesan cheese
S&P to taste
1 refrigerated pie crust

Line pie pan with softened pie crust.  Combine all other ingredients, stirring well.  Spread into pie crust.  Bake at 375* conventional or 350* convection for about 25 minutes, until golden brown and bubbly.

Some tomato pie recipes have you pre-bake the pie crust, lined with foil - who has time for that?  Or, some use a double layer of pie crust - not too healthy.  By using dehydrated onions and parsley and Parmesan cheese, this allows you to skip that step and helps to absorb some of the liquid from the tomatoes.  Roma tomatoes work particularly well because they are not too juicy for this recipe.

My daughter asked me, "What's the 'L' in the BLT?"  I guess it is for the fresh basiL!  Enjoy!

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