Vidalia Tomato Pie

I found tomato onion pies in 2 cooking magazines, and put them together to make this outstanding side dish! This is very filling, and goes well with just about any meat you make it with. It is also a nice for brunch along side breakfast meats and egg dishes. This pie is anything but bland, with big sweet onion and tomato flavor. It is good with other flavors of cheese too. I sometimes buy cheese blends, or mix cheddar with mozzarella. If you can't find Vidalias, use a Texas Sweet or Walla Walla Sweet onion. If your tomatoes are still too juicy after chopping, place them in a colander to drain while you chop the onions and cook the bacon. This will keep your crust from getting soggy on the bottom. If your oven browns the edges of pie crust too quickly, wrap the edges of pie crust with foil before baking.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 6  medium tomatoes, peeled, seeded, and chopped
• 1  large  vidalia onion, chopped (about 2/3-3/4 cup)
• 6  slices bacon, cooked and crumbled
• 1  teaspoon dried basil
• 1⁄4 teaspoon salt
• 1  unbaked frozen  9-inch deep dish pie crust
• 1  cup  shredded mozzarella cheese
• 1  cup mayonnaise
• 1⁄2 teaspoon garlic powder

Directions

1. Preheat oven to 400°F.
2. In a mixing bowl, toss tomatoes, onion, basil, and salt.
3. Spoon mixture into crust.
4. Sprinkle with crumbled bacon.
5. In a small bowl, stir together cheese, mayonnaise, and garlic powder.
6. Spread mixture over pie to edges.
7. Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.