Bacon Onion Tomato Pie

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Absolutely! Here’s a rich, detailed, and hearty Bacon Onion Tomato Pie recipe — complete with history, formation, ingredients, step-by-step methods, and even a sprinkle of romance and passion for food. It’s a culinary tale that will win hearts (and stomachs) over. 🍅🥓🧅🥧

🍅 Bacon Onion Tomato Pie 🥓

“It may sound strange, but believe me, it is to die for!” – Lolly

🏛️ A Little History of the Pie

The Bacon Onion Tomato Pie, though not a global culinary staple, is a treasured Southern comfort food that emerged sometime in the mid-20th century. Rooted in the American South, this dish was a creative twist on classic tomato pies — which themselves are adaptations of English savory pies.

At its heart, this pie was born out of summer abundance, when gardens overflowed with ripe, red tomatoes, and cooks sought new ways to use them. As bacon became more popular post-WWII and creamy fillings more accessible with the proliferation of mayonnaise and cheese, this dish evolved into its current beloved form.

Today, it’s a church potluck legend, a grandma’s summer masterpiece, and — for many — the taste of first love on a warm July afternoon.

❤️ Lovers of the Pie

This dish has enchanted many:

  • Southern grandmothers who pass down the recipe in handwritten, flour-smudged notebooks.
  • Tomato gardeners who can’t bear to waste even one.
  • Bacon aficionados who believe it improves everything (they’re right).
  • Savory pie lovers who want a break from quiche.
  • Romantics who believe every slice should tell a story.

And maybe, just maybe — you.

🌿 Formation of the Flavor Symphony

Imagine this:

  • Flaky pie crust as the stage
  • Crisp bacon as the bassline
  • Soft, sweet onions singing harmony
  • Luscious tomatoes stealing the spotlight
  • Fresh herbs and sharp cheeses dancing in the wings
  • Creamy mayo and melty cheese topping tying it all together like a velvet curtain call

🛒 Ingredients (Makes 1 deep 9-inch pie)

For the Pie Base:

  • 1 deep 9-inch pie crust (store-bought or homemade)
  • 1 Tbsp olive oil
  • 1 medium onion, thinly sliced
  • 6–8 slices bacon
  • 3 large ripe tomatoes, thickly sliced (heirloom if possible)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp sugar (to balance the acidity of tomatoes)
  • 1/4 cup chopped fresh basil
  • 1 Tbsp chopped fresh thyme (or 1/2 tsp dried)

For the Cheese-Mayo Topping:

  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup mayonnaise
  • 2 Tbsp grated Parmesan cheese

👩‍🍳 Method to the Madness

1. Prepare the Crust

  • Preheat your oven to 375°F (190°C).
  • Prick the pie crust with a fork. Blind-bake the crust for 10 minutes, using parchment paper and pie weights or beans to prevent puffing.
  • Let it cool.

2. Fry the Bacon

  • In a skillet, cook bacon until crisp.
  • Drain on paper towels, then crumble into chunky bits.

3. Sauté the Onions

  • In the bacon drippings (or olive oil), sauté the onions over medium heat until soft and caramelized, about 15–20 minutes. Add a pinch of salt and the sugar during cooking to draw out sweetness.

4. Drain the Tomatoes

  • Lay tomato slices on a paper towel-lined plate.
  • Sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture. Blot with more paper towels to avoid a soggy pie.

5. Assemble the Layers

In the cooled pie shell:

  1. Layer half of the tomatoes
  2. Add half the onions
  3. Sprinkle half the bacon
  4. Scatter some basil and thyme
  5. Repeat the layers
  6. Finish with a grind of black pepper and red pepper flakes

6. Mix the Topping

  • In a bowl, mix mayo, cheddar, mozzarella, and Parmesan. This is your gooey, tangy crown.

7. Top and Bake

  • Spread the cheese-mayo mixture over the top evenly. It will melt and coat the pie like golden lava.
  • Bake for 30–35 minutes or until the top is bubbly and lightly golden.

8. Cool and Serve

  • Let cool for at least 20 minutes before slicing. This helps it set and makes it easier to serve.

🧠 Pro Tips

  • Tomatoes: Use meaty varieties like Roma or heirlooms to avoid too much juice.
  • Crust: Prebaking is essential — no one wants a soggy bottom!
  • Cheese: Try swapping with Gruyère, goat cheese, or smoked gouda for new dimensions.
  • Herbs: Fresh herbs elevate this pie. Basil and thyme are perfect, but a touch of oregano or chives can work wonders.

🥂 Conclusion: A Pie for Lovers, Dreamers, and You

This isn’t just a pie. It’s a summer love letter, a savory sonnet wrapped in flaky crust and sung with crispy bacon and sweet onions. It might sound strange at first — tomatoes in a pie, with mayo on top? But then you taste it, and everything makes sense.

Some recipes are just food. But this one? It’s a moment.

💬 A Final Whisper from Lolly

“It may sound strange, but believe me, it is to die for.”

Would you like a printable version, a vegetarian alternative, or even a romantic dinner menu built around this pie? I’d love to help.

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