When fresh vine-ripened tomatoes are in season, you must make this tomato pie. The wonderful smell of the potato crust as it bakes will set
your taste buds alive.
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Tomato Pie with Potato Crust
Yields: 4 servings
Prep time: 15 min
Cook time: 60 min
Potato Crust (see recipe below)
3 or 4 medium
tomatoes, sliced (approximately 1/8-inch thick), drained, and patted dry
pepper to taste
8 bacon slices, cooked crisp and crumbled
4 tablespoons coarsely-chopped fresh
3/4 cup freshly-grated
Parmesan Cheese (Parmigiano-Reggiano)
3/4 cup mayonnaise
1/3 cup crushed saltine crackers
Make Potato Crust and bake while you are preparing tomato mixture.
Layer half of the tomato slices onto the bottom of the baked Potato Crust; lightly season tomatoes with salt and pepper. Sprinkle with half of
the bacon and 3 tablespoons basil. Repeat layer, using remaining tomato slices, salt, pepper, bacon, and basil.
In a small bowl, combine parmesan cheese and mayonnaise; carefully spread over tomato mixture. Sprinkle with crushed crackers and 1 tablespoon basil.
Bake approximately 35 to 40 minutes.
Remove from oven and serve. Serve either hot or warm.
Makes 1 (9-inch pie) - 4 to 6 servings.
2 firmly-packed cups grated raw
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated
Preheat oven to 400 degrees F. Oil a 9-inch pie pan.
Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with
lightly floured fingers. Bake 35 to 40 minutes or until golden brown
(after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven
temperature to 350 degrees F.
Variation Ideas: Vary the flavors in the potato crust
by adding some herbs (basil or oregano), or adding some caraway or fennel seeds. Try
adding garlic or using green onions instead of a slicing onion.