Prepare Potato Crust and bake while you are preparing the 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 cooked bacon and 3 tablespoons chopped 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 chopped basil.
Bake approximately 35 to 40 minutes. Serve either hot or warm.
Makes 1 (9-inch pie) - 4 to 6 servings.
Preheat oven to 400 degrees F. Oil a 9-inch pie pan.
Place raw potatoes in a colander. Salt the potatoes and let set for 10 minutes. After 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.
Tomato Pie with Potato Crust Recipe: https://whatscookingamerica.net/tomatopie.htm