Uptop Style Tomato Pie
Uptop Style Tomato Pie
6th Ribbon
Ingredients
Ingredients
- 1 9 inch pie shell
- 1 Cup Tomatoes Chopped & Oven dried
- 1 Cup Tomato bruschetta Bella San Luci brand
- ½ Tsp. Salt
- ¼ Cup Basil Chopped & Fresh
- 16 Ounces Reaper Pimento Cheese Musten & Crutchfield
- 2 Tbsp. Hot sauce Franks
- Black pepper
- 4 Slices Pecan wood smoked bacon Chopped
- ¼ Scallions
- 1 Tsp. Garlic powder
- ½ Cup Sharp cheddar cheese
Instructions
Instructions
- Preheat oven to 350℉.
- Prebake the pie shell in the oven for about 8-10 minutes until lightly browned.
- Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain about 10 minutes.
- Place on a baking sheet and place in the oven about 10 minutes to dry out.
- Sprinkle a layer of chopped scallions and cheddar cheese over the bottom of your prebaked pie crust shell.
- Spread the oven dried chopped tomatoes and the tomato bruschetta over the scallions and cheese.
- Sprinkle the sliced basil over the tomatoes. In a medium bowl mix together pimento cheese, hot sauce, and a sprinkling of freshly ground black pepper.
- The mixture should be the consistency of a gooey snowball. Spread the cheese mixture over the tomatoes.
- Place in the oven and bake until browned and bubbly, anywhere from 25-45 minutes.