Classic Southern Tomato Pie

Page 92

| Course Type: Main Courses

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Every summer I try to try as many versions of tomato pie as I can. This one was really good but did have a little too much juice, even though I salted the tomatoes and put between paper towels for 30 minutes as stated in the recipe. It called for two slices of bacon, using the fat to sauté the vadaila onion and then crumbling the bacon in the pie. I didn't have any bacon so I used EVOO to sauté the onion and just left out the bacon. I'm sure it would have been great had I used the bacon though.

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