Tomato Onion Pie

A great way to use garden tomatoes or tomatoes from the store. Sweet tomatoes and onions in a pie crust, layered with a cheddar cheese/mayo combination, and a Parmesan-crusted, bacon topping.

Ingredients: 

3 Large Tomatoes, seeded and cut into ¼" slices 1 tsp Salt, divided Your Favorite Piecrust, or a packaged refrigerated piecrust 5 Bacon Slices, cooked and crumbled 2 Medium Sweet Onions, thinly sliced 1 Small Green Pepper, diced 1 cup Shredded Sharp Cheddar Cheese 1 cup Mayonnaise ¼ tsp Pepper ⅓ cup Parmesan 2 Tbsp Bread Crumbs 1 Medium Tomato, diced Parsley, chopped     Directions: Place tomato slices on paper towels and sprinkle with 1/2 tsp salt. Let stand 30 minutes. Fit pie crust into a 9" deep dish pie plate. Line with tin foil and fill with dried beans. Bake at 425 for 10-12 minutes; remove from oven and remove tin foil and beans. Return to oven and bake another 5 minutes so that bottom browns some. Cook bacon until crisp; drain on paper towels and crumble. Set aside for garnish. Sauté onion in a teaspoon of bacon grease over medium heat for 8 minutes; add green pepper and continue cooking until onion and pepper are tender, about 3-4 minutes. Spoon onion mixture over the bottom of the piecrust, and top with tomato slices. Stir together cheddar cheese, mayo, pepper and remaining 1/2 teaspoon salt. Spread mixture over tomato slices. Combine Parmesan and bread crumbs, sprinkle over top. Bake at 350 for 30 minutes or until golden. Remove from oven and let stand 5 minutes before cutting. Garnish with crumbled bacon. diced tomatoes and parsley. Helpful Tips: Tomato slices are sprinkled with salt and rest for 30 minutes to draw out excess water so pie won't become soggy.
Source: betterrecipes.com