Great for a summer lunch or dinner.
3 pounds tomatoes (heirloom are the best)
¼ cup all purpose flour
1 cup finely chopped sweet onion
½ tablespoon unsalted butter
5 slices bacon (optional) cooked and crumbled
2 cups grated sharp cheddar (grated your own cheese)
1 cup mayonnaise
2-3 clove garlic, pressed
1 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, thyme or chives
1 teaspoon hot sauce
Freshly ground black pepper
A pinch of sugar
Step 1: One pie dough either homemade or store bought
Step 2: Large deep dish pie plate
Step 3: Line deep dish pie plate with pie dough, cover with parchment paper and some pie weights and bake for 20 minute at 350 degrees. Remove parchment paper and weights and bake for another 10 minutes.
Step 4: Slice tomatoes into ¼ inch slices and place on a half sheet pan with a wire rack or several layers of paper towels. Salt the tomatoes and let them drain for a minimum of ½ hour. I like mine to drain about 4-5 hours. Wipe all the moisture off the tomatoes and remove any seeds.
Step 5: In a large skillet over medium heat, add the butter and chopped onions and ¼ teaspoon salt. Cook stirring occasionally, until onion is softened. Off heat add 2-3 tablespoons brandy. Let mixture reduce down until ½ or more of the brandy has cooked off. Cool completely.
Step 6: Combine cheese, mayonnaise, herbs, hot sauce, black pepper, onion mixture and ¼ teaspoon salt in a large bowl. Arrange ½ of the tomatoes a layer, sprinkle in crumbled bacon if using and half of the cheese mixture. Repeat and top off with cheese mixture (no bacon).
Step 7: Bake at 350-degreese until golden brown, about 40-45 minutes. Rotate pie ½ way thought.
Step 8: Cool to room temperature.
Step 9: Option: You can add up to a ½ cup of Parmesan cheese in the cheese mixture. Just reduce the amount of salt added at the end.