Deep Dish Tomato Bacon Pie

Ingredients

1 pie crust (use your favorite recipe)

3 tbsp olive oil, divided

1 yellow onion, sliced in 1/8” pieces

2 garlic cloves

6 cups of heirloom tomatoes, chopped and divided

1 tsp salt, divided

1 tsp pepper, divided

3/4 tsp sugar, divided

1 1/2 tsps basil, chopped, divided

1 tsp oregano, chopped, divided

1 tsp thyme, chopped, divided

1/3 cup of mayo

2/3 cup Parmesan

1/4 cup Parmigiano-Reggiano

4 strips of local bacon, cooked, chopped

1 tsp parsley, chopped

Directions

Crust

Preheat oven to 400 degrees.

Prepare your favorite pie crust recipe. You will need a crust that fits a 10” deep dish. Roll out and place in the dish. Trim away any crust that hangs over dish. Place in freezer for 10 minutes.

Remove from freezer. Cover crust with parchment paper or tin foil. Pour dried beans over paper to weigh the paper/foil down.Place in oven and blind bake for 30 minutes.

Filling

Preheat oven to 375 degrees.

In a medium saucepan, heat 2 tbsp of oil on medium. Add in onions and cook for about 10 minutes - or until onions start to soften and turn a little golden. Stir occassionally to prevent onions from sticking. Add in garlic and 1/4 tsp of salt and cook an additional 2 minutes. Stir. Remove from heat.

Chop tomatoes into 1” chunks. Place 4 cups in a large bowl. Add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sugar and 1 tbsp olive oil. Stir to combine. Add herbs - 1 tsp thyme, 1 tsp basil, 1/2 tsp oregano. Place on baking sheet and bake for about 30 minutes - flipping half way through cooking.

Place the remaining 2 cups of tomatoes in a strainer. Add in 1/4 tsp salt and 1/4 tsp sugar. Let sit while the other tomatoes bake.

In a medium bowl, combine mayo, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp pepper, 2/3 cup Parmesan and 1/4 cup Parmigiano-Reggiano. Stir to combine.

Combine tomato mixture and pour into crust. Gently spread mayo/cheese mixture over tomatoes.

Bake at 375 degrees for 35-40 minutes.

Garnish with bacon and 1 tsp fresh parsley.