Tomato pie is that Southern summer delight, taking the ripe homegrown tomatoes of the season and layering thick slices of them in a rich, cheesy pie with bacon crumbles, mayonnaise, and sliced green onions.
Any lover of tomato pie knows that whatever you do, come serving time it’s always a glorious mess of filling and juicy tomatoes oozing out of the crust. A good tomato pie isn’t tomato pie without being messy.
I decided to embrace that mess and build a cheesy, bacony, tomato-y hot dip to serve at parties or even for dinner. You skip the finicky pastry crust and use toasts for dipping. If serving as a meal, round it out with a light and crisp green salad.
Taming the Tomato Juiciness
To concentrate the tomato flavors and keep the dip from being runny, you’ll roast the tomatoes before assembling the dip. And because you’ll be using cherry tomatoes, which fare better in the off-season than your typical beefsteak tomato, this is a spin on tomato pie that you can enjoy any time of year–not just in the summer.
Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
More Tomato Goodness
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