*Update June 17, 2020* This recipe is the dish that I will be bringing to the 2020 Juneteenth Cookout! To celebrate Juneteenth with my fellow Black Food Bloggers we’ve decided to have a Virtual Cookout and share what dish we will be bringing.
What is Juneteenth? The word “Juneteenth” comes from combining the date June 19th, referring to June 19, 1865 which is when emancipation was given to slaves in Texas. This day is observed to celebrate freedom.
I chose this Southern Tomato Pie because I wanted to bring a dish that represent something that I feel black people have in common. That is the instinct to use what we have available and figure out a way to make it the best way that it can be! That is what I feel the epitome of this recipe is. Taking a few ingredients, and creating magic.
To see what some of the others are bringing, please check out the list at the end of this post!
I’m just going to be upfront and honest with you. If you’re looking for a light tomato pie for your gathering, then you’re in the wrong place. But if you want a guilty pleasure fulfilled in one bite of a pie that just so happens to contain hearty sliced tomatoes. Then you are exactly where you need to be. Today, I’m going to show you how I make my easy southern tomato pie with bacon, basil, and jack cheese.
How do you make sure your pie is not to watery or juicy?
- Dehydrate your tomato slices by placing on a paper towel and pat dry.
- Add salt to the tomato slices to help suck up some of the moisture.
- Let the tomato slices sit for about 20-30 minutes to ensure the least amount of moisture possible.
Can you make a healthier version of this Tomato Pie?
Yes, you can absolutely make a slightly healthier version of this pie. Just omit the bacon and replace the mayo with your favorite vegan mayonnaise. You are more than welcome to use vegan cheese as well, however, I don’t feel like the taste is similar enough to replace.
I also enjoy the open-face version of this pie. To achieve this, do not add the top layer of pie crust dough to the pie. Top with tomatoes on that are still on the vine and bake for 20 minutes, or until there is a nice golden crust on top.Print
3–4 Large Tomatoes
2tsp Kosher Salt
1/2c Chopped Bacon
1/2c Chopped Fresh Basil
1c Shredded Cheddar Cheese
1c Shredded Monterey Jack Cheese
1tsp Black Pepper
1c Chopped Green Onion
Pie Crust Dough (Homemade or Store-bought)
Pre-heat oven at 400 degrees
Slice all of your tomatoes in 1/2 inch slices. Lay flat on a paper towel and pat dry. Sprinkle kosher salt on top. Let them sit for about 20-30 minutes to drain out as much water from the tomatoes as possible.
While you’re waiting on your tomatoes, place your bottom pie crust dough in a pie dish and bake for 10-12 minutes. Be careful not to burn.
While your crust is baking add mayonnaise, bacon, basil, green onions, cheese, and black pepper to a large bowl and mix well.
Once your crust is baked, let it cool.
Add a solid layer of your filling to the crust.
Add a layer of tomatoes.
Cover the tomatoes with another layer of filling.
Add another layer of tomatoes.
Cover the tomatoes with final layer of filling.
Cover the top with your top pie crust dough (raw).
Bake for 15-18 minutes. Just until the crust is nice and golden.
Let the pie sit for about 15 minutes.
Serve with a salad and a nice glass of lemonade or ice tea.
Juneteenth Cookout Dishes from other participants
To see the full list of participants and the delicious dishes that they plan to bring please check it out HERE.