main-dishes
Tomato Pie with Bacon, Spinach & Mozzarella
A beloved summertime RizzieFarms classic, this savory tomato pie celebrates peak-season garden tomatoes layered with smoky bacon, tender spinach, melted mozzarella, Parmesan, fresh herbs, and a lightly tangy mayonnaise-egg custard. The tomatoes are salted and rested to remove excess moisture, concentrating their sweetness and ensuring a firm, sliceable pie. Baked in a deep-dish crust and finished with a golden top, this dish is perfect warm as a main or side — and even better cold straight from the fridge the next day.
Ingredients
Crust
- 1 frozen deep-dish pie crust
Filling
- 18–20 large tomatoes, peeled and sliced 1/4-inch thick
- 2 teaspoons salt (for draining tomatoes)
- 1 1/2 cups (6 oz) shredded mozzarella cheese
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 8 cooked bacon slices, chopped
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 8 ounces spinach, cooked, drained, and chopped
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 2 teaspoons basil
- 1 tablespoon balsamic vinegar
- 2 green onions, thinly sliced
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons plain yellow cornmeal
Instructions
- Prepare the tomatoes Slice **18–20 peeled tomatoes** into 1/4-inch rounds. Place in a single layer on paper towels and sprinkle with **2 teaspoons salt** on both sides. Cover with more paper towels and let rest 30–60 minutes to draw out moisture.
- Preheat the oven Preheat oven to **425°F**.
- Mix the filling In a large bowl, combine **1 1/2 cups mozzarella**, **1/2 cup Parmigiano-Reggiano**, **8 chopped bacon slices**, **1/2 cup mayonnaise**, **1 large egg**, **8 oz chopped spinach**, **1 tbsp chives**, **1 tbsp parsley**, **2 tsp basil**, **1 tbsp balsamic vinegar**, **2 sliced green onions**, **2 tsp sugar**, and **1/4 tsp black pepper** until fully mixed.
- Assemble the pie Sprinkle **1 1/2 tablespoons cornmeal** over the bottom of the frozen deep-dish crust. Spread **1/3 of the cheese mixture** over the crust. Top with **1/3 of the tomato slices** in a slightly overlapping pattern. Repeat layers two more times, ending with tomatoes on top.
- Bake Bake at **425°F for 40–45 minutes**, shielding crust edges with foil during the last 20 minutes to prevent over-browning. Let stand **1–2 hours** before slicing.
Notes
- Salting and draining tomatoes is essential for preventing a soggy pie.
- Mozzarella melts smoothly while Parmesan adds sharpness — use both for best flavor.
- The pie is excellent cold; flavors deepen overnight.
- To peel tomatoes easily: boil 2 minutes, plunge into ice water, and slip skins off.