Table of Contents: Bacon Onion Tomato Pie
Bacon Onion Tomato Pie
Introduction: Bacon Onion Tomato Pie
Tomato pie is one of those nostalgic dishes that walks the line between comfort food and regional delicacy. Add crisp bacon, sweet caramelized onions, and juicy ripe tomatoes, and you’ve got the savory bombshell known as Bacon Onion Tomato Pie. This dish blends the smoky and salty goodness of bacon with the sweetness of slow-cooked onions and the acidity of tomatoes in a flaky crust — a combination that’s both indulgent and surprisingly easy to make.
In this comprehensive guide, you’ll learn everything from the history of tomato pie to tips that prevent sogginess, key ingredient swaps, how it differs from pizza, and even the best way to store it. Whether you’re craving a comforting brunch or prepping for a potluck, this savory pie deserves a spot in your recipe box.
Looking for inspiration? Try this grilled summer dessert to pair with your tomato pie.
What Is Bacon Onion Tomato Pie?
Understanding the Origins of Tomato Pie and Its Savory Twist
Tomato pie originated as a Sicilian-American dish, particularly popular in cities like Utica, New York, and Philadelphia. Unlike pizza, it’s often served cold or at room temperature. Over time, American cooks adapted this classic to include more savory and creamy fillings.
The Bacon Onion Tomato Pie is a modern take that adds layers of flavor. Where traditional tomato pies rely on a simple tomato and cheese base, this version introduces richness and depth with cured pork and sweet onions.
How Bacon and Onion Elevate the Traditional Recipe
Bacon’s salty, crispy texture contrasts beautifully with the softness of the tomatoes. Onions, when caramelized, add sweetness that balances the acidity of the tomatoes. Together, they turn this dish from a basic bake into a crowd-pleasing masterpiece.
The result? A flaky, golden pie that’s equal parts rustic and gourmet — perfect for brunches, picnics, or cozy weeknight dinners.
Key Ingredients and Flavor Profile
The Must-Have Ingredients for the Perfect Bacon Onion Tomato Pie
To master the recipe, you’ll need a handful of simple but high-impact ingredients:
| Ingredient | Purpose |
|---|---|
| Bacon | Adds crispness and salty umami |
| Onions | Sweetens and deepens the flavor |
| Fresh Tomatoes | The heart of the pie; ripe is best |
| Mayonnaise | Binds everything with creaminess |
| Sharp Cheddar Cheese | Provides bold, melty contrast |
| Pie Crust | Holds everything together |
| Basil or Oregano | Adds a fresh herbal note |
Balancing Smoky, Savory, and Tangy Flavors
The trick is layering flavors. You want to crisp the bacon without drying it, slowly caramelize onions for maximum sweetness, and choose ripe tomatoes that are firm but juicy. The result should be a savory pie with tangy notes, crunchy crust, and a creamy center.
Discover great ideas like this peach fritter recipe to serve alongside this pie.
How to Make Bacon Onion Tomato Pie (Step-by-Step)
Preparing Your Crust: Homemade vs. Store-Bought
You can either roll out a homemade pie crust or grab a good-quality refrigerated one. The key is to pre-bake (blind bake) it to avoid sogginess.
Preheat the oven to 375°F. Place your crust in a pie dish, poke holes with a fork, and bake for 10 minutes. Cool before filling.
Sautéing Bacon and Onions for Depth of Flavor
In a skillet, cook the bacon until crisp. Set aside on a paper towel. In the same skillet, sauté onions in the bacon fat until golden and soft — about 15 minutes. This adds a sweet depth and infuses the pie with smoky undertones.
Assembling Layers with Tomatoes, Cheese, and Herbs
Layer as follows for the best texture and flavor:
- A thin layer of shredded cheese
- Sliced tomatoes (lightly salted and drained on paper towels)
- Sautéed onions and bacon
- A mixture of mayo and shredded cheese on top
- Fresh basil or oregano sprinkled on the final layer
Bake at 350°F for 30–35 minutes until the top is bubbly and golden.
Tips to Avoid a Soggy Tomato Pie
Why Tomato Pies Get Soggy and How to Prevent It
Tomatoes are full of moisture, and that can wreck your crust. The culprit is usually uncooked tomatoes or a lack of blind baking.
Drain, Salt, and Layer Techniques That Work Every Time
- Salt your tomato slices and let them rest for 15–20 minutes to draw out moisture.
- Use a paper towel to pat them dry.
- Blind bake the crust and add a layer of cheese on the bottom — it acts as a moisture barrier.
- Layer tomatoes in a single layer to avoid puddling.
Regional Variations and Cultural Roots
Tomato Pie in American Cuisine: Philly vs. Utica Style
- Utica tomato pie: Thick crust, tomato-heavy topping, no cheese on top
- Philly tomato pie: Often served cold, thicker dough, lots of tomato sauce
The bacon-onion version combines Southern comfort with Northeastern roots.
The Influence of Southern Cooking in Savory Pies
Southerners love savory pies, from cheese and onion to bacon quiches. This pie borrows from that tradition with rich ingredients like mayo and cheddar, giving it a distinctive Southern flair.
Bacon Onion Tomato Pie vs. Traditional Pizza
Differences in Dough, Sauce, and Toppings
| Tomato Pie | Traditional Pizza |
|---|---|
| No yeast-based dough | Uses pizza dough with yeast |
| Minimal or no tomato sauce | Sauce-heavy |
| Served warm or room temp | Served hot |
| Rich topping (mayo/cheese) | Cheese + sauce base |
Why Tomato Pie Is Eaten at Room Temperature
Tomato pie is traditionally made to be enjoyed cool. That enhances the flavor, allows the crust to settle, and makes it perfect for picnics and next-day lunches.
What to Serve with Bacon Onion Tomato Pie
Best Side Dishes and Beverage Pairings
- Fresh arugula salad with lemon vinaigrette
- Roasted asparagus or green beans
- Sweet iced tea or white wine like Sauvignon Blanc
Creative Ways to Serve It for Brunch, Dinner, or Gatherings
- Cut into small squares and serve as an appetizer
- Make mini pies in muffin tins for brunch
- Pair with a fruit salad and chilled wine for dinner
Don’t miss our creamy peach ice cream guide to end your meal on a sweet note.
Storage, Freezing, and Reheating Tips
Can You Freeze Tomato Pie? Best Practices for Leftovers
Yes — but with precautions:
- Freeze before baking for best texture
- Wrap tightly with foil and freeze up to 2 months
- Bake straight from frozen at 350°F for 45–50 minutes
How to Reheat Without Compromising Taste and Texture
Reheat in the oven (not microwave) at 325°F for 15–20 minutes. Place foil on top to prevent over-browning. Avoid microwaving — it makes the crust soggy.
People Also Ask: Bacon Onion Tomato Pie
What city is famous for tomato pie?
Utica, New York, and Philadelphia are both known for regional versions of tomato pie — often served cold and without cheese on top.
How to make tomato pie not soggy?
Drain tomatoes, salt them, blind bake the crust, and layer cheese under the tomatoes to create a barrier.
What are two ways tomato pie differs from traditional pizza?
Tomato pie is usually eaten cold and uses less sauce or cheese. It often features mayo and is baked in a pie shell, not pizza dough.
Where does cheese and onion pie come from?
It originates from Northern England, where savory pies are a culinary staple.
What ingredients go well with tomato pie?
Basil, oregano, mozzarella, feta, caramelized onions, and even roasted garlic pair beautifully with tomato pie.
Can tomato pie be frozen and reheated?
Absolutely. Wrap and freeze before baking, or reheat baked leftovers in an oven to keep the crust crisp.
Conclusion: Bacon Onion Tomato Pie
Bacon Onion Tomato Pie is more than a comfort dish — it’s a flavorful slice of heritage, creativity, and indulgence all in one bite. With the right layering techniques and a handful of pantry staples, you can make a pie that’s savory, satisfying, and perfect for sharing.
Check out Crystal’s dessert picks to balance out your savory meal with something sweet.
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Bacon Onion Tomato Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A savory Southern-style pie layered with crispy bacon, sweet onions, juicy tomatoes, and gooey cheese in a creamy filling.
Ingredients
- 1 deep-dish pie crust (store-bought or homemade), pre-baked
- 6–8 slices thick-cut bacon, cooked and crumbled
- 1 large yellow onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1½ cups shredded mozzarella cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cook bacon until crispy, then crumble and set aside.
- In the bacon drippings, sauté sliced onions until soft and golden. Remove from heat.
- Layer the pie crust with cooked bacon, sautéed onions, and sliced tomatoes.
- In a bowl, mix mozzarella cheese, mayonnaise, sour cream, flour, garlic powder, black pepper, and salt until well combined.
- Spread the cheese mixture over the layered ingredients in the pie crust.
- Bake for 30–35 minutes, until bubbly and golden on top.
- Let cool slightly, garnish with chopped chives or parsley if desired, and serve warm.
Notes
For best results, salt the tomato slices and let them sit on paper towels for 10 minutes to remove excess moisture before adding to the pie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
Keywords: bacon, onion, tomato, pie, savory, southern, cheese