You Can Eat This Kentucky Tomato Pie Recipe for Breakfast, Lunch and Dinner

Move over, Apple Pie! Jim Gilles, of Hill View Farms Meats in Owensboro, KY, has created a ridiculously delicious Tomato Pie that is so good and so versatile that you could have it for breakfast, lunch or dinner.  It's the perfect combination of sweet and savory and it features fresh ingredients from a variety of local farms in Owensboro-Daviess County.

Here's how to make it!

TOMATO PIE

1 9-inch pie shell

4 large Cecil Farms tomatoes

1/2 teaspoon Spicewalla salt

1/2 cup chopped Riney Farms candied onions

1/4 cup fresh basil

1 cup Country View Monterey Jack cheese- shredded

1 cup Boone Creek Creamery Sharp Cheddar cheese- shredded

1/2 cup Duke's mayonnaise

Bourbon Barrel smoked pepper

Get our free mobile app

OPTIONAL STEP

Slice onions thin and cooked to caramelized. *Just be sure not to overcook or burn*

DIRECTIONS

1) Preheat oven to 350 degrees.

2) Bake pie crust as directed if using a store-bought crust.

3) Cut the tomatoes into cubes and place in a colander over a bowl to collect juices. Sprinkle with salt to help dehydrate tomatoes as much as possible. Let sit 15 minutes to an hour.

4) Thinly slice onions and place in the bottom of the baked pie crust.

5) Mix mayonnaise, cheese and a pinch of two of smoked pepper together in a bowl.

6) Squeeze or pat tomatoes that have been sitting to help remove any excess moisture. Place over the onions in the pie shell.

7) Spread the cheese mixture over the tomatoes.

8) Cook in the oven for 25 to 45 minutes until cheese is browned and bubbly.

Just like you would that apple pie, slice the tomato pie and serve. It's delicious!

What's Cookin'? is presented weekly by Kight Kitchen Interiors of Owensboro.