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Wednesday, June 29, 2011

Tomato Pie

8 cups thinly sliced sweet onions

2 tablespoons butter

12 slices bacon, cooked and drained

2 cups soft bread crumbs

2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes with Onion, Celery & Green Pepper, drained

2 cups (8 ounces) shredded cheddar cheese

3 eggs

Salt and black pepper to taste

Preheat oven to 350. In a large skillet Sauté onions in butter, until tender,. Crumble nine bacon strips into a bowl. Place bread crumbs in a greased 9 inch deep-dish pie plate. Layer with 1 can of RED GOLD®PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER, half of onions, crumbled bacon and cheese. Top with second can of RED GOLD®PETITE DICED TOMATOES with ONION, CELERY & GREEN PEPPER and remaining onions and bacon. In a bowl, beat eggs, salt and black pepper; pour over the top. Sprinkle with remaining cheese. Bake for 35 to 40 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish top with remaining bacon slices and a sprig of parsley. Refrigerate leftovers.

Recipe Source : Red Gold and get a printable coupon here as well

shared at
Crafting for a Cause Whats Cooking Wednesday

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