Recipe Box, Smokey Roasted Tomato & Corn Bake

When my sister and her husband arrived in Orange Beach after a long trip from Southern California, I had no clue if they would want to have dinner with me, or just settle into their rental house and rest after traveling

I wanted to have something that we could eat together or that I could hand to them to take home for dinner

I ultimately decided to make them a good ole tomato pie!   What a better dish to welcome people to the South!

Grape tomatoes roasted with olive oil and salt and pepper

sauteed sweet onion and peppers

fresh corn cut from the cob~

Crispy bacon and smoked Gouda~now we’re talkin”!

A layer of pesto on the freshly baked pie crust and load her up!

Top with those gorgeous roasted tomatoes

Add eggs beaten with milk or cream, salt and pepper

Bake at 325-350 for about an hour

You will be very popular!

So after a cocktail on the porch, I sent them on their merry way

with a big ole’ tomato pie!

with one piece missing, ahemmm….

pssst… here’s a little trick I discovered~ if you don’t have any pie weights or beans to use when pre-baking your crust, use glass vase beads, marbles or sea glass!

worked like a charm and so pretty!

Print

SMOKEY ROASTED TOMATO & CORN BAKE

Course Brunch, Main Course

Cuisine American, Southern

Keyword acorn squash, brunch, dinner pie, hassleback pesto roll, quiche, tomatoes, vegetable pie

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Ingredients

• 1 pie crust dough round
• 1 pint grape tomatoes
• 2 cups corn freshly cut from the cob or use frozen
• 1 red pepper diced
• 1 large sweet onion diced
• 6 slices bacon cooked and crumbled
• 2 T pesto sauce
• 4 oz. smoked Gouda cheese cut into small cubes
• 4 eggs
• 1 cup milk or half and half
• salt and pepper
• 1 T butter
• 1 T olive oil
• fresh basil for garnish

Instructions

• Bake pie shell at 425 for 11 minutes, using foil and pie weights, beans, or marbles to keep bottom from rising up. Set aside to cool. Once cool spread bottom with a layer of pesto
• Roast tomatoes on a foil lined baking sheet. Drizzle with olive oil and season well with salt and pepper. Bake at 400 for 20-30 minutes until tomatoes have burst and look done.
• Saute onion in large skillet with butter and olive oil. Once onion starts to brown, about 10 minutes, stir in peppers and corn and cook 5 more minutes. .
• Put vegetable mixture into pie crust. Add bacon and cheese cubes. Top with roasted tomatoes.
• Beat eggs and add milk or cream. You should have 1 1/2 cups. Season with salt and pepper. Pour egg mixture slowly over all, letting it seep down into the nooks and crannies
• Gently push tomatoes down into the liquid. Bake at 350 for 45-60 minutes. Pie is done when middle is set. Let pie rest for 30 minutes, lightly covered, for best cutting results.

Notes

Note: you can also make this crustless. Just stir the pesto into the vegetable mixture while it’s still warm in the skillet and bake everything in a baking dish

You can also make this crustless! Just add pesto to vegetable mix and bake in a baking dish.

Enjoy!